Creamy potato and leek soup by Easy Cook - Laka kuharica

This creamy potato-leek soup is a snap to prepare: the secret lays in instant mashed potatoes.

Shaved Brussels Sprout and Farro Salad by John Spottiswood

This recipe is adapted from one by Susan Spungen. I thought it was phenomenal. If you can't find Farro, you coud substitute brown rice or pearl barley, but get Farro if you can. It's wonderful. You might consider serving this as a side for Thanksgiving. It would make a great addition.

Irish Soda Bread by Homemade & Yummy

Irish Soda Bread is so quick and easy to make and pairs well with soup, chili and of course Irish stew. The aroma of fresh baked bread is only minutes away.

German style Pfeffernusse cookie (Spice Molasses cookie) by Foodessa

Molasses and honey bring together a group of aromatic spices. A generous splash of Brandy adds an unforgettable fragrance to this cookie. Note: No electric beater required. For a dedicated post...refer to: http://www.foodessa.com/2016/12/german-style-pfeffernusse-cookie.html

PASTIERA {Egg noodle ham savoury casserole torte} by Foodessa

'Pastiera Salata Napoletana di Pasqua con dolce Prosciutto Cotto' A lightly modified Italian Easter menu based on Grandma’s ‘Pastiera’ di Pasqua. A baked ham came about while my Nonna became more Canadian every passing year. For a dedicated post...refer to:…

Minestrone Soup by Cherie Jordan

Bread Pretzels by nazevedo

It looks dificult but it is not. Just give it a try and you will see how delicious it is. And it's fun! Tradition says that monks in southern Europe had given this German biscuit to children, reqarding them for syaing their prayers. The shape of the pretzel was meant to represent the arms of a praying child. Today we can find it…

Dreamy Linguini by Mary Joseph

I actually dreamt this recipe one night. I have very vivid and often lucid dreams and this isn't the first time something like this came to me in a dream. This is however, by FAR the best recipe that's come to me that way. I woke up, wrote it down and made it the next day and its *delicious*. Hope you enjoy it! P.S. Did you know…

Pasta capperi, olive, anchovy by Paola Polati

This is a mediterranean sauce for pasta, it's very simple. As you may know from my profile I don't use garlic and onion, but I will write the recipe for garlic "lover" also. Salt warning: I buy salted capers, before use them I wash them to remove the salt grains, and I leave the capers in a cup with water for 10 minutes. Anchovy are…

Non-salty Salt Baked Chicken by Sherwin Faden

A Spanish way to bake something and lock the moisture and flavors in. A chicken is baked in a salt paste. The paste hardens to a shell and when you break out the chicken, you have a most delicious meat.

Lasagna di Carnevale (Neapolitan style Lasagna) by Frank Fariello

Among Angelina's generation, each of the female family members had a special dish that she was known for. My great-aunt, Angelina's sister, who we called zi'-zi' (loosely translated, 'auntie'), was the ravioli specialist. Another great-aunt, zi' Annin', was known as "the little pie-maker" and yet another specialized in calzone…

Strozzapreti ai funghi ('Priest-strangler' pasta with mushrooms) by Frank Fariello

This mushroom sauce may be the simplest sauce for pasta of all.

Bulgarian Makitzi by Casey Angelova

The makitzi that my mother-in-law makes are from her hometown of Berkovitza. She describes the recipe as very basic, so you can add any filler to the dough. The recipe is very rough as she doesn't really measure anything exactly, so I will use my description and her recipe to make this as clear as possible.

Croissant con Lievito Madre by Nicolò Vellino

White Asparagus with Hollandaise Sauce by Frank Fariello

This dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance of asparagus in the markets of Vienna--as elsewhere--is a harbinger of Spring. Austrians (and Germans) have a thing for white asparagus. They prefer it to the green kind that is more familiar in most other places. In fact,…