Funghi trifolati ("Truffled" mushrooms) by Frank Fariello

This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or 'truffled' mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are equally easy:

Pickled peppers by Gourmandelle LifestyleBlog

Autumn is near and I love having a closet full of conserved veggies prepared for the winter. Hot peppers are great with winter soups; they melt you inside out :)). Here’s a super easy method for conserving peppers that also works for other veggies too.

Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans by Meera Nalavadi

Garlic and Oregano Roasted Tomatoes by Denise Fletcher

These plump, scarlet, glistening little bullets of flavour are wonderful bobbing about in soup, tumbling around strands of spaghetti or linguine, smooshed into a herby, dimpled foccacia, stirred into steaming risotto or rice or riddling a fat, buttercup-yellow omelette. The uses for them are legion. And, nothing could be simpler. You…

Homemade Ricotta Cheese by kristy

It's only take you 30 mins to come up with your own fresh & nice batch of homemade cheese to fill in your belly.