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GillyCanCook Has A New Sponsor, Rico & Plato
I’m happy to announce that GillyCanCook has partnered with Rico & Plato, which offers handmade Indonesian teak pieces for your kitchen and home. Their bowls, plates, utensils, and cutting boards bring beauty and warmth to every meal. I’ve used their products for years and am thrilled to have them as a sponsor. Check out the video and link below. As someone who appreciates the warmth and craftsmanship of this teak wood and this company, I’m excited…
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Truly Spectacular Authentic Pasta Bolognese di Roma
I already have a delicious “Gilly’s Beautiful Bodacious Bolognese” recipe, but I also wanted a quintessential, authentic Bolognese recipe, and I found one from a Roman chef who is the sister of a close friend of mine. For over 20 years, Chef Monia has made this dish. It’s slow-cooked, rich, and full of flavor. The recipe uses pork, beef, and pancetta, and layers flavors through browning, deglazing, and simmering. They explained that many standard recipes use…
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Easily The Best Crunchy Buttery Garlic Bread
Garlic bread comes from Italian-American cooks adapting traditional Italian bruschetta. When Italian immigrants moved to the United States, they found olive oil and regional Italian breads hard to find and expensive. They used butter and French baguettes instead. Now people often add toppings like paprika, parmesan, and parsley for flavor. The savory flavors of garlic bread add a crunchy contrast to any dish, making every meal a bit more festive and cozy. However you like it, it is…
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Ultimate Arugula, Shaved Parmesan Salad With Lemon Vinaigrette
A refreshing and light, easy to prepare classic Italian salad and one of my favorites: if you love Arugula and I do, you love lemon, and I do, you love parmesan, and I do – then, in less than five minutes, you can create this delicious, sophisticated salad which pairs beautifully with many dishes.
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Best Authentic Spicy Cajun Shrimp Pasta With Sundried Tomatoes
Spicy Cajun shrimp pasta is a modern Louisiana dish that combines traditional Cajun spices with Italian-American cream-based pasta. It likely originated in New Orleans restaurants in the late 20th century. The dish features a spicy blackened seasoning blend and a rich, creamy sauce reminiscent of Cajun-style Alfredo. Historically, it was peasant food from southern Louisiana, made with seafood and vegetables cooked in one pot and often served with rice or pasta.
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Simple Seabass With Broccolini, Zucchini, And Onion In A Lemon-Butter Sauce
This mouthwatering dish is quick, healthy, and packed with nutrients. I literally dreamed up this recipe and jotted it down at 2 AM. The next morning, I shared it with a friend who loves to cook, and he really liked its mix of flavors. It takes only about 20 minutes to make. Seabass provides lean protein and omega-3 fatty acids, while broccolini and zucchini add fiber, vitamins, and antioxidants. The onion gives extra flavor, and the…
