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Bilancia / weighing scale Bilancia / weighing scale By briciole 10/13/13 14:32 Everything's ready for the eager shoppers Three times a week, the farm stand is open at Redwood Roots Farm. Arriving there shortly before the opening bell allowed me to take some photographs of the neat display Janet had prepared. The portrait of the scales...
Crostata di mele / apple crostata Crostata di mele / apple crostata By briciole 10/08/13 20:38 Would you like a slice? It was pretty, it was good, it was gone by the end of the day I baked it. someone did get a slice In this crostata, I celebrate the change of seasons: the filling includes plum preserves I made in early summer and apples from the...
Pane alle olive stile cipriota / Cyprus-style olive bread Pane alle olive stile cipriota / Cyprus-style olive bread By briciole 10/06/13 20:41 [cliccare il link per andare alla versione in italiano] the proof is in the slices While swimming in the Sea of Uncertainty, I often feel scattered, like water drops of a wave that has crashed ashore. Baking bread keeps me whole. While working on many projects,...
Annuncio / announcement: Panissimo Annuncio / announcement: Panissimo By briciole 10/01/13 16:27 [cliccare il link per andare alla versione in italiano] It is an honor and a pleasure for me to host the October edition of Panissimo, the monthly bread-baking event that is the brainchild of Barbara of Bread & Companatico and Sandra of Indovina chi viene...
Caffè macchiato Caffè macchiato By briciole 09/30/13 17:13 At time zero I share photographs because of what they mean to me. I treasure most of my photographs because I think they are beautiful, a few others because, though far from perfect, capture a moment of simple joy, like drinking a caffè macchiato while...
Cantucci al cioccolato speziati / almond and chocolate biscotti with a hint of spice Cantucci al cioccolato speziati / almond and chocolate biscotti with a hint of spice By briciole 09/29/13 17:58 Please have one, or two Biscotto is a word of Latin origin that means twice-baked: the dough is baked, cut into slices and baked again. (To be precise, cooked means cotto, but in Italian we don't have a specific verb for cooking in the oven; "to bake" is...
Edizione speciale: Novel Food #20 / Announcement: Novel Food #20 Edizione speciale: Novel Food #20 / Announcement: Novel Food #20 By briciole 09/26/13 13:51 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...
Sagne incannulate di grano arso / burnt wheat sagne incannulate Sagne incannulate di grano arso / burnt wheat sagne incannulate By briciole 09/24/13 15:40 [cliccare il link per andare alla versione in italiano] it was a dark and long pasta It is not only the painter that plays with the colors on his or her palette. The cook does the same with the color of the foods s/he is preparing. Sometimes, the temptation...
Antipasto / appetizer Antipasto / appetizer By briciole 09/22/13 17:05 Pausing to capture a work in progress Some images I compose intrigue me though I can't quite explain why. This is one of them. I was assembling an appetizer using slices of Swedish rye bread, gravlax and cheese, all homemade. Maybe my eyes are influenced...
Cartolina da Efeso / postcard from Ephesus Cartolina da Efeso / postcard from Ephesus By briciole 09/20/13 16:26 Please, take a seat (in the Odeon) The lure of walking along the streets of what in antiquity was a major city is irresistible. What was it like to live there when those streets were full of people, commerce and art? The imagination wants to run with the...
Black and White Wednesday: la galleria di foto / the photo gallery Black and White Wednesday: la galleria di foto / the photo gallery By briciole 09/18/13 20:14 Many thanks to all who illuminated my week by contributing their images to edition #97 of Black and White Wednesday - A Culinary Photography Event. And a big thank you to Susan of The Well-Seasoned Cook who created the event and to Cinzia of Cindystar who...
Pane di segale svedese / Swedish rye bread Pane di segale svedese / Swedish rye bread By briciole 09/15/13 23:24 Past the uninspiring look, an exciting flavor Time and time again, life has nudged me into going past first impressions when it comes to food I have prepared. Something does not look exceptional and I tend to think that it doesn't taste great, though I...
Enigma Enigma By briciole 09/12/13 07:33 Pray, tell me, why? If I were a writer of fiction, this photo would be on the cover of my novel. I am not sure to what genre the story would belong, but the image is definitely a mystery, one that has been haunting me ever since I captured it with my camera....
Cartolina da Samo / postcard from Samos Cartolina da Samo / postcard from Samos By briciole 09/10/13 18:43 A journey is a gateway When we are on a journey, our fellow travelers are as important as the destination and the places we visit along the way. For my first visit to Greece, I had excellent travel companions and wonderful hosts. We spent a week in Samos,...
Zucchine al curry / curried zucchini Zucchine al curry / curried zucchini By briciole 09/09/13 09:23 [cliccare il link per andare alla versione in italiano] an embarrassment of (zucchini) riches There was a time when I thought that zucchine were the epitome of the unpalatable vegetable. I disliked zucchini with visceral intensity, no matter how they were...
Botti / wine barrels Botti / wine barrels By briciole 09/06/13 10:24 A bevy of barrels During our week in Samos (about which you will learn more soon), I visited the Karlovasi branch of EOSS, the Union of Vinicultural Cooperatives of Samos. Grape harvesting being in full swing, the facility hummed with the seasonal tasks....
Cappuccino con panna / cappuccino with whipped cream Cappuccino con panna / cappuccino with whipped cream By briciole 09/03/13 12:45 My dream daily writing practice I write a little bit every day. While I can write wherever I find myself, certain places make the daily practice more pleasant. At You Grifo, a coffee bar in downtown Perugia, I can get a perfect cappuccino, served with a...
Insalata di fagiolini  Rattlesnake  / Rattlesnake bean salad Insalata di fagiolini "Rattlesnake" / Rattlesnake bean salad By briciole 08/29/13 16:01 Marbled beauties Anything purple (viola) catches my attention at the farmers' market. And it does not need to be solid purple: a light brushstroke or a hint of that deep color is enough to make me head straight for the basket or box containing the irresistible...
Weekend Herb Blogging #398: il raccolto / the roundup Weekend Herb Blogging #398: il raccolto / the roundup By briciole 08/26/13 14:11 [cliccare il link per andare direttamente al raccolto della edizione italiana di WHB] As the host of last week's edition of WHB, I am pleased to present an interesting set of posts submitted by bloggers from various countries. For each contribution, I will...
Sorbetto alle more / blackberry sorbet Sorbetto alle more / blackberry sorbet By briciole 08/25/13 07:06 [cliccare il link per andare alla versione in italiano] hunting high and low Blackberry picking is like living. The plumpest, most ostentatiously ripe blackberry, the one I want with concentrated desire, is the one an inch away from my grasping hand stretched...

briciole

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

Blog: briciole

Duchess of Bread Viscountess of Potato Baroness of Apple Dame of Zucchini Dame 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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