Ten years ago, Tony and I traveled to Sicily on Easter Sunday to attend his sister’s wedding later that week.
Even though we arrived on the morning of Easter Monday, the signs of Easter were still everywhere.
All evidence to the contrary, today is the official first day of spring.
In terms of the weather, this means absolutely nothing; however, in terms of food, it means we are entering the season of asparagus, one of our favorite vegetables.
Two years ago this month, we said goodbye to James O’Rourke, a man renowned in our community for his tireless commitment to the arts and his great support of local artists and businesses. At Sarello’s, we knew Jim as The Man at Table 34, our original customer, and have even referred to him as our very own patron saint.
We are itching for summer to arrive. Sunshine, swimming, biking, flowers and, of course, tomatoes.
There is nothing like the taste of a garden-grown tomato, and the hybrid versions we find in our local grocery stores in winter just can’t compare
It’s February, which means the Season of Love is about to begin.
Every year around this time, Tony and I sit down to plan our Valentine’s Day menu for Sarello’s, and we love to include as many aphrodisiac foods as possible, just to help out those couples seeking some added romance with their loved ones.
This week we’re focusing on one of the most popular Super Bowl party foods: chili. If you’re looking for a dish that is easy to prepare, can be made in advance, and will feed a lot of people, then my sister-in-law’s recipe for Cincinnati Chili is the perfect dish for your main event.
For the past six or seven years, Tony, our son, Gio and I have hosted Christmas Eve at our home. During the first couple years, we made very few, if any, changes to the traditional menu with which I grew up.
With the Thanksgiving holiday upon us in just a day, it only seems appropriate to offer a suggestion on what to do with your leftover turkey.
And our recipe for Turkey Crepes is a great alternative to the standard fare.
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