Spaghetti withTuna by ShaleeDP

A twist to our favorite spaghetti in olive oil. I like to experiment when it comes to pasta. This went well. I like it.

Digital Marketing course by sanskar verma

Digital Marketing is the use of the web to succeed in customers. Digital promoting may be a broad field, together with attracting customers via email, content Marketing search platforms, social media, and more. Examples of digital marketing course include Social Media Marketing (SMM) Search Engine Optimization (SEO) Search Engine…

Smoked salmon pizza by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked salmon pizza

Campbells Recipes - Hot Pear Espuma by Charlie Hamilton

Pear version of dessert Espuma

Bruschette with mussels and cherry tomatoes by Alida

These bruschette are quick to prepare and of great effect. They make a light and tasty starter.

Classic Greek Salad by ShaleeDP

This is a favorite of an old friend of mine. He introduced this salad to me to taste and i liked it. It seems, i love feta cheese too :p

Roasted Tomato, Basil & Mozarella Bruschetta by Now We're Cooking!

This is a slightly modified recipe from Barefoot Contessa's Roasted Tomatoes recipe, see link. Very, very yummy!

Tuna basil dip by Shandiola colebrooke

Easy healthy tasty dip

Muffins of tuna in olive oil “Cantabria en tu boca” and tomato by Aherrera

Warm Italian Spread by Chef Smith

Dark Chocolate Tarts by Kiriel du Papillon

I served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful. - This is cross posted from my recipe blog at thepapillonpantry.blogspot.com

Polenta Squares with Gorgonzola - Crostoni al Gorgonzola by Evelyn Scott

Fried polenta is a great treat, a snacking food of the sort one can go to a friggitoria and buy a cone of -- the frier takes a sheet of yellow butcher's paper, rolls it into a cone, and fills it with squares of polenta. But polenta is also a nice accompaniment to other fried foods at table, and is a perfect base for toppings of…

Tzatziki by Chef Smith

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Medditerranean Style Cucumber Cups by Chef Smith

GOAT CHEESE AND ONION CRANBERRY PASTRY APPETIZER by charlene sherman

This is for you my sweet Judy You asked and I CAME UP WITH THIS I HOPE IT IS WHAT YOU WANTED,THE FLAKY CRUST HOLDS CARAMELIZED ONIONS,CREAMY GOAT CHEESE AND THE SWEET BUT TANGY CRANBERRY ,EASY BUT VERY UPSCALE GREAT FOR YOUR PARTY