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Appetizers Recipes Vegetables

Sicilian Caponata

This appetizer of fried eggplant with peppers, onions, and garlic has been a staple of Sicilian cuisine for centuries; there are as many variations of this dish as their are kitchens in Sicily. I learned to make it from a chef in Ortigia and he was adamant about the proper ingredients. I have modified the …

Appetizers Italy with Friends Recipes Recipes Vegetables

Fiori di Zucca Ripieni – Baked Zucchini Flowers

This classic Italian recipe is perfect for early summer when the zucchini blossoms are abundant. Use the male flowers (the ones with the single stamen covered in pollen); these don’t produce fruit, but just pollinate the female flowers. Serves 8-10 Recipe courtesy of Jennifer McIlvane www.lifeitalianstyle.com Ingredients about 15 -20 zucchini flowers 500g (1 pound) …

Pasta & Risotto Recipes

Pasta Alla Norma

This simple vegetarian pasta is the national dish of Sicily. It probably originated in Catania in the 19th century and is reportedly named after the opera “Norma” by Vincenzo Bellini. It is traditionally served with ricotta salata, an aged, salted ricotta cheese popular in Sicily, but difficult to find in the U.S., pecorino Romano or …

Recipes Salads

Panzanella Salad

Nothing says summer like fresh tomatoes and this salad is a lovely way to use an abundance of cherry tomatoes. Perfect for alfresco dinners on the deck along-side grilled meats. Serves: 4-6 INGREDIENTS 1 Loaf crusty Italian of French bread (to make about 3 cups of bread cubes) 1 cup Persian or English cucumber, thinly …

Recipes

Cherry Melon Salad with Cherry Mint Vinaigrette

Sweet, fresh cherries and ripe Tuscan melon with cherry/mint dressing make this summer salad a wonderful accompaniment to grilled meats and fish. Serves 6 INGREDIENTS 1 medium Tuscan melon or cantaloupe, seeds and skin removed 2 cups ripe cherries, pitted and sliced in half 2 tablespoons fresh mint, minced, plus mint sprigs for garnish 2 …

Entrees Recipes

Scottish Lamb Pie

Meat pies with hot-water crust are hearty and delicious. In the middle ages the crusts were thick and hard and not meant to be eaten, just a vessel for the filling. These crusts are tasty; don’t be frightened by the lard, it adds a flavor and texture that cannot be duplicated with butter or vegetable …

Biscotti & Desserts Recipes

Scottish Millionaire Bars

A decadent combination of buttery shortbread, soft caramel, and chocolate, these bars originated in Scotland and are so named because they are so rich.   INGREDIENTS For the shortbread crust: 1 cup unsalted butter, softened 1/3 cup granulated sugar 1/2 cup light brown sugar, firmly packed 1 large egg yolk 1 teaspoon vanilla extract 1/2 …

Breakfast Recipes

Toad in the Hole

Legend has it that the name Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, U.K., where the local golf course was overrun with Natterjack toads. The chef at the local hotel devised a dish to commemorate this, baking sausages in batter to appear like toads poking their heads out of golf holes. We’ve updated the recipe …