by Joseph Yacino | Mar 1, 2021 | Recipes
\ This wonderful sandwich has stood me in good stead on many journeys. Indeed, it fed one of my editors and his wife all the way to Rome. It comes from a charming book by T. Earle Welby, The Dinner Knell (Methuen 1932). It is a great standby on British Rail...
by Joseph Yacino | Feb 26, 2021 | Recipes
This is a very basic pasta recipe. You can use it for any shape you want. Some of the most delicious food is “peasant “ food, and this is one of them. Pasta made with egg is more common in the northern regions of Italy, such as Piedmonte, or Emilia...
by Joseph Yacino | Feb 23, 2021 | Recipes
serves 4 1lb penne pasta 8oz gorgonzola 3 TB cream, milk or stock 2 yellow pepper, roasted cut into strips with skin and seeds removed 2 red pepper, roasted cut into strips with skin and seeds removed bunch of parsley, chopped salt/pepper to taste Cook pasta...
by Joseph Yacino | Feb 23, 2021 | Recipes
This story is from 13 Ways to Launch the Food Business of Your Dreams, where women entrepreneurs share their experiences and best advice on turning a passion for food into a career. Danielle Mickelson sold around 2,000 quarts of pickles, 650 loaves of bread, and 225...
by Joseph Yacino | Jan 30, 2021 | Recipes
When we cooked this, picture shown, we used bone-in chicken thighs. The crispy skin made the dish. Serves: 4 Ingredients 4 6 oz. chicken breasts, boneless, skinless 1/4 cup flour 1/8tsp salt 1/8tsp pepper 3TB olive oil, divided use 1TB butter or margarine (I use...
by Joseph Yacino | Jan 29, 2021 | Recipes
This is a great meal for leftover chicken, turkey or even veal. Use fresh or frozen broccoli florets. Either works well. Prep can be done in 5 minutes and can be held overnight, ready to pop into a preheated oven. 4 cups/24 ounces/ 700g fresh broccoli florets...
