Author: Lanie Fioretti

My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!

Temple Revisited and Chinese Food in Waco

Posted on February 9, 2012 by Lanie Fioretti

Had a little outing in the Temple area, and here’s some places you might like. Teddy Bear Bakery – only 4 months old. He bakes his own bread for the sandwiches, has a muffin of the day, and some great all natural sodas. The website is still under construction, but you can get the address…

Carbonara (Pasta)

Posted on February 7, 2012August 11, 2016 by Lanie Fioretti

This is a great spin on regular carbonara with bacon. Salami adds really good flavor, and it’s easy. The heat from the pasta cooks the egg yolks, and makes a creamy and fabulous sauce that coats everything. PrintCarbonara Prep Time: 20 minutes Yield: Serves 4 Ingredients5 egg yolks 1/3 cup Parmesan or Romano 1/4 cup…

Tiramisu

Posted on February 6, 2012November 28, 2019 by Lanie Fioretti

Tiramisu is the perfect Valentine’s dessert. This is Don’s recipe, and as far as I’m concerned, it cannot be improved upon. It’s roll your eyes back in your head in ecstasy good! It’s worth every step and every penny. I am more than happy to do prep for him. PrintTiramisu Ingredients1 cup espresso (Don uses…

Easy No-Knead Bread

Posted on February 5, 2012April 21, 2019 by Lanie Fioretti

If you want to impress your friends and family, this bread will do it! They’ll never know you didn’t slave over this. The Miracle Boule is a recipe from Laura Calder’s family. What a great loaf of artisan bread. Forget that brick oven insert I have for my oven. Just make sure you use a…

Cream Collards

Posted on February 4, 2012November 20, 2016 by Lanie Fioretti

For Cream Collards, I used Kathy’s technique for Cream Brussels Sprouts. Right now I have a lot of collards, and I’m tired of doing the same couple recipes I usually do, so this is a delicious change. In this recipe, I used Frankly Delicious (14 oz), one of my favorite “go to” all purpose seasonings…