Plum Dumplings (Slivkové Knedle) by Judit Hogya Demcsak

It is also a Slovak dish and very tasty!

A delicious spread for sandwiches by Judit Hogya Demcsak

These spreads are appropriate and great for breakfast!:)

Borage filled Ravioli by Carmelita

Early Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram

Assunta’s Italian Stuffed Biscotti by Patricia Turo

I like to save these for special occasions because their elegance is truly fitting for those special moments. They are a nice summer biscotti because of the ingredients of dates; pineapple, Maraschino cherries and walnuts.

Bruschetta by Kelsey Martin

Georgian Eggplant with Walnut by John Spottiswood

This is a delicious dish that I had in a Georgian restaurant in St. Petersburg, Russia. It was delicious, and this rendition does it supreme justice. This will taste best if you use asian eggplant (chinese, japanese, etc.) which is much thinner than regular eggplant and had smaller and fewer seeds. Makes a great appetizer that can…

Seafood Souffle by Robert-Gilles Martineau

As explained before, souffle is not that complicated. There are simple rules to follow though: -Get all your ingredients ready within reach first. -Souffle must be savoured as soon as it comes out of the oven. As the adage says, “The guests wait for the souffle; the souffle does not wait for the guests!”. It is another way to eat…

An Easy, Delectable, Summertime Appetizer…Italian Chopped Salad Stuffed Shells by Skinny Kitchen with Nancy Fox

This tasty and colorful low calorie appetizer consists of a simple to make Italian chopped salad mounded into cooked pasta shells. You can prep everything the night before and then added the dressing and stuff the shells an hour before your guests…

The Miracle Boule by K. Garner

Laura Calder's recipe for good bread, this is taken directly from the Cooking Channel's library. This method is almost exactly like the no-knead bread recipe that Zoe Francois demystifies in her book Artisan Bread in 5 Minutes a Day, except this one gets mixed a day ahead, which is another versatile option for all of us and our busy…

Easy Breezy Greek Potatoes by ShaleeDP

Another Version of Greek Potatoes. I like trying them :)

Panizas or chickpea fritters by Guest of winter

Panizas are typical from the Cádiz province in Andalusia, where the Sherry wines come from. They are made from chickpea flour, boiled in water, made into a dough thicker than potato mash, then sliced in small pieces and fried. They look suspiciously similar to Provençal panisses, and I heard there is a very similar thing in the south…

Easter Dolci - A taralli that floats on air by Patricia Turo

The taralli is a treasure from Apuglia and are eaten any time of the day. Simple yet delicious recipes are created with eggs and flour. A star of the Easter desserts along with the Ricotta Torta and Torta di riso. They are traditional desserts that make each and every day special and holidays a delight for everybody.

Dolce al Mascarpone by Carmelita

My luscious spring variation on Tiramisù, this one is made with a lemon syrup and fresh berries

ROMaSCO romesco PESTO sauce by Foodessa

A savoury nut - tomato based specialty...which has originated in Spain has now been taken over by an Italian. Aromatic, rich and incredibly flavourful is exactly how I would describe this pesto. I took the classic 'Catalan' red-rusty colored pesto from the Spaniards and whipped an Italian version of my own.

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…