Parmigiana di melanzane (Eggplant Parmesan) by Frank Fariello

Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But if I had to, my answer would probably be eggplant parmesan--parmigiana di melanzane--the way Angelina used to make it. This is a simple dish to make, but it involves several steps. Allow yourself a good two hours to…

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!

Pumpkin gnocchi with basil and Parmesan by Easy Cook - Laka kuharica

Wonderful hors d'oeuvre or light dinner.

Antipasto Eggplant Stacks by Nina Timm

With a little prep work, you can have the different elements to this dish ready and prepare these delicious snacks in no time at all!

Caesar Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Caesar Salad

Pickled turnips by Chris Patil

Last Thanksgiving, I went up to Portland to enjoy the holiday with a group of old friends. By Saturday, we were all stuffed and vaguely tired of food – but our friend Eric managed to revive our appetites with a creative light meal consisting entirely of homemade pickles and two kinds of fried carbs (polenta and a salty fried batter…

Eggplant salad by Arzu Sayman

This easy made delicious salad can be served as an appetizer, spread, dip or with your meat and BBQ dishes.

Vegetarian Lasagna by Kelsey Martin

Netta Belle's Choice Beets with Balsamic Vinegar by Julia Ann Souders

Beets are often not a favorite vegetable, most often eaten as Harvard Beets or pickled beets, sweet and tangy. Here is a beet recipe which is tasty served hot or cold in a lettuce salad. Steaming prevents loss of vitamin B, manganese, potassium and vitamin C. This recipe is from the Harvard University Dining Services.…

Eggplant Ragout with Hazelnuts, Chocolate and Raisins by Lynn

Giadiniera Italiana by Evelyn Scott

This is a great side dish

Tabouleh by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Lebanese basic OUTLET: All

Sea Eel, Cucumber, w/ Teriyaki) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sea Eel, Cucumber, w/ Teriyaki)

: Tabouleh by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Lebanese basic

SHERYL’S SIMPLE AND DELICIOUS MACARONI SALAD by Sheryl Dennett

SIMPLE AND DELICIOUS MACARONI SALAD ANYTIME!