One good recipe to have in your cooking arsenal is caramelized onions. Sounds simple however, onions, when you cook them low and slow, pack quite the flavor punch. They truly transform from crisp and white to incredibly soft, dark brown deliciousness - making them the perfect complement to pretty much anything - omelets, burgers, Philly cheesesteaks and more.

So, grab a cast iron skillet and a handful of Spanish onions and you will see how a little work creates the most delicious condiment. So good you’ll cry! (Ok, this might also be from slicing so many onions, but still!)

How To Tuesday: Dinner’s Ready! Verdure Gratinate al Forno (Vegetable Gratin)

When you have a busy schedule from morning ‘till evening, it’s difficult to get dinner on the table without a little stress. For me, the kids get off the bus and it seems like a high speed chase until bedtime. I have found to make the nighttime shift a bit easier is to prep as much as I can during the day so that when six o’clock rolls around, dinner is on the table and everyone is able to enjoy a delicious meal.

My sister and her husband recently got back from a quick jaunt to Rome (lucky ducks!) and introduced me to a new cookbook, Tasting Rome. After scouring the pages, I found that his recipe fit the bill! Easy, delicious and like most Italian cooking, only a few ingredients that lead to the perfect dish.

Italian Easter Bread

Just like the Irish have their soda bread for Saint Patrick’s Day, Italians have a special bread made once a year for Easter. Italian Easter bread is a slightly sweet, braided bread adorned with hard boiled eggs and sprinkles. Some Italians will even dye the eggs before placing them in the bread but we do not. My mom doesn’t use sprinkles either. Her bread looks similar to a challah, lightly scented with anise seed.

This year, my mom and I decided to make the bread together. I have never made my own before so I decided to make some additions like sprinkles, lemon zest, a bit of sugar and almond extract to my mom’s recipe for a sweeter, more colorful bread. Also, I made mine into a wreath like I have seen in Italian bakeries. She stuck to her tried and true Calabrese recipe. Both came out wonderfully and I’m so happy I finally learned to make it.

How-To Tuesday: The Secret to Baking Homemade Bread

Avoiding carbohydrates is very difficult for me. Its true that when I do, I feel better, have more energy and lose some inches from my waistline. But, bread is my kryptonite. I love it. Dunked in olive oil, slathered with mayo and made into a sandwich, or even toasted with some butter, bread is my best friend.

I will admit; I don’t eat bread often because I consider it a treat. But, when I do, it has to be the good stuff. If I am going to have carb guilt, it better be worth it. So, when I’m inclined, I bake bread. Yup, it’s easy, fast and will be worth every last bite. If you bake it once, I promise, you’ll bake it again.

How-To Tuesday: Throwing A Smashing Cocktail Party

Not to toot my own horn but I know how to throw a successful party. Phil and I share a love for entertaining, so we try to throw at least three to four parties annually.

Having an entertaining party isn’t difficult, but a little planning can make your party better and stress-free. After all you want to be able to mingle, laugh with friends and enjoy the fruits of your labor, right? Read on for a few tips on throwing an A+ affair along with a killer recipe for my mother's stuffed mushrooms - perfectly bite-sized and guaranteed to impress your guests!

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