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Recipes by Frank Fariello (Page 18)

Homemade Giardiniera

Homemade Giardiniera

Aug 2016
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1 vote
483 views
Columbus Day Special: Chicken Scarpariello

Columbus Day Special: Chicken Scarpariello

Oct 2016
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1 vote
153 views
Minestra di arzilla e broccoli (Skate and Romanesco Broccoli Soup)

Minestra di arzilla e broccoli (Skate and Romanesco Broccoli Soup)

Dec 2016
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1 vote
115 views
Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)

Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)

Incredible as it may seem, after nearly six years of blogging—my blogiversary is coming up later this month—I…

Jun 2015
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1 vote
259 views
Caponata napoletana

Caponata napoletana

Italian cookery can be confusing. As we’ve talked about before, it’s highly regional and even local, so much so that some people say that there is…

Aug 2015
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1 vote
277 views
How to make béchamel sauce

How to make béchamel sauce

Béchamel sauce, which is essentially nothing more than milk thickened with a roux, is widely used in northern Italian cooking. It is not usually…

Feb 2010
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1 vote
867 views
Sorbetto di mango

Sorbetto di mango

As regular readers of this blog have probably figured out by now, I don't have much of a sweet tooth. Even as a kid, I was not into sweets—much to…

Jun 2010
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1 vote
317 views
Tortelli di zucca

Tortelli di zucca

One of the nicest parts of this, my favorite season, is the arrival of wonderful Fall produce: mushrooms, endive, chestnuts, cabbage, radicchio… but…

Oct 2010
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1 vote
285 views
Maloreddus alla campidanese

Maloreddus alla campidanese

Malloreddus are a kind of pasta typical of the island region of Sardinia. Also called gnocchetti sardi or 'little Sardinian gnocchi' after their…

Oct 2010
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1 vote
135 views
Chicons au gratin

Chicons au gratin

Chicons au gratinThere's something about chilly weather that demands a nice gratin—that piping-hot, cheesy, gooey goodness is just the thing to warm…

Oct 2010
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1 vote
329 views