Salmon with Indian Spices, poached in oil by John Spottiswood

I love salmon and am always looking for creative ways to make it. This is the first time I've tried it with Indian spices and poached in oil (adapted from a recipe in Fine Cooking). Honestly, I thought it was just fabulous. The spices and the cooking method combined made it one of the best salmon dishes I have had. It is amazingly…

White Asparagus with Hollandaise Sauce by Frank Fariello

This dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance of asparagus in the markets of Vienna--as elsewhere--is a harbinger of Spring. Austrians (and Germans) have a thing for white asparagus. They prefer it to the green kind that is more familiar in most other places. In fact,…

Gazpacho and Shrimp Shooters by Nancy Miyasaki

This is a fresh, healthy appetizer that has a beautiful presentation. We took these over to a dinner party last night and they were a big hit! I'd plan on two per person. If you don't already have them, Target sells attractive little shooter glasses to serve them in for pennies. This is also a great Gazpacho recipe for serving…

Gnocchi al gorgonzola (Potato gnocchi with Creamy Gorgonzola Sauce) by Frank Fariello

It's Thursday, and the Romans out there will know that Thursdays in Rome (and perhaps in the rest of Italy, I'm not entirely sure…) is gnocchi day: giovedi' gnocchi as the saying goes. Today's offering is gnocchi with gorgonzola sauce. This incredibly…

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.

Sandwiches with Cottage Cheese, Greens and Garlic by Mary Shaldibina

These sandwiches are for garlic fans.

How to Make Potato Gnocchi from Scratch by Frank Fariello

It's not nearly as hard as you may think!

Salad with pears with cheese sauce by Nollian

Guriev porridge by Natalia

Poridge has always been a traditional dish in Russia. But perhaps no other porridge is as famous as Guryevskaya. Guryevka porridge is a traditional dish of Russian cuisine, but it has been invented only in the beginning of 19th century. It is named after count Dmitry Guriev, Minister of Finance and the member of the State Council.…

Pere al vino rosso (Pears in Red Wine Sauce) by Frank Fariello

Dessert is our house is normally a piece of fruit, perhaps with some cheese, and, in winter, some mixed nuts in their shells. This is why you will not find very many desserts featured on this blog. But there is at least one prepared dessert that makes its way on to our table in the colder months: pere al vino rosso, or pears poached…

Mezzelune al brasato (Half-moon Pasta filled with Braised Beef) by Frank Fariello

Here's a wonderful way to 'recycle' leftover brasato (beef braised in red wine) or other pot roast—as a filling for stuffed pasta. In Piemonte, where this dish originates, the usual pasta to be stuffed with this brasato filling is actually agnolotti…

Poached Pears by BearNakedBaker

I put my pear on a piece of cake, coated with raspberry syrup. and then drizzled with chocolate syrup....

Maccheroni al limone. Sardinia Island. by CHEFMAURIZIO

Sardinia, a beautiful island. I've always tried to understand his people and of course cuisine. It was not easy, but I think I have succeeded almost entirely. The people of Sardinia, is a bit closed, but very generous, as well as superb cuisine. Sardinian cuisine has influences from Spain and Genoa. The ingredients are simple, the sea…

Gnocchi Carmelita's Way by Carmelita

For soft light fluffy pillows that taste of potato, I have always made potato gnocchi without using egg at all and keeping the amount of flour to a minimum. Blog followers have tried my recipe and loved it, see for yourself and let me know what you think!

Pumpkin gnocchi with herb butter by Nollian