517blog entries
In the mood for a juicy steak? Get excited about these Italian-inspired sides, because they might just be as juicy as the steak, if not juicier! #TheChefsLine
Cooking a steak can be a fine art. Expect the steak of all steaks to grace our screens for Italian week on #TheChefsLine - bistecca alla Fiorentina. This T-bone cut steak can typically weigh between 800 grams - 1.2 kilos and once cooked, s...
Semifreddo, cannoli, cheesecake, expect some heads to turn as ricotta enters the room... in a knockout outfit.
Dessert called and it wants a little more creaminess in it's life! With Italian week on The Chefs' Line, we called on ricotta and it has delivered big time. Grab your fork or spoon, heck go straight in with fingers. However you roll, get r...
In many Italian households, mamas and nonnas will wake at the crack of dawn each Sunday to prepare the weekly ragù. Here, two Calabrese cooks share their family secrets to polenta and saucy success.
For those of us not born into an Italian family, it’s easy to wish we had an apron-touting nonna nearby who’d pass down her wealth of culinary knowledge. Fortunately on The Chefs’ Line this week, two of our home cooks – Anna and Nathan – c...
Osso buco, basil pesto, focaccia and tiramisu, northern Italy we thank you for dishing up some seriously popular eats and treats. #TheChefsLine
Comprising of eight regions, northern Italy differs from its central and southern parts in cuisine offering. Generally speaking, traditional northern recipes use unsalted butter rather than olive oil, and frequently draw upon rosemary and ...
Tonight on #TheChefsLine it's a gnocchi battle. From a classic tomato and basil combo to pumpkin, marsala and sage, who knew soft, pillowy potatoes could be a thing of great beauty.
There is always a special place for gnocchi in everyone's kitchen. The Seasonal Cook O Tama Carey says, "Like most things in life, once you get the hang of it, gnocchi are relatively quick and simple to make. The trick is to have the right...