Carciofi alla romana (Roman-style Artichokes) by Frank Fariello

Dear readers: I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What better way to get back to work, then, than this dish, one of the most typically Roman…

Austrian Goulash by Foodiewife

This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika (I use quality imported paprika) with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel…

Braised Chicken Sausage with Red Bell and Peppadew Peppers by Colleen Mcconnell

I tried to make this version of sausage and peppers a little healthy by using chicken sausage (Whole Foods spicy Italian chicken sausage is my go-to). As I was walking through the grocery store, I was trying to think of something to make this dish a little more special and flavorful. That’s how the peppadew peppers ended up in my…

Cavolfiore alla napoletana by Frank Fariello

Here's another quick and easy vegetable side dish or light supper: "Neapolitan style" cauliflower, known in Naples itself as cavolfiore con passi e pinoli. A recipe for this dish is contained in the classic tome, La cucina napoletana by J.C. Franscesconi (recipe 527 on page 534).

Pork and Shrimp Pot Stickers by A.L. Wiebe

This is my version of a really delicious fried dumpling. I have found many recipes for pot stickers over the years, and it seems that no two are alike. I have made adaptations according to what I have on hand and what I like. Also, I use my handy dandy dumpling folder-upper-thingy that I have pictured here. It cost me 50 cents at a…

Traditional Beef Stew by Chef Chuck

Traditional Beef Stew has been around for many years. Less desirable pieces of meat like the butt, pieces from the leg, and shoulder are most commonly used when making stews. These fibrous cuts of meat require longer cooking times with a variable amount of liquid- a cooking technique called braising. Braising uses moist and dry heat.…

Verza e salsiccia (Cabbage and Sausage) by Frank Fariello

Not sure about you, but the weather here has crossed the line from pleasantly crisp to downright cold at night. That's as good an excuse as any for some good, stick to the ribs eating. It may sound eastern European, but Italians, too, like their cabbage, especially in colder weather, and like to combine it with pork. The typical…

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!

Catfish «en meurette» by Frank Fariello

The term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte in French) lends…

Sausage, Potatoes and Onions by B Innes

Quick Easy and delicious

Pot Roast by John A. Dryzga

My father had a large repertoire of dishes that he prepared expertly. One of these dishes was by far the most requested, his pot roast. When family or friends were coming to visit, "Is Ray going to make his pot roast?" was the inevitable question. Not a pot roast always HIS pot roast. He was always more than happy to oblige. Now…

Chicken Meatballs With Stealth Veggies and Squash Ribbons by Texanas Kitchen

A very healthy, very tasty meatball.....Full of veggies, and served atop yellow squash ribbons and lemon sauce.

BUTTER GARLIC PRAWNS by Aparna

An easy to prepare dish. Always a hit at parties.

Sweet Milk and Jelly by Lidy Concepcion

Italian Chicken . by treder27