Minestrone Soup

Since the winter is long, we have time to cook.  This recipe takes a while, but the end result is worth it.  This is an old-fashioned recipe that your Italian grandmother (if you had one) would have made.  It has … Continue reading

Almejas Botin (Clam Booty)

Almejas Botin translates to Clams Booty or Plunder. It sounds more appealing to use the Spanish name for this recipe. Almejas Botin is a recipe said to have originated in the Spainish restaurant Sobrino de Botin, located just outside of Madrid … Continue reading

Beef Medallion with Three Pepper Sauce

Valentine’s Day is almost here and what is more romantic than cooking for your Valentine?  This lovely filet of beef is easy and oh, so delicious.  You can add any grilled vegetables or potatoes to round out the meal.  This … Continue reading

Tagliatelle Bolognese

It is believed that pasta was brought to Italy in the 13th century by Marco Polo from his travels to China. It is widely believed that tagliatelle was invented by Zafirano a well- known chef from Bentivoglio, Italy for the … Continue reading

Cape Cod Seafood Stew

Food historians found that in the late 19th century, French settlers immigrating to Canada, brought with them a recipe for Fish Stew.   As the years went on a variety of seafood were added to the original fish stew. Mussels, scallops, … Continue reading

Mussels in Spaghetti Sauce with Linguini

In Christopher Setterlund’s book “Historic Restaurants of Cape Cod” he describes the landmark restaurants that over the years that became synonymous with the Cape.  He provides the reader with a history of 39 restaurants which introduced locals and tourists alike … Continue reading

Chicago’s Chicken Vesuvio

The first restaurant in the U.S. to serve Chicken Vesuvio was The Vesuvio restaurant in Chicago. The Vesuvio restaurant was a well-known Chicago restaurant in the 1930’s.  Chicken Vesuvio’s popularity grew and it appeared on menus in Italian restaurants throughout … Continue reading

Crab Imperial

Food historians believe that this recipe originated in Colonial Chesapeake Bay.  During the 18th century, Colonialist faced flour shortages resulting in extraordinary prices for flour.  Colonialists who served recipes which included flour in the sauce were considered to be part … Continue reading