Coniglio alla cacciatora (Hunter-style Rabbit) by Frank Fariello

Rabbit is a wonderful meat, leaner but yet tastier than most chicken you'll find in these days of industrial agriculture. Many people (at least in the US) have an aversion to eating rabbit, but it is quite popular in Italy, Spain, France and elsewhere in Europe. And why not? Those furry creatures make great eating. One of my…

Sugar and Butter Free Apple Cake by Hungry Jenny

Despite having no butter or sugar, this recipe creates a really moist and sweet cake that you don't need to feel guilty about eating. So bake two loaves because it will go very quickly!

Vegetarian Shepherd's Pie by Jennifer Jevons

We are all a wee bit Irish on St. Patrick's Day and a great money-saving dish to make is shepherd's pie. Shepherd's pie is a classic Irish meal that includes simple ingredients like potatoes, carrots and peas, most of which you already have in your pantry or refrigerator. It's a savory, filling meal that will feed your whole family,…

Frittata ai carciofi (Artichoke Frittata) by Frank Fariello

The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can act as a foil to an almost infinite variety of flavors, be it meat, fish or vegetable. So by learning a single technique, you open up a whole new culinary galaxy. One of my favorite frittate, especially this time of year,…

Italian Pork Chop with Red Wine Sauce and Parmesan Crusted Potatoes by Fabio Bongianni

Good Morning! Today we are preparing pork chop with red wine sauce and parmesan crusted potatoes.

Paella by Nick Roche

Well, it has been a long time coming, but I finally am able to post the long awaited Paella article. There is so much to say about Paella that it's impossible to know where to begin. I will start by saying the Paella pictured above, is the one I made in Arizona for Felicia Sorensen, world renown Chef of Sri Lankin cuisine. Today,…

Autumn Meat Pasties by Bob Towlson

Bechamel Sauce by Chef Smith

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The…

Weight Watchers Chicken Mozzarella Melts by Recipe Kitchen

Healthy Chicken Breast Strips Coated With Spaghetti Sauce On Top Of Toasted Italian Bread.

Canning Spaghetti Sauce by Jennifer

Love this spaghetti sauce! Mix a quart of spaghetti sauce with one can of tomato soup. We also add hamburger and a pint of carrots to the sauce before serving.

Pumpkin Tiramisu by Evelyn Scott

Fluffy frittata with spinach by Easy Cook - Laka kuharica

Fluffy, light and delicious lunch or dinner frittata.

Vegetable Lasagna by Salad Foodie

Lasagna laced with garden vegetables and whole wheat noodles makes a healthier pasta alternative to traditional lasagna. Don’t let the list of ingredients and/or chopping daunt you.(I just consider it my afternoon therapy session.) The veggies are cut in small pieces to layer better between noodles. Sub any combo of veggies preferred…

Grandma Eligia Vogel's Chili Sauce (for canning) by ChaCha Can Cook

This is my Grandmother's Chili Sauce recipe that was published in the Detroit News years ago. Enjoy!

Lemon square bars by Easy Cook - Laka kuharica

Melt-in-the-mouth cake full of lemony, sweet and sour, aroma. When you start eating it, you simply can't stop!