by Joe Scrizzi

French Onion Baked Chicken and Rice

As I continue to work through my mom’s cabinets, I keep finding condensed soups from Campbell’s. She loved a sale!

2 … Click here to read more...

by Joe Scrizzi

I love mushrooms for their natural and infused tastes and the textures of each one. They are readily available in supermarkets and more varieties at local farmers markets.… Click here to read more...

by Joe Scrizzi

Last weekend I was in Harrisburg, PA for the Horse World Expo and to explore some of the city with friends. While out exploring, I discovered a cool little coffee shop called… Click here to read more...

Recipe by Joe Scrizzi

Mid-week I browse the deli cases at the grocery store looking for deals on chicken, beef, and pork. Usually, you I can find a discount for a few bucks. The last 2 weeks… Click here to read more...

Recipe by Joe Scrizzi

I have been thinking of cozy mornings and the smell of pancakes, waffles, egg dishes and more!

I recently purchased 3 New Ceramic Coated Sauté Pans from FOOD52 … Click here to read more...

Wild Mushroom Sauce

Recently I picked up a bunch of assorted mushrooms that were about to go bad and I couldn’t see them being tossed out. I made 3 dishes this last weekend, here’s the … Click here to read more...

Recipe from Joe Scrizzi

Portobello mushrooms are the same as button mushrooms. Portobello is the adult version of the button varietal and cremini (baby bello) is the teenage form … Click here to read more...

By: Joe Scrizzi

Mushroom Monday: Button

Seems a lot of people shy away from mushrooms at times, not knowing how to cook and/or prepare. Button or White mushrooms are the simplest to … Click here to read more...

Review by: Joe Scrizzi

When you hear the word “artist” what comes to mind?

At a young age, I would think of a painter or sculptor as that is what I have been exposed to for … Click here to read more...