Caprese Salad by Jennifer Bass

Braised Fennel with White Wine by La Tavola Marche (farm, inn & cooking school)

Fennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to aid in digestion. The acidity & fruitiness of the wine compliments the aniseed flavored fennel and with a good drizzle of olive oil it finishes this dish perfectly. Serve with meat!

Appetizers from Valencia -Cod dumplings by chefgonin

Valencia is a Mediterranean city in the cuisine culture is very important, do you know the Valencian recipes?, Discover them in http://valenciagastronomic.blogspot.com.es

Croatian pork jelly by Easy Cook - Laka kuharica

This traditional and inevitable part of the Croatian holiday table has bouncy texture and deliciously meaty flavor.

Caesar Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Caesar Salad

compote of tomato by branna

a nice tomato sauce for your pasta or just as a dip with your appetizer. It can be used hot or cold. Delizioso enjoy your cooking Branna

Grilled Portobello Mushroom with Spinach by Blackswan

This Grilled Portobello Mushroom with Spinach is one of my family’s favourite dishes & I've been making this almost all my life. Hahaha! This cheesy appetizer can also be served as a healthy “snack”.

A Neapolitan Christmas: Insalata di rinforzo by Frank Fariello

This zesty cauliflower salad is a fixture on family tables in Naples during the Christmas season. And it couldn't be simpler to make.

Roasted Squash with Onion, Oregano & Mint by La Tavola Marche (farm, inn & cooking school)

A new spin on squash: oregano & mint instead of cinnamon & nutmeg. This is one of my favorite Mario Batali recipes - best used with butternut squash or turban pumpkins the meaty flesh makes for a hearty fall dish.