Asparagus season is up and running and I am going to share one of my favorite weekend recipes – asparagus wrapped in honey-coated bacon. Easy to make, light finger food, perfect for a garden party.
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Although pappardelle pasta is traditionally cooked with heavy cream and rich boar or hare sauces, I allowed myself to cook a quick, light and very flavorful meal.
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Authentic pizza Napoletana is made with San Marzano tomatoes, grown on the volcanic plains to the south of Mount Vesuvius and mozzarella made from the milk of water buffalo, raised in the marshlands of Campania and Lazio. Without underestimating the topping ingredients, I have to point that, to make a really good pizza, one should start with really good pizza dough.
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It is said that every festive meal should start with an appetizer to whet the appetite. In Italy, those are known as antipasti, in France as hors d'oeuvre. Here on the Balkans and the Middle East we call it mezé. Today's appetizer recipe will surely tease your palate.
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This Friday, my regular walk to the market was marked by the white and red colors of the martenitsa. Martenitsa is a small piece of red and white woven yarn symbolizing a wish for good health. It's part of a pegan tradition, popular on the Balkans, in which people exchange martenitsa as a gift on the first day of March and wear them to welcome spring.
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