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Organic Pickled Hot Cherry Peppers and Cherry Tomatoes from our garden

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Roasted Chicken alla Nonna

Nonna's make everything better. I am not sure why my Nonna Maria added tomatoes to everything. My guess would be she had them left over from opening a larger can of peeled tomatoes. Italians do not like waste, especially Italian Nonna's. It all makes perfect sense to me now. While the chicken cooked, she could get so much done at home, including setting the table and pour some wine for herself and Nonno. The wonderful flavor of roasted tomatoes, onions, potatoes merging with bland chicken, turns that chicken into something wonderful. Nonna's are always right, aren't they? I had a whole bunch of grape tomatoes from my garden, I needed to use up. My grandmother worked when she came to this country, helping my Mother take care of us and sew up blouses and mens ties for what we now know as the Ladies Garment Union. They worked, side by side, in our home in The Bronx. I was so jealous. One day in 1968, when she wasn't looking, I actually hit her over the

Utica Chicken Riggies (Original, Chef Joe Morelli recipe)

The famous, signature dish of Utica, NY Italy’s sauces are many; sometimes it is a meat sauce, other times, olive oil & garlic (aglio e olio), pestos, cream or tomato sauces, augmented, depending on the time of year and what is plentiful during the season. The sauce in this dish is a very typical Piedmontese-style, spicy tomato sauce that's made with a Sherry Wine, is laden with roasted red peppers and studded with spicy, hot cherry peppers. The name “Chicken Riggies” is a Utica, NY, colloquialism and a household name known to everyone in Central New York. And, for those that do not know, Utica, NY is so famous for its Chicken Riggies (rigatoni) that we actually have a, much publicized, annual "Riggies Fest" where people (and, restaurants) compete with their own version of the dish, and a winner is crowned every year. For a restaurant, holding that revered title, inevitably translates to a big boom in business. Over the years, there have come to be several variat

Hyotan Squash with Ginger Garlic Chicken

I was thumbing through one of my Hawaii cookbooks when I spotted this recipe. What drew my attention was the Hyotan squash. I had never heard of it, which stirred up my curiosity and got me surfing ( not in the ocean ) but on my computer for the answer. That’s when I stumbled upon Suzi-Pratt’s blog that had pictures of her grandmothers Hyotan squash and recipe. Mystery solved! Hyotan squash is what I have always referred to as Opo squash. Now that I had clarity about what squash I needed to get. I took a closer look at the recipe. It won a contest and was selected as one of the recipes to be printed in the Hawaii Ohana Cookbook (impressive). That's when I had to ask myself… How can this recipe be an contest winner? If you don't count the water, salt and pepper, It only has 4 ingredients. I was dumbfounded and had to give it a try. It only took one bite and I was SOLD! This 4 ingredient dish screams comfort and is extremely satisfying over a bowl of rice. If you are a fan of

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