Sue Berardi's Kitchen

Sue Berardi's Kitchen Sue Berardi – Chef, Instructor. Teaching the art of homemade pasta, sauces, and Italian cooking with heart and heritage. I love being in the kitchen!

Join me in the kitchen for recipes, classes, and inspiration — from my family table to yours. ❤️🇮🇹 Spending time in my kitchen sharing recipes, techniques and cooking for others is my favorite past time. I research and learn about foods on a daily basis as a hobby.

Pasta with Fresh Peas and Parmesan! A light, spring pasta recipe that you are sure to enjoy! The recipe is in the comm...
04/09/2026

Pasta with Fresh Peas and Parmesan! A light, spring pasta recipe that you are sure to enjoy! The recipe is in the comments.

Cappelletti—little hats in brodo(broth). I learned by watching my mom. Standing at the counter, helping, doing it again ...
04/03/2026

Cappelletti—little hats in brodo(broth).
I learned by watching my mom. Standing at the counter, helping, doing it again and again.

What matters to me isn’t just the recipe—it’s that it lives on.

I don’t want my children to miss the flavors of this kitchen someday. I want them to be able to make them.

And now my daughter can. Start to finish, on her own.

That’s everything.❤️

Have a blessed and happy Easter.

One year ago today, I stepped away from a town I had called home for 63 years.I left behind dear friends, familiar faces...
03/31/2026

One year ago today, I stepped away from a town I had called home for 63 years.

I left behind dear friends, familiar faces, and the beauty and comfort of the lake—unsure of what life in the big city would bring. But I’ve learned something powerful this past year…

Fear can hold you back from the very things that will grow you.

Today, I’m surrounded by my children and my grandson, with new opportunities unfolding in ways I never imagined. My world didn’t shrink—it expanded.

As we enter Easter week, a season of new life, I’m reminded that change can be a beautiful beginning.

Don’t let fear keep you from what’s waiting for you.
It’s a great big world out there. 💛

A few days ago I shared a photo of these cookies and promised I’d come back with the recipe… and here it is, the recipe ...
03/18/2026

A few days ago I shared a photo of these cookies and promised I’d come back with the recipe… and here it is, the recipe is in the comments.

These cookies are soft, tender, and just lightly flavored with anise—finished with a delicate glaze that gives them that traditional bakery look and feel. Honestly… they’re hard to stop eating.

Perfect with coffee, espresso, or a cup of tea.

✨ Save this recipe—you’ll want it in your collection. Let me know if you make them, I love seeing your kitchens come alive!

Nothing brings me home to my mother’s kitchen quite like the flavor of anise.It’s in so many of the Italian recipes I gr...
03/17/2026

Nothing brings me home to my mother’s kitchen quite like the flavor of anise.

It’s in so many of the Italian recipes I grew up with—cookies, Easter bread, simple desserts—and you always find it in Italian bakeries this time of year.

Not a strong flavor, just enough to make everything feel familiar and traditional.

And it’s one of those flavors… you either love it or you don’t.

I have a few favorite anise recipes I come back to every year… I’ll start sharing them this week ❤️

Torta Della Nonna (Nonna's Torte), is an Italian lemon dessert with a sweet top and bottom crust. Lemon just happens to...
03/15/2026

Torta Della Nonna (Nonna's Torte), is an Italian lemon dessert with a sweet top and bottom crust. Lemon just happens to be my favorite dessert flavor, when I came across this recipe I couldn't resist. It did not disappoint! The recipe is in the comments.

Cold and snowy days are great for practicing in the kitchen! I am preparing for the 5th class in a 6 week pasta master ...
02/06/2026

Cold and snowy days are great for practicing in the kitchen! I am preparing for the 5th class in a 6 week pasta master class series. Larry loves when I practice, he enjoys sampling! 😋
Does anyone know what this pasta cutter is called and the pasta dish that is made from it? Out of all of the pasta dishes, this is my favorite, if it’s authentic, and made correctly!

Dry chicken breast??? Here’s my 20–30 minute quick brine that makes chicken breasts juicy + tender every time (and helps...
01/18/2026

Dry chicken breast???

Here’s my 20–30 minute quick brine that makes chicken breasts juicy + tender every time (and helps them brown beautifully).

Quick Brine (cold):
(Mix well)
• 4 cups cold water
• 3 Tbsp kosher salt (Diamond Crystal) or 2 Tbsp Morton
• 1 tsp baking soda
• 1 Tbsp sugar (optional)

How to use it:
1. Brine chicken breasts 15–30 minutes (up to 45 minutes if thick).
2. Remove from brine and give a quick rinse under cool water.
3. Pat very dry (this is key for browning).
4. Cook as usual—skillet, grill, or oven.

Tip: With baking soda, don’t brine longer than about 1 hour or the texture can get a little odd.

How do you cook chicken breasts most often—skillet, grill, or oven?

Let’s talk SALT!You don’t need a pantry full of fancy salts to cook great food.My simple salt lineup:• Kosher salt = eve...
01/15/2026

Let’s talk SALT!
You don’t need a pantry full of fancy salts to cook great food.

My simple salt lineup:
• Kosher salt = everyday cooking (easy to pinch, great control)
• Fine sea salt = baking + soups (dissolves fast)

What about iodized table salt? It’s not “bad,” but it’s very fine, so it’s easy to over-salt, and it can taste a little harsh and metallic in delicate dishes. I can taste the difference.

Bottom line: If you keep kosher + fine salt, you’re set.
Fancy salts are fun, but not necessary!

Want my easy rule for salting pasta water? Comment SALT

Olive Oil 101: How to Buy It, Use It, and Not Ruin It 🫒✨Olive oil can feel confusing, so here’s my simple chef guide:1) ...
01/13/2026

Olive Oil 101: How to Buy It, Use It, and Not Ruin It 🫒✨

Olive oil can feel confusing, so here’s my simple chef guide:

1) Extra Virgin Olive Oil (EVOO) = flavor oil
Use it when you want the olive flavor to shine:
• salad dressings + marinades
• finishing soups/pasta/veggies
• dipping + bruschetta
• low–medium heat sautéing

2) “Light” / “Pure” Olive Oil = neutral cooking oil
“Light” doesn’t mean fewer calories—it means milder flavor. Great for:
• higher-heat cooking when you don’t want strong olive taste
• baking recipes that need a neutral oil

3) What “good” EVOO tastes like
Fresh EVOO can taste grassy, fruity, slightly bitter, and may give a little peppery tickle in the throat.
🚫 Rancid oil tastes like crayons, cardboard, or stale nuts.
Check dates and smell oils that are seldomly used.

Good oil should have a harvest date and a use by date, choose an oil with olives from a single origin, not one where olives are grown in several different areas.

4) Store it like an ingredient worth protecting
Heat + light + air = faster staling.
Keep it in a dark cabinet, away from the stove, tightly capped.

5) My best everyday tip
Keep two bottles:
1 bottle for cooking (milder/neutral)
1 bottle for finishing (a flavorful EVOO)

Merry Christmas! ✝️🎄 May your home be blessed with God's peace, and your table be blessed with good food and grateful he...
12/24/2025

Merry Christmas! ✝️🎄 May your home be blessed with God's peace, and your table be blessed with good food and grateful hearts.

Address

986 Medinah Terrace Columbus
Columbus, OH
43235

Telephone

+14196563496

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