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Tomato and Mozzarella Salad, Capri Style (Insalata Caprese)

This classic Italian salad works well as a light lunch or as an appetizer. This summer dish depends on ripe tomatoes, fresh basil, and good-quality fresh mozzarella cheese. You can add sliced red onions [more…]

Vegetable Soup, Genovese Style (Minestrone alla Genovese)

Minestra is another Italian word for soup. The word minestrone translates as “big soup” and refers to the fact that this soup is packed with vegetables. Each region in Italy has its own version of this [more…]

Spiced Pepperonata Recipe

Pepperonata is a delicious spread made from roasted bell peppers. It’s often a part of Italian antipasto platters. This version is accented with a touch of spices — garlic and chile. You may use only one [more…]

Pasta and Bean Soup (Pasta e Fagioli)

If pressed for time, place all the ingredients for the soup in the pot — except the pasta — and simmer until tender. (The beans still should have been soaked overnight.) Cook the pasta in the soup until [more…]

Fish Veracruz in Spicy Tomato Sauce

This tasty dish from Mexico features firm, white fish in a tomato sauce that is spiked with garlic, chiles, cumin, cinnamon, and black olives. Serve it with rice or flour tortillas for a delicious meal [more…]

Parmesan Chicken with Fresh Tomato Salsa Recipe

To get the cheese coating to stick to the chicken in this tasty gluten-free recipe, pound the cheese in with the flat side of a meat mallet. [more…]

Apple Custard Cake (Clafoutis aux Pommes)

Clafoutis is like a not-too-sweet custardy cake made with lots of fresh fruit. Although clafoutis is traditionally made with sweet cherries, that recipe is a nuisance because you have to spit out the pits [more…]

Basic Pizza Dough (Pasta per la Pizza)

You can make pizza dough by hand or with the help of a large food processor or standing mixer. To use a food processor, combine the yeast, water, and oil until smooth; add the flour and salt; and process [more…]

Béchamel Sauce (Bechamela)

You can use this creamy white sauce as a binder in many baked pasta dishes. When making this sauce, you must whisk constantly to prevent the formation of lumps. [more…]

Beef Stew (Boeuf Bourguignonne)

Perhaps the most famous of all stews, boeuf bourguignonne is chunks of beef that are browned and then slowly braised in red wine until the meat is fork-tender. [more…]

Beef Stew (Spezzatino di Manzo)

This recipe demonstrates the Italian cook’s ability to turn cheap, tough beef into something delectable. This stew is fairly brothy, so serve it with lots of bread or maybe some mashed potatoes. [more…]

Black Olive Spread (Tapénade)

Full of the sun-ripened Mediterranean flavors of Provence, tapénade comes from the Provençal word tapéna or capers, one of the briny-flavored ingredients used to make this spread. Tapénade is usually spread [more…]

Braised Veal Shanks (Osso Buco)

This hearty winter dish starts with veal shanks, round pieces of meat about 2 inches thick with a large bone in the center. The shanks are braised for several hours to make them extremely tender. Serve [more…]

Bucatini with Tomatoes, Onions, and Pancetta (Bucatini all’Amatriciana)

This recipe is one of the most popular pasta dishes in Italy. Originally, the dish called for pig’s cheek. Because this cut is so fatty, no olive oil was used. Leaner pancetta [more…]

Butter Cookies (Kourabiedes, Kurabia, Ghiraybah)

These are the ultimate butter cookies. Buttery and light, they literally melt in your mouth. In many countries, they’re prepared and served on special occasions, such as Christmas and weddings, but in [more…]

Casserole of Scallops (Coquilles St. Jacques)

What could be more special than an easy-to-prepare casserole of sea scallops poached in a wonderful white wine and cream sauce, dotted with bright green specks of chives? Serve with lots of crusty bread [more…]

Cheese Puffs (Gougères)

Highly addictive, gougères are light-as-air cheese puffs made with pâté-à-chou, the same type of dough used to make cream puffs. The size of Ping-Pong balls, gougères are quite easy to make and are wonderful [more…]

Country Pâté (Terrine Paysanne)

Most French home cooks have their favorite tried-and-true recipe for pâté, a combination of ground or chopped meats, perhaps mixed with liver, herbs, and wine. After the ingredients are mixed together, [more…]

Eggplant Casserole (Ratatouille)

Ratatouille, a hearty vegetable casserole from the Provence region of France, is made with the brightly colored and flavorful vegetables the area is known for. This dish is hearty enough to be served as [more…]

Curly Chicory and Poached Egg Salad with Bacon Vinaigrette (Salade Frisée aux Lardons)

This typical bistro salad is a popular working man’s lunch. Because it contains ample protein from the egg and bacon and lots of vitamin-rich chicory, it can easily be served as an entrée for lunch or [more…]

Basic French Pancake Batter (Pâté à Crêpes)

If France had a national fast food, it would have to be crêpes. Don’t think of the crêpe as a pancake; rather, think of it as a round, soft piece of flatbread to be filled with an endless variety of fillings [more…]

Calzone with Prosciutto, Mushrooms, and Mozzarella (Calzone all’Italiana)

This classic calzone has it all — mushrooms, prosciutto, tomatoes, and mozzarella. You need 1 prepared recipe of Basic Pizza Dough. Calzone fillings are open to countless variations. [more…]

Cauliflower Au Gratin (Chou-Fleur Gratiné)

Cauliflower is a popular vegetable in France that pairs extremely well when prepared au gratin in the oven with cheese sauce and crunchy, cheesy bread crumbs. [more…]

Empanadas de Picadillo Recipe

Picadillo is a dish from Spain. It contains highly seasoned, slightly sweetened, ground fried meat. In addition to making an excellent stuffing for these little turnovers, you also can use picadillo to [more…]

Feta Cheese and Roasted Pepper Spread

This beautifully reddish orange cheese spread is addictive. It combines two favorite ingredients used in Greek and Arabic cooking: feta cheese and roasted red peppers. The addition of pickled peppers adds [more…]

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