Chicken Cordon Bleu - Schnitzel Style! by Salad Foodie

I fell in love with veal cordon bleu prepared schnitzel style in restaurants while living in Germany in the late 60's. But stateside, veal was hard to come by when I first began to replicate the recipe, so I subbed chicken breast. I have come fairly close to the 'authentic' versions my memories provide of this delicious main dish. I…

Italian Meatballs by Salad Foodie

Years ago I had an Italian neighbor who became a close friend. I always commented on her delicious meatballs and one day she shared the recipe with me. I have made them ever since about the same way. You can vary the meats using what's on hand, but I usually select lean ground beef, turkey, chicken or lamb, with an equal amount of…

Bernese rosti by Brett Ede

Moussak’aa by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Moussak’aa

Perfect chicken Kiev by Nazzareno Casha

The shape is largely irrelevant: the only thing that really matters with a Kiev is that when you cut into that crisp shell, you're rewarded with an eruption of vivid green, garlicky butter. And that's a pleasure that will never go out of fashion. 1. Mash together the butter, garlic and herbs, and season with black pepper and a…

Chicken Parmesan by Nazzareno Casha

It is easy to prepare and it is nice to serve it at lunch time with well chilled bottle of white wine. bon apetit.

SPINACH, BACON AND CHEESE FRITTATA by Nazzareno Casha

CHICKEN AND PESTO PASTA by Nazzareno Casha

salmon burgers with herb aioli by charlene sherman

have your fishmonger remove the pin bones serve with nice ripe tomato slices and red onion slices