Lowcountry Bella

As I’ve been experimenting with different flours in our pasta dough, I’ve discovered some wonderful combinations that not only enhance...

Im not a doctor, I just play one on TV. 😂 But no seriously, I speak from experience, my friends who are gluten intolerant speak from...

As I am perfecting my authentic Carbonara recipe, I am thrilled to be able to find Guanciale in many stores now. That is the real secret...

I am often asked………..what the heck is passata??? Passata is simply puréed, strained uncooked tomatoes… that's it. There are no fillers...

Different names and different cultures, all three are vegetable mixtures used as a base for cooking.The key difference lies in their...

If you’re on Instagram, you’ve likely seen all the memes declaring that the holidays officially begin on November 1. I’ve been battling...

Retirement from a long career can often bring feelings of uncertainty and loss. The question looms: “What’s next?” That’s why it’s...

Dont be afraid to purchase cheaper cuts of meat, because if you cook it right, it can be delicious. I suggest braising. Braising is a...

This olive oil is like no other. I wont use anything else now. Traditional methods and small batches always preserve the best quality...

Setting a nice table has so many benefits. I know many of you will ask, but who has time? I am not saying you have to do this all the...

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...

One of my favorite memories growing up at my grandparents house “down the shore” in Manasquan NJ, was eating clams. I was eating these...

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...

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...

Roux has been thickening savory dishes for centuries. Its first incarnation was in France and made with butter and flour. The invention...

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?...

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...

To spatchcock a chicken, or butterfly it, is to remove the backbone, thus allowing it to be completely opened out and flattened. Among...

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...

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...