These hand made meatballs with a buffalo mozzarella center and Italian San Marzano tomato sauce are incredible. Pair with a rich Primativo or Tuscan blend and you’ve got a great combination.
Sides
Tempura Fried Haricot Verts with Green Goddess
Crispy, crunchy tempura fried green beans with homemade Greek Goddess dressing for dipping!
Pad Phet Thua (Wok Chili Green Beans)
Stir fry green beans with zest and spice! These Wok Chili Green Beans come from my friends at Songkran Thai Kitchen in Uptown.
Award-Winning Macaroni & Cheese
A recent contest held at Max’s Wine Dive revealed a classic entry to their ‘mac & cheese’ challenge! This melted, cheesy concoction from Catalyst Catering combines a number of exotic cheeses – and bacon! – to form the ultimate critics’ choice.
Prego’s Milky Macaroni & Cheese
Prego is a real gem in Rice Village…and much like the popular neighborhood trattorias of Italy! Indigenous ingredients come together in a splendid Béchamel Sauce you can make yourself – Bravo!
Beautiful Black Bean Salad
Here’s an easy black bean salad from my friends at Sysco. Watch the video here. Fresh ingredients that are ready for your next fiesta…
Diane’s Warm Potato Salad
Print Recipe Diane’s Warm Potato Salad This is the BEST potato salad from my dear friends at Zinc Bistro & Wine Bar…it’s served with the most delicious short rib sandwich I’ver ever tasted! Enjoy! Votes: 0 Rating: 0 You: Rate this recipe! Course Sides Occasion Casual, Spring, Summer, Tailgating Servings MetricUS Imperial Ingredients 3 pounds […]
Spring Potato Salad
This is a great spring dish to enjoy fresh potatoes, cucumbers and herbs! Courtesy of personal chef/lifestyle designer Brit Schremmer.
Apple-Jicama Slaw
A vibrant, zesty apple-jicama slaw from Central Market that also doubles as a fabulous side salad. Fresh- with tons of crunch!
Onion Tomato Focaccia (Focaccia D’Altamura)
Print Recipe Onion Tomato Focaccia (Focaccia D’Altamura) This is one of the amazing Focaccia breads at the equally amazing Eataly in New York City. Owner and PBS Chef Lidia Bastianich shared it with me. It is hard to reproduce an authentic version of most of the loaves without the special starter and the wood-burning oven […]
