“Kitchen Sink” Pasta Salad is easy, healthy and delicious.
As many of you know, we try every product before we bring it into the store – both hard goods and food. That means ordering samples, trying samples and kissing a fair number of frogs before we find the perfect products for you. It also means a lot of half-full jars of antipasti, open packages of pasta, rice and beans, and random pieces of cheese hiding in the back of the refrigerator. And that drives the Italian in me crazy – I can’t stand the thought of wasting food.
Luckily, Read More
So. . . it won’t surprise you to know that we’ve been pretty busy for the past several months. We’ve been moving our business and our residence from 200 miles away, doing the interior buildout of the new shop, getting permits from numerous regulatory agencies, placing orders for, taking and merchandising inventory. . . and more. Which is the long way of saying that we haven’t had the time to cook as much as we’d like.
But that’s not to say that we haven’t had the time to eat as well as we’d like to. As you’ve heard us say over and over, the beauty of Italian cooking is that Read More
Making your own vanilla extract is really easy. All you need is vanilla beans, vodka, a jar, and time.
Get 4 fresh, good quality vanilla beans. We prefer Madagascar vanilla beans because they have the best flavor, but Mexican beans are also good, because they have a dark color which helps with the infusion.
Use an 8 ounce jar that’s tall enough to hold your vanilla beans. If it’s not tall enough, you can cut the beans in half. And if the jar is smaller or bigger than 8 ounces, just use proportionately fewer or more beans.
Put the 4 beans in the jar and Read More
You’ve heard us say it time and time again. To us, classic Italian cooking means taking great ingredients and not screwing them up. And one of the best ingredients can be yours, year-round, in a can. You’ve undoubtedly eaten Parmagiano Reggiano, probably nibbled on Proscutto di Parma, and may have had great, cold pressed extra virgin Italian Olive Oil. But the odds are that you don’t cook with DOP San Marzano tomatoes. And that’s a shame.
San Marzanos are long, thin tomatoes, with a thick wall of flesh and not as many seeds as a typical garden tomato. “DOP” San Marzano tomatoes are Read More
If you ask an Italian their favorite place to eat they will probably say their Nonna’s (Grandma’s) house. I couldn’t agree more.
My favorite meal didn’t come from a fancy restaurant with a Michelin star and my favorite chef cannot be found judging a competition on Food Network. That’s because the best food I ever ate was in Madison, New Jersey in my Aunt Flo’s kitchen.
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The plane touched down on a rainy night in an exotic place I would later come to know as the Newark airport. Uncle Stanley was there to meet us and take us back to the house in Madison where he lived Read More
This holiday season give a gift that gives back!
Meet Reilly – our very adorable rescue dog. He’s sweet, loyal, smart and super cute. Abandoned as a puppy by his previous owners, Reilly lived as a stray before ending up at the shelter. His luck took a turn for the better when Lowell adopted Reilly, giving him a forever home and a happy ending.
You can help shelter pets like Reilly by choosing a gift that gives back. Just stop in and pick up something from TSP’s line of stylish baking accessories. Cookie cutters, spatulas, and muffin cups that help homeless animals? Absolutely! For Read More
Our simple, two-ingredient balsamic and strawberries dessert is a sophisticated, easy healthy dessert that you can assemble in under 5 minutes. All you need are fresh strawberries and a good quality balsamic vinegar. Unlike supermarket versions, which are great for salad dressing, high quality balsamic is syrupy and sweet with a light acidity and tons of depth of flavor. It’s perfect drizzled on berries (and grilled vegetables and meats). Here we’ve pictured our Malphigi Balsamic, made only from grape must and aged for 8 years.
The “recipe” is super simple – cut your strawberries into bite-sized pieces, drizzle with the balsamic and Read More
If you’re like us, you love your stainless steel pots and pans. They transfer heat well, provide a great sear on anything you put in it, and take a beating from metal utensils without hardly blinking. But over time, no matter how thoroughly you wash them when you’re done, they can get brown and splotchy – particularly if you cook on high heat with minimal oil. The splotches don’t usually affect cooking in the pan, but certainly prevent it from looking like new.
Luckily, there’s a really simple way to restore the shine to your stainless pans, using something you almost certainly have laying around your kitchen – baking soda.
I’m about to confess something that will shock the conscience of Italian families everywhere – I am the descendant of Italian immigrants and never cooked an ounce of Italian food until I was over thirty. There, I said it. For those who grew up in and around Italian neighborhoods, such a confession is hard to believe. When so much of Italian culture is based on culinary traditions and inspiration from childhood memories of cooking with family such an anomaly is unfathomable. I guess I was a late bloomer. But this is not about me. It’s about cooking with Gus – my Italian grandpa – Augusto Ricardo Ciriello.
My grandpa Gus Read More
Summer is in full swing and that means patio cocktails, poolside drinks, and dining al fresco! Our pick for stylish summer entertaining is the lemon basil collection by Michel Design Works!
The lemon basil design embodies the effortless chic of the Italian lifestyle. Bright lemons evoke the sun drenched cliffs of the Amalfi coast. And what could be more quintessentially Italian than sprigs of fresh basil? This cheerful design forms a casual yet sophisticated table setting your guests will love!
Appetizers or cookies make a lovely presentation on the wood or metal trays. Stylish serveware and coordinating paper napkins make outdoor entertaining Read More