Recipes

Bagna Cauda ("Hot Bath") – A Garlic and Anchovy Sauce Bagna Cauda, which literally translates as "hot bath", is a unique specialty of the Piedmont region often eaten with white truffles. According to Matt Kramer in A Passion for Piedmont,… Read full article

Spaghetti alla Carbonara Spaghetti with Carbonara Sauce For four people: 1 tablespoon olive oil 1 clove of garlic 2 eggs 1 ½ cups of grated pecorino and/or parmesan cheese 1-2 cups of coarsely diced bacon or “pancetta/guanciale” (vegetarian option can… Read full article

Sopes (Corn Flour Patties) When we chose Sopes  for this month’s recipe, I knew that the folks at my Fort Collins neighborhood’s excellent Mexican restaurant Las Salsitas would be able to tell me all about them. So I stopped in… Read full article

Mamma Elena’s Recipe for Eggs with Tomatoes My mother loved eggs. She liked them fried, soft or hard-boiled. I never knew whether she invented this recipe with tomatoes, but it has become one of my favorites as well as my… Read full article

Risotto Con Scampi   One of the secrets for a good risotto is to coat the rice well with the oil or butter, (and the onions) at the very beginning of the cooking, before you put any liquid. Another is… Read full article

Latin American Caramel Flan Flan is a traditional desert from Mexico and is popular all over South and Central America. It is an excellent finish for a spicy dinner. Emma Wells and Corey Odell made this recipe for the ExperiencePlus!… Read full article