Cioppino or Italian Zuppa di Pesce
Zuppa di Pesce, named Cioppino by Italians that immigrated to San Francisco, is now an...
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Entrees
Connie’s Turkey Breast Roulade
3 tablespoons butter, divided 4 ounces pancetta, chopped, removing some of the fat if desired 1...
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Suzette’s Prawn Salad
1 large fennel bulb 4 tablespoons extra-virgin olive oil, divided 8 -12 cooked medium or large...
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Venetian’s Stuffed Pepper recipe, exclusively for readers of...
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Broiled Bluefish With Sweet-Pepper Butter
A turn-of-the-century brainchild of Alexander Filippini, a longtime chef at the world-famous...
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Ropa Vieja
2 – 3 pounds beef brisket or flank steak 1 teaspoon black peppercorns 1 tablespoon salt 2...
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Gruyere AOP Gougeres (Cheese Puffs)
This recipe calls for some energetic hand-beating. If your spoon arm isn’t up for a workout, you...
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Charred Carrots with Toasted Coriander Seed, Cotija Cheese & Lime Mayo
Note: Glamping recipes will have a bit of sophistication in the preparation and glamour in the...
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Springtime Veggie Burgers
Round The Bend’s Farmer/Chef Shaun Van Laarhoven shares this savory sandwich patty made from...
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Slow Cooker Shredded Chicken
This recipe from Julia Powers couldn’t be easier! There are only two ingredients here, so she...
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Caribbean-Style Mackerel Baked in Spicy Coconut Sauce
2 large or 3 medium mackerel, cleaned 2 limes salt and pepper, to taste 1 bunch scallions 14 ounce...
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Og Lim’s Kimchi and Mung Bean Pancake
Og Lim’s Kimchi Phase I – Ingredients and equipment Like most culinary projects worth undertaking,...
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Julia’s Busy Day Frittata
by Julia Powers Frittatas are a great way to use eggs from your backyard chickens; they come...
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Cranberry Glazed Grilled Pork Tenderloin
by Katie Callahan 2 pork tenderloins ⅓ cup local cranberry jam 2 tablespoons apple cider (or apple...
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Creamy Polenta with Braised Greens
by Katie Callahan 6 cups chicken or vegetable stock 2 cups cornmeal or polenta ½ cup grated...
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Mojo Marinade For Chicken and Pork Tacos
Mike’s mix works to season both a slow-roasted, bone-in pork shoulder and some pan-fried chicken...
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Grilled Linguiça with Kale Soup
Traditional Grilled linguiça Sandwich 4 ounces linguiça per person. Cut the sausage into 3-inch...
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Salt Cod: Bacalhau à Gomes Sà
by Maria Lawton This codfish recipe is the most traditional dish. As far as I can remember, my mom...
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Nettle Pesto and Nettle Vinegar
Nettle Pesto Seek out younger plants and new growth for superior taste and tenderness. Discard...
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Mizo-Glazed Pork Belly WITH ASPARAGUS, FRIED EGG & NORI
by Mike Peters, Owner/Chef, The Tasty The pork belly’s initial cooking renders some wonderful fat;...
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