Calamari, Scallops and Lemon Fritto Misto by Joyce Leung

This is a delicious, easy to prepare Italian antipasto. Make sure you serve it hot. Close your eyes and imagine you are in a small Italian restaurant near the beach in southern Italy. This is better than 98% of the calamari you'll ever order in a US restaurant - guaranteed. Yum!

CASHEW-NUTS RICE/SATHAM by Kokila Karthikeyan

Insalata di riso (Summer Rice Salad) by Frank Fariello

Mid-August, when the temperatures climb to tropical heights, is a time when the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obvious choice, and rice salads are a favorite. Not only are they delicious, but they are easy to…

Tomato filled with sardines in olive oil. by Aherrera

Roasted Red Pepper Deviled Eggs by Julia Ann Souders

Deviled eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce .©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All…

Macadamia and Semi-Dried Tomato Pesto - "The Australian Macadamia Society" by The Blender Girl

It doesn’t get much easier than this delicious pesto. This version from The Australian Macadamia Society is a winner…and SO easy. Literally, throw everything in the food processor; then blend and chow! No chopping, no mess, no fuss. And best of all –…

Focaccia by Myfoodpassion

Focaccia with roasted baby new potatoes and rosemary. Great for snack or lunch

Eggplant Caponata by Franco Lania

This eggplant caponata recipe I started making in Italy. It began to change it while working and living in Miami. I perfected this recipe in my own place in New York's Little Italy. This is quite simply one of the best eggplant caponata recipes. "UP Town" Recipe from a down town Chef. Enjoy.

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

Caponata by Farrell May Podgorsek

Caponata is traditionally served as an antipasto with toasted baguette slices or crackers. It is savory, with a touch of sweetness from the raisins and salt from the olives and capers. You can also use it as a pasta or pizza topping. This is one of the most popular appetizers I serve. The recipe doubles well and it freezes…

spring rolls Spanish style. by Aherrera

Reunion Dinner - Bountiful Goldfish Salad (年年有余) by Blackswan

This is my 1st attempt creating this Bountiful Goldfish Salad. Nian Nian You Yu (年年有余) symbolizes abundance though the year. The character 余 (Yu) is the homophone of 鱼 (Yu). Hence, fish was used to highlight this Chinese New Year dish.

Vegan Gluten Free Skordalia by The Blender Girl

Do yourself a favour and partake of this simple rustic treat inspired by the fabulous spud. As anyone will happily agree – a spud is never a dud; and these mashed spuds are simple and sublime. There are a ton of fantastic skordalia recipes out there. A lot of them use crusty bread, which is of course, is a recipe for disaster, for…

Basil-Walnut Pesto by Chef Feiny www.feintastingfoods.com

To help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing.

SHERYL’S SIMPLE AND DELICIOUS MACARONI SALAD by Sheryl Dennett

SIMPLE AND DELICIOUS MACARONI SALAD ANYTIME!