This is your next Lasagna Bolognese recipe for when you want to go the extra mile. We’ve made the bolognese from scratch, now let’s make fresh noodles and a béchamel. Eat Up! Kitchen is about putting in a little extra effort to learn more about cooking and where your food […]
Semolina Flour, Water, Salt, Parmesan Reggiano, and Butter are the only ingredients you need for Authentic Fettuccine Alfredo From Scratch. There’s no need for eggs in your pasta or cream in your Alfredo sauce. Whether it’s for bread, pasta, or pizza, there’s nothing I enjoy more in the kitchen than […]
Homemade Corn Tortillas are hands down the easiest (and most worth your time) recipe on Eat Up! Kitchen. There’s just two ingredients – masa and water. What else do you need for (probably) the best corn tortillas you’ve ever had in your life?? I’m glad you asked! One of the […]
You won’t believe how fast and easy it is to make Homemade Fettuccine and Clams. Once you have your fresh pasta cut you’ll have dinner on the table in under 15 minutes. Or use the boxed stuff for this recipe if you’re short on time. This recipe is divided in […]
I was having a hard time deciding on something quick and easy to make with the defrosting chicken breasts in my fridge. I’ve braised and I’ve nuggetted. I’ve pan roasted and I’ve souped. The weather was nice but I was feeling too lazy to clean the grill. Not lazy enough to make my […]
Homemade ravioli is one of those home cooked meals you just have to make at some point. It doesn’t take a lot of work, it’s a ton of fun, and you can use all sorts of fillings! I’m using pancetta and asparagus in a brown butter sage sauce.
Homemade Grass Fed Raw Milk Mozzarella certainly is a mouthful. A mouthful of delicious accomplishment! I’ve always wanted to make cheese at home so I thought I’d give it a shot with some raw milk I picked up at the Fair Food Farmstand in Reading Terminal Market.
This recipe for chicken thighs braised in tomatoes with white beans, served over homemade pappardelle is one of my all time favorites. There’s something about the chicken fat melting in to the acidic tomatoes that melds in to one of the most under-appreciated sauces ever.
