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Coconut Cod with Shitake Mushrooms

When asked, “What is your favorite food?,” I of course respond with, “Italian.”  Italian food for me is like breathing air…not so much a preference or choice, but a genetic obligation that is...

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simply bolognese v1.0

Authentic Bolognese sauce, done correctly, is complex, takes hours, and requires time, patience, care, and numerous ingredients.  This is not that type of Bolognese recipe (I’ll be sharing my authentic...

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(probably) Not Your Nonna’s Lasagna

I’ve never heard that lasagnas are like snowflakes, but if I did, I wouldn’t be the least taken back by such a comparison.  I’ve eaten my share of lasagna.  And in my experience, no two have ever...

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Stuff it.

Fall is officially here.  And I for one, am ecstatic.  It’s by far my favorite time of year, and one that holds special memories for me because it is, after all, the peak of harvest – beans, tomatoes,...

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I’m a pepper; you’re a pepper.

PEPPERS!  They are everywhere in our garden right now…and it totally rocks.   Numerous varieties and so many different flavors, sizes, and textures – the perfect accompaniment to a dish or succulent as...

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The most magical of fruits…

Well, not so much a fruit, but this protein packed legume is a delicious, high-fiber, low-calorie addition to traditional Italian ‘minestrina’ (a broth-based soup with vegetables and more often than...

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‘Fennel Beef’ Radicchio Wraps

When I use the terms, ‘crop to table,’ I’m seriously not joking.  This time of year, though chilly, is a wonderful period of harvest for specific, ‘limited-time-only,’ delicacies, like fennel,...

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Back to the Boot

It’s been just a little over 24 hours that I am back in my second home, Turin, Italy.  And in this short time, it has already proven to be as amazing as my trips that precede this particular adventure....

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Slow-Cooked Pomodoro Spareribs

My mother, probably your Nonna, or maybe your neighbor “Teresa,” or perhaps even your spouse’s favorite Zia have made the classic Italian sauce where pork happily swims around for hours, absorbing and...

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pickled lil’ devil

It’s no secret that I am Italian and love to cook Italian.  I think that was pretty evident on The American Baking Competition, where even my apron was essentially just the Italian flag draped proudly...

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A Zia’s Raspberries

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Fuda Family Eggplant Parmigiana

Eggplants are a family favorite – and this recipe, taught to me by my Mamma, is a traditional Calabrese style for Eggplant Parmigiana.  Over the years, I’ve made the recipe my own (since we know...

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Go Brazilian This Summer

A number of years ago, friends of mine from Brazil came to dinner.  They brought brigadeiro – a traditional Brazilian confection made of sweet, rich buttery chocolate and milk. They’re essentially like...

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Caprese with Black Pepper Red Wine Balsamic

In the tradition of social etiquette and Italian custom, I never go to someone’s house empty-handed.  Flowers, wine, cakes, and candy are all fine-n-dandy, but I like to think outside the box and get...

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Zucchini Garlic Pasta Using Zucchini Flowers

Sitting down with an easy and fast zucchini garlic pasta and my favorite film from 1987…#Mannequin! I totally forgot Estelle Getty is in it, and I remember loving the music (and still do). Yeah, it’s...

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Nutella Kisses (cream cheese cookies)

Cream cheese cookies are one of those versatile recipes that you can twist and turn and completely cater and ‘cave in’ to your cravings.   I like to say, “one cookie, infinite possibilities.”  This...

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CFuda Trio – A Seafood Extravaganza!

See what I did there? CFuda, Seafooda, anyway, I have three delicious recipes made with frutti di mare (fruits of the sea)…seafood! Watch LIVE & here are the recipes: Tuna Stuffed Peppers 1 can...

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Thank you. Thank yourself. Thank each day & every night.

Amidst trials and tribulations, through the best times and most challenging moments, during episodes of joy and laughter, after heartache and sadness, when you are sick with illness or resilient with...

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Béchamel: Endless Possibilites

I first learned how to make béchamel in Italy…and ever since, I’ve been in love. Actually, in lust. I use it in my traditional lasagna, and tonight, with an abundance of garden-fresh zucchini, I used...

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