Lowcountry Bella

There’s something special about simple ingredients coming together just right. If you’ve ever been disappointed by bland grocery-store tomatoes, Campari tomatoes are often a big step up in taste. So, when tomatoes are not in season, I always use cocktail tomatoes, also known as Campari tomatoes. They’re prized for being rich, sweet, and slightly tangy… ..closer to what people expect a “real tomato” to taste like. I threw this together over the weekend, and it turned out so fr

I’m absolutely in love with Carolina Gold rice…..the nutty flavor, the tender structure, and that perfect, satisfying bite. You can find it at most local shops throughout the Lowcountry, and it’s easy to order online if you’re not nearby. It’s the ideal foundation for fresh seafood dishes like soft-shell crab, lemony grilled shrimp, or bold, blackened fish. You will need: Olive oil 1/2 zucchini grated 1/2 yellow squash grated 1 clove garlic minced 1/4 vidalia onion finely cho

Y’all I am just giddy because South Carolina strawberries just dominate any other in the country! (Ok thats my opinion and this is also from the same southern girl who thinks Jersey tomatoes are the best in the world so I am an equal opportunity produce lover). I fell in love with Galette’s when we were in France. They are sexy and so very easy! You will need: 1 pie crust ( ready made is fine) 2 cups fresh strawberries 2 tbsp orange marmalade 1 cup heavy whipping cream (cold)

While I love unique and interesting dolce, many times I come back to the classics. This southern recipe is something I remember from my childhood growing up in Eastern NC. My southern friends would have this at every event and pig pickin’! With just a few pantry staples, you can create a sweet, layered treat that’s perfect for family dinners, potlucks, or holidays. Ripe bananas, instant vanilla pudding,  fluffy whipped topping, and Nila wafers  come together effortlessly, for

How lucky am I to have a friend nearby in the Charlotte area who shares such a special connection to his roots? Through his business, Mariella & Grace, he brings in products straight from his family’s heritage in Vieste, Puglia; each one carrying a delicious story of place and tradition. Exciting news, AJ has expanded his market beyond olive oil, pasta and tomatoes,  and has added stone ground flours. Grown in the fertile fields of Foggia in Puglia and milled using traditiona

Another new menu item for Lowcountry Bella 2026 pasta classes.!  Brown butter (“burro fuso”) and sage (“salvia”) is a classic northern Italian pairing, often served with gnocchi, ravioli, or other stuffed pastas. It’s especially popular in home cooking and rustic trattorias, where the focus is on high-quality ingredients and simplicity. I had several people tell me this was one of their favorites by far!  While we made the gnocchi fresh, you can use store bought if you are in

These pillowy ricotta gnocchi are a light and tender alternative to traditional potato gnocchi. Originating from central Italy, they’re made with creamy ricotta, just a touch of flour, and some fresh grated cheese. Perfectly paired with sage brown butter sauce, or a simple tomato sauce, they make for a comforting, elegant meal that’s surprisingly easy to prepare. 1 lb (16 oz) ricotta cheese, drained well 1 large egg ½–⅔ cup grated Parmesan cheese 1½ cups 00 Flour, plus extra

This is such a beautiful homage to spring, as well as my favorite place in the world, the Amalfi Coast!  A totally meatless dish, using a vegetable stock rather than chicken stock, which lightens this glorious pasta masterpiece up.  Perfect for Lenten Friday! You will need: 3 medium zucchini, sliced into thin discs 6 cloves garlic, minced 2 tbsp olive oil 1/2 cup white wine 1/2 cup heavy cream 1/2 cup cup veg stock Juice from half a lemon ½ cup grated Parmesan cheese ½ cup r

Y’all, I have been playing around with focaccia recipes for 6 months, and this is my favorite by far!  The best part? No discard or sourdough starter needed for this recipe.  Don’t get me wrong I am still make sourdough ( a little less these days though).  But I need a recipe that everyone can use and folks THIS 👏IS 👏 IT!! The trick for this fluffier version is more hydration, longer fermentation, and gentle handling. This style is sometimes called focaccia genovese alta (

I’m not going to lie, I am kind of famous for my corned beef and cabbage. People ask me every year if I am going to make it for St Patricks Day, and of course I am! What’s funny, is there’s not much to it and people think I slaved all day over a hot stove! The secret is a crockpot and time, so you get to set it and forget it. You will need: 1 package corned beef with seasoning packet 6 Yukon Gold cut in half 1 head cabbage quartered 8 carrots peeled and cut into thick slice

Bruschetta (pronounced broo-SKET-ta ) is a classic Italian appetizer made with grilled or toasted bread topped with flavorful ingredients.   I am always looking for fresh new ideas for this sought after appetizer and this time I used fresh zucchini.   Light and bright, it’s the kind of appetizer that feels effortlessly elegant. Creamy ricotta is whipped with fresh lemon and olive oil, then topped with tender sautéed zucchini and fragrant basil. Finished with a sprinkle of lem

Many of my favorite things to eat in Italy contain pistachio cream.  Pizza, Pasta, sandwiches…… pistachio cream has spread well beyond Sicily, and many restaurants all over Italy use it in slightly different ways than the traditional Sicilian versions. The north tends to make it creamier, richer, and more “sauce-like,” often incorporating butter, mascarpone, or cream because northern Italian cuisine uses more dairy. Many northern restaurants actually import pistachios from Br

If you have taken my class, then you know I have added ravioli to my 2026 line up. As I mentioned, I dont give printed recipe cards out anymore, as many people leave them behind. I get it, we have had fun, eaten and its time to go home. Access to recipes on my website is the way to go, that way its always here for you, in addition to to so many other recipes you may want to try! You will need: 1 3/4 cup whole-milk ricotta (well drained) 3/4 cup freshly grated Parmesan chee

Saltimbocca literally means “jump in the mouth” ……and honestly, that’s exactly what it does. One bite and you’ll understand the name. It’s savory, aromatic, and completely irresistible. Traditionally, saltimbocca is made with thin slices of veal topped with delicate prosciutto and fresh sage leaves, then quickly pan-seared until golden and flavorful. The combination is simple, but the magic happens in the skillet, where everything melds together into something far greater tha

It’s warm today but wet.  I love making a big pot of soup on the weekends to enjoy for lunch or a late afternoon snack.  This soup is so healthy and comforting.  I always make enough to freeze as well, so when I have a hankering for nourishing soup but don’t have a lot of time, I can just thaw it out and enjoy! You will need: 6 garlic cloves minced Olive oil 1 lb ground turkey 2 carrots rough chopped 15 oz can of cannelloni beans, do not drain or rinse 1/2 onion chopped 2 car

There’s nothing like a pot of soup simmering on a cold winter day, filling the kitchen with the comforting aromas of garlic, onion, and sweet Italian sausage. This hearty winter soup brings together tender potatoes, creamy cannellini beans, and silky escarole in a rich chicken bone broth, creating a dish that’s both nourishing and deeply satisfying. Rustic, simple, and full of soul, it’s the kind of meal meant to be ladled into big bowls and enjoyed slowly—preferably with cru

It seems like everyone is riding the sourdough train these days, and I’m happily on board. I’ve been baking with sourdough for about five months now, and every bake is a little different…..but always delicious. One of my favorite surprises has been how amazing sourdough discard can be. These days, I use it exclusively for pizza dough, and after recently making focaccia with discard, I can confidently say that’s the only way I’ll make it from now on. That subtle tang takes the

It’s definitely going to be another inside day, not sure when the roads will clear up.  Today I am craving a light soup, and I always have some or most of these items on hand. This is a traditional dish from Rome and the Lazio region of central Italy, made by pouring a mixture of eggs, finely grated cheese, and black pepper into hot broth to create delicate shreds, a technique reflected in its name, which comes from the Italian stracciare , meaning “to tear.” Rooted in cucina

Olive oil cake has deep roots in Italian home cooking, where olive oil has long been the primary baking fat instead of butter. In rural kitchens, simple torte all’olio were made with pantry staples and often scented with lemon, orange, or a splash of wine. These everyday cakes were practical, dairy-free, and tied to religious traditions that limited animal fats, but they endured because they were moist, fragrant, and satisfying. What began as a humble Italian household desse

Golden beets are sweet, mild, and tender, a lighter, less earthy take on classic beets, with a sunny color that makes any salad pop. They’re also packed with fiber and nutrients like folate, potassium, and vitamin C. I spotted some at the store recently and grabbed them right away. I always order golden beets when I see them on a menu. Making a “fancy” restaurant-style salad at home was such a treat. If you can’t find golden beets, roasted butternut squash or sweet potato wo