Make your kitchen smell outright divine with this Tuscan-based slow roasted tomato bread soup, Pappa al Pomodoro. This recipe is a perfect example of eating with the seasons & peasant cooking. Using our homegrown tomatoes & garlic along with stale bread - with only three ingredients, the taste is explosive!

Originating in Tuscany (about an hour away) we can't resist sharing this mouthwatering recipe at our farmhouse during summer cooking classes with dinner alfresco - using our plump and juicy homegrown piccadilly, datorini & cherry tomatoes!

Recently, we reviewed an extraordinary book: Provence Food and Wine: The Art of Living – here’s one of the recipes from it!

Recipe from Provence: Berry Mille-feuilles with Orange Cookies - Mille-Feuilles de Tuiles à l’Orange aux Fruits Rouges

On a warm Spring afternoon we added Fried Elderflowers or fiori di sambuco fritti  to the menu - these edible flowers when fried in a beer batter create a light, crunchy, aromatic antipasti/appetizer!

In the span of just a few months in 2013, I discovered a new food and gained appreciation for a local food I’d been taking for granted.

LIVE from ITALY - Online Cooking Classes
Sunday, February 16, 2014

I had to thank the neighbors. You see, we've had quite the blizzard season here in Michigan, and last night we got another foot (!) of snow. Since we hadn't fully cleared our driveway (ahem) from the last few blizzards, the car was buried. We woke up and knew that today was going to be one long shoveling blitz.

One of the curses of living in the boonies is the lack of great ethnic food and grocery stores. ALAS!

LIVE from ITALY: Online Cooking Class Sunday, January 26, 2014

Want to make the most delicious chocolate, ever? You'd be surprised at this - it's got dark chocolate, sea salt (naturally), candied ginger, and... pomegranate?! Yes! I, too, was skeptical when I first saw this recipe at the New York Times food section (I've adapted their recipe, in this article).