One of the things I told myself when I started this blog was that I would not do tons and tons of pasta recipes. See, my favorite food is and always has been: pasta. I have to force myself to not eat pasta every day of the week (and twice on Sunday), and part of the reason I wanted to start cataloguing my recipes was so that I could use this as a resource for myself, when trying to answer the age . . .
New Year’s Eve 2016: Milan & Bergamo (Northern Italy)
**Updated March 2018** This post has been in my 'drafts' folder for so long, mainly because there's just so much to say that it was tough to finally sit down and put together this post. Simply put, I already knew that I love Italy, but I now love Italy in the Winter! ❄ ☃ Milan is a great cold weather winter travel destination: less tourists, great food, super cosy. So, if . . .
Marinara sauce, revisited
Updated February 2019 Click here to jump to the recipe This easy tomato marinara sauce is not only a breeze to whip up on a weeknight, but it's also as healthy as it gets! You might not have noticed, but I’m obsessed with tomato sauce. Well, tomatoes in general, but I lovvvee me some red lycopene-filled tomatoes! I could totally have made this a niche blog called . . .
Jonathan’s spaghetti bolognese
Sometimes I have to take a step and just be thankful for the lovely little French family I somehow got lucky enough to marry into. We have been relocating from Paris to London for what feels like an eternity (okay, it’s only been about 5 weeks of back-and-forths, and there are much worse problems to deal with…). Last week, we had to return to Paris for yet another formality: my French . . .
30-minute marinara sauce
I had a serious think about which recipe to start this blog out with (because that kind of sets the tone, right?) and then it became so clear that it had to be something that I love making and that I’ve always wanted to share. One of the first things that I truly learned to master in the kitchen was definitely marinara sauce. You know how some people talk about having made a recipe hundreds of . . .
