Linguini with Salmone e Mandarini (Salmon & mandarin oranges) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

From The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition;copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati)

Cacio & Pepe copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Yaniqueques (Dominican Johny Cakes) by Yolanda Fernandez

Yaniqueque is flat bread, usually round. It is made with ingredients such as flour, salt, and water. This is a comfort food in the Dominican Republic. I learned how to make yaniqueques from my mother, but then I modified the recipe because I like it one way and she likes it in another. For example, she makes them small and fat. I…

Easy Oaty Flapjacks by Hungry Jenny

Makes 9 decent-sized slices

Bruschetta di Pollo & Curry ( Bruschetta with Chicken & Curry) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Limoncini with Creamy Tuna copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Frittata Dell’Orto (Garden Style Frittata) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

The Italian Sauce or Gravy Debate by Claudia lamascolo

A little history goes a long way. Some Regions in Italy called Tomato topping "Sauce" and some called it "Gravy"... no right or wrong here... just depends where your from ... but here is some interesting facts that will help answer those debates.

Palotte Cace e Ove copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Eating nettle with nuts by Dragana Pušica

Pumpkin stuffed with beans and smoked fish by Dragana Pušica

Bomblets sweet bean by Dragana Pušica

Crostatine di Patate e Gruviera (Potato & Gruyere Tarts) by maria liberati

Crostini with Mushroom Pate copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Olive Verde Fritte (Fried Green Olives) by maria liberati