Here’s a restaurant that’ll take you straight to the streets of Florence, Italy, even though it’s located just five minutes from Microsoft. That’s because Firenze Ristorante gets its namesake from its direct translation, “Florence Restaurant.” And let me tell you, the translation is no lie.

Firenze opened in 1992, and may be the best Italian restaurant in Bellevue. The place has been a favorite of many Italian locals and also a large diversity of clientele from celebrities to just plain old lovers of Italian food. Pictures of actors and actresses don the walls offering thanks and the atmosphere is intoxicating.

Patrons often hear Italian around the restaurant as Italians frequent the spot, and listen as the owner proudly jokes and entertains in his native language.

From the moment I entered the “Ristorante,” I could feel the change. The first thing I noticed is the scent of garlic and herbs that make you crave genuine Italian pasta. As I looked around, I noticed the Italian-looking stucco walls combined with the candlelit dining room. Once I became fully immersed in this little Italy, a smiling Italian man warmly greeted me in Italian and sat me at my new temporary paradise.

This man is actually Salvatore Lembo, the owner and operator of Firenze Ristorante, and if his accent doesn’t convince you he’s the real deal, his story certainly will. Born and raised in Italy himself, he feels obligated to make sure every customer experiences exactly what he did growing up. Most of employees have been there for at least 10 years. Executive chef, Rosendo Ruiz, has an impressive 24 years of experience under his belt at Firenze, and is now co-owner at Lembo’s other ristorante, Marianna in Renton.

Many of his recipes are straight from the streets of Tuscany, the city Lembo grew up in. Born in Sicily in 1961, Lembo’s family moved to Tuscany in 1968. Though he is a proud Sicilian at heart, most of his culinary influences hail from his family and beautiful Toscana. If what you find on your plate isn’t something his mother made for him as a child, it will certainly be inspired by something he ate before he came to America.

Don’t worry if the word “authentic” makes you think you won’t know anything on the menu, as this restaurant definitely provided the full array of what I expect from an Italian restaurant; mozzarella and garlic bread can and were consumed in infinite proportions.

“Almost all of our ingredients are flown in from Italy,” Lembo said. “Everything including the flour and spices are brought here so we can have the best of the best. We use anything authentic we can get our hands on because something amazing happens when you use bona fide ingredients.”

Each item on the menu is listed first in its traditional Italian name, and second in an English description. Thankfully for me, the descriptions were English words that I actually knew the meaning of. “Thin-sliced filet mignon” is something I can understand.

I ended up going with the “Carpaccio,” or “Filet mignon thin sliced, capers, dijon mustard, extra virgin olive oil. Lemon.” My server was very professional and attentive, but not too intrusive. He informed me that because everything is prepared when ordered, and not in advance, the meal might take longer than I expect. Well, he was certainly mistaken, as my food came out in perfect time as I finished my mozzarella caprese salad.

The steak was still steaming when it was put in front of me. My first bite confirmed what Lembo said about authentic Italian ingredients. The meat quite literally melted in my mouth, and I don’t know if it could have been seasoned better. My pasta days are over; Firenze sold me on the meat. The only downside was that it was somewhat small for me, and I was almost tempted to order more food just to try another one of Lembo’s dishes. I made up for this by indulging in one of the most amazing tiramisus I have ever had the pleasure to try, though in the future I may stick with a variety of small bites of whatever desserts the servers recommend.

Other dishes came highly recommended, and my food editor and traveling companion had the Tagliata alla Fiorentina, which is a rib eye steak thinly sliced thin and topped with Modena Balsamic and fresh arugula. It melted in his mouth. We both wanted to order the Filetto al Cognac, a two-inch thick seared filet finished in a cognac cream sauce but there was just no room! Lembo assured me I simply must try Spaghetti all'Aragosta

Every day seems to host different specialties, such as Rack of Lamb, Venison, Ossobuco, Rabbit, and two or three options for seafood daily. Lembo’s own lobster tail in a light saffron and tomato sauce tempts me now just thinking about it. This is not just a pasta place, they make steaks using a cooking method passed down from his great great grandfather and it shows.

If after your entire meal, you know this place is the realest Italian in Bellevue, wait ‘till you try the wine from their expansive top shelf selection. It turns out that Lembo personally owns his own Italian wine vineyards and grows his grapes independently. Nothing was more satisfying than knowing that my glass of red wine was made by a real Italian man instead of in a massive wine factory.

“My dedication to my wine just shows how much I care about this restaurant. That’s why I’m always there. I don’t ever want to think that a visitor to my version of Italy wasn't given the best I could give,” Lembo said, before he ran back to his kitchen to prepare whatever plate was next.

At the end of my meal, I knew I’d be back. From the professional yet family-like service to possibly the most authentic foreign restaurant experience I’ve had in all, I highly recommend Firenze Ristorante in Bellevue. You can find them at 15600 NE 8th Street in Bellevue. Expect to have no trouble parking, as the restaurant is located outside Crossroads Mall next to the cinema, where there is plenty of free parking always available.

The single disadvantage is that waits may be long because of the amount of people trying to get a taste, so I highly recommend making a reservation early by visiting the Firenze Restaurant website or calling them at 425-957-1077.

If you’re looking to grab breakfast before heading to Firenze Ristorante for dinner later in the day, I recommend trying Little John’s restaurant in East gate. It is another impressively authentic American experience if you’re visiting Bellevue. However, if you’re deciding on eating at Firenze Ristorante for dinner, pass on Little Johns make room for dinner.

With the arrival of June, wedding season kicks into high gear with summer nuptials filling every calendar. With this being the most popular time of the year to tie the knot, odds are you'll be tasting wedding cake sometime in the next few months--or maybe you're in the process of selecting yours! Either way, cake is an incredible reason (apart from love and family and all that) to attend a wedding...as long as it's scrumptious.

If you've ever pushed a dry piece of frosted cardboard politely around a pastel plate, you understand the disappointment of being on the receiving end of a bad dessert. I've certainly sampled some stunning confections that ended up tasting like sawdust, confirming that no matter how pretty a cake is, it's worthless if it's not delicious. With around 5 million people each year getting hitched in the United States, the wedding industry is bigger than ever--and luckily that means hordes of talented bakers are making sure couples never have to choose between style and substance for their sugary centerpiece.

I pulled together some of my favorite wedding cakes of all time, including some non-traditional confections, to tantalize your palette and get you inspired for a summer of love...and desserts.

1. Michael and Patrick's Four Tiered Carrot Cake

Three years ago, I attended a casual beach wedding of two of my dearest friends. Michael is a surf instructor and Patrick is an environmentalist, so they spend a lot of time by the sea. They opted for a casual, shoes-off picnic-style wedding, complete with baskets stuffed with cheese, bread, fruits, and meat for each blanket. The vibe was incredibly friendly, homey, and fun, with some cheeky humor--such as chocolate "ants" decorating the guest book table, a watermelon seed spitting contest, and sand castles made by local artists. The centerpiece of their event, however, was a four tiered carrot cake made by Michael's mother, using a three generations old family recipe. Not only was the cake flawless with spicy notes, rich brown sugar sweetness, and juicy raisins, but the frosting was unreal. His mother insisted that it was just "a simple whipped cream cheese frosting," but it was light and just a touch saltier than most overly sweet cream cheese frostings. It melted into the cake so harmoniously, accentuating the subtle nutmeg and molasses. I've truly never seen a single wedding cake be completely finished by the guests, but this one was devoured before last call. While you can't have this exact cake, take this advice: if your family has an amazing recipe, duplicate it. The generations of love, the uniqueness of the dessert, and the familiar taste of home are exactly what celebrating new family is all about.

2. Shu-Che and Jack's Coconut Neapolitan Cake

Shu-Che was thrilled when Jack proposed, and before she showed any of her friends the ring, she was sending emails about cake. She had an entire Pinterest devoted to potential wedding cakes, ultimately spending about four weeks deciding on the perfect dessert and two hours on her dress. She knew exactly what she wanted to focus on, which was having an awesome meal. Not only was the catering beautiful, but her cake had people talking for months afterwards. It was three tiers of chocolate, vanilla, and strawberry cake, frosted with a thin glaze of coconut and topped with soft milk chocolate icing. The delicate coconut glaze brought out the richness of each cake flavor, mingling with the icing in a way that reminded me of truly incredible donuts. The cakes were dense and only semi-sweet, leaving plenty of space for the icing and glaze. She opted to serve it chilled, which only enhanced the well-crafted flavors.

3. Elizabeth and Karen's Eclair Mountain

Karen and Liz were clear from day one: no cake. Neither of them have much of a sweet tooth, and were leaning toward a fruit buffet in lieu of a towering treat. A month before their big day, Liz traveled to Boston for work. She discovered a small, family-owned bakery that served these eclairs that she described as "transcendent." She immediately ordered 150 mini versions for their wedding, explaining that it would be bad luck if they didn't have something cake-like. Luckily, Karen was as entranced by the tiny temptations as her wife. And let me tell you: they were to die for. Don't hesitate to consider a different dessert if cake isn't your thing--no one will miss it if the alternative is good enough!

4. Marko and LaDayne's Molten Cherry Cheesecake

Marko is a pastry chef and LaDayne loves cheesecake--you'd think it would've been easy for them to come to a cake decision early on, but this pair pushed it to the week before their vows. Marko was committed to the idea of making their cake (yes, crazy, I know) but couldn't figure out the perfect offering for their sophisticated spring wedding. Marko finally cracked the mold with a four tiered vanilla bean cheesecake topped with warm bourbon cherry sauce. Tangy, tart, and creamy, it was a definite crowd pleaser.

Hopefully my most memorable wedding cakes have inspired you, or at least made you a little more excited for any summer ceremonies you're attending. Happy caking!

As Memorial Day approaches, there is one question you should be asking yourself: what am I putting on the grill? Not only is it the official summer kick-off weekend, but May is National BBQ Month—and that's a celebration no one should take lightly! While it may be tempting to do the usual burgers-and-hot-dogs-routine, why not think outside the prepackaged box and try something new? There are endless options for crowd-pleasing plate fillers that don't even need a bun!

We rounded up a few of our favorite recipes, including tempting treats for vegetarians and carnivores, and even something to satisfy the sweet tooth. So break out your aprons, get your tongs ready, and start heating those charcoals, because you're going to be serving a Memorable Memorial Day with our menu.

Pulled Pork Jackfruit Sandwiches

Vegetarians shouldn't be stuck with grilled mushrooms and Seitan patties, so get creative and make this delicious sandwich—we bet people won't even be able to tell it's not pulled pork!

2 cans of jackfruit in water (not syrup!)
1 tsp BBQ spice
1 tsp smoked salt
1 tsp cumin
2 tbsp brown sugar
½ tsp cayenne pepper
½ tsp black pepper
2 cloves minced garlic
1 small minced sweet onion
¼ cup apple cider vinegar
2 bottles/8 cups of your favorite BBQ sauce

Prep the jackfruit the night before serving: remove the core pieces from the jackfruit wedges and discard. Pull apart the wedges and dry them with a paper towel. Begin pulling it apart with your fingers, until it resembles the texture of pulled pork. Add all of the spices and vinegar, toss, and let marinate in the fridge overnight.

In a grill safe pot, simmer the garlic and onions until they are soft. Add the jackfruit, 3 cups of sauce, and let simmer for about 15 minutes. Serve on toasted buns, topped with more sauce, cabbage slaw, avocados, or pickles.

Brown Sugar Breakfast Skirt Steak

Coffee, brown sugar, and cinnamon pack a flavor punch in this steak rub that'll have your guests coming back for seconds.

Rub:
½ cup packed dark brown sugar
1.5 tsp salt
¼ tsp ground cinnamon
1/8 tsp ground ginger
¼ tsp white pepper
¼ tsp cayenne pepper
1 tbsp olive oil
¼ cup finely ground espresso roast (not instant)
2.5 lbs skirt steak, sliced into four pieces

Mix coffee, brown sugar, salt, pepper, cinnamon, white pepper, and cayenne pepper in a bowl and set aside. Rest steak countertop until its room temperature and then rub it with oil, sprinkling the rub as it works into the meat. Grill on high to achieve outer char, and cook until desired level of doneness is achieved. Let repose for 3-5 minutes and serve immediately.

This pairs perfectly with any dish, but especially potato salad, greens, or baked beans. Excellent leftovers, if you manage to save any.

Grilled Tropical Pizza

Pizza on the grill? Yes! The smoky flavors mimic a wood-fired pizza, and with frozen dough you've never made anything as simple or versatile.

2lbs frozen pizza dough
3 cups mozzarella cheese
1 can diced pineapple (or about 2 cups fresh)
1 red bell pepper, sliced into thin rounds
1 sweet onion, sliced into thin rounds
Fresh pineapple basil
1.5 cups tomato sauce (homemade or canned)

Toss sliced bell pepper and onions in a bowl with olive oil and grill on medium high for 5-6 minutes, until soft. Set aside.

Roll dough into two 9x18 inch pizzas, about 1/8-inch thick. Brush one side with olive oil, add salt and pepper, and grill oil side facedown for about 8 minutes. Brush the other side with olive oil, flip, and continue grilling until cooked through. Once they are done, spread the tomato sauce from the center toward the edges, add the grilled vegetables and pineapple, top with mozzarella and allow to cook for 2-3 minutes. Top with shredded pineapple basil and serve.

Grilled Stone Fruit Sundaes

Dessert just got a whole lot sweeter with warm, marinated summer fruits and a dash of mint.

12 firm stone fruits (we like 2 peaches, 2 golden plums, 2 nectarines, but select whatever you enjoy)
2 tbsp lime juice (fresh or packaged)
½ cup olive oil
1 tbsp honey
1 sprig of thyme
1 vanilla bean, split and scraped
¼ cup Chambord

Slice fruit in half and remove the pit, which will allow the flavors of the marinade to soak through. In a baking dish, arrange fruit flesh side down and cover in marinade. Let sit for 3 hours. Grill the fruit flesh side down until warmed through, about 4-6 minutes. Serve warm with vanilla bean ice cream, granola sprinkles, or pound cake. Grilled fruits are also a perfect accent to grilled meat, like lamb chops, ribs, and pork loin.

Although spring has only just begun, my little herb garden is already overflowing. In fact, my thyme, oregano, and basil are growing faster than I can use them, and my mint is positively out of control. I’m reluctant to let it go to waste, since I invested time and energy into planting them, so I’ve been looking for creative ways to put my herbs to good use.

There are the obvious ideas—sauces, soups, stews, salads—but that can get old quickly, and I want to embrace more creative uses for my bounty. I spent a few weeks going through my grandmother’s old cookbooks, some kitchen witch Pinterest boards, and reminiscing over favorite meals and I finally have come up with an excellent list of uses for my prolific herb garden. And unlike Pinterest recipes, these are all tested by a real human being without a crafting gift, so I promise they’ll work perfectly for you, too!

Pineapple Mint Ice Cream
Ingredients:
1 ¼ cups sugar
1 ¼ cups water
½ cups light corn syrup
2 cups loosely packed mint leaves (I used spearmint)
2 cups pineapple (canned or fresh, as long as it’s crushed)
1 ½ cups pineapple juice (canned or fresh)
2 cups heavy cream
2 cups whole milk
¼ cup white crème de menthe
1 cup lemon juice (fresh or bottled)

In a sauce pan, bring the sugar and water to a boil, cooking until the sugar is fully dissolved. Boil for 8-10 minutes and then add the mint leaves, simmering over medium heat for another 8-10 minutes. This is a delicious simple syrup recipe and can be used with any herbs! Remove from the heat and allow it to cool.

Grab your blender and pour the mint syrup to puree it. Pour it into a large bowl, using a colander to strain the leaves out. Then add in the corn syrup.

Throw the pineapple and pineapple juice into your rinsed blender and puree until smooth. Add the puree into the mint/corn syrup bowl. Then stir in the milk, crème de menthe, cream, and lemon juice. Let this chill for a minimum of four hours, but ideally overnight. From there, transfer it into your ice cream maker and follow the directions. Allow the ice cream to set overnight in a large bowl in your freezer. Serve garnished with shortbread cookies, frozen raspberries, and a few mint sprigs. This also makes a delicious addition to any kind of ice cream punch!

Dried Mint/Herbal Bath
Gather your herbs first thing in the morning, just after the dew has dried—this ensures they will be at peak freshness! Gather your sprigs into a loose bundle, securing the stems with a rubber band or twine. Hang the bundles upside down in a dry place out of direct sunlight. If you can’t avoid direct sunlight, place each bundle into a small brown paper bag with vents cut into the sides for airflow (important so your herbs won’t mold!) If you use the bags, check the bundles daily to make sure nothing is growing inside of them, like moisture or fungus. It takes about two weeks for the herbs to dry, and they should be brittle to the touch before you take them down.

You can also dry herbs in the oven at the lowest setting on a cookie sheet if you don’t want to wait two weeks. Either way, place your bundles on a piece of wax paper and separate the leaves from the stems, crushing them as you go. Then use the wax paper as a funnel to slide the herbs into air tight jars—easy!

With dried herbs, you can do so many excellent things. You can use them in future recipes, you can make gifts, and you can even make incredible homemade bath products. I made the following bath salts for myself and some friends and they are fantastic.
2 cups Epsom salts
1 cup sea salt
½ cup baking soda
1/8 cup dried mint (I used peppermint)
1/8 cup dried lavender
15-18 drops of peppermint and lavender essential oils (which you can DIY or buy pre-made.)

Grab a large bowl and mix everything together except the essential oils. The key here is to mix until its smooth—no lumps! The baking soda might clump and if it does, just break it apart gently. Once you have a smooth blend of salts, herbs, and baking soda, begin adding the essential oil drops 3-4 at a time. Mix them thoroughly before adding more and stop once you’re pleased with the level of scent. Store the salts in an apothecary jar or similar airtight container.

Basil Lemonade
Using the above simple syrup recipe, substituting basil leaves for mint. Mix this into lemonade and cut it with sparkling water before serving for a bubbly, fresh summer drink. This is also a great mixer for summer cocktails! Garnish with a lemon peel and a basil leaf if you’re feeling fancy.

So, that’s how I’m putting my garden to good use! Let me know how you get the most out of your herbs in the comments.