Italian pasta with simple or complex sauces is universal fare now-a-days. The variety of pasta shapes is numerous also; everything from bow-ties, little hats, manicotti, gnocchi, and sea shells to linguini, spaghetti, fettuccine, and paparadelle noodles. You can’t pick up a magazine without seeing a pasta recipe with a new twist, they simply are everywhere. ...
It is hot today in Las Vegas, too hot to bake, but I wanted something crunchy and chocolately to go with a cup of coffee tonight. This was almost a dissaster!! I reached for the corn syrup and grabbed the almond extract instead. By the time the fumes hit my nose, it was going into ...
This recipe is based on “Magic Cookie Bars” from the 1970s. It’s incredibly easy to make and very rich. I highly recommend a simple Columbian brewed coffee to sip with these bars. You don’t want to defuse the flavors of the chocolate, hazelnuts, coconut, and caramelized cream over a graham cracker crust, with a complex espresso ...
Frittata was a popular dish I served at Coco’s, my restaurant in Nuku’alofa, Tonga. The beauty of this dish is that it is made from leftover spaghetti noodles, or fettucini, and bolognese sauce with all the little leftover bits and pieces of cheese, bell peppers, fresh herbs, artichoke bottoms, minced garlic, onion and what have ...
Fish cakes and fritters are very popular in the South Pacific. Tongans usually add yam (ufi) or sweet potato (kumala) to the poached fish. Any kind of fresh fish will do: halibut, whitefish, cod, sole, snapper, or tuna. Tongan homemakers prepare fritters with leftovers from sashimi or coconut cooked fish, and you can buy them ...