Recipes rated by Claudia lamascolo (Page 7)

Broiled Pancetta Wrapped Figs with Feta by Cristina (Not published)

A couple of summers ago, Hubby and I were in Santa Barbara enjoying a wine tasting get-away. We didn’t plan ahead and pack a lunch for the day. About mid-afternoon we were in Santa Maria, famished and in need of lunch or serious nibbles in order to continue enjoying the beautiful countryside and tastings. We happened upon Rancho…

Gingered carrots by Brett Ede

Oatmeal Brownies by Jeannie Zastawny

Taste Of Home - Jennifer Trenhaile

Italian Mac & Cheese by Nanette

My BFF, Sunny, was coming for dinner with her husband and I was making pork tenderloin with blueberry balsamic sauce, but what to serve as a side dish? She adores Mac & Cheese, so I wanted to serve what she loves. Not being a big fan of traditional mac & cheese, I searched for a recipe that would make us both happy. The two cheeses…

Squash In A Spice Paste Done Pronto! by kathy gori

This has been one hell of a week, one of those 7 day stretches that includes everything on lifes' smorgey...except dental. Of course the week's not over yet. It's been a week of some nerves, some loss, some traveling, some stress and the general sense of just being unable to catch up. That said, I can't wait for Monday to start the…

Orange Cookies by Jeannie Zastawny

Gooseberry Patch - Diane Long

In the Raw…Ceviche! by Justin Thyme

Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…

Pan-Seared Sea Bass in a Marsala Sauce by Baking Barrister

Buttery tender fish served in a marsala sauce full of mushrooms.

Tuesday Night At The Sonoma Farmers' Market And A Santa Rosa Plum Crostata by kathy gori

I must have been a farmer in a previous life. For as long as I can remember I've been fascinated by growing things that can be eaten. I can't fully explain the magic of that for a city kid, but to actually see the stuff that comes out of the cans or…

Crème de foie gras et fruits by Patricia Turo

A crème of foie gras with a wonderful surprise at the bottom. A recipe by chef Stephane Francolino, Entre Cour et Jardin in Haut de Cagnes. http://turosdolci.wordpress.com/2010/07/17/haut-de-cagnes-le-village-des-artistes/