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About Mary Ann Esposito
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Blog postAs the Christmas and holiday baking season approaches, I am most grateful for the dog-eared and faded, hand written recipe notebooks that my mom passed onto me, along with her old worn wooden recipe box stuffed with splatter stained index cards that tells the stories of her favorite baked goods. When I read or make the recipes, vivid memories surface of my mother mixing dough in her old mix master at her butcher block baking center in one corner of the kitchen and I want to rush into my kitch
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Blog postNeed a different salad idea for the holidays? Bring your guests unexpected cheers by taking inspiration from what is in season like pears and team them with the newest darling of the cheese world, burrata. Burrata is made from cow’s or buffalo milk and is available at your local grocer, artisan cheese stores and Italian specialty stores. The name is derived from burro, which means butter in Italian; this fresh, soft and delicate cheese pairs beautifully with many ingredients but is especially
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Blog postWhile traveling around the western coast of Ireland and the Wild Atlantic Way, I stopped to have lunch at a farmhouse café. It was cute as a button and so pastoral that I wanted to stay all day but there was ground to cover. On my way out, I spied the most gorgeous looking coconut macaroons I have ever seen sitting near the register. They were plump, shaped like little hay stacks and had been baked until they were deep golden brown. I couldn’t resist. Crunchy on the outside and soft on
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Blog postRemember the holiday nut encrusted cheese ball sitting majestically on a throne of Bibb lettuce and surrounded by crackers? It’s back and looking ever so hip with new flavor nuances. I like to ratch up the flavor with dried fruits like figs and apricots but cranberries, dates and dried pear would be nice too. I lighten the taste with mascarpone cheese instead of all cream cheese. This is the perfect holiday nibble and a cinch to make.
8 ounces low fat cream cheese, at room temperature -
Blog postOver the years, I have tried to perfect my cookie baking. Through trial and error and lots of cookies later, I think I am on the right track, so here are tips that may be helpful for you.
1. Choose cookies that can be frozen for a few weeks.
2. Convection baking results in really beautifully cookies because of the even air circulation; if using this feature, reduce temperature by 25 degrees F.
3. Use heavy-duty rimless baking sheets for even heating.
4. M -
Blog postTurkey is king of the table on Thanksgiving and other holidays but don’t overlook making a delicious gravy to go with it. This one can be made a couple of days ahead of time and reheated when needed.
Sherry Infused Gravy
Makes about 3 cups
1 tablespoon butter
¼ pound diced pancetta
1 cup diced leeks or milk onion
1/3 cup flour
1 ½ cups thinly sliced button mushrooms
1 tablespoon minced fresh parsley
2 ½ cups vegetable -
Blog postThanksgiving. It is a mere few weeks away and our thoughts turn to that annual family dinner gathering. The dilemma is what to serve for sides along with the bronzed to perfection turkey. I think we try too hard to do the impossible. Many will search the Internet and scour food magazines to come up with something fancy and different this year. May I suggest the humble potato?
Yes, we can elevate potatoes to a new high by just adhering to a few tricks for mashed, fried or roasted potat -
Blog postOh, don't we know it is pumpkin season! The barista making pumpkin lattes, bakeries selling spice flavored pumpkin donuts and muffins, fields of the deep orange globes dotting the countryside, and neighborhood homes all decked out with pumpkins and Indian corn at the door, are all reminders that it is button down season in New England. And one of the glories of this time of year is choosing a pumpkin for our kids or for ourselves. After all, pumpkins are the symbol of Halloween and a right of
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Blog postOver the years I have tinkered with the classic Roman dish spaghetti alla Carbonara. It requires just a few ingredients but the right technique. We are talking about eggs, Pecorino Romano cheese, coarse black pepper and guanciale, cured pigs cheek as the sauce. These are the original ingredients although often guanciale may be hard to find in the states and more often than not pancetta is used. To make the dish properly, it is really critical not to scramble the eggs when they are added to th
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Blog postI am just back from Italy and am still reeling over all the beauty of this country, even though I have been so many times before. Tuscany is a magnet for many travelers and Florence is a must, the center of Renaissance culture with eye-popping art at every turn. I never get tired of seeing the Duomo,(catherdral ) of Santa Maria del Fiore with its exterior of green, white and pink marble and the Baptistry and Bell Tower that make the most awesome sight, especially at night when there are less
Books By Mary Ann Esposito
Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks
Oct 25, 2011
$24.99
$11.46
$45.00
Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen
May 22, 2010
$7.99
$18.00
$29.99
Only 1 left in stock - order soon.
Celebrations, Italian Style: Recipes and Menus for Special Occasions and Seasons of the Year
Oct 1, 1995
$16.99
$30.00
Only 1 left in stock - order soon.
$9.99
$23.00
Only 1 left in stock - order soon.
Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen
Nov 13, 2007
$7.99
$21.95
$27.95
Only 1 left in stock - order soon.
$7.99
$27.21
Only 1 left in stock - order soon.
$57.50
Ciao Italia Family Classics: More than 200 Treasured Recipes from 3 Generations of Italian Cooks
Oct 25, 2011
$16.52
$40.00
Only 2 left in stock - order soon.
$7.99
$37.93
Only 1 left in stock - order soon.
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