Recipe Index
Z Tasty Life: Recipe Index
Appetizers and starters
Mini zucchini-basil-pinenut muffins with fresh mozzarella (spring / vegetarian)
Pumpkin dip with Halloween shaped tortillas (fall / vegetarian)
Eggplant Caviar (summer / vegetarian)
Smoky succotash (summer, fall / vegetarian)
Bread crostini with home-made ricotta and fig spread and rosemary (fall / vegetarian)
Arancini di Riso (crispy fried risotto balls) (any season / can be vegetarian)
Peasant’s pie (“pizza rustica”) with mozzarella and salame (any season)
Beet Pickled Deviled Eggs (fall, vegetarian)
Honey candied pecans with spices (fall, vegetarian)
Crostini: fig-prosciutto and cannelini-balsamic-rosemary (fall)
Gougères – French cheese puffs (any season / vegetarian)
Lobster dip (any season)
Mini shrimp remoulade po’boys (any season)
One-bite caramelized pecans stuffed with blue cheese (any season / vegetarian)
Green garlic biscuits with butter, salt and radish (spring / vegetarian)
Mini cucumber-paprika tea sandwiches with violets (spring / vegetarian)
Rustic torta with rapini, ricotta, parmesan, and eggs (spring / vegetarian)
Fava beans with mint, pecorino and ramps (spring / vegetarian)
Rustic caramelized cherry-tomato, olive, onions, corn, oregano tarte-Tatin (summer / vegetarian)
Individual torta pasqualina (spring)
Olive marinate (olives dressed with citrus and fennel seeds) (anytime)
Baccalà mantecato (whipped salt cod spread) (winter)
Bastoncini di sfoglia con gorgonzola, rosmarino e marmellata di fichi (puff pastry twists with gorgonzola, fig jam, and rosemary) (winter)
Soups
Carrot soup with brown butter and sage, in shot glasses (fall / can be vegetarian)
Harvest Pumpkin soup (fall / vegetarian)
Red lentil, coconut, and curry soup (fall / vegetarian)
Rich, chocolatey, smoky chili con (many) chiles (winter)
Chicken soup for the mind, body and spirit (winter)
Kabocha squash soup with pomegranate seeds and spicy candied pecans (fall)
Miso soup: Japanese comfort soup with miso, tofu and green onions (winter)
Cauliflower soup with beet chips (winter / vegetarian)
Green lentils, spinach and coconut soup (winter / vegetarian)
Roasted red beet soup with ginger and lemon (winter)
Fresh pea and mint soup (spring)
Zuppa primavera: spring vegetable stew (spring, vegetarian)
Sweet-potato-parsnip, with roasted root chips (fall, winter)
Butternut-squash-persimmon (fall, winter)
Velvety minestrone soup (passato di verdure) with Parmesan roast and pesto (spring)
Sauces
“Genovese”: Neapolitan Braised (Pork or Beef) Shoulder with carrots and onions (winter)
Basil and pine-nut pesto (summer / vegetarian)
1:1 Bolognese sauce (winter)
Mint-macadamia dipping sauce (spring)
Il ragu’ della domenica: slow cooked meat and tomato sauce (anytime)
Vegetables, sides & salads
Roasted Butternut squash with brown butter and sage (fall / vegetarian)
Smoky succotash (summer, fall / vegetarian)
Mushrooms and potatoes with garlic and parsley (fall / vegetarian)
End-of-summer farmer’s salad with green bean bundles (summer / vegetarian)
Roasted Brussels sprouts with fennel seeds and balsamic (fall / vegetarian)
Roasted Kale (fall, winter / vegetarian)
Braised Kohlrabi with caramelized onions (fall / vegetarian)
Peasant’s pie (“pizza rustica”) with mozzarella and salame (any season)
Savory mini-pies with greens (any season / vegetarian)
Cawliflower cocotte (any season, vegetarian)
Zucchini cocotte (summer, vegetarian)
Cranberry Sauce with Port and Tangerine (fall, vegetarian)
Sweet potato souffle’ with lemon zest and candied ginger (fall, vegetarian)
Cipolline in agro-dolce (fall, winter / vegetarian)
Mexican Style Pickled Carrots (any season / vegetarian)
Corn-bread filled Poblano Peppers (any season / vegetarian)
Brazilian-style Collard Greens (winter / vegeterian)
Avocado and red-onion salad with lime juice (any season / vegetarian)
Rustic Carrot souffle (any season / vegetarian)
Arroz verde: green rice with spinach, cilantro and poblano peppers (any season / vegetarian)
Deconstucted salad nicoise (summer)
Rustic torta with rapini, ricotta, parmesan, and eggs (spring / vegetarian)
Roasted beet salad with Parmesan, green onions, and toasted pine-nuts (spring / vegetarian)
Roasted shrimp, orzo, and corn salad with herbs and lemon juice (summer)
Rustic caramelized cherry-tomato, olive, onions, corn, oregano tarte-Tatin (summer / vegetarian)
Torta di scarola (savory endive pie) (fall, winter)
Oven roasted baby artichokes (spring)
“Fave e cicoria”: dried fava beans and bitter greens (winter)
Meats & Poultry
“Genovese”: Neapolitan Braised (Pork or Beef) Shoulder with carrots and onions (winter)
“Good eats” brined roast Turkey (fall, winter)
Mini Turkey Pot Pies with Bacon and Tarragon (winter)
Duck and porcini ragout (winter)
Sizzling fajitas with onions and bell peppers (any season)
Roasted lemon-romsemary leg of lamb over potatoes, onions, and wild mushrooms (spring)
Short ribs braised in red wine and fennel (seeds and bulb) with semolina (winter)
Almost-recipe for perfect burgers (summer)
Chicken confit (winter)
Spiedini (meat-bread kebabs) (any season)
Fish & Shellfish
Marinated salmon with caramelized pears (fall)
Mini shrimp remoulade po’boys (any season)
Fish tacos (any season)
Seared caramelized scallops with creamy stone-ground grits (any season)
Pasta with anchovies, cherry tomatoes, capers, olives, pine-nute and parsley (summer)
Roasted shrimp, orzo, and corn salad with herbs and lemon juice (summer)
Pesce-spada alla griglia con menta e aceto (grilled swordfish with mint and vinegar) (summer)
Carpaccio di pesce-spada al limone (swordfish ceviche with lemon zest) (summer)
Pasta & Grains
Pappardelle with veal shanks braised with wine and butternut squash (fall)
Butternut squash and sweet potato gnocchi with brown-butter-sage Béchamel (fall / vegetarian)
Mushroom risotto cakes (“risotto al salto”) (fall)
Mushroom risotto (fall)
Saffron tortellini with mushroom filling (fall / vegetarian)
Basic pasta dough with saffron (any season / vegetarian)
Caramelized carrot and parsnip risotto, with carrot-parsnip oven chips (fall, winter)
Risotto ai funghi – mushroom risotto (fall, winter)
Ricotta gnudi (delicate ricotta-parmesan gnocchi) with brown butter and sage or tomato sauce (fall / vegetarian)
Spaghetti with “vongole” (clams), white wine and parsley (any season)
Meatless ricotta “meatballs” with a light tomato sauce (any season / vegeterian)
Fettuccine with 1:1 Bolognese sauce (winter)
Testaroli (a crepe-like soft-dough pasta) with pesto (any season / vegeterian)
Creamy stone-ground grits with white cheddar cheese (winter / vegetarian)
Pappardelle with duck and porcini ragout (winter)
Arroz verde: green rice with spinach, cilantro, and poblano peppers (any season / vegetarian)
Pasta with anchovies, cherry tomatoes, capers, olives, pine-nute and parsley (summer)
Home made ravioli with roasted red beets (winter / vegetarian)
Pasta with pancetta, fresh peas and parsley (spring)
Fettuccine with lemon and thyme (spring, summer)
Fettuccine with Fava, Guanciale, and Pecorino Romano (spring)
Impossibly light ravioli (any season)
End-of-summer pasta salad (summer)
Spaghettini with bottarga (mullet roe), fennel seeds, capers, and garlic (summer)
Sweets & Desserts
Pear and almond frangipane tart, with apricot glaze (fall, winter)
Chocolate chip cookies: side-by-side comparison (any season)
Lemon and olive oil cake (all seasons / vegetarian)
Lemon tea cakes (any season)
Flourless chocolate-almond torte (“torta caprese”) (any season)
Carrot cupcakes (any season)
Plum Torte (summer)
Pear Tart Tatin (fall)
Basic pie crust (fall)
Biscotti with dried-cherries, almonds, orange peel and fennel seeds (any season)
Bread pudding with raisins, pecans and maple syrup (fall)
Quick Persimmom jam (fall)
Ginger rice pudding (any season)
French apple tart with custard and orange marmelade glaze (fall, winter)
Pastry Cream (Crème Pâtissière) (any season)
Caramel sauce (any season)
Sweet mini-pies with jam (any season)
“Ovis Mollis”: tender cookies with apricot jam and honey (any season)
Panettone (Italian Christmas fruit cake) (winter)
Pumpkin creme brulee (fall)
Almond-pear clafoutis (fall, winter)
Panna cotta with raspberries (any season)
Tarta de manzana y almendras – apple-almond pie (fall)
Lime pie (any season)
Almond crescent cookies (winter)
Kumquat pâte de fruit (winter)
Gingerbread castle (winter)
Lime meltaways (winter)
Lemon Ricotta Cookies with Lemon Glaze (any season)
Pfeffernüsse (German pepper cookies) (winter)
Chocolate-peppermint wafers (winter)
Chocolate-coconut Needhams with Chocolate Dip (winter)
Old-world raspberry bars (any season)
Cranberry orange cookies (fall)
Neiman Marcus chocolate chip cookies (any season)
Frosty snowballs (a.k.a. Russian tea cakes, Mexican wedding cookies) (winter)
Rum-currant cookies (winter)
Cinnamon raisin cookies (winter)
Chocolate saltine bark (winter)
Ooey-Gooey Turtle Bars (winter)
Sugar plum fairies: dried fruit and coconut balls (winter)
Chocolate-cardamom-vanilla pots de creme (any season)
Tuscan wine and olive oil cookies (any season)
Mango pockets with lime (any season)
Coloma pasquale (Easter dove) mini-cakes (spring)
Pear cake with wild-flower honey glaze (winter, fall)
Rustic fresh strawberry galette with conrmeal crust (spring)
Island muffins with rum glaze (anytime!)
Almost-recipe for home-made ice-cream sandwiches (summer)
Candied kumquat financiers (winter)
Tortine di yogurt al limone (mini lemon cakes) (spring)
Pastiera: Easter wheat berry tart (spring)
Crostata with sour cherries and chocolate (summer)
Crostata di crema e frutti di bosco (blackberry and strawberry pastry-cream) (spring, summer)
Torta degli angeli e crema (angel cake with lemon custard) (summer)
Pesche sciroppate al vino: peaches in sugar-wine syrup (summer)
Marmellata pesche e miele: peach jam with honey, lemon zest and vanilla (summer)
Ravioli dolci con le pesche: sweet peach ravioli (summer)
Granita di caffe’ (summer)
Sicilian spiced fig-nut cookies (winter)
Torta di mele con olio, salvia e limone (Apple-lemon-olive oil-sage cake) (fall, winter)
Riso al latte (Rice pudding) (winter)
Dutch-oven apple crisp (fall)
Breakfast apple popover (fall, winter)
Pasticcini di pasta di mandorle (Sicilian almond dough cookies) (anytime)
A winter ritual: marmellata di mandarini: tangerine marmalade (winter)
Cuccidati: Sicilian spiced fig-nut cookies (Holidays)
Home made chocolate hazelnut “baci” (valentine day or anytime)
Seadas: ancient cheese fritters with honey, from Sardinia (holidays)
Cocktails & Drinks
Blood Orange Margarita (fall)
Espresso con crema (any season)
Cioccolata calda: rich and velvety hot chocolate (winter)
Cranberry Rosemary Digestif (fall)
Holiday Eggnog with Grand Marnier (winter)
Pink lemonade cocktail (spring, summer)
Home-made Cappuccino (anytime!)
Cinnamon-citrus-honey hot toddy (winter)
Limoncello, ancient liqueur (summer)
Limoncello martini (summer)
Limonata with lemon verbena syrup (summer)
Bellini: peach cocktail (summer)
Sgroppino (summer)
Prosecco al melograno (Italian sparkling wine with pomegranate seeds) (fall, winter)
Clementine martini (winter)
Basics & Breads
Home-made ricotta (any season / vegetarian)
Pastry Cream (Crème Pâtissière) (any season / vegetarian)
Basic pie crust (fall / vegetarian)
Caramel sauce (any season / vegetarian)
Basic savory pie dough (any season / vegetarian)
Basil and pine-nut pesto (summer / vegetarian)
Yorkshire puddings (Bristish spoon bread) (winter)
Buttery Brioche Bread (any season / vegeterian)
Clarified Butter (any season / vegetarian)
Candied kumquats (winter)
5-min. microwave tea cakes: chocolate and lemon-blueberry (anytime)
Casatiello: Easter salame-pepper-egg bread (spring)
Menus
Thanksgiving
Thanksgiving 2011
Christmas
Ester Sunday
New Years’
Mexican fusion
Southern menu (from a supper club)
Romantic dinner for two
Hallow’s eve (For Food’s Sake supper club #1)
For Food’s sake supper club #2 (photography studio)
For Food’s sake supper club #3 (food studio)
A Hallow’s eve dinner for adults
A Moroccan evening
Other
On wild food foraging
A foodie’s week-end
My “Slow coffee” article in Edible Magazine (spring 2010)
Il caffé: art, ritual, magic, and random acts of kindness
One week in Italy: a visual (and tastebud) story
What I brought back from Italy: food & recipes, photos, memories and more
Le mie estati (my childhood summers, in Italy)
Tiny journeys in my kitchen
#1 > a simple lunch (toast with anchovies and spinach)
#2 > coffee for you (home-made cappuccino)
#3 > Mediterranean simplicity (pasta al limone)
#4 > 5 minutes a day (and a small microwave tea cake)
#5 > Full cup, empty bowl, half-full glass
Photo Friday
#1 here
#2 here
#3 here
#4 here
#5 here
#6 here
#7 here
#8 here
#9 here
#10 here
#11 here
Ok, where’s that fettucine with fava bean recipe? I just got fava beans in my box yesterday and don’t know how to deal with them.
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