Recipes rated by Carmelita

	Stuffed artichokes, revisited by Sean Timberlake (Not published) Whoever first looked at a spiny orb at the end of a fibrous stem protruding from a large plant with pronged leaves as sharp as sabers and thought, "Yum, I'm gonna have me some of that" must have been very hungry indeed. By now, we of course have conquered the artichoke, learned how to tame its talons and soften its hard flesh.Last…	2 votes 1 review 313 views
	Cozze Ripieni (Ligurian Stuffed Mussels) by Don Hogeland (Not published) Our green door with its dodgy lock opened onto a path with cobbles worn smooth by bathers going down to the sea. Mornings, we made the hike down to claim our Ligurian beachfront with colored towels and plastic buckets. Later, when the air had cooled, we made our way up the path to join the promenade.Every evening along the road…	3 votes 2 reviews 831 views
	Filetti di pesce all'acqua pazza by Frank Fariello Acqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more specifically, to the poaching liquid.	4 votes 2 reviews 10574 views
	Panizas or chickpea fritters by Guest of winter Panizas are typical from the Cádiz province in Andalusia, where the Sherry wines come from. They are made from chickpea flour, boiled in water, made into a dough thicker than potato mash, then sliced in small pieces and fried. They look suspiciously similar to Provençal panisses, and I heard there is a very similar thing in the south…	2 votes 1 review 5522 views
	Boorma by Lisa Cooks Boorma is Armenian paklava that is rolled instead of layered. When you bite into it, you will initially get a crunch from the layers of phyllo dough and then you get a burst of butter and just a bit of syrup. This is one of my favorites.You will also need a dowel approximately a foot long and 1 inch in diameter and a wet towel.To make…	4 votes 2 reviews 1752 views
	Maltese Stuffed Marrows by louise Very common in the Maltese household, these stuffed marrows are just as good cold. Other recipes use rikotta for the filling but I prefer the traditional way.	3 votes 2 reviews 1 comment 16186 views
	My grandmother's migas by Guest of winter A very traditional Spanish dish, originally shepherd's fare, of diced bread stir-fried with chorizo, ham and paprika	5 votes 2 reviews 3266 views
	Polenta con salsicce e spuntature by Frank Fariello Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is one polenta dish you are bound to find if you visit Rome in the cold weather months, polenta with sausages and spareribs simmered in…	11 votes 6 reviews 2 comments 13228 views
	Portuguese Fish and Chips-Bacalhau a Bras by ruth martins Its yummy, its addictive and truly amazing! If you can get your hands on some salted cod, please, please try this. And if you can't, try it anyway with fresh cod, just add more salt. I know I will! Getting cravings already lol!	3 votes 2 reviews 1 comment 5775 views