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Pane al lievito naturale con uvetta e noci / walnut raisin sourdough bread Pane al lievito naturale con uvetta e noci / walnut raisin sourdough bread By briciole 06/30/14 16:16 A feast for the senses The seeds sprouting tomorrow are sown today. This is true for the bread baker as well, when the bread planned includes a pre-ferment, like sourdough starter (lievito naturale or pasta madre), for which a bit of advanced planning is...
Semifreddo alla fragola / strawberry parfait Semifreddo alla fragola / strawberry parfait By briciole 06/30/14 15:21 Sweet elegance Parfait, which means perfect in French, is used to describe two different types of desserts: a dessert consisting of layers of ice cream, fruit, etc., served in a tall glass a rich cold dessert made with whipped cream, eggs, and often fruit...
Giardino di alghe / seaweed garden Giardino di alghe / seaweed garden By briciole 06/30/14 04:02 A garden of seaweeds A particularly low low tide (-1.862 ft / -56.75 cm) turned this Northern California beach into a special garden with many varieties of seaweeds, some of them edible, like kelp, nori, rockweed and sea lettuce. I didn't harvest any seaweed...
Broccoli al vapore con salsina al miso e noci / steamed broccoli with walnut miso dressing Broccoli al vapore con salsina al miso e noci / steamed broccoli with walnut miso dressing By briciole 06/30/14 03:48 [cliccare il link per andare alla versione in italiano] fresh from the farmers' market When vegetables are this fresh and pretty, it is almost a pity to cut them up and cook them, so I try to treat them gently. In this recipe, I steam them until tender...
Preparazione dei pierogi / making pierogi Preparazione dei pierogi / making pierogi By briciole 06/30/14 00:08 The magic of making things by hand On a maple kneading board, with a maple rolling pin, I roll a soft dough. With a metal scalloped cookie cutter I cut a circle of dough and with a metal teaspoon I deposit on it a dollop of filling. With my hands, I make...
Novel Food #21: the finale Novel Food #21: the finale By briciole 06/30/14 00:04 Welcome to the roundup of the 21st edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007 and that I continue to host with great pleasure, as it brings together two of my passions: literature and food. Novel...
Dallas Divide Ranch Dallas Divide Ranch By briciole 06/13/14 16:45 At the entrance Two images from our recent weekend in Western Colorado, land of many beauties. On our way back from Ouray to Telluride, the low gray sky kissing the green hills brought us to stop the car not far from the entrance of a ranch. We stood for...
Pane di Pasqua bulgaro / Bulgarian Easter bread Pane di Pasqua bulgaro / Bulgarian Easter bread By briciole 06/09/14 18:11 [cliccare il link per andare alla versione in italiano] my (non-traditional) version of kozunak It comes out of the oven looking beautiful and smelling delicately sweet. However, an inviting appearance must translate into the right combination of crust...
Nursery / vivaio Nursery / vivaio By briciole 06/06/14 17:23 Seedlings everywhere On a recent sunny Sunday, we visited Trinity River Farm. In April and May, the farm stand there sells plant starters, then from June on, fruit and vegetables. I browsed the greenhouses, looking for a few plants for my little garden....
Savory carrot and fromage blanc tart / torta salata con carote e fromage blanc Savory carrot and fromage blanc tart / torta salata con carote e fromage blanc By briciole 06/03/14 17:19 [cliccare il link per andare alla versione in italiano] brilliant Did you read Carrot Top (Pel di carota) by Jules Renard when you were a child? Published in 1894, the autobiographical story recounts the childhood and the trials of a red-headed child. I...
Black and White Wednesday #131: la galleria di foto / the photo gallery Black and White Wednesday #131: la galleria di foto / the photo gallery By briciole 05/28/14 19:34 Kneeland Glen farm stand I am doing research for an article on farm stands and I took the photo above during a site visit. Kneeland Glen Farm Stand is open year round, but typically farm stands in the US are seasonal and their season has started. Do you...
Zuppa di lenticchie nere e verdure / black beluga lentil and vegetable soup Zuppa di lenticchie nere e verdure / black beluga lentil and vegetable soup By briciole 05/26/14 17:37 A few red beets give the soup its vibrant color In her book Funny in Pharsi, the current Cook the Books club's selection, author Firoozeh Dumas tells stories about her experience as an Iranian expatriate in Southern California. Some of the stories are funny,...
Annuncio / Announcement: Novel Food #21 Annuncio / Announcement: Novel Food #21 By briciole 05/23/14 15:06 I am hereby announcing a new edition of Novel Food, a culinary/literary event with a long history, going back to the fall of 2007. I am a bookworm and therefore this event is close to my heart as it brings together two of my passions. Every edition of Novel...
Cagliata / cheese curds Cagliata / cheese curds By briciole 05/22/14 14:43 A quick peek under the cloth When I make cheese, my kitchen acquires a luminous quality. The pearly white of milk and curds reminds me of Galadriel, the royal Elf, as protrayed by Cate Blanchett in The Lord of the Rings movies. I took the photo while making...
Pita Pita By briciole 05/20/14 16:06 Pita stuffed with Crescenza cheese The country we are currently visiting in our virtual European Community tour is Greece (Grecia). And this time I can say: I've been there! I shared images and impressions from my recent visit to the island of Samos in...
Nasturzio all finestra / garden nasturtium at the window Nasturzio all finestra / garden nasturtium at the window By briciole 05/16/14 16:55 Edible window decoration I am looking at the bench in our garden and my view is framed by the intrepid garden nasturtium that has come inside our living room through one of the windows. I have been watching it grow, wondering where it will go, fascinated...
Spaghetti alla farina di castagne fatti a mano / chestnut flour handmade spaghetti Spaghetti alla farina di castagne fatti a mano / chestnut flour handmade spaghetti By briciole 05/13/14 20:50 [cliccare il link per andare alla versione in italiano] with creamy crescenza cheese How old was I when I learned to roll spaghetti around my fork and bringing it cleanly to my mouth? I don't remember, so it must have happened early in my life. Eating spaghetti...
Fragole / strawberries Fragole / strawberries By briciole 05/11/14 21:07 Irresistible temptation I am working on the next chapter of my pasta adventures, which will be out tomorrow or Tuesday and I am also writing a piece with recipe for my column on The Weiser Kitchen site on the subject of strawberries. I took the photo above...
Tipula su prezzemolo / crane fly on parsley Tipula su prezzemolo / crane fly on parsley By briciole 05/07/14 17:35 Long-legged guest My morning strolls in the garden have brought me and my camera lens in contact not only with snails and slugs, but also with long-legged insects called crane flies. With each leg placed on a different parsley leaf, the insect seemed to...
Wortelstoemp Wortelstoemp By briciole 05/04/14 16:51 [cliccare il link per andare alla versione in italiano] comfort food from the farm The country we are currently visiting in our virtual European Community tour is Belgium (Belgio). To celebrate our stop, I came up with my version of a popular dish: Stoemp,...

briciole

An idiosyncratic and opinionated dictionary of Italian words related to food, with audio accompaniment - and recipes

Blog: briciole

Princess of Bread Viscountess of Potato Baroness of Apple Baroness of Zucchini Baroness of Desserts Dame Dame Squire of Ice Cream Squire of Chicken Squire of Chocolate Squire of Pumpkin Squire of Tomatoes Christmas Menu Challenge participant

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