About: Paula Jones
Paula Jones is the recipe developer, food stylist, food photographer, writer, editor, and chief dishwasher behind the blog, bell’alimento. Paula first learned to appreciate food and cooking while growing up in Northern Italy (yes, she speaks Italian!) and believes Italian food is about simple, quality ingredients that are combined with love.
Recent Posts by Paula Jones
Macaroni and cheese—it’s an American staple. Who doesn’t love mac and cheese, right? There are so many ways to make it and so many add-in possibilities. It might be the perfect food, because it’s completely customizable. It starts with a stove top or baked version. Today we’re exploring a classic version of baked macaroni and cheese. It’s the perfect accompaniment to most meals or, if you’re like me, perfect on its own.
Baked is what I grew up on and it’s my go-to. It starts with a short pasta. We like shells or elbows. Feel free to try rotini, penne, or farfalle. You’ll want to be sure you cook the pasta just shy of al dente. No worries, it will finish cooking in theRead More >
Gasp, the holidays are coming up and they’ll be here, along with house guests, before we know it. It’s a great idea to have a few breakfast and brunch recipes in your cooking arsenal that can feed a crowd and be made ahead of time. Who wants to wake up hours before everyone else to prep meals? Am I right?
This strata is vegetarian. It’s packed full of egg, spinach, and cheesy goodness. You can, however, appease your carnivore taste buds by adding some crispy prosciutto or bacon bits to the top. Because bacon.
Make this cheesy spinach and strata recipe the night before, pop it in the fridge and then into the oven the followingRead More >
Happy Dance! It’s time to break out the ice cream maker. ‘Tis the season for homemade ice cream, after all. It’s actually a fairly simple process, so there’s no reason not to enjoy the freshest, creamiest ice cream around all spring and summer long—straight from your own kitchen.
This brown sugar bourbon ice cream recipe is a version that will have you breaking out the ice cream maker over and over again. It tastes like boozy salted caramel.
It is very important to allow the cooked base to cool down to room temperature before transferring it to the refrigerator to chill completely, prior to churning. The ice cream base can be made one day in advance.
Besides serving it in a cup orRead More >