This traditional Italian-inspired side dish is taken to a new level when topped with a rich and creamy mushroom sauce.
Great served as a side dish or hearty enough to eat on its own.
A tasty recipe, that brings to the table simple ingredients of rustic tradition.
This is an excellent dish for vegetarians (who eat dairy), and can be served with a big green salad.
This version of traditional meatballs, made with eggplant rather than meat, is a typical Italian appetizer and is quite easy to prepare.
Stuffed cabbage has been a staple of Jewish cooking since the fourteenth century, when it was introduced in Russia by Tartars.
There are an infinity of recipes for it, both Eastern European and Middle Eastern; ours, in a sweet-and-sour sauce, is of Polish derivation.
Stuffed zucchini blossoms are a beautiful early autumn treat.
The petals’ delicate, vegetal taste perfectly complements the creaminess of the ricotta filling, creating a light but deeply flavorful appetizer.
This dish, traditionally prepared in homes throughout Tuscany, has a rustic, fresh and light flavor and is perfect to serve on a humid, summer day.
This is one of those recipes from grandma’s recipe box.
When you make these peppers, make extra.
They don’t last long on the kitchen counter.
As soon as you make them, you are going to want to eat as may as you can, they are that good.
This is the dish that symbolizes the whole Padana Plain; the local cereal simply flavored with saffron.
It can be considered a first course or a side dish.
Eggs in Purgatory which is a strange way of saying eggs poached in tomato sauce.