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You are here: Home / Archives for Second Course

Second Course

Quick & Easy Chicken Pot Pie

November 6, 2020

Quick & Easy Chicken Pot Pie in an hour

I think perhaps the most quintessential comfort food is a hearty, creamy, quick and easy Chicken Pot Pie. Chicken Pot Pie remains in my memory from childhood as something warm and delicious and comforting, so much so that decades later I still think about it with longing. Chicken Pot Pie isn’t something I have fond memories…

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Filed Under: Course, Cuisine, Elements & Ingredients, Recipes, Recipes

Pan Seared Sea-bass with Cherry Tomatoes and Chickpeas

September 5, 2020

Pan Seared Sea-bass with Tomatoes and Chickpeas

I love a recipe that’s simple and delicious that I can make all in the same pan. A heavy bottom nonstick skillet like cast iron is ideal. If the olive oil gets too dark after you cook the fish you can always change it to cook the tomatoes and chickpeas. Personally I love the seared…

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Filed Under: Course, Cuisine, Recipes, Recipes

Zucchini Parmesan and Prosciutto

August 8, 2020

Zucchini Parmesan & Prosciutto is it delicious and cheesy way to use summer zucchini from your garden

Zucchini Parmesan & Prosciutto is a deliciously gooey and cheesy dish that makes great use of all your summer garden zucchini. No frying or precooking needed! It’s not fair to call zucchini a weed but in many ways it acts like one in the garden. It self-propagates from year to year from any seeds left…

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Filed Under: Course, Cuisine, Equipment & Gadgets, Recipes, Recipes

All About Gnocchi – Podcast Episode 4

April 9, 2020

Broccoli rabe and ricotta gnocchi with a gorgonzola cream sauce

You may already know and love these delicious little pillows of heaven or you may know nothing about them. Either way today’s Flavor of Italy podcast episode 4 tells you All About Gnocchi from its history and tradition to how to make this luscious dish – and more. A Little Bit about the History of…

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Filed Under: Course, Cuisine, Culture & Lifestyle, Elements & Ingredients, Equipment & Gadgets, Food & Wine, Italian Cooking Classes, Podcast, Recipes, Recipes

Potato Gnocchi with Mussels and Clams

April 7, 2020

Gnocchi on serving plate

Gnocchi are considered a primo, or first course dish, served in place of pasta. The classic sauce for potato gnocchi is a simple tomato sauce like the one pictured above, but there are many variations to this and my personal favorite is Potato Gnocchi with Mussels and Clams. Potato gnocchi are a kind of dumpling…

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Filed Under: Elements & Ingredients, Recipes

Homemade Pizza

March 22, 2020

Bubbly homemade pizza fresh from the oven.

Pizza Party Time! Yesterday was my husband‘s birthday so we decided to have a homemade pizza party! OK, so it was just the two of us, but trust me it was a real party! We called it a party and did all the things that we usually do during a pizza party but with a…

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Filed Under: Course, Cuisine, Elements & Ingredients, Recipes, Recipes

Broccoli and Mussel Curry

January 21, 2020

Broccoli and Mussel Curry, fragrant and delicious!

Broccoli and Mussel Curry is a great way to occasionally switch out from my classic Italian style of cooking. I prefer a curry that has a hint of Thai flavors so I like to make mine with coconut milk. I had some fresh mussels and broccoli on hand and decided they would go together beautifully…

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Filed Under: Course, Cuisine, Elements & Ingredients, Recipes

Pasta and Bean Soup – Pasta e Fagioli

December 18, 2019

Pasta and bean soup: Simple, hearty, and delicious!

Pasta and Bean Soup – Pasta e Fagioli I don’t know why I never posted my mother-in-law’s delicious recipe for pasta and bean soup – pasta e fagioli – but there you have it: it slipped through the cracks somehow. It was just when I made it the other day that I realized I had…

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Filed Under: Course, Elements & Ingredients, Food in Rome, Recipes, Recipes

Farro, Gorgonzola, Arugula & Tomatoes

November 22, 2019

Farro, Gorgonzola, Arugula & Tomatoes

Farro, Gorgonzola, Arugula & Tomatoes just happens to be one of the easiest, most delicious and nutritious recipes you can throw together in a flash. Farro is absolutely one of my favorite grains; it has a chewy consistency and almost nutty flavor, and it’s absolutely delicious almost any way you prepare it! I especially love…

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Filed Under: Elements & Ingredients

Radicchio Ravioli with Chestnut Cream, Sizzled Pork Jowl and Fried Sage

October 13, 2019

When fall rolls around it's time to make dishes that bring together some of the season's best ingredients like these Radicchio Ravioli with Chestnut Cream, Sizzled Pork Jowl and Fried Sage 

When fall rolls around it’s time to make dishes that bring together some of the season’s best ingredients. Radicchio Ravioli with Chestnut Cream, Sizzled Pork Jowl and Fried Sage is one of those dishes! This recipe was adapted from a La Cucina Italiana recipe. Since these delicious ravioli can be made in advance and frozen they…

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Filed Under: Course, Elements & Ingredients, Equipment & Gadgets, Holidays, Recipes, Recipes, Seasonal

Chicken and Apricot Tagine with Prunes and Preserved Lemons

July 18, 2019

Chicken and apricot tagine with prunes and preserved lemons

  This summer our apricot tree yielded hundreds of apricots. We made the usual jam and froze some, but I decided to experiment with some new ideas. Chutney and apricot gelato were great successes, but my favorite by far was this Chicken and Apricot Tagine with Prunes and Preserved Lemons. Usually dried apricots are used in…

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Filed Under: Course, Cuisine, Elements & Ingredients, Recipes

Chicken Tagine with Preserved Lemons

June 18, 2018

Chicken tagine with preserved lemons, a wonderful Maroccan dish!

One of the most delicious Moroccan dishes is Chicken Tagine with Preserved Lemons. It’s wonderful because the tagine cooking technique yields a tender and flavorful chicken, while the preserved lemons add a tangy touch to the dish. To cook with a tagine you place all of the ingredients inside the tagine at the same time, cover…

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Filed Under: Course, Cuisine, Recipes

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For decades I've pursued my passion for Italian food and culture through bespoke food tours, hands-on cooking classes, travel tips, walking tours, day trips and weeklong food holidays at charming spots throughout Italy. Continue Reading...

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