Torta Pasqualina – a flavorful giant green pie
I really love the recipes from the New York Times and this one was a hit. This recipe, also known as the Giant Green Pie was well worthwhile! Give it...
I really love the recipes from the New York Times and this one was a hit. This recipe, also known as the Giant Green Pie was well worthwhile! Give it...
Jenny was at it again, baking up a storm. This time it was Olive Oil Crackers from a favorite recipe in the book - Ottolenghi The Cookbook. Made good use...
Jenny is taking this time to bake, and doing a wonderful job of it. She loves this recipe from America's Test Kitchen, and is sure you will too! Give it...
The other morning, I had a perfect avocado staring me in the face and thought - avocado toast. I started with a slice of hearty spelt from Blue Grouse Bread....
Jenny made this lovely beet recipe with our Rasara EVOO from Frantoio di Cornoleda in the Veneto in Italy. It is so quick, easy and flavorful. Give it a try! ...
During the holidays I was able to take some time to bake a cake. I had some fresh new pistachios from my friends in Bronte, Italy, along with their pura...
Jenny likes to start her day off with a hearty spelt Blue Grouse Bread slice. Even though that alone is wonderful, she makes it even more special by adding a...
I have been looking at so many lovely recipes and uses for fresh olive oils. We have talked about even using olive oil on ice cream. So, I gave it...
When we do tastings and talk about our oils, we inevitably start to talk about how to make the best use of fresh extra virgin olive oils. Oh, there are...
We love easy recipes that are enhanced by our fine EVOOs. Any of our oils will be perfect to accent this dish, but we love to use our Intosso for...