Tony and Sarah Nasello
According to various online sources, today is National Chiffon Cake Day. Until recently, I had no idea that such a day existed, and I'm still not sure how this confection earned its national day of distinction. But if it means I have an excuse to bake (and eat) cake, then I'll happily wish folks a "Happy National Chiffon Cake Day" all day long.
Pasta Aglio e Olio is one of my favorite recipes to make whenever we are hungry for pasta but short on time. While believed to have originated in Naples, Italy, various versions of pasta Aglio e Olio can be found in every region of Italy, and its natural simplicity makes it a great base recipe for any home cook's repertoire.
FARGO — Every March when I was growing up, my mother would make several loaves of Irish Soda Bread throughout the month, and this is one of my favorite food memories from my childhood. Now that my parents spend their winters in Florida, it's up to me to carry on her tradition.
The official start of spring this year is March 20, and springtime veggies are already arriving at our local grocery stores, including our favorite, asparagus. How can you tell when a vegetable is in season? First, pay attention to what is on sale in the produce departments — you will often find the best prices for a vegetable or fruit when it is at its peak in terms of freshness and abundance.
Today marks the beginning of the season of Lent and, as a Catholic, I welcome this opportunity for reflection, atonement and spiritual growth. In my childhood I viewed this season only through the lens of sacrifice, a somber time where we were expected to give up something we loved for the 46 days of Lent, in addition to not eating meat on Fridays.
FARGO — I didn't understand biscotti when Tony first introduced me to it years ago. This strange-looking, dry, oblong Italian cookie had nothing in common with the chocolate chip or peanut butter cookies I knew. But once I'd had my first taste of biscotti, I kept coming back for more. This popular cookie can be traced back to the days of the early Romans, who valued it for its hard texture and long shelf life which made it well suited for long journeys.
Pork tenderloin is typically my go-to protein whenever I need a quick and easy dinner. This extra-lean cut of meat is full of flavor, super versatile and as lean as a skinless chicken breast. It's even easier to work with, too, because several servings can be gleaned from one tenderloin. Last week, I had an evening event to attend, so I needed a dinner plan that could be executed, from start to finish, within a 90-minute window.