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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...
Passata di pomodori arrosto / strained roasted tomatoes Passata di pomodori arrosto / strained roasted tomatoes By briciole 08/21/13 21:36 [cliccare il link per andare alla versione in italiano] my food mill (with three disks) Accustomed to kitchen tools operated by the touch of our fingertips, handling one that makes our limbs to move in a different pattern may require a period of adjustment....
Pulla / panini finlandesi / Finnish buns Pulla / panini finlandesi / Finnish buns By briciole 08/20/13 18:35 [cliccare il link per andare alla versione in italiano] pulla: plain and stuffed There is magic in my world to which I will never get used, like sunlight filtering through the redwoods, fog coming into the San Francisco Bay through the Golden Gate, full...
Annuncio / announcement: Weekend Herb Blogging #398 Annuncio / announcement: Weekend Herb Blogging #398 By briciole 08/19/13 07:14 [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...
Nasturzio in cucina / garden nasturtium in the kitchen Nasturzio in cucina / garden nasturtium in the kitchen By briciole 08/09/13 18:02 [cliccare il link per andare alla versione in italiano] Garden Nasturtium (Tropaeolum majus) Garden nasturtium's large shield-shaped leaves gather dew like solar panels gather sunlight. On an horizontal leaf, dew droplets slide towards the depression at...
Alaska Alaska By briciole 08/04/13 18:50 It was our first visit to Alaska, the land of wonders big and small, of vast spaces and tiny details, all breathtakingly beautiful. Big wonders, vast spaces: Byron Peak & Glacier the Harding Icefield Back on earth (Moose Pass) after we soared on seaplane...
Torta alla zuppa di pomodoro / tomato soup cake Torta alla zuppa di pomodoro / tomato soup cake By briciole 07/29/13 18:20 Just my cup of tea Reading one of M.F.K. Fisher's books is like listening to a marvelous story-teller: you lose yourself in her stories and lose track of time. How to Cook a Wolf, published in 1942, is my favorite among the books by Fisher that I've read...

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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