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How to dress a salad in the Italian manner

How to dress a salad in the Italian manner

Making salad in the Italian manner, which can be nicely summed up by the following proverb: A ben…

Frank Fariello
февр. 2010
Продвинутый
2 голоса
3122 визита
Minestrone: A Primer

Minestrone: A Primer

Many people think of minestrone as the kind of hearty fare best eaten in the cold weather months. Minestrone is wonderful in fall and winter, of…

Frank Fariello
февр. 2010
Продвинутый
1 голос
2042 визита
How to Make Broth

How to Make Broth

Making broth is so easy to do, and the results are so wonderful and so almost infinitely useful, I really don't understand why it's almost…

Frank Fariello
февр. 2010
Продвинутый
1 голос
1911 визитов
The ABCs of Risotto

The ABCs of Risotto

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,…

Frank Fariello
февр. 2010
Продвинутый
1 голос
1962 визита
How to Make Potato Gnocchi from Scratch

How to Make Potato Gnocchi from Scratch

It's not nearly as hard as you may think!

Frank Fariello
февр. 2010
Продвинутый
4 голоса
10202 визита
How to Make Fresh Pasta

How to Make Fresh Pasta

When making fresh home-made egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all'uovo, I usually make life easy…

Frank Fariello
февр. 2010
Продвинутый
2 голоса
3171 визит
French Dessert: Green Tomatoes and Vanilla Tart

French Dessert: Green Tomatoes and Vanilla Tart

Ever thought of using green tomatoes as dessert? Especially small ones can come as a surprise! Here is a…

Robert-Gilles Martineau
февр. 2010
Продвинутый
1 голос
3075 визитов
French Cuisine: Tartelettes Cressonieres au Chevre/Cress & Goat Cheese Tarts

French Cuisine: Tartelettes Cressonieres au Chevre/Cress & Goat Cheese Tarts

This the perfect time of the year as cress is coming onto the markets (at…

Robert-Gilles Martineau
февр. 2010
Продвинутый
5 голосов
3061 визит
Carnival flowers

Carnival flowers

Typical Carnival cookies, made with a mold and deep fried, light and crispy and not oily at all.

Guest of winter
февр. 2010
Средний
4 голоса
3414 визитов
Tuna fish escabeche

Tuna fish escabeche

Tuna escabeche is easy to make and served on top of a nice bed of salad it is a wholesome and delicious dish, good as single course. Perfect for hot…

Guest of winter
февр. 2010
Средний
1 голос
2754 визита