A Drizzle or a Glug?
It’s no secret I love olive oil and the only oil that I use. I totally feel that the amount used is a personal preference! I may start...
top of page
Mandi Casey
- 1 min
Clams
One of my favorite memories growing up at my grandparents house “down the shore” in Manasquan NJ, was eating clams. I was eating these...
Mandi Casey
- 2 min
Feast of The Seven Fishes
For most of my life, Christmas Eve was all about the Feast of the Seven Fishes. Once my older son took over hosting on Christmas Eve, he...
Mandi Casey
- 1 min
La Passeggiata
There are so many things I love about the Italian culture, soooooo many….. but I so love the walk before and/or after dinner. La...
Mandi Casey
- 1 min
What is Roux?
Roux has been thickening savory dishes for centuries. Its first incarnation was in France and made with butter and flour. The invention...
Mandi Casey
- 1 min
Grana Padano
This is one of my new favorite cheeses, but in reality, it’s been around since the 12th century. Are retailers in the US now selling it?...
Mandi Casey
- 1 min
Chicken Brine
I am a huge fan of brining. Meats soak up salt water more easily than plain water. Therefore, what you’re doing is adding moisture to...
Mandi Casey
- 2 min
Spatchcock Chicken
To spatchcock a chicken, or butterfly it, is to remove the backbone, thus allowing it to be completely opened out and flattened. Among...
Mandi Casey
- 1 min
Potatoes
I love potatoes. I mostly eat mine with some olive oil after roasting in my air fryer. Salt and pepper of course, and perhaps a dusting...
Mandi Casey
- 2 min
Shrimp is the Lords Gift to the Sea
Bubba was right when he rattled out all the great things you can do with shrimp. And throughout my book you will see a lot of recipes...
Mandi Casey
- 2 min
My Love Language
There is no doubt that my love language is feeding people. From the moment I know I am going to have guests, I start to plan the menu,...
Mandi Casey
- 1 min
Brodo
Brodo( broth), bouillon, and stock are essentially all the same thing. Usually, but not always, meat-based: bones, vegetables, and...
Mandi Casey
- 2 min
Cooking Perfect Pasta
First let me say, these tips are for dried pasta not fresh. Contrary to what you may think, I do love dried pasta, and usually use...
Mandi Casey
- 2 min
Olive Oil
I get asked all the time for my recommendations on olive oil. Of course if I had my way, I would hop on a plane and head to Tuscany and...
Mandi Casey
- 2 min
Growing Perfect Basil
I planted my basil over the weekend and I PRAY it looks like this, from last year. Up until last year, I just struggled with growing...
Mandi Casey
- 2 min
Grated Cheese
Many of my recipes call for grated pecorino, pecorino romano blend, or parmesan. They are all fantastic, but I BEG you, to purchase a...
Mandi Casey
- 2 min
Cast Iron Skillets
Although cast iron cookware was invented centuries ago, its becoming popular again, even over modern pieces. Many family’s have at-least...
Mandi Casey
- 3 min
Bless Your Heart
Prompted by someone just being down right ugly on my page recently, I decided to write about one of our favorite sayings here in the...
Mandi Casey
- 2 min
The Italian Meal
If one of your Italian friends invites you over for Sunday dinner, you best block off a half a day. Italians like to take things slowly,...
Mandi Casey
- 3 min
Build a Life You Don’t Need a Vacation From
Summer may be over, but are you finding yourself longing for that “ one week” that you took off work, packed a suitcase, hopped in the...
bottom of page