Tagliata roasted lamp loin with mix rucola by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tagliata roasted lamp loin with mix rucola

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…

Pizza with Prosciutto and Balsamic Onions by Evelyn Scott

Grilled Tortillas Pizzas by Beth Roan

Our new addiction! These are delicious and so easy to make.

Curt's Italian Grilled Personal Pan Pizza Recipe by curt iffert

Pizza on the grill you say? It's easier than you think and the crust is the best ever... if you have ever had coal fired pizza this reminds me of it.. of course it's not 1000 degrees as coal fired but the taste is wonderful!

Tostones (aka Fried Plantains) by Kimberly

As a Puerto Rican, we make these plantains often. They are twice fried giving them extra crunchiness. Just add a pinch of salt and garlic salt and it becomes a really tasty side/appetizer!

Lemon-Cranberry Biscotti by J. Gino Genovesi

The biscotti had its origin in Roman times They are a dry, crunchy cookie that contains no fat and quite nourishing. .A food with sustenance and carried by the Roman Legions into battle; perhaps this action help fuel the expansion of the Roman Empire since they were so light and easy to carry into battle. The biscotti became…

Spanish Sushi “Cantabria en tu boca” Nigiri by Aherrera

www.cantabriaentuboca.net

Classic Genoise (Sponge Cake) by Navaneetham Krishnan

Super light and super moist with a buttery richness.

Seafood Pasta Diavolo by Claudia lamascolo

A spiced up red sauce over pasta and lots of fish added during Lent Easter week this is our best recipe!

Olive pie by nnonna2003

This is a special recipe.....It is a dear memory.....ideal for summer.....for a picnick.

Spanakopita Dip by Denise Sherin

So yummy! Great for parties and get togethers. Original recipe is posted here but I leave out the dill because I am not a big fan of dill. Serve with fresh pita bread, toasted pita chips or your favorite dippers breads, crackers or veggies.

Fig Puff Pastry Roses by Jenny

Puff pastry roses with delicious fig filling. The filling can be prepared in advance and stored in a fridge.

Tomato and watermelon soup by Ferrán Adriá by Guest of winter

Do you know Ferrán Adriá? Yes, the world famous Spanish chef. Here's one of his simplest recipes. It is perfect for the summer, refreshing as a gazpacho, but even lighter. And quick to make!

Bonanza of Biscotti! by Maria Filice

I lost track on the number of biscotti that I made in the last 24 hours (in between a hectic work schedule). I made a few variations of the biscotti 1) lemon and trail mix (nuts, raisins), 2) cranberry and almond and 3) cranberry and walnut. Things I had in my pantry! Makes about 3 dozen