Category Archive for: ‘Uncategorized’

Biscotti Natale ~

Chocolate Hazelnut Almond And Amaretto Cookies Photo2

Italian Christmas Cookies Italians might be famous for being frugal, but when it comes to holidays, all the stops are pulled out! And Nonna is no exception. Here is her recipe for classic Biscotti Natale: Chocolate, Amaretto, Hazelnut, and Almond Cookies. Extravagant because it uses two kinds of nuts, chocolate and amaretto liqueur ~ yum, all the way around. This …

Read More

Guess Who’s Coming to Dinner~

Tom Turkey1

“‘Twas the night before Thanksgiving, and all toward the house, every creature was bringing home a boyfriend or spouse!” With the largest American food holiday quickly approaching, the looming culinary quandary isn’t what to make on Turkey Day or what to do with the leftovers, it’s—what to feed everyone the night before the food frenzy begins?! Trying to feed homeward …

Read More

Recipes and Memories~

Pecan Pie Slice

A Southern Classic ~ Pecan Pie Yesterday I had a whim to make a pecan pie, but not just any pecan pie. I wanted to make my late mother-in-law’s pecan pie. Now is her pie better than your pie or the next-door neighbor’s? Maybe … maybe not. But what I do know is that she took great pride in baking …

Read More

Mark Leslie Today Show Appearance ~ Columbus Day

Today Show Photo Kbk1 E1335680082943

Here is my appearance on NBC’s “Today Show with Kathie Lee & Hoda” for Columbus Day, October 10, 2011. I must tell you that Kathie Lee and Hoda were really kind and a lot of fun ~ and that goes double for all of the Today Show staff and crew. Truly relaxed, organized, and enthusiastically ready to go! Here are …

Read More

Oh, Great Pumpkin, Where Are You?

Pie Pumpkins

Fall has arrived in the South—with low humidity, daytime highs in the low 80s and nighttime temps being in the 50s—and it has me thinking PUMPKIN! Having been asked to teach a class featuring Pumpkin Gnocchi, I have been up to my eyeballs with the orange fruit for the past several weeks. Though this post isn’t going to feature a …

Read More

When You Read, You Begin with Ah, Bee, Cee~

Pasta ABC 600x2681

Learning a Language With the beginning of a new school year fast approaching, I have a bit of the learning bug on my brain. And “learning” shouldn’t be reserved for those under 22, who are mostly forced to become educated before reaching 18! “Learning” is a life long adventure ~ or so it seems to me. For as much as …

Read More

Tomatoes x 5


The tomatoes are coming, the tomatoes are coming! Late summer is that magical time of year when garden tomatoes ripen on the vine – and quickly become the thing that you cannot eat or give away fast enough! In all of their deliciousness, it can be hard to keep up. Here are 5 of my favorite tomato dishes, which may …

Read More

Inspiration Abounds~

Pasta Al Forno

One just has to be adventuresome! I have not always been so comfortable in the kitchen. For the longest time I was terrified of making pasta by hand. Why should it have terrified me? It is just a couple of eggs and flour. Simple, right? But sometimes cooking isn’t about the food, it is about overcoming the fear of food …

Read More

Looking for a “fun-guy”~

Mushrooms E1362638288722

Hunting Morels Subscribers please click HERE to view the video from your e-mail! I grew up in the Midwest, which for me meant that in the spring and early summer it was mushroom hunting time. My junior high science teacher would take each of his classes out into the grounds of the neighboring Catholic church to hunt for mushrooms. Usually …

Read More

I scream, you scream, we all scream~

Gelato Rome "Mark Leslie" "Beyond the Pasta"

for GELATO! E-mail subscriber’s click HERE to watch the video! I was in Italy in January, visiting the Stefanis (the family in my book Beyond the Pasta), which means I was eating gelato as often as I could! Here is some video I shot of my favorite gelateria in Rome – Gelateria del Teatro. In this video, you’ll see some …

Read More

Page 6 of 16« First...«45678»10...Last »

"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.