Blogs about: First Course
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Capelli d'angelo with basil
This dish is so simple it doesn’t really count as a recipe Definitely a case of “less is more” though. Serves 4 320 grams Capelli d’angelo 1 … more →
Culinaria Italia - Italian Food and Cooking
Green Pea and Pecorino Custard
veggicurious wrote 3 weeks ago: Green Pea and Pecorino Custard What to do early on a Saturday morning with a house full of guests an … more →
Red wine risotto
— 1 comment
djkrysa wrote 2 months ago: Risotto al Vino Rosso. You need to use a good, full bodied red wine – the best you can afford. … more →
Puttanesca authentic recipe
djkrysa wrote 2 months ago: Pasta alla puttanesca from Campania. The translation of the title of this dish is “whore … more →
RISOTTO agli ASPARAGI (Rice with Asparagus)
lucius12 wrote 2 months ago: Risotto with Asparagus is a delicius receipt. It’s easy and simple to cook. It has a unique fi … more →
my favorite way to eat a carrot
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mlle noëlle wrote 3 months ago: When I lived in France, I learned how to make salad dressing (aka la vinaigrette) from scratch, and … more →
Birthday belly.
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Robin wrote 4 months ago: Jim turned 25 last Monday. His birthday request was short and specific: cook him the pork belly we … more →
New beginnings.
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Robin wrote 5 months ago: It doesn’t feel like so long ago when I was last having new beginnings. It seems that graduat … more →
Mushroom Soup
Julie wrote 5 months ago: I really need to start carrying a camera. I make all sorts of great stuff at work all day and have … more →
Mixed Greens with Goat Cheese and Orange -Fennel seed Vinaigrette
meggamoma wrote 6 months ago: Salads are great any time of year, especially with the availability of pre washed salad mixes, just … more →
Soft -shell crabs Tempura
meggamoma wrote 7 months ago: Tempura are really feather light fritters, originally Japanese but used the world over. These soft s … more →
Shrimp Satay
meggamoma wrote 7 months ago: Jean -Georges Vongerichten is a master in his field ,owning some of the best restaurants in the worl … more →
Watercress salad wrapped in chèvre and bresaola, with lavender and fennel pollen.
— 27 comments
Robin wrote 7 months ago: It was Thanksgiving, and I gave you pulled pork. I’m sorry. I just wasn’t very organiz … more →
Naked tush on the beach... and mushrooms.
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Robin wrote 9 months ago: If you happened to be at Napeague Beach in East Hampton this weekend, you just may have seen my nake … more →
'Everything but the kitchen sink' Vegetable Soup
joellynp wrote 10 months ago: Vegetable soup – how good can it really be? Trust me, this recipe will knock your socks off! … more →
Carbonara - Authentic recipe
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djkrysa wrote 12 months ago: From Lazio. What is Carbonara? If You ask an Englishman they’ll probably tell you it’ … more →
Spaghetti amatriciana
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djkrysa wrote 1 year ago: Spaghetti all’ amatriciana. From Lazio. This is another Italian classic. Pasta with pancetta ( … more →
Spaghetti with tuna
djkrysa wrote 1 year ago: Spaghetti con il tonno. This is a good store cupboard standby. Serves 4 360 grams spaghetti 1 clov … more →
Farfalle with pancetta
djkrysa wrote 1 year ago: Farfalle alla pancetta. Serves 4. 360g farfalle 100g smoked pancetta, diced 250g tomatoes, peeled … more →
Spaghetti with raw tomatoes
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djkrysa wrote 1 year ago: Spaghetti al pomodoro crudo. This is a really good dish for a hot summer’s day. It’s onl … more →
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