White Bean and Tomato Salad

Beans, beans, beans. The more I eat, the more I’m addicted! I really love making beans from scratch, because still love the idea of creating meals for pennies. And a pot of beans can be turned into multiple meals. But I’ve also touted my loved of canned beans on this blog – especially canned Great

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Double Olive Pasta

There’s nothing quite like fresh pasta in its many forms. The texture is light and fluffy, and yet still durable to hold up to sauces and fillings. But I must give credit also to the fabulous world of dried pastas. Whenever I’m shopping at a new store, I grab pastas with unique shapes and also

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Meatballs in Creamy Caper Sauce

It’s commonplace to pair meatballs and a red sauce, but this recipe is a lovely alternative. The only prerequisite is that you must love capers! This recipe comes from one that most likely I copied from a cookbook borrowed from the local library. It’s from the days I had higher priorities than spending lots of

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A Seafood Salad

There’s one thing that I really dislike after a vacation, and that’s having to go to the grocery store. Of course, no one else goes for me, so inevitably I drag myself out of the house to stock up on fruits, vegetables, and whatever I need for my planned meals. But it’s especially nice to

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Ricotta and Smoked Salmon

Smoked salmon is one of my top favorite indulgences, along with steak tartare and foie gras. I love smoked salmon served in the traditional manner, alongside cream cheese with a generous amount of capers and diced purple onions. Warm, toasted bagels are the best, but for me, just about any bread or toast will do,

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Bruschetta di Ricotta

Many different cuisines do “simple” well. I think it’s because of how regional “cuisines” began in the first place. It was about feeding your family – from milking a cow, killing a chicken, to picking ripe tomatoes and lemons. It’s about what grew and what you raised. But today in the wide world of all

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Tapenade

Tapenade is a condiment of sorts, made from olives mostly, plus capers. It originates from Southern France, specifically the Provence region, but I’ve seen recipes from nearby Italy that also include anchovies. So once again we have a dish that has many different variations. I’ve seen tapenade more often made solely with black olives, and

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Red Fish

This recipe is so easy that I hesitated doing a post on it. But since my blog hopefully inspires people to cook more often, and be less intimidated about home cooking, I just knew I had to follow through with the post. This recipe involves a white fish, and a tomato-based topping that just takes

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Salt Cod for Breakfast

As you might remember from my post, simply called salt cod, I’ve been on a mission to find this fish for years. I have spotted it on a few websites, but the shipping was always horrendous, so I never followed through with an online order. My daughter who lives in London assured me that she

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