European recipes

Sicilian Eggplant & Ricotta Pasta

This is yet another wonderful Italian recipe that I've adapted from Marcella Hazan's classic "Essentials of…

Italian Chick Pea Soup

Chickpeas are one of my favorite ingredients in soup. They don't lose their texture or their nutty flavor. Whether in a spicy Harira (served…

Simple Pasta with Garlic & Olive Oil

This is a classic recipe that is so simple to make but always delicious. You can serve this as a side dish to…

Apple Oven Pancake

This is a traditional German oven pancake. If you've never had one, you've got to make this. It is soo delicious and nothing like a regular…

Polenta con salsicce e spuntature

Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared…

BBQ Pork Tenderloin - Spanish Style

This dish is from south-eastern Spain where Moorish influences are still found in many dishes. The combination…

24 Cookies Holiday Baking Season 2010

Here is a collection of cookies, 24 made for this 2010 Holiday Season. For recipes please click on the below…

Baklava

Fabulous Greek dessert pastry. Many layers of thin filo dough, ground walnuts and cinnamon with a sweet syrup with hints of cinnamon and citrus

Tiramisu

A scrumptious Italian dessert.

Spaetzle

This is a simple and delicious recipe for Spaetzle. My friend Helmut normally does not add oil to his Spaetzle, but we did last night because it…

Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce

This tender filet is bursting with flavor. Starting with a mouth watering filet, portabello mushrooms, shrimp,…

Fluffy Ricotta Pancakes

Tuna Conserva with Tomatoes, Cucumbers, Capers and Bread

Not to be confused with thick Sicilian caponeta made with eggplant, Neopolitan caponeta originated with local…

Pork Souvlaki with Tzatziki

It wasn't until I went to Greece that I tasted pork souvlaki (kebab). I'd had lamb souvlaki at greek restaurants and festivals in the US, but never…

Truffle-crusted Beef Tenderloin

You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.