Jovina Coughlin

I was born in New Jersey to first generation Italian parents. Both sets of my grandparents were born in Italy and emigrated to the United States in the early 1900s. They brought with them a love of the Italian culture and cooking. I have 2 brothers and 1 sister. I learned many of my cooking skills from my parents and grandparents, but I also studied Italian cooking and made many of the recipes for my children as they were growing up. I am married with three children and six grandchildren. Besides New Jersey, I have lived in Pennsylvania, Michigan and now on the Gulf Coast of Alabama. I have a Bachelor of Arts Degree and a Masters of Science Degree and I have taught high school English and special education. I have also been an administrator in the public schools at the district and county levels. Now that I am retired from the teaching profession, I have the time to write a blog and share my information about Italian American cooking and culture. Because I am a teacher by trade, I feel that I have the skills to share with readers the techniques for preparing authentic and healthy meals.

How to Cook for the Freezer

With a little pre-planning, stock your freezer with homemade weeknight dinners and easy sauces or sides. Or preserve the summer and fall fruits and veggies.

All About Pickle Making

Cucumbers are in season and they are plentiful. Try making pickles with fresh herbs, chilies, and your favorite spices three different ways.

How to Cook Artichokes

The artichoke that we eat is actually the plant’s flower bud. Spring is peak season, learn how to buy and prepare the delicious flower.

Eggplant Meat-less Balls

Eggplant Meat-less Balls

This version of traditional meatballs, made with eggplant rather than meat, is a typical Calabrian appetizer and is quite easy to prepare.