Low Country Bella

Meatballs are a classic comfort food, and very versatile. Too often meatballs come out dry & tough. Y’all know I go on and on about...

Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. Chicken Paillard is a...

Y’all asked for something light for new recipes! It’s strawberry season so I incorporated sweet berries, with peppery arugula and fresh...

OH wow, just WOW. This one was really good and I think you will like it. Great flavors, and not a heavy meal. Easy and quick week...

Y’all know I love to make my meatballs with turkey, but making meatloaf with turkey tonight was life changing. Again, the reason I love...

This is a decadent and versatile appetizer, served either hot or cold. I like it cold because thats the way Oma serves it! Its perfect...

I had some leftover ricotta and leftover heavy cream from other recipes, so I threw this one together. It was delicious and light! 1 1/2...

My husband is the king on the grill, both gas and charcoal. I love his BBQ leg quarters. A leg quarter is the thigh and leg together. ...

This is the only dressing I use on my salads. It’s not only healthy, but the flavors are intense. I will even make up my own in a...

Not all Italian food is pasta! The bistecca alla fiorentina (beefsteak Florentine style) is an Italian Steak made of young steer that,...

The word cutlet has originated from the French word côtelette, and was first known to be used in the year 1682. Since then, it has found...

Oma did it again with her glazed ham. This one turned out juicy as always. One of the biggest secrets to a good ham, is to purchase a...

I think everyone’s “mama” had their own recipe that many people proudly prepare and serve. My mothers was good but she used Miracle Whip....

I say it over and over, I am not much of a dessert maker but if its easy, and I am entertaining, I will make something. I will usually...

Soft shell crabs, or “softies” are blue crabs that have recently molted their shell. They are harvested before they can regrow a new...

We love to have a low country boil when we have guests in town. Its fun, its festive and always a big hit. We always seem to have...

Italy’s historic “cucina povera” rustic cuisine is heavily influenced by the deeply-rooted Italian tradition of rural families raising...

Grilling season is here! Well, that is if Mother Nature doesn’t decide to make another appearance or two. As much as I love pasta and...

My Grandpop was Calabrese, but sadly I dont know much about this side of the family. What I do know is I love the food and flavors of...

Most stuffed mushrooms recipes call for sausage or crab and you can certainly use those here. I opted for shrimp since I can get them as...