Cook the Book: 'Giada's Kitchen'
tomato sauce made from slow roasted tomatoes
My biggest baking success: Making my great grandmother's recipe for sticky buns and having it come out like hers!
Lay's Potato Chips on the side and a few on the sandwich to add crunch.
Apples! I go apple picking with my family and then make apple pie using my great grandmother's no-fail pie crust recipe!
Bobby Flay, he makes great looking food and my sister has a crush on him.
My mother's lemon sponge pie. It's fantastic and I've never seen it at a restaurant. It's a Pennsylvania Dutch recipe from my great-grandmother, although my grandfather said my mom's lemon sponge was even better!
My mom at first. She would let me make mini pies in pyrex cups when she made full pies so I could make and eat my own.
I'm going to argue this one because it depends upon the entire course. I don't like the heavier sauces like alfredos and the low fat ones are just nasty. I'll go with a heavily garlic pesto sauce fresh from the food processor served directly at that moment when it pulses from solid to liquid.
A tomato sauce with crushed tomatoes, onions, red peppers & mushrooms sauteed in wine.
Vodka, but I once had a creamy bolognese that was wonderful.
I love to make my own sauce from home grown tomatoes. It takes awhile, but it's worth it.
My choice.....
Anything that's not out of a can or a jar.....
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