Lemon & Garlic Green Beans by John Spottiswood

It is rare to have a side dish which everyone keeps reaching for instead of the main dish. That's especially true if its a fairly simple green vegetable side. But these green beans were truly that good. We used packaged, thin french cut green beans from Trader Joes. They are tender and tasty on their own, but I've never had them taste…

Bean Gratin by John Spottiswood

This delicious and healthy recipe can be made with any variety of white bean, dried or canned. I used dried cannellini beans. Great Northern beans or other white beans will work too. I served this with a delicious Pork Stew, but I think it would go well with any hearty meat or poultry dish. It took me back to our summer visit to…

It's In The Bag. Perfect Potatoes In 45 Minutes...No, Really! by kathy gori

As most food bloggers, I'm always searching for the glamour shot. Not for myself mind you, that coal barge sailed a long time ago. I'm looking for sexy food. I'm looking for the glimmer on a tomato, the flash of a fishes' scales, the beady dew drop on…

Squash Blossoms, The Edible Flowers And How To Fix Them by kathy gori

This is the time of year when squash blossoms are found in Farmers Markets all around Sonoma. If you've never cooked or eaten squash blossoms, well then you've missed one of the big pleasures of the summer garden. I first had these as a kid when I was still in the "eeewwww we're eating flowers?" phase. They're a big favorite among…

Easy Risotto & Gourmet Mushrooms by Amos Miller

Risotto scares too many cooks. It's really a simple dish, though not commonly served at the American dinner table - unless you have some (usually Northern) Italian blood in your family. When done with care, risotto can be a sublime accompaniment to all types of dishes. In fact, you can add all types of things to a risotto to…

Linguine with Fresh Tomatoes by Robyn Savoie

Since we can have great tomatoes year around, we can always enjoy their fresh flavor this way. Remember: Never store your fresh tomatoes in the refrigerator, the cold ruins their taste and texture. Keep them right on the counter so they'll be sweeter and juicier.

Alfredo Potato Finger Fries by Evelyn Scott

Ricotta & Spinach Fritters by Jennifer Bass

Four Cheese Italian Macaroni by Jennifer Bass

Parmesan-Coated Sweet Potato Fries by Evelyn Scott

These are oh so delicious, and super kid friendly !! My grandson still calls them "Nonnie's Cool French Fries"

Baked Farro or Pearl Barley with Asparagus by Nancy Miyasaki

We served this recipe with a Moroccan Lamb Shank last night. It was a delicious accompaniment. We had Farro for the first time served by an amazing chef at our cousin's wedding. Then too it was served with Lamb in a rich sauce. There is something about the combination of tender lamb with farro or barley, which are slightly more…

Crunchy Green Bean Salad by Jennifer Bass

Gastronomia Italiana Style Bean Salad (sardinian) by FromScratch Sarah

I cannot find the type of bean used in the actual salad, here in the states.Ive tried to replicate this dish the best I can from memory,I think its pretty close! please let me know if you have an actual itaian recipe for this salad,know the name of the bean used,and where to get the bean! Thanks! Also I believe this is the same dish…

Skinny and Dreamy Broccolini Risotto by Skinny Kitchen with Nancy Fox

Risotto is an elegant Italian rice dish made by stirring hot stock into a mixture of rice and sometimes onions, shallots, or garlic that have been sautéed in butter. The stock is added in ½ cup increments while continually stirring until all the liquid is absorbed before adding more stock. We know it sounds a little labor intensive…

Stuffed Artichokes by Chef Feiny www.feintastingfoods.com

I will never forget the first time I ate Stuffed Artichokes.......It was love at first site......25 years later I still make it the same way my mom did and taste the SAME!!!!!!!