Uova da Raviolo – Egg Yolk Ravioli

It might be the tomatoes growing in my garden…or maybe its the summer heat, but I have been really into cooking Italian food recently. I have been making Mozzarella to pair with tomatoes, and chopping up my freshly grown chard to make Chard, Ricotta, and Soppressata Ravioli. I wanted to step up my Ravioli game…

Baltimore’s Crab Cakes

This is my third year in Baltimore, so for Fourth of July, along with a beautiful platter of Grilled Steak, Duck, Fennel, and Peaches, I wanted to serve some mini Crab cakes. I buy crabmeat whenever it is on sale and keep it in my freezer for anytime a friend comes to visit us. Baltimore…

Caprese with Homemade Mozzarella

There is no better accompaniment to homegrown tomatoes than a fresh cheese! For our first little harvest of tomatoes, we made some homemade Ricotta for an Herbed Ricotta and Tomato Salad. Today, I wanted to share with you my recipe for Fresh Mozzarella! Mozzarella is a bit tricky, but if you are patient and pay…

Swiss Chard, Ricotta, and Soppressata Ravioli in Wine sauce

I have been on an Italian food kick recently and purchased an awesome adjustable, double fluted pastry wheel…and I have been itching to use it! I decided to pick some chard from my garden and use up the whey from making mozzarella to make some ricotta filling. I found some soppressata in the back of…

Fresh Pea Soup with Mint

I made a delicious pea soup during the spring, but now that it was summer, I wanted to change it up a bit. With the summer heat, I wanted some mint to add to the soup and was looking for something much thinner than the hearty Fresh Pea Soup I made before. I was also…

Homemade Fresh Pasta with Summer Vegetables

The farmer’s market is full of bounty, so I overbought again this week! I found myself with a bushel of asparagus, a pound of sugar snap peas, a couple ears of corn, and an overabundance of oyster squash! What to do? I thought of making a succotash, but honestly, I was not in the mood…

Chicken and Honeyed Tomato Tagine

When most people think of Morocco they think tagine, I did not want to disappoint my guests by not serving one. Generally, tagines are filled with meats and fruits and vegetables. The juncture of savory meats, spices, and sweet fruit are a constant in Moroccan cuisine. I love cooking lamb tagines (like my Lamb Tagine…