Homemade meatballs hold a revered place in American cuisine, much like they do in Italy.  There is a difference though.  While we cherish a plate of spaghetti and meatballs in the U.S., it’s not something you will likely find together in traditional Italian households or restaurants in Italy. Though I’ll never turn my nose up at meatballs served with pasta.  I grew up in northern New Jersey with pasta and meatballs as a Sunday staple, and we carry that Italian-American tradition into our own home now, too.  I make my meatballs the way my grandmother did:  soaking bread ..read more

Prepare the dough at night, bake it in the morning. The rise happens while you’re sleeping. “The beauty of sourdough bread is that no two loaves are ever exactly the same.” Light and airy with a dark, crispy crust, a crumb with a creamy texture and a superb mouthfeel – this simple, overnight sourdough bread recipe might be the only one you’ll ever need. Whether you have an established sourdough starter – or a new, younger one – this is an easy and simple sourdough bread recipe, especially helpful if you’re a beginner.  We’re not using starter when it’s active and at its peak.  Instea ..read more

I recently came across a recipe tin at my local antique shop, filled with handwritten desserts, delicate newspaper clippings, and a small bundle of stickers scripted with “from the kitchen of Mrs. Hamilton” still waiting to be used.  The tin is dated 1943.  While it appears Mrs. Hamilton had a particular fancy for chiffon cakes, I sought her Christmas desserts... Read More The post Mrs. Hamilton’s Gingerbread Cake (1943) appeared first on Chasing The Seasons ..read more

This is the only steak recipe you will ever need.  There are several members of my family who would be quite content to live on steaks alone.  Needless to say, I have a fool-proof recipe, a recipe that I have deemed my one and only for pan seared, thick-cut, and bone-in steaks. These steaks come together in a snap with fresh garlic, butter, thyme, and salt and pepper.  That’s all you’ll need! If I stress anything here at all, it is to make sure you have butcher quality steaks.  As with any meal, the quality of the ingredients you use makes all the difference. A few things t ..read more

Don’t be afraid to spice things up! I have a preference for dishes with a serious kick of heat.  From my morning eggs to my late night savory indulgences, if I can add a bit of fire to my palate, I will. Among my favorite go-to ingredients for a punch of flavor is Bomba di Calabria, a hot pepper paste made with Calabrian chiles.  Dried chiles are reconstituted then crushed with fresh garlic, sea salt, extra virgin olive oil and a splash of balsamic.  This powerful paste will become your secret weapon when you want to take your favorite dishes to the next level. Variations Bom ..read more

Winter arrives and the slumbering fields lie waiting under blankets of frost and ice.  Branches scrape bare against the gray winter sky.  Foraging in the wild is scarce until springtime.  Yet, there stands the pine tree, tall and green and fierce against the biting winds of winter. With 4 times the Vitamin C of a freshly squeezed orange, pine has long been revered for its antiseptic and anti-inflammatory properties, traditionally used to treat scurvy, congestion, and influenza.  Preparing a tea is the ideal way to partake in the medicinal properties of pine. The taste is mi ..read more