Risotto de camarones by Jeannette Quinones

El risotto es un plato tradicional de la gastronomía italiana de la zona noroeste del país, concretamente del este de Piamonte y el oeste de Lombardía debido a la abundancia de arroz, se prepara a base de arroz arborio que es una variedad de grano corto, se le agrega caldo, ya sea de carne, pollo o pescado o de origen vegetal, hasta…

Braised Bone-In Veal Breast with Tomatoes & Potatoes by La Tavola Marche (farm, inn & cooking school)

Literally a one pot dinner - thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make. A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other…

IRISH STEW IRELANDS NATIONAL DISH by Peter Brown

Ireland's national dish is Irish stew. A traditional Irish stew was always made with mutton not beef as some will have you believe, Lamb is used nowadays instead of Mutton, I still use Mutton as it has more flavour , Beef and Guinness stew is a different dish altogether ,but still Irish . There is an argument amongst the Irish…

Bow Tie Pasta (Farfalle) with Tomatoes & Broccoli by Salad Foodie

Based on a recipe from Barilla Pasta, this is a quick and delicious vegetarian meal, or a side to poultry, fish, beef or pork.

Baby Octopus in Olive Oil and Lemon by Evil Fairy

This light and simple Summer salad is easy to make and fun to plate. Depending on your taste will depend on what nationality this dish become. This one is more on the line of being Italian... the herbs used when roasting the octopus will make this dish your own.

Calabrian Style Meatballs Simmered in a Butter-Onion Tomato Sauce by For the Love of Italian Cooking

The best way to describe this dish is a southern rustic meatball meets a sassy northern sauce. Who would have ever thought that they would be a perfect match made in heaven?

Favorite Thin Crust Pizza Supreme by Salad Foodie

Homemade pizza for us means thin crust, preferably whole grain, a sparse smear of pizza sauce plus meats, cheese and veggie toppings. This is the recipe we’ve made for eons, developed over time to our taste by trial and error. The crust is thin yet firm enough to hold both the toppings and its shape without flopping when eaten. We…

German Meatballs and Sauerkraut by Salad Foodie

I have never thought to serve meatballs on sauerkraut until I tasted this. Wow, forget about meatballs and spaghetti ~ this is delish! Perfect for anytime, and especially for Octoberfest. To serve several guests, I made the meatballs, cooked them and refrigerated a day ahead. About an hour before serving time, I spooned the…

Baccalà alla vicentina by Frank Fariello

Baccalà, or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. One of the most delicious ways to make baccalà has got to be in the style of Vicenza, alla vicentina: slowly braised in milk flavored with a savory soffritto of garlic, onions and anchovies.

Deep Dish Spaghetti Pizza by ShaleeDP

Ratatouille (by Martha Stewart) by ShaleeDP

Thanks to marthastewart I am really trying to find a good recipe for this dish. it intrigues me.

Roscoff Onion Soup by Jenn Murphy

Barbecuing Meat the Sicilian Way by I Sicilian

Summer days are great barbecue days. Are American barbecuers spoiled? Having lived almost 40 years in the US of A, I include myself in this picture. For the average American household barbecuing with coals seems to be too much trouble. It seems that 63% of Americans prefer gas grilling over charcoal. It is just so much easier…

An Italian Cookout by Frank Fariello

For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. On today's menu:

Baked Penne with Spinach and Tomatoes (Ziti al Forno con Spinaci e Pomodoro) by Gone

This recipe is packed full of flavor.