Remember cooking isn’t as much about being precise or exact in the ingredients you use as it is about experimenting
with flavors and learning what you like. And if you start with good quality, whole ingredients you’re halfway there.
Oven “Fried” Broccoli served with Traditional Sauce
This is an Italian spin on the traditional Mexican dish “Chile Rellenos” which is pan “fried” in an airy, cloud-like egg batterRead more.
Baked Eggs with Burrata, Artichokes & Spinach
There are many variations on baked eggs. This one has bright spinach, hearty artichokes and creamy burrata. It’s perfect forRead more.
I sat down with venturemom.com founder Holly Hurd to talk about how Due Cellucci was hatched.Read more.
Black Bean and Lentil Soup
The perfect soup for chilly days. So easy to make and it’s full of protein so it really fills youRead more.
A true comfort dish – slow cooked lamb shanks in a thick flavorful sauce. The best part about making this dish isRead more.
Chef Enzo’s Meatballs
My dad’s meatballs are just delicious. They just are. I know this recipe makes more meatballs than you can possiblyRead more.
Ingredients: 1 cup V8 (or jarred tomato juice) 1 1/2 cups Due Cellucci Traditional Sauce 3-5 celery stalks 2 TbspRead more.
Zucchini Lasagna Roll Ups
Ingredients: 10-15 lasagna noodles 1 tsp olive oil 3 cloves garlic, minced 2 medium zucchini, grated and squeezed dry 1Read more.