Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of asparagus, use zucchini or the fresh peas … or the mushrooms you almost forgot in the fridge drawer.photos coco zordan more Risotto recipes from my older posts: R. with Saffron, R. […]
The following article comes from Jen Reviews a great website created and owned by Jess Miller*, a well-known blogger from New Zealand. Although based on the other side of the globe, Jess was able to discover my website thanks to our shared passion for healthy food and for mushrooms! Her website is also a great source for finding the […]
If you make one thing this weekend, make this … from Jamie Oliver I found this recipe in my mailbox yesterday and I couldn’t resist to make it this morning for our family brunch. It’s a simple versatile ‘brekkie’ recipe to make eggy bread (the british cousin of french toast), delicious paired […]
from Is agave nectar good? Is agave nectar bad? Believe it or not, I thought I’d written a definitive post on this topic. As it turns out, I hadn’t. Earlier this week a friend emailed me, seeking an answer to the classic question: “Agave nectar — good or bad? AGAVE NECTAR: […]
A delicious and “exciting” way to reinvent lentils! This simple recipe requires just few ingredients and 30 minutes to prepare (if you start with cooked lentils) and so delicious, that they will disappear quickly. An easy lunch to pack for your kids’ lunchbox. Serve alone or with a salad or tossed on a tomato-sauce pasta. photos […]
Gemista or yemista (which in Greek means ‘filled with’) is a traditional recipe for Greek stuffed vegetables that are baked until soft and nicely browned. The traditional Greek recipe for Gemista can be either vegetarian with a filling of rice and chopped vegetables, or may contain minced meat. Feel free to experiment […]
In Palermo, one of the undisputed specialties is panella, made of chickpea flour and cooked like polenta, chilled, and then cut into thick slices that are fried in olive oil. Fried panelle are eaten as is, or multiple slices are piled in a sesame bun and enjoyed as a big […]