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Mushroom Bacon Calzone

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This post sponsored by Bertolli.

BUONE FESTE!  No. 113 – Happy Holidays and Happy New Year!!! (Where did I learn that? – you will see).   Imagine my Tuesday evening:  The Time: 5:30 pm.  I am Starving (or at least my stomach is saying so very loudly).   I have made NO plans for dinner. I haven’t even dreamed up Mushroom Bacon Calzone yet.   Want to know why?  Because a wonderful surprise happened!  During my lunch break – when normally, of course, I plan our supper while I eat my lunch (doesn’t everyone do this?), my new baby grandson stopped by for a visit! At this point in the story, I need to confess something.  I have turned into THAT grandmother.  The one with a phone full of pictures and stories of how smart the baby is.  I won’t make you suffer through that though.  Anyway, because of celebrating the wonders of sweet baby right through my lunch break, I didn’t plan dinner (and I wouldn’t change a thing).  Life is hectic and short, we have to seize the moment and enjoy what is in front of us!  

Just a quick time out here, this post is sponsored by my new friends over at Bertolli. As always,  all of the opinions and the recipe you find here is mine. 

 

Mushroom Bacon Calzone

Mushroom Bacon Calzone www.loavesanddishes.net

Thankfully, I had the perfect ingredients on hand to make a delicious, quick and easy dinner for the family which required no planning and was in the oven in about 15 minutes thanks to my new friends over at Bertolli.  Mushroom Bacon Calzone is one of my quick “go to” recipes that you should put in your kitchen arsenal too.  Stock up on a few pantry supplies and you are ready to bring Tuscany homemade flavors to your table in minutes, any time!  Seriously, where in the world would you get 150 years of tradition like this anywhere else?  

Mushroom Bacon Calzone www.loavesanddishes.net

Mushroom Bacon Calzone www.loavesanddishes.net

RECIPE FOR MUSHROOM BACON CALZONE

4.79 from 65 votes
Easy Fast Family Friendly Dinner! This Calzone (like strombolli) Uses canned pizza dough and Bertolli's canned sauce. Like homemade! $50 Giveaway on page! #ad Coupon HERE: https://ooh.li/e14c92f
Print
Mushroom Bacon Calzone
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
If you would like to read the tips and tricks for this Mushroom Bacon Calzone or if you would like to find other great recipes - I personally invite you back to www.loavesanddishes.net. Thanks!
Servings: 4
Author: Loaves and Dishes
Ingredients
  • 1 tbs butter
  • 10 quarter sized mushrooms mix of buttons and baby bella’s work best - sliced
  • 1 clove garlic - minced
  • ½ large shallot - minced
  • salt and pepper
  • 1 refrigerated “original” crust pizza dough find with the refrigerated biscuits and crescent rolls
  • 16 tsp Bertolli’s Riserva Marinara Sauce Plus more for dipping
  • 4 strips cooked bacon - cut into bits
  • 2 Cups shredded mozerella cheese
  • 4 slices provolone cheese
  • 1 egg - for egg wash - beaten
  • 1 pinch kosher salt
  • 2 tbs grated parmesan cheese
Instructions
  1. Heat 1 tbs butter on the stovetop over medium heat in a skillet. Preheat the oven to 375. Once butter is melted, add the mushrooms, garlic and shallot to the pan. Cook until the mushrooms soften and the garlic and shallot are translucent and fragrant. Add salt and pepper to taste. Remove from the heat.
  2. Open the can of pizza crust and unroll the crust so that the long side of the crust is facing you. Cut in half from top to bottom and again in half from side to side. Place a small amount of flour on a cutting board and roll the crust slightly to stretch the dough to a full 6x8 piece. (It will want to return to about 5x7 and that is ok). Lay out each of the pieces of pizza crust and apply 4 tsp of Bertolli Marinara to each one followed by ¼ of the bacon pieces, ¼ of the mushroom/garlic/shallot mix, ¼ of the mozzarella and one slice of provolone.
  3. Using a pastry brush or finger tips, wet the edges of the calzone with water so that the dough will stick together well when folded. Gently fold the top half over the bottom half and using a fork, press the edges together well. Once pressed, roll the edges and pinch well.
  4. Brush the top of the calzone with the beaten egg, sprinkle with kosher salt and a pinch of grated parmesan. Using a sharp knife, cut three vent holes in the top of each calzone. Gently place the calzone onto the prepared baking sheet and place in the oven, center rack on 375. Bake for 20 minutes and check. The calzone is done when the pastry is nicely browned and slightly crisp. Remove from oven, cool for 5 minutes and then serve immediately with Bertolli’s Riserva Marinara for dipping.
Mushroom Bacon Calzone www.loavesanddishes.net

Mushroom Bacon Calzone www.loavesanddishes.net

TIPS AND TRICKS FOR MUSHROOM BACON CALZONE

  • You can use baking spray for the baking sheet or parchment.  The parchment is easier.
  • Use Bertolli’s Riserva Marina Sauce for this recipe, it really  makes a difference.  This sauce will make things taste just like homemade – which you know, I prefer.
  • It is REALLY super important to seal the edges of your calzone well – otherwise, you end up with an exploded and busted out side.  The cheese gets out.  I don’t know about you, but I want my cheese INSIDE my calzone.
  • Store your leftover mushrooms in a paper bag Tip 30!
  • You do not have to brush the top of the calzone with egg – but trust me, it is much more appetizing that way.  Same regarding the sprinkle of salt and the grated parmesan.  I mean, let’s celebrate life a little.   Who celebrates with a plain calzone shell?  Ummm… no one.
  • Pour yourself A LOT of sauce for dipping.  YUM!

RECIPE INSPIRATION FOR MUSHROOM BACON CALZONE

Every time I come up with a recipe, I think I am a genius!  Same this time.  I didn’t realize that Mushroom Bacon Calzone would be a thing until I searched for it later.  Oh well.  I made a Mushroom Bacon Pull apart bread about a year ago and was thinking about that when I created this Mushroom Bacon Calzone.  Mushroom and Bacon are two great tastes together!

STEP BY STEP PHOTO INSTRUCTIONS FOR MUSHROOM BACON CALZONE

Mushroom Bacon Calzone www.loavesanddishes.net

Store mushrooms in a paper bag! Check out the tips at Bertollis!

Mushroom Bacon Calzone www.loavesanddishes.net

Slice the mushrooms

Mushroom Bacon Calzone www.loavesanddishes.net

Shallot, Garlic and mushrooms ready for the pan!

Mushroom Bacon Calzone www.loavesanddishes.net

A little flour down for the dough

Mushroom Bacon Calzone www.loavesanddishes.net

Roll out the dough!

Mushroom Bacon Calzone www.loavesanddishes.net

The dough rolled and cut

Mushroom Bacon Calzone www.loavesanddishes.net

The ingredients ready to assemble

Mushroom Bacon Calzone www.loavesanddishes.net

Everybody in!

Mushroom Bacon Calzone www.loavesanddishes.net

Use a fork to press the edges together

Mushroom Bacon Calzone www.loavesanddishes.net

The edges rolled, the top painted with egg wash and little slits for the air to escape!

 

 

Easy Fast Family Friendly Dinner! This Calzone (like strombolli) Uses canned pizza dough and Bertolli's canned sauce. Like homemade! $50 Giveaway on page! #ad Coupon HERE: https://ooh.li/e14c92f

Easy Fast Family Friendly Dinner! This Calzone (like strombolli) Uses canned pizza dough and Bertolli’s canned sauce. Like homemade! $50 Giveaway on page! #ad Coupon HERE: https://ooh.li/e14c92f

 

You May Also Enjoy:

  • Mushroom (Bacon) Pull Apart BreadMushroom (Bacon) Pull Apart Bread
  • White Mushroom Spinach LasagnaWhite Mushroom Spinach Lasagna
  • Asiago Mushroom Chicken with Ragu Cream SauceAsiago Mushroom Chicken with Ragu Cream Sauce
  • Sausage and Cheese Stuffed MushroomsSausage and Cheese Stuffed Mushrooms
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Wendi Spraker
Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse and serves on her town's board of councilmen.

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Comments

  1. Moxie says

    February 2, 2018 at 2:15 pm

    LOVED it!

    Reply
  2. Ellen Casper says

    January 31, 2016 at 11:03 pm

    I like NO.111
    Bake the perfect
    stuffed shells

    Reply
  3. John H. says

    January 31, 2016 at 10:48 pm

    I liked tip #71.

    Reply
  4. Birdiebee says

    January 31, 2016 at 10:14 pm

    My favorite tip is: PAIRING PASTA WITH THE RIGHT SAUCE

    Reply
  5. JanD says

    January 31, 2016 at 8:10 pm

    I like the tip about not rinsing pasta so it can help absorb the sauce.

    Reply
  6. Tosha H says

    January 31, 2016 at 8:03 pm

    I like tip #120, Geting Real with Cast Iron; it’s spot-on, they’re great to cook in

    Reply
  7. Bonnie Clyne says

    January 31, 2016 at 4:23 pm

    I like the tip about refrigerating tomatoes, since it is a constant debate in our kitchen. Since the answer was yes and no, I guess we are both right!

    Reply
    • Wendi Spraker says

      January 31, 2016 at 4:25 pm

      lol. No one will eat fresh tomatoes except me at my house. I leave them in the kitchen window until I’m ready to eat them and then put them in the fridge because I LOVE a cold fresh tomato!! 🙂

      Reply
  8. joti B says

    January 31, 2016 at 2:48 pm

    I learned how to store herbs,love the tip

    Reply
  9. Serena Powell says

    January 30, 2016 at 11:47 pm

    I like the tip number 071: Tuscan grilled zucchini and ricotta pizza.

    Reply
  10. Lucianna Farmer says

    January 30, 2016 at 9:37 pm

    No. 002 about storing fresh herbs in a damp paper towel in the refrigerator so that they don’t dry out and stay fresh longer.

    Reply
  11. Kristen H. says

    January 30, 2016 at 7:17 pm

    The tip I liked the best was No. 022 Pasta Substitute. I honestly had no idea that spaghetti squash could possibly make a good substitute for pasta. I certainly will remember that in the future. Thanks for the fantastic opportunity to win!

    Reply
  12. Jennifer H. says

    January 30, 2016 at 6:25 pm

    I like NO.114
    THE PERFECT POUR
    Wow your dinner guests by pouring wine like a professional.

    Reply
  13. allison says

    January 30, 2016 at 6:08 pm

    I love the idea of using the farmers market! thanks so much for the chances to win.

    Reply
  14. Tabathia B says

    January 30, 2016 at 6:00 pm

    I like tip cook with a pizza stone

    Reply
  15. Frank P says

    January 30, 2016 at 3:05 pm

    I like Tip No.114 The Perfect Pour

    Reply
  16. Cindy says

    January 30, 2016 at 2:04 pm

    I liked tip #120 Getting real with cast iron pans…I love cooking with cast iron.

    Reply
  17. Tasha Wilkerson says

    January 30, 2016 at 1:10 pm

    NO.100
    THE RIGHT KNIFE
    A good knife makes all the difference. Make sure you’re using the right one for your tasks.

    I never know which Knife to use!!

    Reply
  18. Shawn A says

    January 30, 2016 at 11:24 am

    My favorite is #112 the Meatball Marinara Appetizer.

    Reply
  19. David ODonnell says

    January 30, 2016 at 10:19 am

    tip is 99 Make the most out of the Farmer’s Market. I love summer because I can shop my local farmers market

    Reply
    • Wendi Spraker says

      January 30, 2016 at 10:23 am

      Me too!!

      Reply
  20. Nora T says

    January 30, 2016 at 9:25 am

    I plan to make use of the tip on how to serve Meatball Marinara appetizers…so elegant yet tasty.

    Reply
  21. Marci says

    January 30, 2016 at 1:01 am

    I like tip 108

    Reply
  22. Melissa J says

    January 30, 2016 at 12:49 am

    I like Tip 111. I love baked shells…so much. 🙂

    Reply
  23. Jennifer Nielsen says

    January 29, 2016 at 11:34 pm

    No.099 Making the Most Out Of The Farmer’s Market. I love fresh fruits and vegetables and totally believe they are imperative to great cooking!

    Reply
  24. Elizabeth H. says

    January 29, 2016 at 11:09 pm

    I love tip 103- The Soup Spoon

    Reply
  25. Kaylin Bruce says

    January 29, 2016 at 10:44 pm

    #99 Make the most out of Farmer’s Markets!

    Reply
  26. Tammy Woodall says

    January 29, 2016 at 9:23 pm

    I like Tip 102 – to cook with a Pizza Stone.

    Reply
  27. kelley roach says

    January 29, 2016 at 9:16 pm

    I like a number of the tips, one of them is No.111 how to bake the perfect stuffed shells.

    Reply
  28. Natalie U says

    January 29, 2016 at 8:48 pm

    Now this is the kind of blog I love. My daughter is making this tomorrow for us. I visited bertolli and love tip #118 about serving small or bite size treats for desserts instead of a whole cake or pie

    Reply
    • Wendi Spraker says

      January 29, 2016 at 8:55 pm

      Hi Natalie!!! Glad you love the blog!!! Please come back often and let me know how it turns out!!

      Reply
  29. Rose Santuci-Sofranko says

    January 29, 2016 at 8:30 pm

    Since I’m Italian I like tip #113 “This season, wish your friends, “Buone feste.” It means “Happy Holidays,” and is used in place of both, “Merry Christmas” and “Happy New Year.””….but I would say “Buone Natale”!

    Reply
  30. Breanne says

    January 29, 2016 at 8:29 pm

    I like tip #120

    Reply
  31. Hannah says

    January 29, 2016 at 8:02 pm

    #111 about the stuffed shells: this is great advice! I have always wanted to make these so knowing not to boil as long is very helpful!

    Reply
  32. Michael Perkins (@mperkins37) says

    January 29, 2016 at 4:05 pm

    110 Jazz it up… Im a Musician..lol

    Reply
    • Wendi Spraker says

      January 29, 2016 at 5:21 pm

      Cool! What kind of music are you in to?

      Reply
  33. Lisa Stover says

    January 29, 2016 at 3:52 pm

    I love the squid ink pasta. I think I may have to try some because the color may be appealing to my son. Kids love things that are different 🙂

    Reply
  34. Ashley M says

    January 29, 2016 at 3:06 pm

    I like the perfect pour tip!!

    Reply
  35. crystal gibson says

    January 29, 2016 at 12:13 pm

    I like the tip about cooking the perfect pasta shells.

    Reply
  36. Nannypanpan says

    January 28, 2016 at 11:46 pm

    I like the tip for jazzing up a whit dinner set with fun patterned accent pieces

    Reply
  37. Maureen says

    January 28, 2016 at 10:45 pm

    I like the suggestion in 110 Jazz up a simple white set of dishes with a few patterned accent dishes for an elegant look that’s not overdone.

    Reply
  38. Maya Mime says

    January 28, 2016 at 6:22 pm

    This mushroom dish is so much tempting to try out

    Reply
  39. janetfaye says

    January 28, 2016 at 3:39 pm

    I like tip NO.086
    The best ingredients for the best Alfredo.

    Reply
  40. Gina M says

    January 28, 2016 at 1:13 pm

    I like this tip: “Achieve the perfect pour by pouring wine so it slides down the inside of the glass. Twist the bottle over the rim before setting down to avoid a splash.”

    Thanks for the chance to win!

    wildorchid985 at gmail dot com

    Reply
  41. Nichole Smith says

    January 28, 2016 at 12:15 pm

    I like the tip about pairing the right pasta with the best sauce.

    Reply
  42. Mami2jcn says

    January 28, 2016 at 11:24 am

    I like the tip about not rinsing pasta.

    Reply
  43. Heather B says

    January 28, 2016 at 11:20 am

    I liked the tip about pairing what pastas with what sauces. Genius!

    Reply
  44. termat1@seznam.cz says

    January 28, 2016 at 10:39 am

    Fork etiquette was great because I just don´t know how to use these.

    Reply
    • Wendi Spraker says

      January 28, 2016 at 10:54 am

      Boy. I hear you!! It gets confusing!

      Reply
  45. Amy Orvin says

    January 28, 2016 at 10:29 am

    My favorite tip was Selecting your Serving ware. Jazz up a simple white set of dishes with a few patterned accent dishes for an elegant look that’s not overdone.

    Reply
  46. ken ohl says

    January 27, 2016 at 6:21 pm

    never knew you were not suppose to rinse pasta good to know

    Reply
  47. Polly Hall says

    January 27, 2016 at 5:23 pm

    the tip that will be most useful for me it the one about putting onions in the fridge before chopping.

    Reply
  48. Pam Flynn says

    January 27, 2016 at 12:15 am

    Tip #120 Getting Real with Cast Iron Pans was very helpful. I always feel like I will ruin my cast iron pans so this really helped me feel more confident.

    Reply
  49. janine hwang says

    January 26, 2016 at 11:23 pm

    i learned not to rinse my pasta!

    Reply
  50. Kathryn C says

    January 26, 2016 at 7:00 pm

    I loved reading about the pairing pasta shapes w/ sauces! who knew?!

    Kathryn

    Reply
  51. Sarah Cool says

    January 26, 2016 at 5:24 pm

    I like number 111 on how to bake the perfect stuffed shells. All the tips are great but i have a hard time with stuffing shells!

    Reply
  52. Tara says

    January 26, 2016 at 1:19 pm

    Don’t rinse your pasta! I never knew!

    Reply
  53. Kelly says

    January 25, 2016 at 7:47 pm

    My favorite tip was about using cast iron. Love my cast iron pans!

    Reply
    • Wendi Spraker says

      January 25, 2016 at 9:17 pm

      I do too Kelly – my favorite kitchen item!

      Reply
  54. jeanne conner says

    January 25, 2016 at 7:44 pm

    The basics of an
    Italian salad Tip 117

    Lettuce, cherry tomatoes, red onion and a light, oil-based dressing make up the base to a great Italian salad. Don’t forget to add the Parmesan cheese and garlic croutons for added flavor and crunch!

    Reply
  55. Saundra McKenzie says

    January 25, 2016 at 1:21 am

    102- cooking with a pizza stone, because I didn’t know how to.

    Reply
  56. Robyn Norris says

    January 24, 2016 at 11:48 pm

    I loved the Talk like an Italian tip:

    This season, wish your friends, “Buone feste.” It means “Happy Holidays,” and is used in place of both, “Merry Christmas” and “Happy New Year.”

    Reply
  57. Jenny N says

    January 24, 2016 at 11:37 pm

    I love tip NO.089: Picking the right peppers to bring the heat.

    Reply
  58. Sharon Sweeney says

    January 24, 2016 at 9:03 pm

    So many fresh and appealing ideas are flowing through this reader, now that I have discovered your blog!
    Thank you for making me what to become instant chef & make a hearty homemade meal now.

    Reply
  59. heather s says

    January 24, 2016 at 8:54 pm

    NO.118 Decadent dolce i love the idea of small deserts

    Reply
  60. Kevin O says

    January 24, 2016 at 8:38 pm

    I really liked tip #81 – Chicken Parmesan Tenderloins. Neat little shortcut.

    Reply
  61. gina blades says

    January 24, 2016 at 7:01 pm

    I like tip 102 – cooking with a pizza stone.

    Reply
  62. Jennifer Williams says

    January 24, 2016 at 6:24 pm

    I love the secrets of squid ink tip. I’ve never really thought much about it, but it would definitely bring a lot of pizzazz to a meal!

    Reply
  63. Stephanie Liske says

    January 24, 2016 at 6:21 pm

    I like how it says to push the edges down with the fork to seal it together.

    Reply
  64. donna says

    January 24, 2016 at 5:36 pm

    056 how to make pasta , great site

    Reply
  65. Rosalie Mason says

    January 24, 2016 at 4:42 pm

    Serve small desserts like cupcakes or bars at a dinner party so people can choose what, and how much, they’d like. This way you avoid the “just a small slice” and diet talk that follows every large cake.

    Reply
  66. Elizabeth Owens says

    January 24, 2016 at 4:38 pm

    There are so many good tips! I really tip number #115 Fresh asparagus paired with crunchy bread, Bertolli Alfredo Sauce and a hint of citrus will have guests crying, “Magnifico!” at your next party.

    Reply
  67. angela smith says

    January 24, 2016 at 1:36 pm

    no.42 dont rinse your pasta.always rinse my pasta.no.70 making flowers last longer

    Reply
  68. Myrna Kasick says

    January 24, 2016 at 12:14 pm

    I could appreciate all of the tips, especially tip #108, PAIRING PASTA WITH
    THE RIGHT SAUCE.

    Reply
  69. Amie George says

    January 24, 2016 at 11:54 am

    My favorite tip is 120! Making the most out of cast iron frying pans. I love cooking with cast iron.

    Reply
  70. Rhonda G says

    January 24, 2016 at 7:11 am

    #105 Mixing it up with rice! YUM

    Reply
  71. Jennifer Ha says

    January 24, 2016 at 6:59 am

    I like tip 100 pairing with the right knife!

    Reply
  72. Miranda Bashwinger says

    January 24, 2016 at 12:08 am

    Pairing Pasta with the Right Sauce

    Reply
  73. Dawn Keenan says

    January 23, 2016 at 9:22 pm

    I like NO.110 SELECTING YOUR SERVING WARE. They have the loveliest pieces featured too!

    Reply
  74. Courtney Hodacs says

    January 23, 2016 at 7:21 pm

    Use a cast iron pan

    Reply
  75. Trudy says

    January 23, 2016 at 5:12 pm

    I like tip 110 Jazz up a simple white set of dishes with a few patterned accent dishes for an elegant look that’s not overdone.

    Reply
  76. Rhonda Grisham says

    January 23, 2016 at 1:39 pm

    Tip 108. I like this tip about pairing pastas with sauces. Good Info!

    Reply
    • Wendi Spraker says

      January 23, 2016 at 1:52 pm

      I agree – the type of pasta you use really does make a difference with the sauce.

      Reply
  77. Rajee says

    January 23, 2016 at 2:17 am

    NO.020
    TABLE TIP
    The town of Impruneta, Tuscany is known for its distinctive terracotta earthenware. Try adding terracotta serving bowls to your own table or even cooking with terracotta pots to incorporate that Tuscan feel.

    Reply
  78. Kaylee says

    January 22, 2016 at 11:02 pm

    i loved the tip of turning my stove into a pizza oven! 🙂

    Reply
  79. Jeffrey says

    January 22, 2016 at 8:43 pm

    My favorite tip was the use of a pizza stone.

    Reply
  80. Pam H. says

    January 22, 2016 at 6:46 pm

    My favorite tip is Basics of an Italian Salad.

    Reply
  81. Shane R. says

    January 22, 2016 at 3:17 am

    I like the tip that explains how to pour wine properly.

    Reply
  82. Vanessa Madrigal says

    January 21, 2016 at 8:23 pm

    I liek Tip #111 Bake the perfect stuffed shells. Now I want some! 🙂

    Reply
  83. Vera says

    January 20, 2016 at 9:31 pm

    I like tip NO.114
    THE PERFECT POUR
    Wow your dinner guests by pouring wine like a professional.

    Reply
  84. Kathryn Hoehn says

    January 20, 2016 at 1:25 am

    I like tip 99 – make the most of farmer’s markets

    Reply
  85. Laura B says

    January 19, 2016 at 9:39 pm

    I love the tip about pouring the perfect wine.

    Reply
  86. Dwayne Berry says

    January 19, 2016 at 5:24 pm

    NO.102
    COOKING WITH A
    PIZZA STONE
    When you use a baking stone, the entire surface heats up, dispersing the heat evenly. This allows the dough to cook smoothly with minimal burning or scorching.

    Reply
  87. Stacy says

    January 19, 2016 at 3:52 pm

    My favorite tip is #99 about going to the Farmer’s Market. Go early or late to avoid the crowds is a good one; going early lets you get the freshest produce, but going later gets you the best deals!

    Reply
  88. melina r says

    January 19, 2016 at 9:58 am

    Like the tip that you don’t rinse your pasta. I always rinsed to get the starch off and get the pasta cooled down.

    Reply
  89. Dani H says

    January 19, 2016 at 5:46 am

    I like tip NO.100 THE RIGHT KNIFE ~ that really is the key to most cooking.

    Thanks for a chance at the giveaway!

    Reply
  90. Candace says

    January 18, 2016 at 11:54 pm

    The perfect pour!

    Reply
  91. dari says

    January 18, 2016 at 8:45 pm

    NO.117
    THE BASICS OF AN
    ITALIAN SALAD
    Lettuce, cherry tomatoes, red onion and a light, oil-based dressing make up the base to a great Italian salad. Don’t forget to add the Parmesan cheese and garlic croutons for added flavor and crunch!

    Reply
  92. Jacob says

    January 18, 2016 at 8:44 pm

    I liked Tip # 109. I never really thought about pairing pasta with specific sauces.

    Reply
  93. Audra O'Hara says

    January 18, 2016 at 5:11 pm

    I like their tip about making your own pasta. I’ve always wanted to try making pasta from scratch. I didn’t know I should knead it for 10 minutes.

    Reply
  94. Erin M says

    January 18, 2016 at 4:35 pm

    I liked the tip for baking the perfect stuffed shells since this is something I love to make and often experiment with different fillings.

    Reply
  95. Ashley C says

    January 18, 2016 at 10:47 am

    I liked the tip of turning my grill into a pizza oven!

    demureprincess7(at)gmail(dot)com

    Reply
  96. Holly Guerrio says

    January 18, 2016 at 10:27 am

    I liked tip No. 115: Asparagus alfredo crostini recipe.

    Reply
  97. Hayley J says

    January 18, 2016 at 7:33 am

    Love the free printables

    Reply
  98. Tracy Robertson says

    January 18, 2016 at 7:21 am

    I love tip #118 about making the small desserts so people can choose what and how much they want.

    Reply
  99. Priscilla S. says

    January 18, 2016 at 4:28 am

    I like tip #99 “Make the most out of the farmer’s market”. There’s a farmers market nearby and I always mean to check it out. These tips will help me get the most out of my trip.

    Reply
  100. E Rose says

    January 18, 2016 at 1:01 am

    Selecting the right knife!

    Reply
  101. Connie Blasing says

    January 17, 2016 at 11:41 pm

    I liked the tip about undercooking shells (boiling) when stuffing and baking them in the oven. It’s not something I would think makes a difference.

    Reply
  102. Amber Reser says

    January 17, 2016 at 10:54 pm

    I liked “Sharpen your knife skills!” the best! 🙂

    Reply
  103. Julie says

    January 17, 2016 at 10:27 pm

    I love the tip about cooking Pizza with a Stone..They do wonders for your crust..

    Reply
  104. Heather Baker says

    January 17, 2016 at 10:15 pm

    I like #117 about the basics of an Italian Salad.

    Reply
  105. Heather M says

    January 17, 2016 at 9:00 pm

    I see a lot of things I like, but I really like “the basics of bread” – to me, pasta and bread go hand in hand, and it can really add so much to a meal!

    Reply
  106. Julie Murphy says

    January 17, 2016 at 7:12 pm

    I like the ford etiquette

    Reply
  107. Lisa Aliperti says

    January 17, 2016 at 6:04 pm

    Make the most of the farmer’s market. Fresh is best!

    Reply
  108. Colleen Gal says

    January 17, 2016 at 3:03 pm

    Getting real with cast iron pans, they are the best!

    Reply
  109. greentopiaries says

    January 17, 2016 at 2:56 pm

    I liked learning the basics of an Italian salad. Thanks for the chance!

    Reply
  110. Darlene Maroni says

    January 17, 2016 at 2:31 pm

    I love tip number 120. I have alot of cast iron that has taken the “back burner so to speak. 🙂 Time to pull it back to the front and start using them again !

    Reply
    • Wendi Spraker says

      January 17, 2016 at 4:26 pm

      Oh yeah. For sure Darlene! Cast iron is awesome!

      Reply
  111. WHITNEY says

    January 17, 2016 at 2:02 pm

    I liked tip 72 about the basics of bread, I didn’t know the difference between different Italian breads.

    Reply
  112. Lauren Itri says

    January 17, 2016 at 1:27 am

    Brushing the top with egg!

    Reply
  113. Noelle Carroll says

    January 16, 2016 at 10:09 pm

    I like tip no 105 because I like rice and I think it is a good substitute for pasta because of the texture and flavor you can incorporate into it

    Reply
  114. Jenny S says

    January 16, 2016 at 9:26 pm

    I like tip #85. I’ve seen the recipe before and have wanted to try this for awhile now. Looks great!

    Reply
  115. Addie F. says

    January 16, 2016 at 8:37 pm

    I like tip 117, about salad, because a little bit of red onion really does make a salad so much better!

    Reply
  116. Wayne H says

    January 16, 2016 at 3:38 pm

    I like #60, which is tips on how to hold a knife when cutting.

    Reply
  117. VICKIE H. says

    January 16, 2016 at 3:35 pm

    Tip #70 was interesting: Keep flowers healthy by adding a sugar cube to provide nutrients and a penny to fight bacterial growth in the water

    Reply
  118. Annie E. says

    January 16, 2016 at 1:29 pm

    that you don’t rinse your pasta.

    Reply
  119. Gina Stevens says

    January 15, 2016 at 11:20 pm

    NO.002
    HOW TO STORE HERBS is my favorite tip.

    Reply
  120. Shannon K says

    January 15, 2016 at 5:27 pm

    Tip 102 use a pizza baking stone! Love these

    Reply
  121. Alison Gibb says

    January 15, 2016 at 5:10 pm

    I like the tip #114. I have always wanted to know how to properly pour a glass of wine!

    Reply
  122. Larissa Banitt says

    January 15, 2016 at 4:40 pm

    I liked the tips for making an italian salad the best!

    Reply
  123. Kim T says

    January 15, 2016 at 4:11 pm

    I love the perfect stuffed shells recipe.

    Reply
  124. Natalie Brown says

    January 15, 2016 at 3:51 pm

    My favorite tip is #111: Baked the Perfect Stuffed Shells. It says to boil the shells a few minutes less than suggested because they will continue to cook and soften while they’re baking. So cool! No more overcooked pasta. 🙂

    Reply
  125. Mckena says

    January 15, 2016 at 3:36 pm

    I like “Make the most out of the Farmer’s Market”. I honestly need that reminder. I don’t go often, because it is “easier” to go to the grocery store in my mind, but I really do need to go more.

    Reply
  126. rhoni4 says

    January 15, 2016 at 2:37 pm

    I love the tip about getting real with cast iron. I love using my cast iron pans and dutch oven. It just makes food taste better.

    Reply
  127. John Leahy says

    January 15, 2016 at 1:41 pm

    I’m drawn to No 114: The perfect pour!

    Reply
  128. AnnJ says

    January 15, 2016 at 1:11 pm

    Tip 89, the bigger the pepper the less fiery it is and the greener it is,
    the less hot. That will be a great help selecting peppers when shopping.
    But make sure you all understand that this refers to peppers of the same
    variety. There are some extremely hot tiny dark green peppers!

    Reply
  129. Sue V says

    January 15, 2016 at 9:42 am

    i love the tip about the perfect pour

    Reply
  130. Donna L says

    January 15, 2016 at 9:22 am

    I like the tip NO.001 -Pick the Perfect Tomato

    Reply
  131. Mim says

    January 15, 2016 at 7:35 am

    All the tips look great, but I think number 019 would pertain to me the most- I always cut onions and half the time I cry.

    Reply
    • Wendi Spraker says

      January 15, 2016 at 8:08 am

      I do too!

      Reply
  132. Anne C says

    January 15, 2016 at 3:17 am

    Tip 108 on pairing. Really helpful.

    Reply
  133. Germaine Harrison says

    January 15, 2016 at 2:30 am

    I like the Bake the perfect stuffed shells tip, boil the shells a few minutes less because they will soften more from the sauce when being baked.

    Reply
  134. Shellie H says

    January 15, 2016 at 1:09 am

    Wow, I had never heard about keeping flowers fresh with a sugar cube and a penny!

    Reply
  135. Sharina J. says

    January 15, 2016 at 12:59 am

    My favorite tip was #019 about putting onions in the fridge before cutting so you don’t tear up.

    Reply
  136. saegan anderson says

    January 14, 2016 at 11:34 pm

    NO.100 THE RIGHT KNIFE — it’s soooo true!! make sure to keep your knives sharp and to use the right knife for the right food

    Reply
  137. Melissa says

    January 14, 2016 at 10:53 pm

    i like tip NO.118 DECADENT DOLCE Serve small desserts like cupcakes or bars at a dinner party so people can choose what, and how much, they’d like.

    Reply
  138. Erin Will says

    January 14, 2016 at 10:42 pm

    I like Tip #76! Spring Chicken Pesto Alfredo Penne – Fresh tomatoes, juicy chicken, tasty pesto and Bertolli Alfredo Sauce all served on top of penne. Bring Tuscany to your table the easy way!

    Always looking for simple dinner ideas and this tip looks delicious!! Something my whole family would love! 🙂

    Reply
  139. Laurana H says

    January 14, 2016 at 10:30 pm

    I like tip #19 about how to cut onions without crying. That’s a big problem for me so that will definitely help!

    Reply
  140. Allison Frederick says

    January 14, 2016 at 10:21 pm

    I like tip no. 60. It’s about time I learned how to properly use a knife.

    Reply
  141. Rachel says

    January 14, 2016 at 9:47 pm

    I like the tip on pouring wine. Who knew there was a ‘correct’ way!

    Reply
  142. Tara Z says

    January 14, 2016 at 9:28 pm

    No. 95. Napkin presentation. Class up any meal!

    Reply
  143. Theresa Jenkins says

    January 14, 2016 at 9:27 pm

    NO.019

    Cutting Onion Without Crying …. is my Fav tip

    Reply
  144. Jeanne Rousseau says

    January 14, 2016 at 9:25 pm

    Cooking with cast iron, just like momma used to do!

    Reply
  145. Terry Cross says

    January 14, 2016 at 6:27 pm

    I like tip #19, cutting onions without crying

    Reply
  146. Elizabeth says

    January 14, 2016 at 6:15 pm

    One Tip I like is #102 Cooking With a Pizza Stone! The entire surface heats up evenly, so the dough cooks smoothly with minimal burning or scorching.

    Reply
  147. Charles Goode says

    January 14, 2016 at 6:04 pm

    NO.096
    CHICKEN YOUR WAY

    Reply
  148. Sara B. says

    January 14, 2016 at 5:53 pm

    Ha! #113 Talk like an Italian!

    Reply
  149. Caroline B says

    January 14, 2016 at 4:40 pm

    #119 about updating your hostess gift with ornaments or pinecones, great idea!

    Reply
  150. GENA VIGGIANI says

    January 14, 2016 at 3:24 pm

    NO.088

    Secrets of squid ink

    I DIDN’T REALIZE THAT ADDING A LITTLE LEMON WOULD MARRY THE FLAVORS AND BRING OUT THAT BRINY DELICIOUSNESS!

    Reply
  151. Sara Theissen says

    January 14, 2016 at 2:59 pm

    I like Tip 105 to replace pasta with rice! That sounds like an interesting substitution.

    Reply
  152. Shana Hendrickson says

    January 14, 2016 at 2:47 pm

    I like the advice on pasta and sauce pairings

    Reply
  153. Amanda P says

    January 14, 2016 at 2:35 pm

    I like number 108 pairing the right pasta with sauce. I didn’t know there were certain sauces that are made to go with certain pastas!

    Reply
  154. Denise B. says

    January 14, 2016 at 2:22 pm

    I already know this tip; but under-cooking noodles that will continue cooking in sauce and such is a good one.

    Reply
  155. Lasonda says

    January 14, 2016 at 2:18 pm

    I like tip # 105, substitute rice for pasta. Neat idea.

    Reply
  156. Garrett says

    January 14, 2016 at 2:17 pm

    Using cast iron is great

    Reply
  157. Kelly D says

    January 14, 2016 at 2:10 pm

    I like the tip to cook in a cast iron pan, #120.

    Reply
  158. Wilma P says

    January 14, 2016 at 1:46 pm

    I liked several of the tips but I think my favorite was #97…Simply Baked Ziti

    Reply
  159. Beth Minyard says

    January 14, 2016 at 1:43 pm

    #104 – The Elegant Guest: Dinner Party Attire

    Reply
  160. Ruth McIver says

    January 14, 2016 at 1:38 pm

    I like tip # 091 ROLLING OUT PASTA…I still don’t own a rolling pin. The only one I ever saw was my Mom’s and she is not parting with her pin. So I improvise too…But I never used a wine bottle…It makes sense and as long as the dough stays flat…perfect

    Reply
  161. Sunnymay says

    January 14, 2016 at 1:24 pm

    I like tip Number 108 Pairing Pasta With the Right Sauce.
    “Twists pair better with lighter, smoother sauces that will cling to the rolls. While stuffed pastas work better with light butter or oil sauces.”

    Reply
  162. cindy Peterson says

    January 14, 2016 at 1:19 pm

    Microwave a lemon for 20 seconds or roll on a flat surface to release more juice.

    Reply
  163. Sheila K. says

    January 14, 2016 at 1:10 pm

    Using a pizza stone is a great idea—wish I had one!

    Reply
  164. Stacie H says

    January 14, 2016 at 1:07 pm

    My favorite tip was how to pour wine like a pro. 🙂

    Reply
  165. Joni Mason says

    January 14, 2016 at 1:07 pm

    My favorite tip is Tip # NO.111, Bake the perfect stuffed shells For the perfect stuffed shells, keep in mind that the noodles will continue to absorb sauce and soften as they bake in the oven, so boil them a few minutes less than suggested.

    Reply
  166. Dawn Ganey says

    January 14, 2016 at 1:07 pm

    I love tip NO.100: THE RIGHT KNIFE – A good knife makes all the difference.

    Reply
  167. Monique Seifullin says

    January 14, 2016 at 1:04 pm

    love the what knife to use tips

    Reply
  168. Wendy S. says

    January 14, 2016 at 12:18 pm

    I like tip No. 70, Making Flowers Last Longer by adding a sugar cube to provide nutrients and a penny to fight bacterial growth in the water.

    Reply
  169. chris z says

    January 14, 2016 at 12:03 pm

    Number 107 fork etiquette

    Reply
  170. Veronica L says

    January 14, 2016 at 11:44 am

    I loved the tip about “Getting the most from your lemons” Tip #064. Such great ideas!

    Reply
  171. carl says

    January 14, 2016 at 11:21 am

    wow

    Reply
  172. sue14625 says

    January 14, 2016 at 11:17 am

    i liked many tips but tip #108 putting pasta with the right sauce was very helpful for me i had no idea some sauces do not pair well with some pastas

    Reply
  173. Daniel M says

    January 14, 2016 at 11:16 am

    tip #108 pairing pasta with the right sauce

    Reply
  174. Lori Jackson says

    January 14, 2016 at 11:03 am

    I think selecting the right knife was a helpful tip. Plus the fork etiquette is helpful. I always forget and watch others lol

    Reply
  175. Pat says

    January 14, 2016 at 10:37 am

    My favorite tip is #111 For the perfect stuffed shells, keep in mind that the noodles will continue to absorb sauce and soften as they bake in the oven, so boil them a few minutes less than suggested.

    Reply
  176. Christina Moore says

    January 14, 2016 at 10:33 am

    I like tip #111 BAKE THE PERFECT
    STUFFED SHELLS

    Reply
  177. Bebe says

    January 14, 2016 at 10:04 am

    I love comment #99 about going to the farmer’s market! So many fresh veggies make wonderful additions to whatever pasta dish is created! 🙂

    Reply
  178. Peggy Johnson says

    January 14, 2016 at 8:22 am

    pairing pasta with the right sauce…I had no idea there was a reason for different shapes.

    Reply
  179. Selinda says

    January 14, 2016 at 7:56 am

    I like the serve small desserts tip so that individuals can choose what they want!

    Reply
  180. Barbara Montag says

    January 14, 2016 at 7:43 am

    I like tip # 119. The Elegant Guest – Give your traditional hostess gift a holiday lift by attaching ornaments or pinecones to the packaging.

    Reply
  181. Jennifer Heintz says

    January 14, 2016 at 7:31 am

    I like tip #102 about using a pizza stone for cooking.

    Reply
  182. Jenny Willis says

    January 14, 2016 at 7:04 am

    I did not know that I was supposed to rinse off my pasta after cooking it.

    Reply
  183. TeaJay says

    January 14, 2016 at 6:51 am

    I like the tip about cooking with cast iron. I LOVE my cast iro-especially my dutch oven. Everything cooks evenly in it and tastes wonderful!

    Reply
  184. brittany marie thompson says

    January 14, 2016 at 6:35 am

    i loved tip #120 about getting real with cast iron pans

    Reply
  185. Jason b says

    January 14, 2016 at 4:54 am

    I liked that I found out every pasta goes with a specific type of sauce based on the shape of the pasta.

    Reply
    • Wendi Spraker says

      January 14, 2016 at 4:56 am

      It sure does!

      Reply
  186. Chasity Smith says

    January 14, 2016 at 3:12 am

    Tip 108 pairing pasta with the right sauce! Never really thought about it..Figured it all went together lol

    Reply
  187. Lorri S says

    January 14, 2016 at 2:28 am

    I like the tip about using the indestructible cast iron pans

    Reply
  188. Kamla L. says

    January 14, 2016 at 2:11 am

    I like NO.068 BUILDING AN ANTIPASTI TRAY

    Reply
    • Wendi Spraker says

      January 14, 2016 at 4:54 am

      I liked that one too. Great advice for a party!

      Reply
  189. Gloria Zimmer says

    January 14, 2016 at 1:30 am

    I like 120 Getting Real With Cast Iron.

    Reply
  190. Seyma Shabbir says

    January 14, 2016 at 1:10 am

    Love the idea about serving small portions for desserts so people can take what they want without wasting!

    Reply
  191. Katie Scalmato says

    January 14, 2016 at 1:05 am

    I liked number 118 decadent dolce – I agree smaller portions are great for letting guests control their pace and how many they would like to eat!

    Reply
  192. Breanna Pollard says

    January 13, 2016 at 11:42 pm

    I love the soup spoon tip!

    Reply
  193. Rebecca P. says

    January 13, 2016 at 11:42 pm

    i liked the cooking with a pizza stone tip. i’m going to have to get one. we frequently make homemade pizza from scratch and i think that would assist better with the cooking.

    Reply
    • Wendi Spraker says

      January 14, 2016 at 4:55 am

      They do make a difference. I can vouch for that

      Reply
  194. Julie Matek says

    January 13, 2016 at 11:22 pm

    My favorite tip is no. 117.THE BASICS OF AN
    ITALIAN SALAD. Thanks for the chance!

    Reply
  195. Candice Dyer says

    January 13, 2016 at 10:37 pm

    Tip 100, using the right knife is very important!

    Reply
  196. Kim Davis says

    January 13, 2016 at 10:36 pm

    I like the tip of cooking with a stone.

    Reply
  197. Craig W says

    January 13, 2016 at 9:43 pm

    Seven fishes. Seafood rocks!

    Reply
  198. Judy Metcalf says

    January 13, 2016 at 9:34 pm

    NO.118
    DECADENT DOLCE is the tip i liked

    Reply
  199. LaTanya says

    January 13, 2016 at 9:25 pm

    Every chef needs a cast iron pan. From searing steaks to baking pasta, it can do almost anything. And, it’s virtually indestructible so feel free to experiment with your meals.

    Reply
  200. Claire Rheinheimer says

    January 13, 2016 at 9:21 pm

    The tip about knives- I’ve been using the wrong one for my vegetables!

    Reply
  201. Jessica Miller says

    January 13, 2016 at 9:13 pm

    I like NO.114
    THE PERFECT POUR

    Reply
  202. Terri Quick says

    January 13, 2016 at 9:08 pm

    Top 108 — Pairing pasta with the perfect sauce

    Reply
  203. Howard Steeley says

    January 13, 2016 at 8:48 pm

    A gift card would be fine.

    Reply
  204. Margaret King says

    January 13, 2016 at 8:44 pm

    I like tip; NO.120 Getting real with cast iron.

    Reply
  205. Natalie says

    January 13, 2016 at 7:40 pm

    I love tip #042: DON’T RINSE THAT PASTA
    When your pasta is off the stove and drained, be sure to leave it alone! The starch left on pasta after cooking actually helps it absorb whatever sauce you are using.

    Reply
    • Wendi Spraker says

      January 13, 2016 at 7:41 pm

      It’s so true!!

      Reply
  206. Jill Rivera says

    January 13, 2016 at 6:57 pm

    I like tip #113 which is Merry Christmas and Happy New Year or “Buone feste.”

    Reply
  207. vickie Couturier says

    January 13, 2016 at 6:40 pm

    NO.120
    GETTING REAL WITH CAST IRON
    Every chef needs a cast iron pan. From searing steaks to baking pasta, it can do almost anything. And, it’s virtually indestructible so feel free to experiment with your meals.

    Reply
  208. John Sweeney says

    January 13, 2016 at 6:06 pm

    Cooking with a Cooking Stone

    Reply
  209. velder dixon says

    January 13, 2016 at 5:45 pm

    no 120-cast iron tips

    Reply
  210. Maeghyn Koehler says

    January 13, 2016 at 5:20 pm

    chicken florentine carbonara

    Reply
  211. David Fultner says

    January 13, 2016 at 5:05 pm

    I like the Save $1.50
    NO.120
    Getting real with cast iron pans
    NO.120
    GETTING REAL WITH CAST IRON tip.

    Reply
  212. S Riches says

    January 13, 2016 at 4:43 pm

    Number 102 about cooking with a pizza stone is the one I like.

    Reply
  213. Bobbie Smith says

    January 13, 2016 at 4:17 pm

    I like the tip about Getting Real with Cast Iron! I have been debating about getting me a good cast iron skillet. I also have to say your recipe for the mushroom bacon calzon, looks so delicious, I’m drooling!

    Reply
  214. Tammy S Catterton says

    January 13, 2016 at 3:57 pm

    THE BASICS OF AN
    ITALIAN SALAD like that tip so I cna make the perfect salad thanks 117

    Reply
  215. Molli Vandehey says

    January 13, 2016 at 2:49 pm

    tip 110 is my favcvourite because i am super picky about my plates.

    Reply
  216. Chrystal D says

    January 13, 2016 at 2:33 pm

    I like the tip about making sure not to rinse your pasta.

    Reply
  217. steve weber says

    January 13, 2016 at 2:21 pm

    No. 120: Getting real with cast iron.

    Reply
  218. Kelly Nicholson says

    January 13, 2016 at 1:52 pm

    i woyuld have to say NO.115
    Asparagus alfredo
    crostini recipe thanks so much

    Reply
  219. Stephanie F. says

    January 13, 2016 at 12:58 pm

    The best sounding recipe to me was the meatball marinara appetizer. I love new appetizer recipes.

    Reply
  220. Judy Schechter says

    January 13, 2016 at 12:44 pm

    I like the tip about getting more juice from your lemons. Either microwave it for 20 seconds or roll on a hard surface before cutting. Thank you for the awesome giveaway!

    Reply
    • Wendi Spraker says

      January 13, 2016 at 1:30 pm

      Your welcome Judy 🙂

      Reply
  221. Alisha Lecroy says

    January 13, 2016 at 12:38 pm

    I had a typo in my last comment, It was tip 102, not 2012.

    Reply
    • Wendi Spraker says

      January 13, 2016 at 1:30 pm

      Hey no problem!

      Reply
  222. Alisha Lecroy says

    January 13, 2016 at 12:35 pm

    I like cooking tip 2012 about cooking with a pizza stone.

    Reply
  223. tiffany b says

    January 13, 2016 at 11:50 am

    I love tip no. 108. Sauce paired with the right pasta can make a huge difference!

    Reply
  224. Kahtryn Mackey says

    January 13, 2016 at 11:28 am

    So many great ideas that can be made even gluten free with Bertolli.

    Reply
  225. patricia delgado says

    January 13, 2016 at 10:57 am

    I like no. 117 the basics of an Italian salad! Less is more

    Reply
  226. Dana Rodriguez says

    January 13, 2016 at 10:46 am

    Your calzone looks delicious! My favorite tip is NO.111 BAKE THE PERFECT STUFFED SHELLS.

    Reply
  227. Gina says

    January 13, 2016 at 10:40 am

    So many great ideas… I like the tips about choosing rice for risotto (no.032) and how to store fresh herbs (no. 002).

    Reply
  228. Annmarie W. says

    January 13, 2016 at 10:18 am

    I love #076, which includes the recipe for Spring Chicken Pesto Alfredo Penne!

    Reply
  229. james doyle says

    January 13, 2016 at 9:26 am

    Love the cast iron pan tip the best <3 Thank you 😉

    Reply
  230. Tarah says

    January 13, 2016 at 9:25 am

    My favorite tip is to be sure you pair the right pasta with the right sauce!

    Reply
  231. Ann Fantom says

    January 13, 2016 at 9:19 am

    I like tip # 099: Make the most out of the farmer’s market

    Reply
  232. AlexisB says

    January 13, 2016 at 9:14 am

    I like Tip #107, fork etiquette. I can never quite get it right! LOL!

    Reply
  233. suzanne says

    January 13, 2016 at 9:11 am

    I like tip #108 pairing pasta with the right sauce. There are so many shapes of pasta I’m always wondering what sauce to put with each one.

    Reply
  234. Jen S. says

    January 13, 2016 at 8:16 am

    I checked out the basics of the Italian salad and cooking with cast iron.

    Reply
  235. Cheryl says

    January 13, 2016 at 8:03 am

    I like NO.115 Asparagus alfredo crostini recipe.

    Reply
  236. Cynthia C says

    January 13, 2016 at 7:49 am

    The tip to bake on a pizza stone is a good one. I bought unglazed tiles at the home improvement store and keep them in my oven all the time.

    Reply
  237. Sandy Klocinski says

    January 13, 2016 at 7:35 am

    I like #32 The Right Rice for Risotto

    Reply
  238. Ashley C says

    January 13, 2016 at 7:24 am

    I like the tip about how to get the perfect wine pour to impress your guests!

    Reply
  239. Margaret Smith says

    January 13, 2016 at 7:12 am

    I like tip 100 with the explaination of what knife you use for what item.

    Reply
  240. brandy c says

    January 13, 2016 at 7:08 am

    I liked “Jazz up a simple white set of dishes with a few patterned accent dishes for an elegant look that’s not overdone.”.

    Reply
  241. Amy Pratt says

    January 13, 2016 at 6:59 am

    I like the tip about using cast iron. They are the best pans for even heat.

    Reply
  242. Holly Thomas says

    January 13, 2016 at 6:45 am

    NO.112
    MEATBALL MARINARA APPETIZER is my favorite.

    Reply
  243. Mary Beth Elderton says

    January 13, 2016 at 5:46 am

    I like NO.117 THE BASICS OF AN ITALIAN SALAD–fresh, delicious for any meal

    Reply
  244. Crystal F says

    January 13, 2016 at 5:35 am

    I liked the basics of bread tip. We are huge bread eaters so this was interesting to me. Thank you!

    Reply
  245. JohnZ says

    January 13, 2016 at 2:53 am

    Number 102 for me

    Reply
  246. Katrina Angele says

    January 13, 2016 at 2:08 am

    I like the do not rinse the pasta tip. I was never sure about that one. http://www.villabertolli.com/cooking-school/#tip-42

    Reply
  247. Lin Gorenkoff says

    January 12, 2016 at 11:26 pm

    Pairing pasta with the right sauce.

    Reply
  248. Joy N says

    January 12, 2016 at 11:20 pm

    I liked the napkin presentation, feel like I could get the kids to help out with that part

    Reply
  249. Stacey Roberson says

    January 12, 2016 at 11:01 pm

    I liked tip #114 – The Perfect Pour.

    Reply
  250. Sherwood says

    January 12, 2016 at 10:45 pm

    No. 120: Getting real with cast iron. I’ve been wanting a cast iron skillet for months now!

    Reply
  251. Jen Haile says

    January 12, 2016 at 10:29 pm

    I like the ASPARAGUS ALFREDO
    CROSTINI RECIPE!

    Reply
  252. Lisa Kubin says

    January 12, 2016 at 10:04 pm

    Tip No. 120 Every chef can use a cast iron pan from searing steaks to baking pasta it can do almost anything!

    Reply
  253. Kitty says

    January 12, 2016 at 10:00 pm

    I like tip #88 to use squid ink to add a savory, briny flavor to pasta.

    Reply
  254. amy pugmire says

    January 12, 2016 at 9:11 pm

    I like the tip to Give your traditional hostess gift a holiday lift by attaching ornaments or pinecones to the packaging. The extra thought will earn you a big, “Grazie!” so cute! i love to entertain and this is a great idea.

    Reply
  255. Jason England says

    January 12, 2016 at 8:36 pm

    Use high heat to achieve browning without diminishing natural flavors

    Reply
  256. Billy Lilley says

    January 12, 2016 at 8:24 pm

    number 100, the right knife, was my favorite tip section

    Reply
  257. Danielle Magee says

    January 12, 2016 at 8:15 pm

    The tip I like best was Cooking with a Pizza Stone.

    Reply
  258. heather says

    January 12, 2016 at 7:50 pm

    I went to the site and I like tip 120.

    Reply
  259. michelle k. says

    January 12, 2016 at 7:45 pm

    Tips #109 which sauces are paired with which pasta, I always confused on this

    Reply
  260. Lyz S says

    January 12, 2016 at 7:40 pm

    My favorite tip is ‘the basics of an italian salad’.

    Reply
  261. Thomas Murphy says

    January 12, 2016 at 7:22 pm

    I like the The perfect pour tip.

    Reply
  262. Kristen says

    January 12, 2016 at 7:15 pm

    I like the tip about what to look for in a soup spoon…who knew? 🙂

    Reply
  263. Angelica Dimeo says

    January 12, 2016 at 6:00 pm

    I like tip #114 on how to pour wine properly

    Reply
  264. Tom Bellamy says

    January 12, 2016 at 5:36 pm

    I liked tip # 92 – Stunning fall tablescapes – the best.

    Reply
  265. Alyssa E says

    January 12, 2016 at 5:24 pm

    The Shrimp Primavera Carbonara looks soooo good! I love shrimp 🙂

    Reply
  266. Kim Henrichs says

    January 12, 2016 at 5:04 pm

    I love #110 “Select Your Serving Ware” because I do love to have pretty dishes for my food for my guests and for my family!

    Reply
  267. Kelly says

    January 12, 2016 at 4:56 pm

    #120 Getting Real With Cast Iron – I use my cast iron skillet all the time. I can barely lift it, but it’s worth the struggle! I used to always have trouble caramelizing onions, but they come out so perfect in cast iron!

    Reply
  268. soha molina says

    January 12, 2016 at 4:08 pm

    I liked 117: THE BASICS OF AN
    ITALIAN SALAD

    Reply
  269. robyn donnelly says

    January 12, 2016 at 3:42 pm

    I like the no 118 about how much dessert to make and leave for guests.

    Reply
  270. Jessica Padilla says

    January 12, 2016 at 3:15 pm

    I like tip # 89 to pick peppers to bring the heat. We love spicy and pasta.

    Reply
  271. Cyndee hilliard says

    January 12, 2016 at 2:47 pm

    I don’t know the number,but I like the one about cooking a pizza on a stone. Excellent tip ! I didn’t know the stone distributes the heat evenly.

    Reply
  272. Debbie Yoder says

    January 12, 2016 at 2:43 pm

    Tip # 108, I didnt know that the different shapes of pasta were meant to go with different sauces!!

    Reply
  273. Heather Cowin says

    January 12, 2016 at 2:31 pm

    I had a coupon for $1.50 off a jar of this Riserva sauce and could not believe how much it was per jar when I went to Meijer!! I about fell over there in the aisle!

    Reply
  274. Laura ari says

    January 12, 2016 at 2:28 pm

    I liked tip number 100 Selecting the Right Knife.

    Reply
  275. heather e.g. kaufman says

    January 12, 2016 at 2:14 pm

    For the perfect stuffed shells, keep in mind that the noodles will continue to absorb sauce and soften as they bake in the oven, so boil them a few minutes less than suggested.

    Reply
  276. Catherine Shaw says

    January 12, 2016 at 1:45 pm

    NO.064
    Get the most from
    your lemons

    That microwave idea rocks!

    Reply
  277. elizabeth miller says

    January 12, 2016 at 1:35 pm

    I like tip NO.043 Taking the leaves off thyme. I never knew to run them under water and run your finger backwards on them.

    Reply
  278. Katherine says

    January 12, 2016 at 1:27 pm

    Tip #111 making the perfect stuffed shell. I love stuffed shells and did not realize that the sauce absorbs so boiling them less time then recommended is best.

    Reply
  279. lisa says

    January 12, 2016 at 1:17 pm

    I would like to try the mushroom sauce with truffle oil. I don’t cook, so I didn’t see any useful tips.

    Reply
  280. Diane B says

    January 12, 2016 at 1:01 pm

    I love the basics of an Italian Salad. Now I can toss my own vs. paying too much at a restaurant. Thankyou.

    Reply
  281. Ty says

    January 12, 2016 at 1:00 pm

    I have always wondered which pasta goes best with which sauce. I learned that twists pair best with lighter, smoother sauces that will cling to the rolls. While stuffed pastas work better with light butter or oil sauces.

    Reply
  282. Kari says

    January 12, 2016 at 12:52 pm

    I like the tip explaining fork etiquette. I NEVER can remember which fork to use when and where to put them when setting the table.

    Reply
  283. Emily Endrizzi says

    January 12, 2016 at 12:52 pm

    I like the top on how to sautée. It says to cook quickly using high heat, but don’t stir too much or that would be stir frying. I tend to stir too much I think.

    Reply
  284. Jessica M. says

    January 12, 2016 at 12:27 pm

    I like NO.118 DECADENT DOLCE-
    Serve small desserts like cupcakes or bars at a dinner party so people can choose what, and how much, they’d like. This way you avoid the “just a small slice” and diet talk that follows every large cake.

    Reply
  285. Kathleen S. says

    January 12, 2016 at 12:05 pm

    This recipe looks delicious! And yay for grandbabies! I just recently became a grandmother for the first time. 🙂 So much love.. anyway! I really like the tip (#105) about preparing with rice instead of pasta. I’ve thought about it but never have tried it. Maybe it’s time to check it out. 🙂

    Reply
    • Wendi Spraker says

      January 12, 2016 at 12:43 pm

      Hi Kathleen! Grandbabies are the greatest! It is just like falling madly head over heels in love, isn’t it? If you were here, we could oooo and ahhhh over each other’s pictures! lol.

      Reply
  286. Jennifer Red says

    January 12, 2016 at 11:51 am

    i liked the tip 111 about baking the perfect shells, totally want to try it soon

    Reply
  287. sandra says

    January 12, 2016 at 11:49 am

    i like the tip NO.120 Getting real with cast iron

    Reply
  288. Pamela Gurganus says

    January 12, 2016 at 11:43 am

    The tip I liked best is NO. 114 The Perfect Pour. Especially Step 3: To Avoid Spills, Twist The Bottle Over The Glass Before Placing It Down.

    Reply
  289. Amanda says

    January 12, 2016 at 11:39 am

    Pairing pasta with the right sauce!

    Reply
  290. Kelsi says

    January 12, 2016 at 11:08 am

    I liked the tip about substituting rice for pasta to make a new meal. Also, I have been craving calzones and yours looks delicious!

    Reply
    • Wendi Spraker says

      January 12, 2016 at 11:29 am

      Well, cool. Glad I could help you out there. 🙂 What is your favorite calzone?

      Reply
  291. Cathy French says

    January 12, 2016 at 11:08 am

    I like NO.117
    THE BASICS OF AN
    ITALIAN SALAD

    Reply
  292. Candice says

    January 12, 2016 at 11:05 am

    I liked tip #108, Pairing Pasta with the right sauce. I never know which ones go well together!

    Reply
  293. Birdie Skolfield says

    January 12, 2016 at 11:01 am

    #107 is my fav tip …

    Reply
  294. tammy says

    January 12, 2016 at 11:00 am

    I like the make the most of your lemons tip

    Reply
  295. debbie campbell says

    January 12, 2016 at 10:36 am

    Well, Since i am 1/2 Sicilian, I really like the “Talk like an Italian: Holiday Greetings”

    Reply
  296. Andrea Williams says

    January 12, 2016 at 10:15 am

    I liked NO.076 Spring chicken pesto Alfredo penne. We’re always looking for new recipes, especially anything with pasta.

    Reply
  297. Elizabeth E says

    January 12, 2016 at 10:12 am

    I liked the tip about which pasta sauce goes best with which pasta. Some pastas need a clingier sauce!

    Reply
  298. Candra Evans says

    January 12, 2016 at 9:56 am

    My favorite tip so far is #100. I had no idea that there was a such thing as a vegetable knife. Now I need to purchase one because I don’t own one. 🙂

    Reply
  299. Christina Sparks says

    January 12, 2016 at 9:41 am

    I like tip NO.111
    BAKE THE PERFECT
    STUFFED SHELLS

    Reply
  300. Lisa says

    January 12, 2016 at 9:41 am

    I like the tip on baking the perfect stuffed shells.

    Reply
  301. christine burd says

    January 12, 2016 at 9:34 am

    #107 fork etiquette I could never figure out which fork to use and this helps.

    Reply
  302. Maria Sarmento says

    January 12, 2016 at 9:31 am

    Oh, dear! This ASPARAGUS ALFREDO CROSTINI RECIPE will definitely be on our table over the weekend! Absolutely gorgeous!

    Reply
  303. Jennifer Rote says

    January 12, 2016 at 9:30 am

    I like tip #86 – the best ingredients for the best alfredo.

    Reply
  304. Karen Giasson says

    January 12, 2016 at 9:00 am

    The tip that I liked the best is when making stuffed shells boil the shells a little bit less because they continue to absorb while cooking in the oven. This site has some great tips.

    Reply
  305. Debra Guillen says

    January 12, 2016 at 8:58 am

    I liked the tip to get more juice from your lemons by either microwaving it for 20 seconds or rolling on a hard surface before cutting.

    Reply
  306. Julie Wood says

    January 12, 2016 at 7:58 am

    I make pizza all the time and I did not know that using a baking stone, will help me in getting my pizza heated evenly. I need to get one of these and start using it!

    Reply
  307. Stephanie Phelps says

    January 12, 2016 at 7:13 am

    I like tip #042 Don’t rinse that pasta!

    Reply
  308. Lisa Brown says

    January 12, 2016 at 6:07 am

    I like tip; NO.120 Getting real with cast iron. Always liked cast iron. I have one pan and you can use it for everything.

    Reply
  309. Janet W. says

    January 12, 2016 at 5:53 am

    My favorite tip is no. 093 Minestrone Soup. I like that it suggest to use whatever veggies are in season, that it’s not a set recipe.

    Reply
  310. Richard Brandt says

    January 12, 2016 at 4:55 am

    I like tip number 120, Getting real with cast iron pans.

    Reply
  311. Sue M. says

    January 12, 2016 at 3:50 am

    The tip about the artichokes, how the freshest ones will “squeak” when you squeeze them.

    Reply
  312. Lovely Joy Merced says

    January 12, 2016 at 1:47 am

    Cutting Onion Without Crying- now i can ut onions without crying 😀

    Reply
  313. Christy Peeples DuBois says

    January 12, 2016 at 12:50 am

    One tip I read on the Bertolli page is to keep flowers in a centerpiece looking healthy add a sugar cube to provide nutrients and a penny to fight bacterial growth in the water.

    Reply
  314. Jerry Marquardt says

    January 12, 2016 at 12:44 am

    I would like to celebrate the holidays like a true Italian by gathering seven different seafood dishes. I think that it sounds truly delicious!

    Reply
  315. Sandra Watts says

    January 12, 2016 at 12:24 am

    I read NO.108
    PAIRING PASTA WITH
    THE RIGHT SAUCE
    I didn’t think it really mattered. I know better now. 🙂

    Reply
  316. Gabrielle says

    January 11, 2016 at 11:56 pm

    I like the tip about using cast iron pans. They really are great.

    Reply
  317. nancy says

    January 11, 2016 at 11:43 pm

    I like tip 108, pairing pasta with the right sauce

    Reply
  318. Tara L says

    January 11, 2016 at 11:41 pm

    My favorite tip is #99 Make the most out of the Farmer’s Market. Nothing is better than fresh produce if you have access to it.

    Reply
  319. sarah k says

    January 11, 2016 at 11:37 pm

    I like a number of the tips, one of them is No.111 how to bake the perfect stuffed shells. Also the mushroom bacon calzone looks so tasty I’m looking forward to making it soon.

    Reply
  320. Angie Agerter says

    January 11, 2016 at 11:06 pm

    Cooking with a Cooking Stone
    Lovely!

    Reply
  321. Linda Kish says

    January 11, 2016 at 10:57 pm

    I liked the tip about paring pastas with sauces. Twists pair best with lighter, smoother sauces that will cling to the rolls. While stuffed pastas work better with light butter or oil sauces. I just picked the kind I wanted and went with it.

    Reply
  322. Elena says

    January 11, 2016 at 10:35 pm

    My favorite tip is to cook pizza with a pizza stone. When you use a baking stone, the entire surface heats up, dispersing the heat evenly. This allows the dough to cook smoothly with minimal burning or scorching.

    Reply
  323. Emily Smith says

    January 11, 2016 at 8:04 pm

    I never knew you weren’t supposed to rinse pasta when you pull it off the stove.

    Reply
  324. Marisa Franca @ All Our Way says

    January 8, 2016 at 7:48 am

    Well, I’m with you!! If I had a chance to cuddle our tiny grandson or play dinner the cuddle wins hands down. We should own stock in Bernoulli — especially their special sauces!! We love the porcini one. It has the best flavor and we use it quite a bit in our recipes. It certainly sounds like all ended well even though you had fun with your grandson. That’s what I call a win-win.
    Have a great weekend and by the way — I’m always thinking of recipes.

    Reply
    • Wendi Spraker says

      January 8, 2016 at 12:47 pm

      Hi Marisa!!! I hear you! I’m always thinking of recipes too! Lol. Yeah – I enjoy Bertolli too. That marinara sauce really is tasty. Little bits of onions. Really good. I have the baby grandson today. We are seeing the sites around town. Off to look for a new dishwasher. :).

      Reply
    • Carolyn Massey says

      January 14, 2016 at 1:30 pm

      Like the tip that you don’t rinse your pasta. I always rinsed to get the starch off. There are a lot of good tips and great recipes.

      Reply

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