Coming Soon~

The launch of my book and the new website/blog!

The book is at the printers and things are on track (I hope someone is knocking on wood at the moment!) for its Sept 1 release. Also coming soon will be a “new look” and “features” on the Mark Leslie/Beyond the Pasta blog. The one that I am most exited to share with you will be the “Italian Pantry.”

In the “Italian Pantry” you’ll find recipes, my “Top 10 Items to Stock,” video of Nonna, printable shopping lists for the book’s recipes, and a lot more!

In anticipation of the “Italian Pantry” feature, upcoming blog posts will feature some of my favorite ingredients, the brands that I like to use…the ones that I can readily find here in the Deep South in a town where selection can be limited, as I know it is in other parts of the country, and there will be some recipes that use those ingredients, too.

Some of the foods and brands that I’ll be posting about will be:

-Strained Tomatoes (Pomi brand)

-Roman Beans (Goya brand)

-Dried Pasta (DeCecco and Cipriani brands)

-Boxed Chicken Stock (Kitchen Basics brand)

-Olive Oil (Colavita brand)

*Plus others

Okay, I am off to put the finishing touches on the new site, get some recipes ready, line up some additional book events, and I really need to bake a dessert for an interviewer that is coming over to the house to have coffee. I think I’ll use one of the recipes from the book, “Cuppa, Cuppa, Cuppa,” which is a cake made with yogurt, apple and pear. Yum! Want the recipe? Well, you know where you’ll be able to find it September 1 ~ on page 187 of Beyond the Pasta: Recipes, Language & Life with an Italian Family.

Ciao e a presto~


-photo by Kris Kendrick of KBK Creative

About the Author

Mark LeslieMark Leslie, seen cooking on NBC’s "The Today Show" and Hallmark Channel's "Home & Family," loves to cook for anyone with an appetite, vacations in Italy every year, and lives to eat his way through every plate of pasta and cone of gelato placed before him. His first book, “Beyond the Pasta: Recipes, Language & Life with an Italian Family,” tells of his life in Italy while cooking with an Italian grandmother. He shares his food experiences on his blog at and has taught cooking classes in California, Georgia, Minnesota, Texas, and across Alabama. While judging for high school culinary events, he was chosen by the US Department of Education to judge for their "National Education Startup Challenge." Mark can be regularly seen cooking on NBC-affiliate, WSFA-TV 12's "Alabama Live! each Friday, bringing easy, locally sourced recipes to central Alabama. His iTunes app “Beyond the Pasta” features helpful videos and more of Nonna’s family-style recipes that she shared with him, plus, upon its release, it was named “New & Noteworthy” by Apple. DaVinci Wines chose Mark as their "2012 Storyteller" in Language Arts—where they sent him to Vinci, Italy, to write about wine, food and life. Mark, his home and book have been featured in such national publications and blogs as House Beautiful, Paula Deen, Food Republic, The Kitchn, Apartment Therapy, Field & Stream, and The Daily Meal. A Chicago-area native and “Yankee” by birth, Mark has lived in Alabama for over 24 years, and celebrates the fact that he started life eating farina, progressed to grits, and finally arrived at polenta. Buonissimo!View all posts by Mark Leslie →

  1. Pat ThorntonPat Thornton08-19-2010

    Now I’m getting excited! Eat, Pray, Love’s got nothing on you, Baby. Let me know when to start my Christmas shopping.

  2. Mark LeslieMark Leslie08-19-2010

    Great! I am very happy to assist Santa in his rounds this year.I think everything will be in place within the next week … things are getting close.

  3. Lisa Marie MatulkaLisa Marie Matulka08-28-2010

    All the best with your lastest endeavor. You always were and still remain a success in my eyes. Looking forward to turning the pages of your adventure.

"Beyond the Pasta" is owned and operated by Mark Leslie. Unless otherwise specified all content, writing, recipes and photography is original and held in copyright through the Library of Congress. It may not be used without the express written consent of Mark Leslie.