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Laura Bonicelli's Blog

Posted January 6, 2011 4:05 PM

Wild Rice Cashew and Almond Stuffed Mushrooms

by Laura Bonicelli

Stuffed mushrooms make a great appetizer any time of year. In this recipe, the flavor of the wild rice (actually not a rice at all) and the chewiness of the short grain brown rice work perfectly with the crunch of the almonds and cashews.

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Posted August 17, 2010 12:00 AM

Stuffed Zucchini Blossom Omelette

by Laura Bonicelli

Wardrobe Provided by Parc Boutique

Zucchini Blossoms show up during the peak of summer. This is my favorite time of year! (I also say that about fall, winter (until January) and spring.)

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Posted July 21, 2010 8:55 PM

Ricotta Stuffed Zucchini Blossoms

by Laura Bonicelli

Wardrobe Provided by Parc Boutique

These beautiful and edible blossoms are worth waiting for. I start scouting for them in the farmer's markets in early July. They are easy to spot with their beautiful golden color. There are many ways to prepare them; this one is one of my favorites.

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Posted October 27, 2009 2:50 PM

Tomato Basil Risotto w/ Ricotta

I've never thought of risotto as being difficult. You just need cook it slow, keep an eye on it, and know when it's time to cut the heat.

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Posted July 29, 2009 4:15 PM

Scrambled Eggs w/ Ricotta, Goat Cheese & Chives

I seem to be on a bit of a brunch binge right now, but really, I was reminded last Friday of this recipe as we visited our friend Jeanne and had a lovely dinner in her beautiful porch (which we did this shot in) surrounded by the tree tops.

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