Linguine al pesto genovese by Shawnna and Davide Busetti

The origins of pesto genovese go way back in time, to Genova, in the Ligurian region of Italy. The word pesto comes from the verb "pestare" which loosely translated, means to crush. Traditionally, pesto genovese would be made with the mortar and pestle. You would grind the ingredients until they reached the consistency of a paste.…

White Sauce Veal Stew by Andreea

Mashed Potatoes and Cabbage (Colcannon) by Salad Foodie

A perfect way to boost nutrition in mashed potatoes, this is a favorite Irish side dish but can certainly appear at Oktoberfest in late September with bratwurst or sauerbraten. I like the subtle crunch and texture cabbage provides, and using red potatoes and leaving the skins on, adds extra color and nutrition. (An optional version…

Potato Salad by Gourmandelle LifestyleBlog

This salad was delicious! She cooked it yesterday and made a big bowl that could feed over 6 people but because it was so good we (my dad and I) finished almost the entire bowl in just a few hours. I decided this morning to post the recipe because it was so tasty that it must be shared with you. Fortunately, there was a small bowl…

Creamy spinach soup by Easy Cook - Laka kuharica

The lovely, leafy, fresh spinach makes for a flavourful and wonderfully deep-green soup.

Hearty chickpea soup by Easy Cook - Laka kuharica

This hearty and full of goodness chickpea and beans soup is simply amazing.

Warm cream of cucumber soup by Easy Cook - Laka kuharica

Cucumbers are wonderfully pureed into a silken-textured soup that’s good warm or cold.

Shrimp Pasta with Sun dried tomatoes by Tom Shoppel

Great winter-time shrimp pasta dish with sun dried tomato and cream sauce (serves 4-6)

Garganelli by Patricia Turo

Homemade pasta is easy to make with a few kitchen tools and the flavor surpasses anything you can buy.

Bread Soup by Judy Rodgers

Here is an easy-to-remember recipe for delicious, hearty Tuscan-style bread and vegetable soup. It calls for equal amounts of each vegetable, and then you build the soup starting with the firmest vegetables, finishing with the tenderest ones. You can certainly adjust, or estimate, the amounts of any or all ingredients, but if you’ve…

Linguine with Sauteed Cherry Tomatoes and Pancetta by Evelyn Scott

Orange perfumed risotto by Alida

A very straightforward dish. A light risotto with a delicate aroma of orange. You will use the zest as well as the juice so it would be best to use an organic orange.

Zuppa con Pallotte di Pane (Soup with Bread Balls) by Dennis Biancuzzo

Cranberry Agrodolce by Lynn

This has been my fave turkey accompaniement for years. From the '94 issue of Food and Wine.

Spaghetti alle vongole (Spaghetti with Clam Sauce) by Frank Fariello

A Friday night favorite at our place is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on hand—really, really tasty.