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Ape al lavoro / busy bee Ape al lavoro / busy bee By briciole 11/08/13 15:08 Felicità (happiness) C’è un’ape che se posa su un bottone de rosa: lo succhia e se ne va... Tutto sommato, la felicità è una piccola cosa. [A bee lands on a rosebud: drinks from it, and flies away… All in all, happiness is a small thing.1] Seeing a bee...
Black and White Wednesday #104: la galleria di foto / the photo gallery Black and White Wednesday #104: la galleria di foto / the photo gallery By briciole 11/06/13 16:46 Many thanks to all who illuminated my week by contributing their images to edition #104 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...
Insalata turca di carote con yogurt / Turkish carrot salad with yogurt Insalata turca di carote con yogurt / Turkish carrot salad with yogurt By briciole 11/03/13 21:45 [cliccare il link per andare alla versione in italiano] look to the rainbow Brilliant blueberry or reddish purple, bright orange, pale yellow or an ivory that, the first time I saw it, made me wonder whether I was looking at a parsnip that had smuggled...
Cavolfiore / cauliflower Cavolfiore / cauliflower By briciole 11/03/13 06:32 A jewel in its setting A dewy head of cauliflower nested in its crown of leaves is one of the prettiest vegetables on earth. This week, I have the honor of hosting Black and White Wednesday - A Culinary Photography Event. created by Susan of The Well-Seasoned...
Panissimo: il riepilogo / the roundup Panissimo: il riepilogo / the roundup By briciole 11/01/13 14:48 It was a great 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 a cena? (Guess who's coming to dinner?). Bloggers from many...
Novel Food #20: the finale Novel Food #20: the finale By briciole 10/30/13 19:24 Welcome to the roundup of the 20th 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...
Cachi  cioccolato  / chocolate persimmons Cachi "cioccolato" / chocolate persimmons By briciole 10/28/13 13:36 Reminder : today is the last day to send me your contribution to Novel Food #20: details in this post. they are here! Just in case you think I am pulling your leg: see, I told you! And this is what they look like in all their orange glory: beautiful and...
Žlinkrofi: ravioli di frutta secca sloveni / Slovenian dried fruit dumplings Žlinkrofi: ravioli di frutta secca sloveni / Slovenian dried fruit dumplings By briciole 10/27/13 14:33 [cliccare il link per andare alla versione in italiano] greetings from Slovenia: Žlinkrofi I recently taught a pasta making class and a couple of participants mentioned their interest in learning to make ravioli. The class was about eggless pasta, i.e.,...
Treccia di pane con uvetta e noci / raisin walnut braided bread Treccia di pane con uvetta e noci / raisin walnut braided bread By briciole 10/24/13 16:35 Patterned slices are a pleasure to savor There is such a thing as falling in love (innamorarsi) with a recipe at first sight. The moment I saw a photo of Cranberry orange braided bread on the King Arthur Flour's catalog, I knew that my version of it would...
Weekend Herb Blogging #406: il raccolto / the roundup Weekend Herb Blogging #406: il raccolto / the roundup By briciole 10/21/13 04:32 [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 a set of posts submitted by bloggers from various countries. For each contribution, I will give you...
Zuppa di pomodori e peperoni arrosto / roasted tomato and pepper soup Zuppa di pomodori e peperoni arrosto / roasted tomato and pepper soup By briciole 10/21/13 00:41 [cliccare il link per andare alla versione in italiano] bright red and deeply flavored Some recipes (ricette) come out perfect the first time I make them and the following renditions serve to confirm the initial evaluation. Most recipes require a few tries...
Scone alle mele e cereali / apple and cereal scones Scone alle mele e cereali / apple and cereal scones By briciole 10/17/13 15:19 A bundle of joy They are pretty and very good. They are my most recent creation in the scone department. They are a bit tender and a bit crisp, fruit-sweetened and lovingly baked. They are just about perfect. I submitted the recipe to a contest and you...
Annuncio / announcement: Weekend Herb Blogging #406 Annuncio / announcement: Weekend Herb Blogging #406 By briciole 10/14/13 15:24 [cliccare il link per andare alla versione in italiano] This week I have once again the honor of hosting Weekend Herb Blogging, an event started by Kalyn of Kalyn's Kitchen, and now organized by Haalo of Cook (almost) Anything at Least Once. I hope you'll...
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...

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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