I was inspired to make this Chicken Marsala Capellini because of the famous ‘Rigatoni D’ pasta dish I love so much from Maggiano’s Little Italy in Chicago.  Two different names… what’s the connection?  They are both made using the same rich creamy Marsala wine sauce! It’s absolutely delicious and one of my favorites. (more…)

The Raspberry Ricotta Cake is another excellent recipe I adapted from Bon Appetit.  I must admit it didn’t win me over with its name (um…ricotta in a cake??), but after reading all the positive reviews (and not to mention the very short list of ingredients) I had to give it a try. (more…)

I’ve finally gotten over the fear of using raw eggs in a salad dressing.  Being able to make the Classic Caesar Salad at home was my motivation.  Trust me, I’ve tried alternatives, like recipes that use mayonnaise in place of raw eggs, but it just didn’t taste quite right.  I wanted restaurant quality, and to get that I had to use raw eggs.  If you’re like me and hesitant to use raw eggs too, maybe it helps to know that the acidity from the lemon juice typically kills off any lingering bacteria.  This little tip was good enough for me to give raw eggs a try. (more…)