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	Carciofi alla romana (Roman-style Artichokes) by Frank Fariello Dear readers: I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What better way to get back to work, then, than this dish, one of the most typically Roman…	2 votes 1 comment 11866 views
	Cavolfiore alla napoletana by Frank Fariello Here's another quick and easy vegetable side dish or light supper: "Neapolitan style" cauliflower, known in Naples itself as cavolfiore con passi e pinoli. A recipe for this dish is contained in the classic tome, La cucina napoletana by J.C. Franscesconi (recipe 527 on page 534).	2 votes 1 review 2576 views
	Braised chicory by Lemon Squeezy A great winter side dish	1 vote 1913 views
	Sausage, Potatoes and Onions by B Innes Quick Easy and delicious	1 vote 2202 views
	Salsicce con broccoletti by Frank Fariello Is there any meat more satisfying than sausages? If there is, I haven't found it. And, in this typically Roman dish, sausages marry particularly well with broccoletti, the cruciferous vegetable known in English as 'broccoli rabe'. The slight bitterness of the broccoletti sets off the savory richness of the sausage perfectly.	2 votes 1 review 5277 views
	Chicken Meatballs With Stealth Veggies and Squash Ribbons by Texanas Kitchen A very healthy, very tasty meatball.....Full of veggies, and served atop yellow squash ribbons and lemon sauce.	1 vote 2600 views
	The ABCs of Risotto by Frank Fariello Risotto is one of my favorite things to make, and one of the most versatile of dishes. You can use almost anything--meat, fish, shellfish, vegetables and even fruit--to flavor a risotto. In the past few weeks, I've made four kinds of risotto: a risotto with bacon and belgian endive, one with ham and asparagus, one with red pepper and,…	1 vote 1962 views
	Risotto with Radicchio and Saint-Andre Cheese by Frank Fariello Here is a risotto that should prove that vegetarian dishes can be perfectly satisfying, even indulgent: a risotto made with vegetable broth, and flavored with a wonderful combination of bitter radicchio with the creamy savor of Saint-André cheese.	1 vote 2205 views