Swiss chard is one of my favorite greens. It can be used most of the time interchangeably in many recipes calling for spinach. Chard has a sweeter taste than spinach. My preference is going with the chard or sometimes combining the two. You can use spinach in place of swiss …
Try this easy, tangy, lemony, and garlicy chicken salad for a change from your normal mayo-based recipes. This is a great way to jazz up a store-bought rotisserie chicken or any leftover boiled or roasted chicken on hand. It makes for a light summer meal and takes 20 minutes to …
There is nothing better than homemade ravioli. Making fresh ravioli is time consuming but rewarding. Get a small group of family or friends together to help and the task will be done in no time. Ravioli can be made ahead of time and frozen, unlike lasagna or manicotti. You can …
Granita is a dessert ice that originated in Sicily during its Arab occupation. It is also a type of Italian ice however, Italian ice as we know it has a smoother texture and granita has a more granular texture as the name suggests. Granuloso or granulare means granular in Italian. …
Stuffed flanks steaks look impressive are easy to make and they are versatile – you can stuff them with just about anything. I like to use a combination of broccoli rabe and spinach. Frozen spinach makes the broccoli rabe less bitter. Frozen spinach is also less bitter than using fresh …
Sicilian cuisine makes use of locally sourced ingredients such as its famous pistachios, which are grown in the town of Bronte. This simple recipe incorporates pistachios into a breading mixture that can be used as a coating for fish (such as cod, halibut, salmon, and tuna), and boneless steaks. …
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