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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...
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...
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...
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,...
Mollica e crosta / crumb and crust Mollica e crosta / crumb and crust By briciole 04/29/14 02:56 Look at this crumb! It was hard to take photos during the bread-baking class at the San Francisco Baking Institute I attended last week. I was always focused on the task at hand and my hands were usually not in the ideal conditions to pick up the camera....
Weekend Herb Blogging #430: il raccolto / the roundup Weekend Herb Blogging #430: il raccolto / the roundup By briciole 04/28/14 16:11 As host of last week's edition of WHB, I am pleased to present the set of posts submitted. For each contribution, I will give you the official information (author, blog name and post title) and, if the post is in English, a short quote or brief description...
Torta salata con cavolo riccio novello e crescenza / savory tart with baby kale and crescenza Torta salata con cavolo riccio novello e crescenza / savory tart with baby kale and crescenza By briciole 04/27/14 22:43 [cliccare il link per andare alla versione in italiano] ready for the plate Last week was a difficult one at briciole's headquarters due to the major disruption brought to TypePad, my blog service provider, by multiple distributed denial-of-service (DDoS)...
Annuncio / announcement: Weekend Herb Blogging #430 Annuncio / announcement: Weekend Herb Blogging #430 By briciole 04/23/14 02:11 [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, now organized by Haalo of Cook (almost) Anything at Least Once and Brii of briggishome....
Scorze di mandorle con carote / almond shells pasta with carrots Scorze di mandorle con carote / almond shells pasta with carrots By briciole 04/20/14 23:39 [cliccare il link per andare alla versione in italiano] each one is unique Curls of pasta dough resembling almond shells ask me to focus on their essential elegance refined by generations of women shaping them in the quiet busyness of their kitchen. I saw...

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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