Recipes by Liana Monari (Page 8)
United States Chef
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Flavorful Fridays: Garlic Mashed Potato RavioliWhen our family visited relatives in Italy 12 years ago, my cousin’s wife Nella (who is arguably the best cook I know) made garlic mashed potato ravioli one evening for dinner. Oh. My. Goodness. Seriously, it was goodness. I had never heard of mashed potato filling ravioli before, and I have yet to hear of anyone else who makes this… |
1 vote
1264 views
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Flavorful Fridays: Chicken with Prosciutto & MozzarellaDo you ever have those days where suddenly you find yourself at dinner time, and you have yet to prepare anything, let alone even think about dinner? Monday night was that night for me. It was a busy work day, and I hadn’t found time to get to the grocery store when Will called to let me know he was on his way home. I felt wholly… |
1 vote
292 views
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Discriminating Taste Buds & Chicken VesuvioCooking is usually an enjoyable and creative release for me, especially when I get to cook for other people. There is something so comforting and satisfying about putting together a meal to share with family or friends. And I love being able to provide some of that enjoyment through the dishes that I make. However, there is the rare… |
2 votes
569 views
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Flavorful Fridays: Sage-Rubbed Pork Tenderloin with Sage ButterPork tenderloin used to intimidate me. I wasn’t sure what I should add to it or how to cook it to bring out its best flavor without making it too dry. Well, no longer am I afraid of this lovely ‘loin! Several months ago I found a recipe in Cooking… |
2 votes
925 views
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Flavorful Fridays: A Mediterranean Salad to Welcome 2010New Years is a funny time, as we reflect on the previous year and look forward to and plan for the year ahead. Many times this includes the intention and promise to eat better, lose weight, and exercise regularly. Unfortunately, this typically lasts no more than a week or two. I know how difficult it is to get back into a workout… |
2 votes
482 views
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CioppinoIn my family, we celebrate Christmas Eve with a steaming bowl of cioppino served over orzo pasta. The cioppino has seven different types of seafood, creating a deep flavor. Many people leave in the shells and make the eater work for their food, but my family believes the trick to a great cioppino comes in doing the dirty work before… |
1 vote
413 views
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The Ultimate Mac and CheeseOur first rain of the season arrived today. It was chilly and drippy outside–the exact kind of weather that makes you wish you had a fireplace and nothing to do with your day, so you could throw on a pair of worn sweatpants and a comfy sweatshirt and curl up on the couch with a good book as the fire cracks and pops and the rain… |
2 votes
2956 views
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Flavorful Fridays: Spaghetti SquashLarge, oval-shaped and yellow in color, Spaghetti Squash derives its name from its uncanny similarity to strings of cooked spaghetti noodles. Although, the cooked squash looks quite like cooked spaghetti, it has a crunchy texture, quite unlike the al dente pasta that many of us like. Upon cutting into the squash (which I should warn… |
2 votes
1023 views
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Flavorful Fridays: PumpkinPumpkin is the king of squash–not just because of its penchant to far outgrow and outweigh most other types of squash, but also because pumpkin tends to be the most widely enjoyed member of the squash family. Pumpkin, as well as other squash such as zucchini, are perhaps lesser known to be part of the same family of plant species from… |
2 votes
470 views
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Flavorful Fridays: Butternut SquashI apologize for not posting this yesterday, on Friday; I had some computer issues that kept me from getting much of anything accomplished on the computer. I believe those are resolved now, so here is Friday’s post.Butternut squash is quite similar to pumpkin. It has the same sweet, nutty flavor with a bright orange flesh. However,… |
1 vote
724 views
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