Mira'"Mira's Family Cooking: Around the World

04/04/2026

04/03/2026

Hey, guys, this is your chance to enroll the kids for tomorrow. The class is at a beautiful location: The Mary C. O'Keefe Cultural Arts Center. Bring them, and they’ll cook from scratch and eat what they make! A lot of fun. We will have some skills cooking games included. I send you guys positive vibes.

04/02/2026

Today I made banana bread with my son and sourdough bread with my daughter. I love cooking with my kids. Don’t forget to check out my upcoming classes—lasagna for adults on Fridays, and kids’ tagliatelle on Saturday mornings. Reserve your spot!
I send everyone positive vibes.

03/28/2026

Some differences between pappardelle and tagliatelle.
Both pappardelle and tagliatelle are classic Italian ribbon-style pastas, but the main difference is their width, texture, and best uses:
🍝 Pappardelle
Very wide ribbons (about 2–3 cm wide)
Thick and hearty
Originates from Tuscany
Best with rich, heavy sauces
Wild boar ragù 🍖
Mushroom sauces 🍄
Slow-cooked meat sauces
Think of it as a pasta that can “hold” big, bold flavors.
🍝 Tagliatelle
Narrower ribbons (about 6–10 mm wide)
More delicate than pappardelle
Traditional in Emilia-Romagna
Perfect with classic sauces
Bolognese 🍅 (ragù alla bolognese)
Cream sauces
Light meat sauces
👉 It’s elegant and balanced—not too heavy, not too light.

03/27/2026

Attention parents 😄 Sign up today while you still can! Your kids will have a blast making authentic Italian tagliatelle from scratch, along with a classic ragù, and they’ll have a great time with other kids. The class is at Mary C in Ocean Springs. Don’t miss out—if you need help signing up, just send me a message!
Thank you.
I send you guys positive vibes.

03/26/2026

My sourdough bread.
I'm thinking to put together a sourdough bread class. Please comment if you are interested.

03/24/2026

Hey guys! As you know, I’ve lived 10 years in Italy, where I met my husband, and we’ve been living together there for three years. Today, I’ll show you one of my favorite dishes for my husband—pappardelle with vitello. I slow-cook the vitello, which is grass-fed meat, and I make the pappardelle with my kids, plus I bake the sourdough bread. I love to cook for my family and share my experiences ❤️
Stay tuned—in two weeks, I’ll have a tagliatelle class for the kids and a lasagna class for adults. Hope to see you guys there!

03/22/2026

About our Romanian rustic bread class and our lasagna class, thank you to everyone who joined us.
Our next classes will be on April 3rd. We will have a Tagliatelle Ragu class for kids. Reserve a spot, make the payment, and let your kids have an unforgettable culinary experience.

03/16/2026

Hey everyone! I just have to share what I made yesterday—my homemade sourdough and a slow-cooked sausage ragù for lasagna, with rich, traditional bechamel. Join me for my lasagna class this Friday at 5 p.m. at Mary Sea Ocean Springs!

03/02/2026

Today, I’m bringing a classic Eastern European dish to life! I made stuffed peppers— ground meat, rice, onion, and a blend of spices, plus a touch of dill. Cooking them slowly over an open fire just makes the flavors absolutely irresistible. I hope you all get a chance to try this style of cooking—it’s pure magic!