MILANO-MADE

Rebecca's top 5 cooking tips to ensure a fun and successful time in the kitchen

This is not exactly a Carbonara as it has no eggs... but the pancetta and look of it sure do resemble one. Since butternut squash ravioli are my all-time favorite fall/winter food, I decided to make butternut squash SAUCE since it's not as time consuming as making the fresh pasta and stuffing. I was inspired from this recipe from Bon Appetit but I made a few of my own tweaks! Read on... The butternut squash itself is very sweet so adding the saltiness of the pancetta really c

This was a standard Sunday night dinner for me growing up in my house. My dad would start cooking it after lunch and we would salivate all afternoon from the incredible aroma. I change up the recipe probably ever time I cook it but I think this is a good 'lighter' version of it. You could also make it with red wine and chopped mushrooms for an even more savory sauce. INGREDIENTS: 3 tablespoons olive oil 2 tablespoons butter 1 large onion 2 ribs of celery 3 carrots 4 garlic cl

I'll be honest, I am the first person to pick white over whole wheat in all food aspects. Although i do prefer multi-grain and I absolutely refuse to eat whole wheat pasta, I do love whole wheat pancakes. It gives it a nuttier flavor and goes so well with walnuts and bananas! I also use white, whole wheat flour which i think tastes more mild than regular whole wheat but still does not strip the flour of it's nutrients. So here it is! INGREDIENTS: 2 cups white whole wheat flou

SALTIMBOCCA ALLA ROMANA This is a classic Italian dish that the Romans do best. It's usually made with veal but since it's hard to find in most stores i used chicken breast. Sage is one of my favorite herbs and pairs perfectly with the saltiness of the prosciutto. Only 7 ingredients, this dish packs a powerful flavor punch and is great served with roast potatoes or a mixed greens salad! INGREDIENTS: 6 thinly sliced chicken breasts 12 sage leaves 2 tablespoons of butter 2 tabl

PICKLED VEGETABLES These are so fun to make and are so visually appealing! I love the different colors and the variety of vegetables you can actually pickle. I usually make a few jars at once and then use them when I need a last minute gift. They are especially great for housewarming gifts. Just remember - if you don't sterilize the jars then they only last in the refrigerator for about 6 weeks. If you sterilize them, they are good for at least a year! Pickled Onions (I use t

This is THE ultimate comfort food and a great appetizer or side. I could literally eat it with every meal. It's very easy but time consuming - you'll want to wait for a Sunday or a day that you have a lot of time because there are several "rest" periods. Also, you may want to save it for an occasion that involves a few people or you may end up eating it all on your own... just sayin. INGREDIENTS: 1 3/4 cups of warm water 1 package of yeast (use quick rise if you want to cut d

WHOLE ARTICHOKES Okay so the restaurant i grew up working at, The Meeting House, used to have these bad boys on the menu and they were one of the most popular apps. This isn't the exact recipe but they're so easy and so good. They're also the perfect appetizer because they take so long to eat and don't fill you up - AND you get the added bonus of eating your portion of vegetables before the actual meal! INGREDIENTS: 3 artichokes 1 pot of water (about a quart) 1/2 cup of white