Italian

#RRWhatchaCookin Featured Cook of the Week: @inspiredchick

Written on January 8, 2014 at 10:11 am , by

 Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.

We couldn’t help but notice Instagram user @inspiredchick‘s vibrant, mouth-watering photo of spaghetti and meatballs, and when we read it was her version of Rachael Ray’s Italian Spaghetti and Meatballs, we knew we had found a winner! There’s never a wrong time for spaghetti and meatballs, but it seems particularly appropriate right in the midst of winter.

Get plenty of meatball inspiration here!

Related Links

@devinecooking’s orange chicken over rice

@mrsmaurnette’s chicken parmesan

@a87thomp’s spaghetti and meatballs

Saturday Supermarket Smarts: Fresh Mozzarella

Written on September 28, 2013 at 9:00 am , by

With new products hitting the grocery stands every day, it’s hard to keep up with the latest food trends. Have no fear; we’re here to help! Each week, we’ll be highlighting a new product that’s worthy of a spot in your shopping cart and your kitchen.

The Product

Plastic-Wrapped Mozzarella costs only 75 cents per ounce and requires just a minute to prepare.

 

Why You Should Buy It

Compared to its water-packed counterpart, this stuff can have a more concentrated flavor. The wrapping also firms up the cheese, making it easier to slice and better for melting on pizza or in baked pastas. Plus, for just a few cents extra you may be able to find a package that is pre-sliced–a bargain considering that soft mozz can be tricky to slice!

 

How You Should Use It

A firm mozzarella is great fresh or melted in your favorite Italian dish.

The slices hold up perfectly–even when stuffed inside chicken for our Stuffed Chicken Caprese.

 

Gooey cheese keeps salty prosciutto and crusty bread in place in these Mozzarella in Carrozza with Prosciutto Cotto sandwiches.

 

The rich flavor compliments fresh fruit and basil in our Pluot “Caprese” Salad.

 

Really, is there anything this cheese can’t do?

 

Related Links

Cracking the Coconut Oil Code

Easy Italian Dinners

Meatball Recipes

Flashback Friday: Italian Eats

Written on June 14, 2013 at 10:00 am , by

“One night in Tuscany, I had Risotto Tuscano made with fresh walnuts. It was mind-blowingly delicious! The walnuts were so young and fresh-picked, you could literally crack them with your bare hands. Inside was a walnut unlike any I’ve ever tasted! Check out my take on Tuscan-Style Risotto with Fresh Walnuts.”

– Rachael Ray

 

  Then try Rach’s always-delicious Spicy Ground Lamb Ragu!

 

More related links:

The Little Italy’s of America

8 Italian Sauces from Lidia Bastianich

Italian Cooking Tips from the Test Kitchen