Posts Tagged ‘italian recipes’

How to Make Spaghetti Sauce Less Acidic (The Italian Secret) – Make Your Sauce Taste Better and Easier To Digest

Written by The Kitchen Hand on . Posted in the kitchen hand

Acid is a pretty important topic that we very rarely talk about. As much as I like to add a little bit of lemon juice to everything, it doesn’t always go over well. While my dishes taste wonderful, my guests who are prone to acid reflux would very much prefer that I lower the pH of my cooking.

Butternut Squash Ravioli with Maple Cream Sauce – Enjoy Delicious Autumn Pasta 

Written by The Kitchen Hand on . Posted in food

I’ve always enjoyed gourds. While there are things about each season I enjoy, I think that squash is the single food I look forward to the most. Gourds come with great memories: for me, it’s pumpkin seeds in October, syrup laden squash with Thanksgiving dinner in November, with a smattering of local squash for dinner in December. I’ll often find myself wistfully longing to spend time with my family over a squash in mid-July.

How to make Pesto

Written by Sean Jewett on . Posted in the kitchen hand

How to make Pesto

Scroll down for the recipe and instruction on how to make pesto

One of my favorite times of the year is when basil plants are exploding with fresh leaves that need to be used before they turn. This is pesto season!! I like to get the whole family together for making pesto from scratch. Not only are they extra hands in processing the ingredients, it’s a great time to hang out with a captive audience who may have ideas to make a different kind of pesto. I made my first sun dried tomato pesto as a result of one of our “basil bashing” sessions.

How to Make Bolognese Sauce

Written by Sean Jewett on . Posted in the kitchen hand

How to Make Bolognese Sauce

How you say, Bolognese!

Spaghetti alla Bolognese, so delicious, so not Italian, but why hold ourselves to tradition when combining talents can make better food?

Bolognese sauce reminds me of the original meat loaf; the original meat loaf was beef, pork, and veal, ground separately and prepared in layers, when was the time you had traditional meat loaf?