Lowcountry Bella

This recipe is terrific on grilled fish or chicken. It’s great with tortilla chips too! Quick and easy to prepare, and another seasonal produce to enjoy. You will need: 1 lb. fresh peaches, diced 1 large roma tomato, diced 1/2 small red onion, diced 1/2 jalapeno, minced seeds removed 2 Tbsp. fresh cilantro, chopped 1 large lime juiced 1/2 tsp. salt, more to taste 1/4 tsp. black pepper, more to taste 1/2 tsp ground cumin Add chopped peaches, tomatoes, red onion, jalapeno, an

Amalfi Meets Lowcountry……….There’s something magical about the way two coastlines can speak the same language. The Amalfi Coast, with its sun-drenched lemons, sea breeze, and simplicity, meets the Lowcountry, where tides shape the rhythm of life and every meal tells a story of place and patience. This recipe brings those worlds together, tender mussels steamed in white wine, lemon, and Calabrian chili, kissed with smoky pancetta and fresh herbs, then served over creamy rice g

I love making up dessert recipes, when summer fruit is in season. This is the kind of dessert that feels right at home on both an Italian café table and a Southern front porch. Creamy mascarpone, buttery crust, and peaches simmered with a splash of Grand Marnier come together in a tart that’s equal parts elegant and comforting. One of my favorite little twists in this recipe is using turbinado sugar instead of traditional white sugar. Its rich caramel notes add extra warmth

There’s something about a bright, creamy lemon pasta that feels like summer on the Amalfi Coast……even if you’re just making dinner at home on a busy weeknight. This Amalfi Sauce is rich and silky from the ricotta and cream, balanced with fresh lemon juice, garlic and fresh herbs. The best part? It comes together quickly with simple ingredients, but tastes restaurant-worthy. Tossed with your favorite pasta and finished with fresh basil or parsley, this dish is light enough for

Thick, hand-rolled, and beautifully imperfect, pici pasta is Tuscany’s answer to comfort food. Its chewy texture and rustic shape cling to every drop of sauce, turning even the simplest ingredients into something unforgettable. Whether tossed with garlicky tomato sauce, rich ragù, or a shower of pecorino cheese, pici delivers the kind of hearty, homemade charm that feels straight from an Italian countryside kitchen. 1 cup+ 2 tbsp 00 flour 3/4 cup +1 tbsp semolina flour 2/3 cu

Im still glowing over my recent trip to Italy. One of my treasured memories were the new friends I made, including an Instagram friend who connected with me and invited me to her home in Florence to cook with her. We made Pici pasta with a Tuscan garlic sauce. This garlic sauce is supposed to be made with elephant garlic, but it’s seasonal and pretty hard to find here in the states. So my suggestion to you is to find a large head of garlic with “plump” cloves. This recip

I do love tuna prepared with an Asian twist, but I will be honest, I didn’t have the stuff to do it after getting some beautiful fresh tuna at the fish market. I didn’t feel like going back out. Of course I always have garlic, lemon, olive oil and parsley around, so I decided to give it a southern Italian twist. Wow this was amazing, not sure I will make it any other way after this! This was so fresh and vibrant, perfect for a warm spring day with a glass of crisp white win

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