Awesome Pizza Dough

Awesome Pizza Dough by John Spottiswood

This recipe is adapted from one perfected at Greens restaurant in San Francisco. The crust is crunchy on the outside but also chewy. I think it's wonderful. I'm going on a pizza making journey and this is stop one. If you've never made your own pizza dough before, it's easy and fun. This recipe makes 2 12-inch crusts. More to…

78 votes
Focaccia with Olives and Rosemary (Bread Machine or Conventional Method)

Focaccia with Olives and Rosemary (Bread Machine or Conventional Method) by Salad Foodie

Hot, fresh and homemade Focaccia with olives and herbs - what could be better? A hearty and versatile bread to serve with salads, a side to Italian meals, a base for pizza or used as a sandwich bread. If a bread machine is handy, use it to mix, knead…

3 votes
Pasta with Butter and Parmesan Cheese

Pasta with Butter and Parmesan Cheese by John Spottiswood

I've been cooking this recipe for so long, and it is so simple, that I have often overlooked posting it. We had it with our grilled chicken this week, and finally I'm putting it online. Marcella Hazan says this method of cooking pasta has eclipsed all others as the favorite amongst Northern Italians. And I must say it's among the…

6 votes

Zeppole by Frank Fariello

Zeppole are so easy to make—after all, they are basically just fried pizza dough balls—it is almost embarrassing to post about it, but since it was one of my favorite snack foods that Angelina made, it deserves pride of place on this blog. And, in any event, who doesn't like fried dough?

4 votes
Pepperoni & Cashew Pizza

Pepperoni & Cashew Pizza by Peter Miller

This combination may sound strange, but it tastes wonderful! For that reason, because it's unusual and flavorful, this is always a hit at my pizza parties.

1 vote
Semolina Pizza Dough

Semolina Pizza Dough by Peter Miller

This is very similar to my NY Style Pizza Dough which John Spottiswood posted, but I think adding the Semolina dough gives it a little more texture and flavor. This is really good with tomato based pizzas.

1 vote
Focaccia (Italian Flat Bread)

Focaccia (Italian Flat Bread) by Salad Foodie

A basic focaccia recipe easy to make. Serve with any number of entrees, salads, soups, use as sandwich bread or as a base for a variety of focaccia toppings. Recipe will serve 8 conservatively but who stops at one conservative serving of homemade focaccia? Better double the recipe and be sure you'll have enough! The dough setting of a…

1 vote
Polenta with Home Style Marinara Sauce

Polenta with Home Style Marinara Sauce by Kyle Dalakas

Polenta with Home Style Marinara Sauce is a delicious, meatless, traditional Italian dish. Try this for dinner tonight!

1 vote
Polenta Basic

Polenta Basic by branna

How to make a good basic polenta dish

1 vote
Baked Farro or Pearl Barley with Asparagus

Baked Farro or Pearl Barley with Asparagus by Nancy Miyasaki

We served this recipe with a Moroccan Lamb Shank last night. It was a delicious accompaniment. We had Farro for the first time served by an amazing chef at our cousin's wedding. Then too it was served with Lamb in a rich sauce. There is something about the combination of tender lamb with farro or barley, which are slightly more…

2 votes
Ciabatta Bread I

Ciabatta Bread I by Salad Foodie

The first of two ciabatta bread recipes I am trying out - this first one is from Fleischmann's Yeast. It is rated "Advanced" in difficulty and I agree! It was challenging and involved - plan to be around much of the time of day you make it, as there are four 45 minute risings to supervise. The dough is tricky and sticky. I did like…

1 vote
Farro with fresh herbs

Farro with fresh herbs by John Spottiswood

I had Farro for the first time recently at a party at a winery. I thought it was fantastic served under grilled lamb. It's a little crunchier than barley, and has a subtle nutty flavor. You'll love it with grilled meat! It's a little hard to find, but try an Italian supermarket or Whole foods. You can also substitute "spelt", but…

2 votes
Pasta with Grape or Cherry Tomatoes

Pasta with Grape or Cherry Tomatoes by Nancy Miyasaki

This is a great pasta from an island off the coast of Italy that I adapted from Giada de Laurentiis. The roasting of the tomatoes and capers with the bread crumbs makes for flavorful and original pasta. I've served this with and without basil, and prefer it with basil though it is delicious either way.

3 votes

Polenta~ by Claudia lamascolo

Just a basic way to make a healthy grain for heart smart viewers~

1 vote
Exciting News!!!!

Exciting News!!!! by Dennis Kraus

* Home * About * About this blog * Lisa M. Ronco MS RD CDN Exciting News!!! We are pleased to announce our new additions to our website: We now have great recipes and meal plans designed for Sodium Reduced, Gluten Free and Diabetic Healthy needs. Our Sodium Reduced offers…

1 vote