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Fagiolihttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1563.jpegIMG_1563A Slice of the Piehttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1559.jpegIMG_1559Broccoli Rabe Piehttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1534.jpegIMG_1534Neapolitan Struffolihttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1544-1.jpegIMG_1544Sicilian Christmas Eve Pastahttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1690-4.jpegIMG_1690New Year's Eve2023-02-08T14:04:35+00:00monthlyhttps://cookingfrombooks.com/2023/01/15/tuscan-meatloaf-with-wild-mushrooms/2023-01-19T15:18:54+00:00monthlyhttps://cookingfrombooks.com/2023/01/08/james-beards-farmers-chicken/https://cookingfrombooks.com/wp-content/uploads/2023/01/img_1821.jpegIMG_1821Plated with sprinkled parsley and toasted almondshttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1804.jpegIMG_1804Donehttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1792.jpegIMG_1792Donehttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1776.jpegIMG_1776Lid removed and simmering the chickenhttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1771.jpegIMG_1771Returning the chicken to the pan and coating with the saucehttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1762.jpegIMG_1762Adding in stock, olives, and currantshttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1761.jpegIMG_1761Wine Reducedhttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1757-2.jpegIMG_1757Wine addedhttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1753.jpegIMG_1753Added smoked paprikahttps://cookingfrombooks.com/wp-content/uploads/2023/01/img_1749.jpegIMG_1749Adding oregano2023-01-10T19:39:29+00:00monthlyhttps://cookingfrombooks.com/2021/05/11/keto-beef-sausage-chili/https://cookingfrombooks.com/wp-content/uploads/2021/05/img_0974.jpegIMG_0974Topped to tastehttps://cookingfrombooks.com/wp-content/uploads/2021/05/img_0965.jpegIMG_0965Waiting for the toppingshttps://cookingfrombooks.com/wp-content/uploads/2021/05/img_0956.jpegIMG_0956After 8 hours, done!https://cookingfrombooks.com/wp-content/uploads/2021/05/img_0950.jpegIMG_0950All in the slow cooker and mixedhttps://cookingfrombooks.com/wp-content/uploads/2021/05/img_0947.jpegIMG_0947Meat brownedhttps://cookingfrombooks.com/wp-content/uploads/2021/05/img_0945.jpegIMG_0945Browning the meathttps://cookingfrombooks.com/wp-content/uploads/2021/05/img_0935.jpegIMG_0935Prepped Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2021/05/img_0930.jpegIMG_0930Ingredients2022-04-09T13:46:49+00:00monthlyhttps://cookingfrombooks.com/2021/05/03/pork-chops-with-peppadew-peppers-2/https://cookingfrombooks.com/wp-content/uploads/2021/05/porkandpeppers2.jpgporkandpeppers22021-05-03T23:19:18+00:00monthlyhttps://cookingfrombooks.com/2021/04/26/chicken-with-40-cloves-of-garlic/https://cookingfrombooks.com/wp-content/uploads/2021/04/img_0883.jpegIMG_0883https://cookingfrombooks.com/wp-content/uploads/2021/04/img_0915.jpegIMG_0915Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0881.jpegIMG_0881Donehttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0878.jpegIMG_0878Pot covered with foil and lidhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0872.jpegIMG_0872Garlic tucked inhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0868.jpegIMG_0868Tucking in the garlichttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0865.jpegIMG_0865Adding some nutmeghttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0860.jpegIMG_0860Adding vermouthhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0857.jpegIMG_0857Chicken addedhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0854.jpegIMG_0854Combined vegetables and herbs2024-05-12T01:31:50+00:00monthlyhttps://cookingfrombooks.com/2021/04/19/scalloped-tuna/https://cookingfrombooks.com/wp-content/uploads/2021/04/img_0822.jpegIMG_0822Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0801.jpegIMG_0801Donehttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0794.jpegIMG_0794Sprinkled with crumbs and dotted with butterhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0792.jpegIMG_0792Ready for the butterhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0789.jpegIMG_0789Pouring into casserolehttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0784.jpegIMG_0784All mixedhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0782.jpegIMG_0782Adding melted butterhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0777.jpegIMG_0777Adding egghttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0775.jpegIMG_0775Vegetables and tuna combinedhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0773.jpegIMG_0773Prepped Ingredients2024-02-25T14:06:37+00:00monthlyhttps://cookingfrombooks.com/2021/04/12/tuscan-shrimp-and-beans/https://cookingfrombooks.com/wp-content/uploads/2021/04/img_0660.jpegIMG_0660Drying shrimphttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0657.jpegIMG_0657Draining shrimphttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0726.jpegIMG_0726Plated and drizzled with oilhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0714.jpegIMG_0714Finished with basil and lemonhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0706.jpegIMG_0706Shrimp cooked to opaquehttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0699.jpegIMG_0699Adding shrimphttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0696.jpegIMG_0696Simmered beans and tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0692.jpegIMG_0692Simmering beans and tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0687.jpegIMG_0687Adding beans, tomatoes, and stockhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0676.jpegIMG_0676Simmered onions, garlic, anchovies, red pepper, salt and pepper2021-04-13T16:54:22+00:00monthlyhttps://cookingfrombooks.com/2021/04/05/slow-roasted-citrus-salmon-with-herb-salad/https://cookingfrombooks.com/wp-content/uploads/2021/04/img_0556.jpegIMG_0556https://cookingfrombooks.com/wp-content/uploads/2021/04/img_0554.jpegIMG_0554The baked salmonhttps://cookingfrombooks.com/wp-content/uploads/2021/04/img_0563.jpegIMG_0563Slow-Roasted Citrus Salmon with Herb Salad2021-04-13T15:14:48+00:00monthlyhttps://cookingfrombooks.com/2021/03/29/saffron-fish-with-red-peppers-and-preserved-lemons/https://cookingfrombooks.com/wp-content/uploads/2021/03/img_0523.jpegIMG_0523https://cookingfrombooks.com/wp-content/uploads/2021/03/img_0536.jpegIMG_0536Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0522.jpegIMG_0522Adding cilantrohttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0518.jpegIMG_0518Almost finished cookinghttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0512.jpegIMG_0512Bastinghttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0508.jpegIMG_0508Adding oliveshttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0497.jpegIMG_0497Adding saffron waterhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0493.jpegIMG_0493Adding paprika, red-pepper flakes, salt and pepperhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0485.jpegIMG_0485Adding the fishhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0478.jpegIMG_0478Vegetables sautéed2021-03-30T15:01:54+00:00monthlyhttps://cookingfrombooks.com/2021/03/22/penne-with-spicy-calabrian-shrimp/https://cookingfrombooks.com/wp-content/uploads/2021/03/img_0419.jpegIMG_0419Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0411.jpegIMG_0411Tossed and ready to servehttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0410.jpegIMG_0410Added basil and pasta waterhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0406.jpegIMG_0406Pasta tossed and coatedhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0401.jpegIMG_0401Adding the cheesehttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0398.jpegIMG_0398Transferring pastahttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0395.jpegIMG_0395Shrimp pink and opaquehttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0385.jpegIMG_0385Shrimp in one layerhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0379.jpegIMG_0379Adding shrimphttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0375.jpegIMG_0375Onions soft and fragrant2021-03-23T18:25:27+00:00monthlyhttps://cookingfrombooks.com/2021/03/15/orecchiette-with-salmon-arugula-and-artichokes/https://cookingfrombooks.com/wp-content/uploads/2021/03/img_0249.jpegIMG_0249Salmon in roasting pan with butterhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0248.jpegIMG_0248Seasoned salmonhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0300.jpegIMG_0300Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0299.jpegIMG_0299Donehttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0295.jpegIMG_0295A little butter from roasting the roast salmonhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0293.jpegIMG_0293Adding the salmonhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0288.jpegIMG_0288Tossing the pasta in the saucehttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0283.jpegIMG_0283Adding the artichokes, olives, capers, and waterhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0281.jpegIMG_0281Adding arugulahttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0278.jpegIMG_0278Adding the pasta2025-11-17T18:29:55+00:00monthlyhttps://cookingfrombooks.com/2021/03/09/skillet-roasted-chicken-and-potatoes/https://cookingfrombooks.com/wp-content/uploads/2021/03/img_0194.jpegIMG_0194Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0188.jpegIMG_0188Chicken returned to the panhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0179.jpegIMG_0179The roasted potatoeshttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0177.jpegIMG_0177Chicken after 30 more minuteshttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0168.jpegIMG_0168The chicken replacedhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0166.jpegIMG_0166Potatoes spread outhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0161.jpegIMG_0161Tossing the potatoeshttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0157.jpegIMG_0157Potatoes, garlic, seasoning added to the panhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0155.jpegIMG_0155Transferred chickenhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0153.jpegIMG_0153After 30 minutes roasting2021-03-09T22:36:53+00:00monthlyhttps://cookingfrombooks.com/2021/03/01/pork-roast-simmered-in-milk/https://cookingfrombooks.com/wp-content/uploads/2021/03/img_0009.jpegIMG_0009Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_0005.jpegIMG_0005https://cookingfrombooks.com/wp-content/uploads/2021/03/img_0001.jpegIMG_0001Carvinghttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_9985.jpegIMG_9985Ready for carvinghttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_9980.jpegIMG_9980Roast returned to the pothttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_9972.jpegIMG_9972Scraping the bottom. of the sievehttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_9957.jpegIMG_9957Draining through a sievehttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_9952.jpegIMG_9952Pureeing the saucehttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_9931.jpegIMG_9931After 2 hours of simmeringhttps://cookingfrombooks.com/wp-content/uploads/2021/03/img_9928.jpegIMG_9928Covered and simmering2022-02-09T13:55:47+00:00monthlyhttps://cookingfrombooks.com/2021/02/22/pan-roasted-chicken-with-tomatoes-rosemary-and-garlic/https://cookingfrombooks.com/wp-content/uploads/2021/02/img_9848.jpegIMG_9848https://cookingfrombooks.com/wp-content/uploads/2021/02/img_9868.jpegIMG_9868Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9845.jpegIMG_9845Done!https://cookingfrombooks.com/wp-content/uploads/2021/02/img_9842.jpegIMG_9842Turning chicken once againhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9821.jpegIMG_9821Chopped garlic and rosemary addedhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9810.jpegIMG_9810Chicken tender, sauce reducedhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9799.jpegIMG_9799Chicken turned in saucehttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9795.jpegIMG_9795Tomatoes addedhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9789.jpegIMG_9789Adding tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9787.jpegIMG_9787Reducing the wine2022-04-09T13:45:54+00:00monthlyhttps://cookingfrombooks.com/2021/02/15/sausage-pork-and-ricotta-meatballs/https://cookingfrombooks.com/wp-content/uploads/2021/02/img_9727.jpegIMG_9727https://cookingfrombooks.com/wp-content/uploads/2021/02/img_9740.jpegIMG_9740Plated meatballs with spaghettihttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9715.jpegIMG_9715Tossed spaghettihttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9712.jpegIMG_9712Tossing pasta in the saucehttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9709.jpegIMG_9709Meatballs removedhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9704-1.jpegIMG_9704Donehttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9700.jpegIMG_9700Simmering coveredhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9698.jpegIMG_9698Adding the marinarahttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9682.jpegIMG_9682Browned meatballshttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9676.jpegIMG_9676Shallow frying meatballs2021-02-19T16:26:46+00:00monthlyhttps://cookingfrombooks.com/2021/02/08/one-pot-chicken-with-caramelized-lemon-and-dates/https://cookingfrombooks.com/wp-content/uploads/2021/02/img_9615.jpegIMG_9615Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9583.jpegIMG_9583Done!https://cookingfrombooks.com/wp-content/uploads/2021/02/img_9567.jpegIMG_9567The water addedhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9560.jpegIMG_9560Adding shallots, dates, and thymehttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9554.jpegIMG_9554Returning chicken to the pothttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9549.jpegIMG_9549Caramelized lemonshttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9536.jpegIMG_9536Caramelizing the lemonshttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9539.jpegIMG_9539Browned chickenhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9533.jpegIMG_9533Browning the skin sidehttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9521.jpegIMG_9521Browning the skin side2024-07-12T18:55:53+00:00monthlyhttps://cookingfrombooks.com/2021/02/01/roasted-duck-legs-potatoes/https://cookingfrombooks.com/wp-content/uploads/2021/02/img_9465-1.jpegIMG_9465Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9451.jpegIMG_9451Donehttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9441.jpegIMG_9441After one hour, turning potatoeshttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9436.jpegIMG_9436Potatoes, thyme sprigs, salt and pepper addedhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9431.jpegIMG_9431Legs turned and off the heathttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9427.jpegIMG_9427Giving the sides some colorhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9424.jpegIMG_9424Browning legs skin side downhttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9418.jpegIMG_9418Prepped ingredientshttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9414.jpegIMG_9414Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2021/02/img_9465.jpegIMG_9465Roasted Duck Leg and Potatoes2022-10-13T16:48:20+00:00monthlyhttps://cookingfrombooks.com/2021/01/25/chicken-with-sausage-peppers-scarpariello/https://cookingfrombooks.com/wp-content/uploads/2021/01/img_9407.jpegIMG_9407Chicken with Sausage & Peppershttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9397.jpegIMG_9397Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9389.jpegIMG_9389Donehttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9382.jpegIMG_9382Halfway through cookinghttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9380.jpegIMG_9380Stirring things uphttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9376.jpegIMG_9376Transferred to roasting panhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9369.jpegIMG_9369Ready to transferhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9368.jpegIMG_9368Deglazing the panhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9364.jpegIMG_9364Brownedhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9359.jpegIMG_9359Browning sausage, pepper, onion, garlic2021-01-26T20:15:27+00:00monthlyhttps://cookingfrombooks.com/2021/01/18/pork-chops-with-porcini-mushrooms-red-wine/https://cookingfrombooks.com/wp-content/uploads/2021/01/img_9313.jpegIMG_9313Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9293.jpegIMG_9293Chops ready for platinghttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9288.jpegIMG_9288Chops tossed in the sauce.https://cookingfrombooks.com/wp-content/uploads/2021/01/img_9284.jpegIMG_9284Returning chops to the panhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9281.jpegIMG_9281Cream reducedhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9277.jpegIMG_9277Adding the creamhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9272.jpegIMG_9272Mushrooms after reductionhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9261.jpegIMG_9261Simmering the mushroomshttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9256.jpegIMG_9256Adding the mushroomshttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9252.jpegIMG_9252Seasoned with salt and pepper2021-01-24T23:27:41+00:00monthlyhttps://cookingfrombooks.com/2021/01/12/creamy-mushroom-spinach-orzo/https://cookingfrombooks.com/wp-content/uploads/2021/01/img_9197.jpegIMG_9197Platedhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9182.jpegIMG_9182Done!https://cookingfrombooks.com/wp-content/uploads/2021/01/img_9179.jpegIMG_9179Wilting the spinach and stirring in the cheesehttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9176.jpegIMG_9176Adding the cheesehttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9174.jpegIMG_9174Adding the spinachhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9165.jpegIMG_9165After stirring at a simmer for 10 minuteshttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9159.jpegIMG_9159Brought to a boilhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9154.jpegIMG_9154Stirring and bringing to a boilhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9146.jpegIMG_9146Milk and broth addedhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9144.jpegIMG_9144Adding the orzo2021-01-18T17:52:52+00:00monthlyhttps://cookingfrombooks.com/2021/01/04/sticky-mango-shrimp/https://cookingfrombooks.com/wp-content/uploads/2021/01/img_9100.jpegIMG_9100https://cookingfrombooks.com/wp-content/uploads/2021/01/img_9093.jpegIMG_9093Done; ready for platinghttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9082.jpegIMG_9082Adding the chutneyhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9078.jpegIMG_9078Adding some lime zesthttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9075.jpegIMG_9075At the end of cookinghttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9069.jpegIMG_9069https://cookingfrombooks.com/wp-content/uploads/2021/01/img_9064.jpegIMG_9064Adding the shrimphttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9060-1.jpegIMG_9060 (1)Stirring in the curry powderhttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9052.jpegIMG_9052Donehttps://cookingfrombooks.com/wp-content/uploads/2021/01/img_9049.jpegIMG_9049Almost there2021-01-04T19:45:44+00:00monthlyhttps://cookingfrombooks.com/2020/12/29/pasta-with-cauliflower-2/https://cookingfrombooks.com/wp-content/uploads/2020/12/img_9005.jpegIMG_9005Platedhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_9003.jpegIMG_9003Finishing with a sprinkle of basilhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8991.jpegIMG_8991Adding the Romanohttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8985.jpegIMG_8985Adding some reserved pasta water to moistenhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8965.jpegIMG_8965The finished saucehttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8976.jpegIMG_8976Tossing the pasta with the saucehttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8973.jpegIMG_8973Transferring the pasta to the saucehttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8959.jpegIMG_8959Adding the basilhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8950.jpegIMG_8950Cooking pastahttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8956.jpegIMG_8956Cauliflower added to the bread crumbs and pancetta2020-12-30T16:53:14+00:00monthlyhttps://cookingfrombooks.com/2020/12/18/chicken-marbella/https://cookingfrombooks.com/wp-content/uploads/2020/12/img_8871.jpegIMG_8871Platedhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8857.jpegIMG_8857a closeup https://cookingfrombooks.com/wp-content/uploads/2020/12/img_8863.jpegIMG_8863Chicken donehttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8851.jpegIMG_8851Chicken with the brown sugar and white winehttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8846.jpegIMG_8846Chicken in the roasting panhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8842.jpegIMG_8842Chicken in the marinadehttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8839.jpegIMG_8839Prepped Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8832.jpegIMG_8832Cut-up chickenhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8823.jpegIMG_8823Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8886.jpegIMG_8886Chicken Marbella2020-12-23T02:44:50+00:00monthlyhttps://cookingfrombooks.com/2020/12/08/seared-salmon-with-red-pepper-aioli/https://cookingfrombooks.com/wp-content/uploads/2020/12/img_8806.jpegIMG_8806The plated dishhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8788.jpegIMG_8788The covered fishhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8786.jpegIMG_8786The cooked filletshttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8777.jpegIMG_8777Flipping the filletshttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8773.jpegIMG_8773Cooking salmon round side downhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8770.jpegIMG_8770Seasoned filletshttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8765.jpegIMG_8765Oiled filletshttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8763.jpegIMG_8763Drying the salmonhttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8759.jpegIMG_8759Aioli set asidehttps://cookingfrombooks.com/wp-content/uploads/2020/12/img_8756.jpegIMG_8756Processed aioli2021-02-10T15:53:50+00:00monthlyhttps://cookingfrombooks.com/2020/11/30/our-pandemic-thanksgiving/https://cookingfrombooks.com/wp-content/uploads/2020/11/img_8719.jpegIMG_8719Plated carved turkeyhttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8715.jpegIMG_8715Our Thanksgiving dinnerhttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8712.jpegIMG_8712The sausage stuffinghttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8729.jpegIMG_8729The picture on the baghttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8724.jpegIMG_8724The "croutons"https://cookingfrombooks.com/wp-content/uploads/2020/11/img_8704.jpegIMG_8704Another viewhttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8709.jpegIMG_8709Roasted Turkey Legs2020-12-01T15:24:19+00:00monthlyhttps://cookingfrombooks.com/2020/10/17/roasted-cauliflower-with-pancetta-olives/2021-03-02T18:08:10+00:00monthlyhttps://cookingfrombooks.com/2020/11/20/herbed-baked-chicken/https://cookingfrombooks.com/wp-content/uploads/2020/11/img_8665-1.jpegIMG_8665Platedhttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8639.jpegIMG_8639After broiling for 7 minuteshttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8637.jpegIMG_8637After final 20 minuteshttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8635.jpegIMG_8635Turned skin-side up to brown.https://cookingfrombooks.com/wp-content/uploads/2020/11/img_8629.jpegIMG_8629After approx. 40 minuteshttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8624.jpegIMG_8624After first 20 minuteshttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8619.jpegIMG_8619The saucehttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8616.jpegIMG_8616Sauce ingredientshttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8608.jpegIMG_8608The dredged chickenhttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8612-1.jpegIMG_8612Sprinkled with lemon juice2020-11-27T17:49:47+00:00monthlyhttps://cookingfrombooks.com/2020/11/13/tomato-basil-shrimp-with-orzo/https://cookingfrombooks.com/wp-content/uploads/2020/11/img_8551.jpegIMG_8551https://cookingfrombooks.com/wp-content/uploads/2020/11/img_8585.jpegIMG_8585Platedhttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8547.jpegIMG_8547Done; ready to platehttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8544.jpegIMG_8544"Marrying" the flavorshttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8539.jpegIMG_8539Adding the shrimphttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8537.jpegIMG_8537Orzo tossed with tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8533.jpegIMG_8533Adding the orzohttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8530.jpegIMG_8530Adding basil and black pepperhttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8527.jpegIMG_8527The tomatoes are donehttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8519.jpegIMG_8519Sauteing the tomatoes2020-12-21T17:52:38+00:00monthlyhttps://cookingfrombooks.com/2020/11/04/pasta-with-spiced-butternut-squash/https://cookingfrombooks.com/wp-content/uploads/2020/11/img_8401.jpegIMG_8401https://cookingfrombooks.com/wp-content/uploads/2020/11/img_8405.jpegIMG_8405Platedhttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8399.jpegIMG_8399Ready for servinghttps://cookingfrombooks.com/wp-content/uploads/2020/11/img_8392.jpegIMG_8392Done2020-11-12T17:37:14+00:00monthlyhttps://cookingfrombooks.com/2020/10/30/chicken-breasts-with-lemon/2020-11-02T02:31:23+00:00monthlyhttps://cookingfrombooks.com/2020/09/23/prosciutto-wrapped-pork-medallions-stuffed-with-feta/2021-02-25T18:22:49+00:00monthlyhttps://cookingfrombooks.com/2020/10/07/shrimp-spaghetti/2020-10-09T17:43:04+00:00monthlyhttps://cookingfrombooks.com/2020/10/01/braised-lamb-abruzzi-style/2020-12-07T17:44:54+00:00monthlyhttps://cookingfrombooks.com/2020/09/16/tomato-risotto/2024-10-21T23:44:31+00:00monthlyhttps://cookingfrombooks.com/2020/09/05/pork-ribs-with-garlic-rosemary/2020-09-05T16:15:31+00:00monthlyhttps://cookingfrombooks.com/2020/08/28/chicken-thighs-with-tomatoes-feta/2020-09-04T23:14:14+00:00monthlyhttps://cookingfrombooks.com/2020/08/18/poll-reheating-leftovers/2020-08-19T19:31:49+00:00monthlyhttps://cookingfrombooks.com/2020/08/16/tuscan-lamb-peas-2/2020-08-16T17:04:47+00:00monthlyhttps://cookingfrombooks.com/2020/08/10/orecchiette-with-sausage-and-broccoli/2020-08-14T15:20:00+00:00monthlyhttps://cookingfrombooks.com/2020/08/01/devils-shrimp-with-brandy-fresh-tomatoes/2020-08-01T20:45:11+00:00monthlyhttps://cookingfrombooks.com/2020/07/06/burst-cherry-tomato-pasta/2020-10-05T18:06:26+00:00monthlyhttps://cookingfrombooks.com/2020/07/27/pork-loin-roasted-in-milk/2020-08-09T20:59:02+00:00monthlyhttps://cookingfrombooks.com/2020/07/16/musing-dining-in-the-time-of-pandemic/2020-07-18T05:45:36+00:00monthlyhttps://cookingfrombooks.com/2020/07/01/risotto-with-basil-walnuts-and-parmesan/2020-08-04T16:53:42+00:00monthlyhttps://cookingfrombooks.com/2020/06/22/braised-duck-legs-venetian-style/2020-06-23T21:47:25+00:00monthlyhttps://cookingfrombooks.com/2020/06/17/musing-mystery-meals/2020-06-18T22:00:00+00:00monthlyhttps://cookingfrombooks.com/2020/06/09/stewed-lentils-tomatoes/2020-06-09T18:52:15+00:00monthlyhttps://cookingfrombooks.com/2020/06/02/pasta-with-red-pepper-sauce/2020-06-02T17:46:33+00:00monthlyhttps://cookingfrombooks.com/2020/05/26/tuscan-fried-chicken-pollo-fritto/2020-05-27T10:59:52+00:00monthlyhttps://cookingfrombooks.com/2020/05/20/musing-a-new-way-with-lamb-chops/2020-05-20T22:42:34+00:00monthlyhttps://cookingfrombooks.com/2020/05/11/chicken-onion-stew/2020-07-26T17:29:39+00:00monthlyhttps://cookingfrombooks.com/2020/04/27/lemony-shrimp-over-zucchini/2020-04-27T23:10:59+00:00monthlyhttps://cookingfrombooks.com/2020/04/21/musing-pasta-comfort/2020-05-04T19:57:16+00:00monthlyhttps://cookingfrombooks.com/2020/04/19/shrimp-with-herbes-de-provence/2024-10-11T00:48:23+00:00monthlyhttps://cookingfrombooks.com/2020/04/10/tender-lamb-shoulder/2020-04-21T20:27:15+00:00monthlyhttps://cookingfrombooks.com/2020/04/05/wine-braised-chuck-roast-with-onions/2020-04-06T18:56:59+00:00monthlyhttps://cookingfrombooks.com/2020/03/30/musing-life-imitates-reality-tv/https://cookingfrombooks.com/wp-content/uploads/2020/03/img_5603.jpegIMG_5603Pasta with Peashttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5607.jpegIMG_56072020-03-31T16:27:05+00:00monthlyhttps://cookingfrombooks.com/2020/03/29/corned-beef-hash/https://cookingfrombooks.com/wp-content/uploads/2020/03/img_5446.jpegIMG_5446Out from the broilerhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5442.jpegIMG_5442Cooking and patting down the hashhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5434.jpegIMG_5434Adding thyme, parsley, and pepperhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5433.jpegIMG_5433Adding meat and vegetableshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5431.jpegIMG_5431https://cookingfrombooks.com/wp-content/uploads/2020/03/img_5430.jpegIMG_5430Softened onionshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5429.jpegIMG_5429Sauteing onionshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5428.jpegIMG_5428Melting butterhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5424.jpegIMG_5424Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5450.jpegIMG_5450Corned Beef Hash2020-03-30T04:50:53+00:00monthlyhttps://cookingfrombooks.com/2020/03/23/sausage-ragu/https://cookingfrombooks.com/wp-content/uploads/2020/03/img_5452.jpegIMG_5452Sausage Ragù Tossed with Cavatappihttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5457.jpegIMG_5457Cavatapi with Sausage Ragu2020-03-28T16:37:18+00:00monthlyhttps://cookingfrombooks.com/2020/03/20/an-improvised-chicken-parmigina/https://cookingfrombooks.com/wp-content/uploads/2020/03/img_5408.jpegIMG_5408From the ovenhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5411.jpegIMG_5411Chicken Parmigiana2020-03-23T19:14:17+00:00monthlyhttps://cookingfrombooks.com/2020/03/17/spaghetti-poveri/https://cookingfrombooks.com/wp-content/uploads/2020/03/img_5399.jpegIMG_5399Spaghetti platedhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5383.jpegIMG_5383The finished dishhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5377.jpegIMG_5377Adding breadcrumbshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5368.jpegIMG_5368Spaghetti tossed with the saucehttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5357.jpegIMG_5357Transferring the spaghettihttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5349.jpegIMG_5349Sauce ready for the pastahttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5348.jpegIMG_5348Adding parsleyhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5347.jpegIMG_5347The cooked saucehttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5342.jpegIMG_5342Stirring and mixinghttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5340-1.jpegIMG_5340Adding olives2020-08-27T15:58:32+00:00monthlyhttps://cookingfrombooks.com/2020/03/09/anchovy-beef/https://cookingfrombooks.com/wp-content/uploads/2020/03/img_5282.jpegIMG_5282Plated Anchovy Beefhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5253.jpegIMG_5253Finished cookinghttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5248.jpegIMG_5248The added winehttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5242.jpegIMG_5242The final layer of onionshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5238.jpegIMG_5238The first layer of beefhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5234.jpegIMG_5234Cooked onions mixed with tomatoes and oliveshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5213.jpegIMG_5213Tomatoes and oliveshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5226.jpegIMG_5226Parsley mixturehttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5219.jpegIMG_5219Cooked onionshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5222.jpegIMG_5222Anchovies, parsley, garlic, and thyme2020-03-10T14:01:24+00:00monthlyhttps://cookingfrombooks.com/2020/03/03/wine-braised-chicken-with-artichoke-hearts/https://cookingfrombooks.com/wp-content/uploads/2020/03/img_5171.jpegIMG_5171Chicken plated and scattered with herbshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5147.jpegIMG_5147Chicken removed from the ovenhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5142.jpegIMG_5142Returning chicken to the pan and bringing to a simmerhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5140.jpegIMG_5140Adding wine and thymehttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5136.jpegIMG_5136Adding artichokes and onionhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5135.jpegIMG_5135The brown bitshttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5134.jpegIMG_5134Browned and flipped chickenhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5131.jpegIMG_5131Browning chickenhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5129.jpegIMG_5129Seasoned chickenhttps://cookingfrombooks.com/wp-content/uploads/2020/03/img_5127.jpegIMG_5127Onion wedges2020-03-25T17:38:13+00:00monthlyhttps://cookingfrombooks.com/2020/02/24/stewed-spareribs-with-tomatoes/https://cookingfrombooks.com/wp-content/uploads/2020/02/img_5070.jpegIMG_5070Ribs plated with polentahttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_5066.jpegIMG_5066The soft polentahttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_5063.jpegIMG_5063Ribs finishedhttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_5056.jpegIMG_5056Ribs after 1.5 hourshttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_5044.jpegIMG_5044Ribs returned to the saucehttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_5030.jpegIMG_5030Adding tomatoes and seasoninghttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_5015.jpegIMG_5015Reduced winehttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_5014.jpegIMG_5014Adding the wine and deglazing the panhttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_5008.jpegIMG_5008Cooked soffrittohttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_5005.jpegIMG_5005Adding soffritto ingredients2020-03-04T05:38:27+00:00monthlyhttps://cookingfrombooks.com/2020/02/19/fricasseed-chicken-with-almonds/https://cookingfrombooks.com/wp-content/uploads/2020/02/img_4953.jpegIMG_4953Plated chickenhttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4944.jpegIMG_4944Donehttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4930.jpegIMG_4930Adding dried red pepperhttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4925.jpegIMG_4925Adding Marsalahttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4920.jpegIMG_4920Browning almondshttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4913.jpegIMG_4913Adding almondshttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4906.jpegIMG_4906Browning chickenhttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4893.jpegIMG_4893Dredging chickenhttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4886.jpegIMG_4886Heating olive oil, butter, and garlichttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4880.jpegIMG_4880Pulverized almonds2020-02-19T14:40:16+00:00monthlyhttps://cookingfrombooks.com/2020/02/11/pork-shoulder-with-genovese-sauce/https://cookingfrombooks.com/wp-content/uploads/2020/02/img_4830.jpegIMG_4830Plated pastahttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4825-1.jpegIMG_4825Adding cheese off the firehttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4809.jpegIMG_4809Finishing the pasta in the saucehttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4798.jpegIMG_4798Sauce in saute pan waiting for the pastahttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4778.jpegIMG_4778Shredded meathttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4773.jpegIMG_4773Shredding the meathttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4762.jpegIMG_4762Roast removed from pothttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4754.jpegIMG_4754Cooked roast and saucehttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4750.jpegIMG_4750Returning pork to the pothttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4746.jpegIMG_4746Adding bay leaves and salt2024-03-04T03:22:03+00:00monthlyhttps://cookingfrombooks.com/2020/02/04/braised-lamb-with-red-wine-and-prunes/https://cookingfrombooks.com/wp-content/uploads/2020/02/img_4661.jpegIMG_4661The finished lambhttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4658.jpegIMG_4658Returning the lamb to the pothttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4649.jpegIMG_4649Scraping up the fond, or browned bitshttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4647.jpegIMG_4647Adding brothhttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4646.jpegIMG_4646Adding winehttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4642.jpegIMG_4642Adding pruneshttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4639.jpegIMG_4639Adding garlic, ginger, cinnamonhttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4635.jpegIMG_4635Sauteing the onionshttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4634.jpegIMG_4634The browned lambhttps://cookingfrombooks.com/wp-content/uploads/2020/02/img_4631.jpegIMG_4631Continuing the browning2020-07-30T16:21:44+00:00monthlyhttps://cookingfrombooks.com/2020/01/28/roasted-miso-chicken-with-butternut-squash-and-red-onions/https://cookingfrombooks.com/wp-content/uploads/2020/01/img_4585.jpegIMG_4585Plated chicken and vegetableshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4575.jpegIMG_4575Finished chickenhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4572.jpegIMG_4572Chicken and vegetableshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4564.jpegIMG_4564Oiled and seasoned vegetableshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4561.jpegIMG_4561Butter massaged legshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4557.jpegIMG_4557The compound butterhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4555.jpegIMG_4555Compound butter componentshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4550.jpegIMG_4550Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4596.jpegIMG_4596Roasted Miso Chicken2021-01-02T19:20:56+00:00monthlyhttps://cookingfrombooks.com/2020/01/20/braised-oxtails-with-aleppo-pepper/https://cookingfrombooks.com/wp-content/uploads/2020/01/img_4534.jpegIMG_4534Plated dishhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4512.jpegIMG_4512Finished dishhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4509.jpegIMG_4509Heating beans and oxtailshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4504.jpegIMG_4504Adding oregano and vinegarhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4502.jpegIMG_4502Adding drained beanshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4498.jpegIMG_4498Returning de-fatted liquid to the panhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4471.jpegIMG_4471Drained solids returned to panhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4469.jpegIMG_4469Pressing solidshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4465.jpegIMG_4465Straining braising liquidhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4458.jpegIMG_44582022-09-10T13:36:07+00:00monthlyhttps://cookingfrombooks.com/2020/01/17/chicken-with-grapes-garlic-and-red-vermouth/https://cookingfrombooks.com/wp-content/uploads/2020/01/img_4402-1.jpegIMG_4402 (1)Plated dishhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4386.jpegIMG_4386https://cookingfrombooks.com/wp-content/uploads/2020/01/img_4381.jpegIMG_4381Adding tarragon and reducing the saucehttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4374.jpegIMG_4374Grapes and garlic after the broilerhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4372.jpegIMG_4372Ready for the ovenhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4368.jpegIMG_4368Adding the vermouthhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4363.jpegIMG_4363Chicken added along with grapes and garlichttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4339.jpegIMG_4339Lightly crushing the garlichttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4358.jpegIMG_4358Frying the chickenhttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4355.jpegIMG_4355Seasoned chicken2025-09-18T19:12:09+00:00monthlyhttps://cookingfrombooks.com/2020/01/09/quick-meatballs-and-pasta/https://cookingfrombooks.com/wp-content/uploads/2020/01/img_4328.jpegIMG_4328Plated meatballs and pastahttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4326.jpegIMG_4326Finishing the pasta in the saucehttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4324.jpegIMG_4324The finished meatballshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4318.jpegIMG_4318Adding the tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4312.jpegIMG_4312Browning the meatballshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4305.jpegIMG_4305Shaped meatballshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4302.jpegIMG_4302Beef & Pestohttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4299.jpegIMG_4299Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2020/01/jo_easy5_hero_messy_meatball_043_s640x0_c3456x2019_l0x1653_q70_noupscale.jpgjo_easy5_hero_messy_meatball_043_s640x0_c3456x2019_l0x1653_q70_noupscaleOliver's Messy Meatball Bunshttps://cookingfrombooks.com/wp-content/uploads/2020/01/img_4327.jpegIMG_43272020-01-30T23:49:57+00:00monthlyhttps://cookingfrombooks.com/2019/12/31/pasta-with-zucchini-and-onion/https://cookingfrombooks.com/wp-content/uploads/2019/12/img_4248.jpegIMG_4248Plated pastahttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4241.jpegIMG_4241Donehttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4240.jpegIMG_4240Adding parsleyhttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4237.jpegIMG_4237Adding cheesehttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4234.jpegIMG_4234Adding pastahttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4233.jpegIMG_4233Finished cookinghttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4230.jpegIMG_4230https://cookingfrombooks.com/wp-content/uploads/2019/12/img_4227.jpegIMG_4227Cooking off winehttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4226.jpegIMG_4226Softened zucchinihttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4222.jpegIMG_4222Adding zucchini2020-01-04T00:14:35+00:00monthlyhttps://cookingfrombooks.com/2019/12/25/lobsters-fra-diavolo/https://cookingfrombooks.com/wp-content/uploads/2019/12/img_4200.jpegIMG_4200Lobsters Fra Diavolo Ready for the Oven2019-12-26T19:14:19+00:00monthlyhttps://cookingfrombooks.com/2019/12/20/musing-technology/https://cookingfrombooks.com/wp-content/uploads/2019/12/img_4191.jpegIMG_4191Perfectly medium rarehttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4178.jpegIMG_4178The seared steakhttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_0196.jpgIMG_0196The perfect poached egg right from the shellhttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_0191.jpgIMG_0191Monitoring with the apphttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_0194.jpgIMG_0194Eggs in their bathhttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_0189.jpgIMG_0189Eggs in their bathhttps://cookingfrombooks.com/wp-content/uploads/2019/12/joule.jpgjouleThe Joule2019-12-22T06:27:42+00:00monthlyhttps://cookingfrombooks.com/2019/12/17/garlic-and-rum-pork-roast/https://cookingfrombooks.com/wp-content/uploads/2019/12/img_4174.jpegIMG_4174Sliced sandwichhttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4170.jpegIMG_4170The pressed sandwicheshttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4161.jpegIMG_4161Assembled sandwichhttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4156.jpegIMG_4156Sandwich ingredientshttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4149-1.jpegIMG_4149 (1)The sliced roasthttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4138.jpegIMG_4138Finished roasthttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4130.jpegIMG_4130Marinated roast ready for ovenhttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4123.jpegIMG_4123Pork roast with marinadehttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4117.jpegIMG_4117Processed marinade awaiting the olive oilhttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4113.jpegIMG_4113Marinade components2020-08-09T20:55:56+00:00monthlyhttps://cookingfrombooks.com/2019/12/10/baked-pasta-with-eggplant-fennel-tomatoes/https://cookingfrombooks.com/wp-content/uploads/2019/12/img_4042.jpegIMG_4042Plated pastahttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4021.jpegIMG_4021Finished pastahttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4017.jpegIMG_4017Parmigiano and butterhttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4013.jpegIMG_4013Pasta after initial bakehttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_4008.jpegIMG_4008Cheeses mixed with the pastahttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_3992.jpegIMG_3992Adding Parmigianohttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_3990.jpegIMG_3990Adding mozzarellahttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_3988.jpegIMG_3988Tossed pasta with saucehttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_3984.jpegIMG_3984Cooked sauce and vegetableshttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_3979.jpegIMG_3979Adding sauce to vegetables2019-12-12T19:14:13+00:00monthlyhttps://cookingfrombooks.com/2019/12/03/dry-brined-and-glazed-roast-turkey/https://cookingfrombooks.com/wp-content/uploads/2019/12/img_3907.jpegIMG_3907Turkey with Dry Brine Slat Mixturehttps://cookingfrombooks.com/wp-content/uploads/2019/12/img_3910.jpegIMG_3910Spiced & Brined Roast Turkey2019-12-04T21:28:43+00:00monthlyhttps://cookingfrombooks.com/2019/11/26/garlic-risotto/https://cookingfrombooks.com/wp-content/uploads/2019/11/img_3899.jpegIMG_3899The plated risottohttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3877.jpegIMG_3877Stirring in the cheesehttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3876.jpegIMG_3876Adding the cheesehttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3871.jpegIMG_3871Beating in the butterhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3868.jpegIMG_3868Adding the butterhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3864-1.jpegIMG_3864Adding green parts of scallionshttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3858-1.jpegIMG_3858Adding scallionshttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3853.jpegIMG_3853Checking if ready for more brothhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3843.jpegIMG_3843Adding brothhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3840.jpegIMG_3840Rice ready for broth2019-12-06T17:30:39+00:00monthlyhttps://cookingfrombooks.com/2019/11/19/beef-stew-with-peppers-garlic-bay-and-allspice/https://cookingfrombooks.com/wp-content/uploads/2019/11/img_3790.jpegIMG_3790The reheated stewhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3767.jpegIMG_3767Plated with mashed potatoeshttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3761.jpegIMG_3761The finished stewhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3755.jpegIMG_3755Simmerhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3754.jpegIMG_3754Adding the liquidhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3747.jpegIMG_3747Cooking the garlic with the beefhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3744.jpegIMG_3744Adding the garlichttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3742.jpegIMG_3742Meat after 3 minuteshttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3737-1.jpegIMG_3737Adding beef and bay leaveshttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3730.jpegIMG_3730Peppers after 8 minutes2022-01-15T20:58:41+00:00monthlyhttps://cookingfrombooks.com/2019/11/12/chickpea-chard-pork/https://cookingfrombooks.com/wp-content/uploads/2019/11/img_3659.jpegIMG_3659At the end of cookinghttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3654.jpegIMG_3654Returning the tenderloinhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3649.jpegIMG_3649Adding chickpeashttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3644.jpegIMG_3644The fried ingredientshttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3640.jpegIMG_3640Stirring in the chardhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3631.jpegIMG_3631Frying fennel seeds and roasted peppershttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3627.jpegIMG_3627Removed tenderloinhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3624.jpegIMG_3624Searing the tenderloinhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3615.jpegIMG_3615Prepped ingredietshttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3603.jpegIMG_3603Cutting chard2019-11-14T14:56:05+00:00monthlyhttps://cookingfrombooks.com/2019/11/05/cannellini-bean-pasta-with-beurre-blanc/https://cookingfrombooks.com/wp-content/uploads/2019/11/img_3563.jpegIMG_3563The finished dishhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3552.jpegIMG_3552Adding the salt and pepperhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3548.jpegIMG_3548Pasta with the beurre blanchttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3540.jpegIMG_3540Adding beurre blanchttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3538.jpegIMG_3538Pasta finished cookinghttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3533.jpegIMG_3533Adding the pastahttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3530.jpegIMG_3530The finished beurre blanchttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3513.jpegIMG_3513Beginning the beurre blanchttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3505.jpegIMG_3505Beans simmeringhttps://cookingfrombooks.com/wp-content/uploads/2019/11/img_3501.jpegIMG_3501Beans in broth2019-11-05T14:59:54+00:00monthlyhttps://cookingfrombooks.com/2019/10/29/pork-roast-stuffed-with-apples-and-onions/https://cookingfrombooks.com/wp-content/uploads/2019/10/img_3486.jpegIMG_3486Does the disappointment show?https://cookingfrombooks.com/wp-content/uploads/2019/10/img_3451.jpegIMG_3451Continuing to stuff the roasthttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3483-1.jpegIMG_3483The cooked roasthttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3461.jpegIMG_3461Seasoned roast ready for the ovenhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3454.jpegIMG_3454Retied roasthttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3444.jpegIMG_3444Stuffing the roasthttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3435.jpegIMG_3435My three splitshttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3431.jpegIMG_3431Letting stuffing coolhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3427.jpegIMG_3427Mixing in the bacon and appleshttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3419.jpegIMG_3419Tossing mushrooms with sage2019-10-29T14:51:17+00:00monthlyhttps://cookingfrombooks.com/2019/10/21/lamb-stew-with-saffron-and-tomatoes/https://cookingfrombooks.com/wp-content/uploads/2019/10/img_3337.jpegIMG_3337The plated stewhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3335.jpegIMG_3335Done and tenderhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3332.jpegIMG_3332https://cookingfrombooks.com/wp-content/uploads/2019/10/img_3327.jpegIMG_3327Stirring in the saffronhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3320.jpegIMG_3320Adding the saffron and seeping liquidhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3319.jpegIMG_3319After 1 hourhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3313-1.jpegIMG_3313After 45 minuteshttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3313.jpegIMG_3313Adding water from the canhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3305.jpegIMG_3305Adding the red pepper flakes https://cookingfrombooks.com/wp-content/uploads/2019/10/img_3309.jpegIMG_33092019-11-18T01:37:16+00:00monthlyhttps://cookingfrombooks.com/2019/10/15/roast-pork-loin-with-rosemary-and-garlic/https://cookingfrombooks.com/wp-content/uploads/2019/10/img_3258.jpegIMG_3258Sliced roasthttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3252.jpegIMG_3252The rested roasthttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3242.jpegIMG_3242The cooked roasthttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3240.jpegIMG_3240Adding the roasthttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3234.jpegIMG_3234Apples and onions tossed with olive oilhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3230.jpegIMG_3230Prepped Roasthttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3220.jpegIMG_3220Pressing herb paste into fat caphttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3216.jpegIMG_3216Applying the herb pastehttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3205.jpegIMG_3205Prepared fat caphttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3213.jpegIMG_3213Herb paste components2020-04-12T15:27:47+00:00monthlyhttps://cookingfrombooks.com/2019/10/10/baked-chicken-with-potatoes-lemon/https://cookingfrombooks.com/wp-content/uploads/2019/10/img_3195-1.jpegIMG_3195Plated chickenhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3189.jpegIMG_3189Finished chicken; potatoes need more timehttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3185.jpegIMG_3185Basted chickenhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3181.jpegIMG_3181After 45 minuteshttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3179.jpegIMG_3179Tucked potatoes & lemon sliceshttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3173.jpegIMG_3173Coasted chickenhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3169.jpegIMG_3169Seasoned chickenhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3160.jpegIMG_3160Dried chickenhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3154.jpegIMG_3154Oiled baking panhttps://cookingfrombooks.com/wp-content/uploads/2019/10/img_3163.jpegIMG_3163Lemon-juice mixture2019-10-13T19:07:49+00:00monthlyhttps://cookingfrombooks.com/2019/10/01/vinegar-chicken-with-crushed-olive-dressing/https://cookingfrombooks.com/wp-content/uploads/2019/09/img_3133.jpgIMG_3133The plated chickenhttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3122.jpgIMG_3122The finished saucehttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3119.jpgIMG_3119Scraping up the brown bitshttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3117.jpgIMG_3117Adding olive mixture to the panhttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3112.jpgIMG_3112Chicken waiting to be saucedhttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3103.jpgIMG_3103Finished olive mixturehttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3100.jpgIMG_3100Adding the garlichttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3097.jpgIMG_3097Chopped parsleyhttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3095.jpgIMG_3095Crushed oliveshttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3109.jpgIMG_3109Chicken browned all over2021-02-18T15:28:47+00:00monthlyhttps://cookingfrombooks.com/2019/09/25/musing-dining-a-la-mood/https://cookingfrombooks.com/wp-content/uploads/2019/09/interior_dante_divinecomedy_inf_06_069.jpginterior_dante_divinecomedy_inf_06_069https://cookingfrombooks.com/wp-content/uploads/2019/09/img_3060.jpgIMG_30602019-09-28T16:18:22+00:00monthlyhttps://cookingfrombooks.com/2019/09/17/crisp-gnocchi-with-brussels-sprouts-brown-butter/https://cookingfrombooks.com/wp-content/uploads/2019/09/img_3029.jpgIMG_3029Grating the cheesehttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3027-1.jpgIMG_3027https://cookingfrombooks.com/wp-content/uploads/2019/09/img_3027.jpgIMG_3027The finished dishhttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3022.jpgIMG_3022Stirring in the sproutshttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3019.jpgIMG_3019Finished gnocchihttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3013.jpgIMG_3013Adding balsamichttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3012.jpgIMG_3012Adding butterhttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3009.jpgIMG_3009Crisped gnocchihttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3006.jpgIMG_3006Adding gnocchihttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_3004.jpgIMG_3004Transferred to a bowl2023-05-02T18:23:51+00:00monthlyhttps://cookingfrombooks.com/2019/09/10/neapolitan-breaded-pork-chops/https://cookingfrombooks.com/wp-content/uploads/2019/09/img_2941.jpgIMG_2941Chops after 20 minuteshttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2947.jpgIMG_2947The cooked chopshttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2937.jpgIMG_2937Adding the wine to the panhttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2933.jpgIMG_2933Chops with breadcrumbshttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2922.jpgIMG_2922Chops with capershttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2928.jpgIMG_2928Breadcrumb mixturehttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2915.jpgIMG_2915Chops with parsley, garlic, etchttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2902.jpgIMG_2902Parsley, garlic, and lemon zest mixturehttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2907.jpgIMG_2907Oiled and seasoned chopshttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2918.jpgIMG_2918Oiled roasting pan2019-09-10T22:45:31+00:00monthlyhttps://cookingfrombooks.com/2019/09/04/dinner-for-one-my-fathers-marinara/https://cookingfrombooks.com/wp-content/uploads/2019/09/img_2889.jpgIMG_2889Fruit & Cheesehttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2886.jpgIMG_2886Insalatinahttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2880.jpgIMG_2880The finished pastahttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2877.jpgIMG_2877Adding the slightly under-cooked pastahttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2876.jpgIMG_2876The finished saucehttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2874.jpgIMG_2874Removed garlic and pepperoncinohttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2873.jpgIMG_2873Adding the oreganohttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2872.jpgIMG_2872Adding the tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2869.jpgIMG_2869The cooked garlic and pepperoncinohttps://cookingfrombooks.com/wp-content/uploads/2019/09/img_2866.jpgIMG_2866Simmering garlic and pepperoncino2019-09-05T15:06:39+00:00monthlyhttps://cookingfrombooks.com/2019/08/27/short-ribs-braised-with-potatoes-and-mustard/https://cookingfrombooks.com/wp-content/uploads/2019/08/img_2827.jpgIMG_2827The plated short ribs and potatoeshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2820.jpgIMG_2820The cooked ribs and potatoeshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2817-1.jpgIMG_2817Checking on the ribshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2817.jpgIMG_2817Ribs after one hourhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2815.jpgIMG_2815Adding potatoeshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2814.jpgIMG_2814Adding the broth.https://cookingfrombooks.com/wp-content/uploads/2019/08/img_2810.jpgIMG_2810Returning ribs to the pothttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2800.jpgIMG_2800Adding thymehttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2796.jpgIMG_2796Cooking off some of the alcoholhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2792.jpgIMG_2792Adding wine and mustard2022-06-26T15:06:49+00:00monthlyhttps://cookingfrombooks.com/2019/08/22/musing-thinking-about-frittate/https://cookingfrombooks.com/wp-content/uploads/2019/08/img_2742.jpgIMG_2742A frittata slicehttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2741.jpgIMG_2741Kielbasa, Pepper, and Onion Frittatahttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2638.jpgIMG_2638Spicy Farfalle Frittata2019-08-24T19:04:30+00:00monthlyhttps://cookingfrombooks.com/2019/08/20/skillet-chicken-with-cumin-paprika-tumeric-and-mint/https://cookingfrombooks.com/wp-content/uploads/2019/08/img_2725.jpgIMG_2725Plated, ready for servinghttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2712.jpgIMG_2712Adding herbshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2705.jpgIMG_2705Finished cookinghttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2699.jpgIMG_2699Pan tightly coveredhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2697.jpgIMG_2697Topping with the chickenhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2691.jpgIMG_2691Adding cinnamon and raisinshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2688.jpgIMG_2688Adding brothhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2686.jpgIMG_2686Adding ricehttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2682.jpgIMG_2682Adding marinade. But unlike the photo remove most of the garlic.https://cookingfrombooks.com/wp-content/uploads/2019/08/img_2679.jpgIMG_2679Softened onions2019-08-20T15:06:02+00:00monthlyhttps://cookingfrombooks.com/2019/08/13/braised-pork-chops/https://cookingfrombooks.com/wp-content/uploads/2019/08/img_2599.jpgIMG_2599The finished dishhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2594.jpgIMG_2594Adding the pork chopshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2591.jpgIMG_2591Tomatoes broken downhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2575.jpgIMG_2575Adding anchovieshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2572.jpgIMG_2572Adding tomatoes & anchovieshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2568.jpgIMG_2568Adding the garlichttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2565.jpgIMG_2565Golden onionshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2561.jpgIMG_2561Sauteing onions and rosemaryhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2559.jpgIMG_2559Transferred to a platehttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2546.jpgIMG_2546Browning the second side2019-08-13T23:41:54+00:00monthlyhttps://cookingfrombooks.com/2019/08/06/peppery-tuscan-beef-stew-peposo/https://cookingfrombooks.com/wp-content/uploads/2019/08/img_2454-1.jpgIMG_2454 (1)The cut beefhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2489.jpgIMG_2489The plated stewhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2496.jpgIMG_2496The sunflowers that inspired me to make this dishhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2476.jpgIMG_2476The finished stewhttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2473.jpgIMG_2473Adding winehttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2466.jpgIMG_2466Adding tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2464.jpgIMG_2464Seasoned beef with garlic and peppercornshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2448.jpgIMG_2448Ingredients, missing tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2019/08/img_2490.jpgIMG_2490Peposo2022-11-11T13:46:55+00:00monthlyhttps://cookingfrombooks.com/2019/07/30/no-fry-eggplant-parmigiana/https://cookingfrombooks.com/wp-content/uploads/2019/07/img_2416.jpgIMG_2416The finished dishhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2412.jpgIMG_2412Ready for the ovenhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2411.jpgIMG_2411Breadcrumb & herb mixturehttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2409.jpgIMG_2409The final layerhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2407.jpgIMG_2407Layering continuedhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2405.jpgIMG_2405Second layer of sauce, cheese, and mozzarellahttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2403.jpgIMG_2403First layer of eggplanthttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2402.jpgIMG_2402First layer of sauce and cheesehttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2398.jpgIMG_2398Ready for assemblyhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2396.jpgIMG_2396Adding vinegar, basil and seasoning2020-07-27T16:02:50+00:00monthlyhttps://cookingfrombooks.com/2019/07/23/pressure-cooker-porcini-risotto/https://cookingfrombooks.com/wp-content/uploads/2019/07/img_2343.jpgIMG_2343The finished risottohttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2339.jpgIMG_2339. . .and the cheesehttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2335.jpgIMG_2335Adding the peashttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2333-1.jpgIMG_2333Stirring the risottohttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2332.jpgIMG_2332After an additional minute or so of cookinghttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2329.jpgIMG_2329The lid removedhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2327.jpgIMG_2327Old faithful loaded & lockedhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2326.jpgIMG_2326Adding broth & porcinihttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2323.jpgIMG_2323Wine absorbedhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2321.jpgIMG_2321Adding the wine2019-08-05T16:18:40+00:00monthlyhttps://cookingfrombooks.com/2019/07/16/balsamico-roast-chicken-and-potatoes/https://cookingfrombooks.com/wp-content/uploads/2019/07/img_2292.jpgIMG_2292The plated chicken and potatoeshttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2275.jpgIMG_2275The chicken and potatoes ready for the ovenhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2265.jpgIMG_2265The stuffed birdhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2260.jpgIMG_2260Stuffing herb mixture under the skinhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2256.jpgIMG_2256The flattened chickenhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2253.jpgIMG_2253Adding oil and balsamic to the stuffinghttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2252.jpgIMG_2252Chopped ingredients for the stuffinghttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2250.jpgIMG_2250Some of the stuffing ingredientshttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2248.jpgIMG_2248Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2284.jpgIMG_2284Balsamico Roast Chicken & Potatoes2019-07-17T01:11:27+00:00monthlyhttps://cookingfrombooks.com/2019/07/09/summertime-lamb-stew/https://cookingfrombooks.com/wp-content/uploads/2019/07/img_afthick.jpgIMG_afthickAfter reductionhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_bfthick.jpgIMG_bfthickThe cooked lambhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2203-1.jpgIMG_2203Adding brothhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2202.jpgIMG_2202Adding the tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2199.jpgIMG_2199Returning lamb to the panhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2186.jpgIMG_2186Sauteing the vegetables and herbshttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2188.jpgIMG_2188The browned lambhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2184.jpgIMG_2184Browning the lambhttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2179.jpgIMG_2179Floured lamb chunkshttps://cookingfrombooks.com/wp-content/uploads/2019/07/img_2171.jpgIMG_2171Sauteing the pancetta2019-07-25T14:15:29+00:00monthlyhttps://cookingfrombooks.com/2019/07/02/30-minute-chicken-cacciatore/https://cookingfrombooks.com/wp-content/uploads/2019/06/img_2131.jpgIMG_2131Adding olives and capershttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2126-1.jpgIMG_2126Finished cookinghttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2121.jpgIMG_2121Timer sethttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2119.jpgIMG_2119Chicken, onions, tomatoes, peppers, etc.https://cookingfrombooks.com/wp-content/uploads/2019/06/img_2116.jpgIMG_2116Bay leaf and stockhttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2113.jpgIMG_2113Prepped vegetableshttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2104.jpgIMG_2104Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2141.jpgIMG_214130-minute Chicken Cacciatore2019-07-03T16:11:05+00:00monthlyhttps://cookingfrombooks.com/2019/06/26/chicken-thighs-with-saffron-green-olives-and-mint/https://cookingfrombooks.com/wp-content/uploads/2019/06/img_2086-1.jpgIMG_2086Chicken Thighs with Saffron, Green Olives & Minthttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2089.jpgIMG_2089A cook's highest complimenthttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2086.jpgIMG_2086Plated on a bed of couscoushttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2063.jpgIMG_2063Adding the mint and seasoninghttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2060.jpgIMG_2060After 10 minutes uncoveredhttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2059.jpgIMG_2059After one hourhttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2056.jpgIMG_2056Submerged thighshttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2052.jpgIMG_2052Added olives, carrot, and stockhttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2034.jpgIMG_2034Softened onions & saffronhttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_2029.jpgIMG_2029Well browned chicken2019-06-26T13:27:53+00:00monthlyhttps://cookingfrombooks.com/2019/06/22/musing-regretting-youths-foolishness/https://cookingfrombooks.com/wp-content/uploads/2019/06/img_1978.jpgIMG_1978Frittata slicehttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1971.jpgIMG_1971Pasta & Meatball Frittata2019-06-22T18:43:41+00:00monthlyhttps://cookingfrombooks.com/2019/06/20/zucchini-a-scapece/https://cookingfrombooks.com/wp-content/uploads/2019/06/img_1959.jpgIMG_1959Plated scapecehttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1952.jpgIMG_1952Zucchini a Scapece2019-06-20T15:47:46+00:00monthlyhttps://cookingfrombooks.com/2019/06/12/pan-grilled-pork-chops-delicious-simply/https://cookingfrombooks.com/wp-content/uploads/2019/06/img_1947.jpgIMG_1947A wonderfully juicy chophttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1935.jpgIMG_1935The chops' fat brownedhttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1929.jpgIMG_1929The second sides brownedhttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1926.jpgIMG_1926Two first-side-browned chopshttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1923.jpgIMG_1923One browned chophttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1921.jpgIMG_1921Into the skillethttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1915.jpgIMG_1915Oiled chopshttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1913.jpgIMG_1913Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1945.jpgIMG_1945Pan-Grilled Pork Chop2019-06-12T15:49:02+00:00monthlyhttps://cookingfrombooks.com/2019/06/05/pasta-with-mascarpone-walnuts/https://cookingfrombooks.com/wp-content/uploads/2019/06/img_1847.jpgIMG_1847The tossed pastahttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1838.jpgIMG_1838Sauce waiting for pastahttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1833.jpgIMG_1833Adding the walnutshttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1827.jpgIMG_1827The finished saucehttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1823.jpgIMG_1823Whisking the saucehttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1820.jpgIMG_1820Adding Parmigianohttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1814.jpgIMG_1814Melted mascarponehttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1811.jpgIMG_1811Melting the mascarponehttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1804.jpgIMG_1804Adding the mascarponehttps://cookingfrombooks.com/wp-content/uploads/2019/06/img_1801.jpgIMG_18012019-06-14T12:29:48+00:00monthlyhttps://cookingfrombooks.com/2019/06/03/musing-cleaning-out-the-fridge/https://cookingfrombooks.com/wp-content/uploads/2019/06/img_1775.jpgIMG_1775Baked Orecchiette2019-06-09T04:03:41+00:00monthlyhttps://cookingfrombooks.com/2019/05/31/musing-pizza/2019-05-31T19:50:08+00:00monthlyhttps://cookingfrombooks.com/2019/05/27/my-fathers-spaghetti-marinara/https://cookingfrombooks.com/wp-content/uploads/2019/05/img_1753.jpgIMG_1753The sauced spaghettihttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1749.jpgIMG_1749Tossing with the saucehttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1738.jpgIMG_1738The finished saucehttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1734.jpgIMG_1734Simmering saucehttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1733.jpgIMG_1733Adding tomatoes and seasoninghttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1727.jpgIMG_1727Browning the garlichttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1696.jpgIMG_1696Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1761.jpgIMG_1761Spaghetti Marinara2019-05-29T17:03:16+00:00monthlyhttps://cookingfrombooks.com/2019/05/23/musing-an-epic-failure/https://cookingfrombooks.com/wp-content/uploads/2019/05/img_1683.jpgIMG_1683Plated pastahttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1677.jpgIMG_1677https://cookingfrombooks.com/wp-content/uploads/2019/05/img_1674.jpgIMG_1674Tomatoes to the resucehttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1671.jpgIMG_1671The dead leaves R.I.P.https://cookingfrombooks.com/wp-content/uploads/2019/05/img_1669.jpgIMG_1669The blanching leaveshttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1666.jpgIMG_1666The trimmed leaveshttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1659.jpgIMG_1659What should have been a great dish2019-09-15T12:44:23+00:00monthlyhttps://cookingfrombooks.com/2019/05/20/eggs-in-purgatory/https://cookingfrombooks.com/wp-content/uploads/2019/05/img_1656.jpgIMG_1656The finished eggshttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1655.jpgIMG_1655Adding the eggshttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1653.jpgIMG_1653The saucehttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1657.jpgIMG_16572019-05-20T23:03:23+00:00monthlyhttps://cookingfrombooks.com/2019/05/13/braised-pork-black-rooster/https://cookingfrombooks.com/wp-content/uploads/2019/05/img_1626.jpgIMG_1626Roast sliceshttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1620.jpgIMG_1620Ready to be slicedhttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1612.jpgIMG_1612The roast restinghttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1611.jpgIMG_1611Roast after 3 hourshttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1609.jpgIMG_1609Roast after 2 hourshttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1597.jpgIMG_1597Adding the tomato saucehttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1587.jpgIMG_1587Reducing the winehttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1584.jpgIMG_1584Browning the roasthttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1579.jpgIMG_1579Adding the roasthttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1574.jpgIMG_1574The melted paste2019-05-13T16:44:16+00:00monthlyhttps://cookingfrombooks.com/2019/05/09/musing-the-frittata/https://cookingfrombooks.com/wp-content/uploads/2019/05/img_1255.jpgIMG_1255My frittata ready for servinghttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1253.jpgIMG_1253My flipped frittata2019-05-09T17:11:01+00:00monthlyhttps://cookingfrombooks.com/2019/05/06/orecchiette-with-broccoli-rabe-sausage/https://cookingfrombooks.com/wp-content/uploads/2019/05/img_1489.jpgIMG_1489The finished dishhttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1488.jpgIMG_1488Adding the pastahttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1486.jpgIMG_1486Cooking broccoli with sausagehttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1452.jpgIMG_1452Browned sausagehttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1449.jpgIMG_1449Coarsely chopped broccolihttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1443.jpgIMG_1443Lifting out the broccolihttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1438.jpgIMG_1438Parboiling the broccolihttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1434.jpgIMG_1434Minced garlichttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1433.jpgIMG_1433Trimmed broccolihttps://cookingfrombooks.com/wp-content/uploads/2019/05/img_1429.jpgIMG_1429Ingredients2019-05-06T17:46:28+00:00monthlyhttps://cookingfrombooks.com/2019/04/29/oven-roasted-chicken-cacciatora/https://cookingfrombooks.com/wp-content/uploads/2019/04/img_14061.jpgIMG_14061Oven-Roasted Chicken Cacciatorahttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1408.jpgIMG_14082019-05-04T15:17:29+00:00monthlyhttps://cookingfrombooks.com/2019/04/22/braised-lamb-shanks-with-leeks-and-grapes/https://cookingfrombooks.com/wp-content/uploads/2019/04/img_1405.jpgIMG_1405After the grapes found their way to the dishhttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1285.jpgIMG_1285The cooked shankshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1279.jpgIMG_1279Returning the meathttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1276.jpgIMG_1276Adding the liquidshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1273.jpgIMG_1273The softened vegetableshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1270.jpgIMG_1270Adding the vegetableshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1266.jpgIMG_1266The browned shankshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1265.jpgIMG_1265Browning the meathttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1262.jpgIMG_1262Prepped vegetableshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1261.jpgIMG_1261Ingredients2019-04-25T16:10:51+00:00monthlyhttps://cookingfrombooks.com/2019/04/14/hasselback-kielbasa/https://cookingfrombooks.com/wp-content/uploads/2019/04/img_1240.jpgIMG_1240The cooked kielbasa and vegetableshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1237.jpgIMG_1237Placing the keilbasa on the partially roasted vegetableshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1235.jpgIMG_1235The cut kielbasahttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1233.jpgIMG_1233Vegetables ready for roastinghttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1231.jpgIMG_1231Tossed & seasoned vegetableshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1229.jpgIMG_1229Basting Sauce (See below.)https://cookingfrombooks.com/wp-content/uploads/2019/04/img_1225.jpgIMG_1225Sliced Vegetableshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1222.jpgIMG_1222Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1242.jpgIMG_1242Hasselback Kielbasa2020-06-03T21:30:09+00:00monthlyhttps://cookingfrombooks.com/2019/04/09/polpettone-di-vitello-al-sedano-or-veal-loaf-with-celery/https://cookingfrombooks.com/wp-content/uploads/2019/04/img_1201-1.jpgIMG_1201 (1)Adding the winehttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1208.jpgIMG_1208The loaf slicedhttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1205.jpgIMG_1205The finished loaf restinghttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1199.jpgIMG_1199Browning the second sidehttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1196.jpgIMG_1196Browning the loafhttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1195.jpgIMG_1195Heating the butter & oilhttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1194.jpgIMG_1194The crumb-coated loafhttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1193.jpgIMG_1193Rolling the loafhttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1192.jpgIMG_1192The spread breadcrumbshttps://cookingfrombooks.com/wp-content/uploads/2019/04/img_1189.jpgIMG_1189The shaped loaf2019-04-10T15:15:08+00:00monthlyhttps://cookingfrombooks.com/2019/04/01/lemon-sole-oreganata/2019-04-04T16:16:37+00:00monthlyhttps://cookingfrombooks.com/2019/03/20/rice-with-chestnuts/https://cookingfrombooks.com/wp-content/uploads/2019/03/img_1106.jpgIMG_1106The finished dishhttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_1104.jpgIMG_1104Adding herbs and lemon zesthttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_1103.jpgIMG_1103https://cookingfrombooks.com/wp-content/uploads/2019/03/img_1102.jpgIMG_1102https://cookingfrombooks.com/wp-content/uploads/2019/03/img_1101.jpgIMG_1101Adding chestnuts to the oilhttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_1099.jpgIMG_1099Mashed chestnutshttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_1097.jpgIMG_1097Simmering chestnutshttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_1093.jpgIMG_1093Ingredients https://cookingfrombooks.com/wp-content/uploads/2019/03/img_1109.jpgIMG_1109Rice with Chestnuts2019-03-23T14:47:20+00:00monthlyhttps://cookingfrombooks.com/2019/03/12/drunkards-spaghetti/https://cookingfrombooks.com/wp-content/uploads/2019/03/img_1026.jpgIMG_1026The finished dishhttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_1022.jpgIMG_1022Adding the cheese and pancettahttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_1011.jpgIMG_1011Tossing the spagehttihttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_1001.jpgIMG_1001The reduced saucehttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0993.jpgIMG_0993Adding bay leaf and the winehttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0989.jpgIMG_0989Toasting the tomato pastehttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0983.jpgIMG_0983Adding garlic, tomato paste, and red-pepper flakeshttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0981.jpgIMG_0981Cooking the onionshttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0973.jpgIMG_0973Browned pancettahttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0969.jpgIMG_0969Browning the pancetta2019-04-01T16:44:40+00:00monthlyhttps://cookingfrombooks.com/2019/03/05/roasted-chicken-thighs-with-caramelized-onions-croutons/https://cookingfrombooks.com/wp-content/uploads/2019/03/img_0953.jpgIMG_0953Platedhttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0949.jpgIMG_0949Brussels sprouts variationhttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0941.jpgIMG_0941The broccoli variationhttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0874.jpgIMG_0874Mixed with bitter greenshttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0855.jpgIMG_0855Chicken with croutonshttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0845.jpgIMG_0845Croutons on a warm platterhttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0842.jpgIMG_0842Out of the Ovenhttps://cookingfrombooks.com/wp-content/uploads/2019/03/img_0880.jpgIMG_0880Chicken with Caramelized Onions & Croutons2019-06-20T13:57:11+00:00monthlyhttps://cookingfrombooks.com/2019/02/26/punti-e-fagioli-spareribs-and-beans/https://cookingfrombooks.com/wp-content/uploads/2019/02/img_0931.jpgIMG_0931Plated rib and beanshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0919.jpgIMG_0919After the final 30 minuteshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0915.jpgIMG_0915Adding the beanshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0913.jpgIMG_0913Ribs after one hourhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0909.jpgIMG_0909Ribs returned to pot with tomatoes and rosemaryhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0902.jpgIMG_0902https://cookingfrombooks.com/wp-content/uploads/2019/02/img_0900.jpgIMG_0900https://cookingfrombooks.com/wp-content/uploads/2019/02/img_0899.jpgIMG_0899Adding chopped carrot & onionhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0896.jpgIMG_0896The browned ribshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0894.jpgIMG_0894Browning the ribs2019-02-26T16:26:48+00:00monthlyhttps://cookingfrombooks.com/2019/02/20/musing-finishing-spaghetti-aglio-e-olio/https://cookingfrombooks.com/wp-content/uploads/2019/02/img_0804.jpgIMG_0804Close-uphttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0801.jpgIMG_0801Sauce waiting for the pastahttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0798.jpgIMG_0798Beginning in a cold panhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0803.jpgIMG_0803Spaghetti Aglio e Olio2019-02-22T14:27:34+00:00monthlyhttps://cookingfrombooks.com/2019/02/05/lamb-chunks-with-olives/https://cookingfrombooks.com/wp-content/uploads/2019/02/img_0659.jpgIMG_0659Lamb Chunks with Oliveshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0655.jpgIMG_0655The final tumbling and coatinghttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0654.jpgIMG_0654Adding the oliveshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0653.jpgIMG_0653Deglazing the panhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0652.jpgIMG_0652Adding wine & vinegarhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0647.jpgIMG_0647Browning lamb after 25 minutes or sohttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0644.jpgIMG_0644Browning lamb after about 10 minuteshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0643.jpgIMG_0643Seasoned lamb and rosemaryhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0640.jpgIMG_0640Crushed garlic and peperoncinohttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0638.jpgIMG_0638Ingredients (missing olive oil)2019-02-20T19:39:39+00:00monthlyhttps://cookingfrombooks.com/2019/02/12/a-meatball-by-any-other-name/https://cookingfrombooks.com/wp-content/uploads/2019/02/img_0753-new.jpgIMG_0753 newhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0760.jpgIMG_0760Tossing pasta in the saucehttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0748.jpgIMG_0748Adding the tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0744.jpgIMG_0744Reducing the winehttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0740.jpgIMG_0740Browned dumplingshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0739.jpgIMG_0739Browning the dumplingshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0737.jpgIMG_0737Melting the butterhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0692.jpgIMG_0692Balls rolled and breadedhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0681.jpgIMG_0681Dumpling mixturehttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0674.jpgIMG_0674Veal, pork, cheese, etc.2019-02-20T19:11:28+00:00monthlyhttps://cookingfrombooks.com/2019/02/19/lemon-chicken-revisited/https://cookingfrombooks.com/wp-content/uploads/2019/02/img_0830.jpgIMG_0830The finished dishhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0826-1.jpgIMG_0826 (1)Pressing the solidshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0824.jpgIMG_0824Finished cooking after about 60 minuteshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0823.jpgIMG_0823Continuing to turn and cookhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0821.jpgIMG_08212nd turnhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0818.jpgIMG_0818First turnhttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0812.jpgIMG_0812Chicken with herbs & garlichttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0809-1.jpgIMG_0809 (1)Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2019/02/img_0838.jpgIMG_0838Lemon Chicken2019-02-20T19:04:22+00:00monthlyhttps://cookingfrombooks.com/2018/06/06/pasta-con-ceci/https://cookingfrombooks.com/wp-content/uploads/2018/05/img_7825sm.jpgIMG_7825smThe finished dishhttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7817sm.jpgIMG_7817smAdding the rosemaryhttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7810sm.jpgIMG_7810smAdding the waterhttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7809sm.jpgIMG_7809smAdding chickpeas and pastahttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7797sm.jpgIMG_7797smFrying the tomato pastehttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7785sm.jpgIMG_7785smhttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7769sm.jpgIMG_7769smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7839sm.jpgIMG_7839sm2019-02-02T17:27:45+00:00monthlyhttps://cookingfrombooks.com/2019/01/22/roast-lamb-shanks/https://cookingfrombooks.com/wp-content/uploads/2019/01/img_0542new.jpgimg_0542newRoasted Lamb Shankhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0535.jpgimg_0535Lamb Shanks Resting2019-01-28T19:08:52+00:00monthlyhttps://cookingfrombooks.com/2019/01/29/butter-basted-rib-eye-steaks/https://cookingfrombooks.com/wp-content/uploads/2019/01/img_062new.jpgimg_062newCloseup of sliced steakhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0611.jpgimg_0611Plated steakhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0605.jpgimg_0605Resting steakhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0599.jpgimg_0599Basting steaks with herb butterhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0592.jpgimg_0592Adding butter & herbshttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0595.jpgimg_0595Adding herbs & garlichttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0587.jpgimg_0587Searing the first sidehttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0582.jpgimg_0582Seasoned steakshttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0578.jpgimg_0578Ingredients2019-02-03T16:17:54+00:00monthlyhttps://cookingfrombooks.com/2019/01/14/2030/https://cookingfrombooks.com/wp-content/uploads/2019/01/img_0504.jpgimg_0504The plated stewhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0490.jpgimg_0490Finishing with lemon juice & zesthttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0487.jpgimg_0487After cooking with the orzohttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0480.jpgimg_0480Adding the stockhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0479.jpgimg_0479Coating the lentilshttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0476.jpgimg_0476The browned tomato pastehttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0471.jpgimg_0471Sweated aromaticshttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0482.jpgimg_0482Eggplant Roastedhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0464.jpgimg_0464Spiced eggplanthttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0462.jpgimg_0462Ingredients2019-01-19T21:51:21+00:00monthlyhttps://cookingfrombooks.com/2019/01/08/pork-stew-agrodolce/https://cookingfrombooks.com/wp-content/uploads/2019/01/img_0397.jpgimg_0397The finished stewhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0385.jpgimg_0385Mixed and ready to be coveredhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0378.jpgimg_0378Adding carrotshttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0367.jpgimg_0367Adding the vinegarhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0362.jpgimg_0362Adding the winehttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0356.jpgimg_0356Adding onion & celeryhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0350.jpgimg_0350Browning the porkhttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0338.jpgimg_0338Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2019/01/img_0429.jpgimg_0429Pork Stew Agrodolce2019-01-12T00:18:07+00:00monthlyhttps://cookingfrombooks.com/2019/01/07/musing-winter-cherries/https://cookingfrombooks.com/wp-content/uploads/2019/01/cherries.jpgcherriesWinter Cherries2019-01-07T15:37:39+00:00monthlyhttps://cookingfrombooks.com/2019/01/02/potenza-style-pork-ragu-with-farro/https://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0312.jpgIMG_0312Farro combined with the raguhttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0302.jpgIMG_0302Water, bay leaf and oilhttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0306.jpgIMG_0306The cooked farrohttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0291-1.jpgIMG_0291 (1)Rinsed farrohttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0303.jpgIMG_0303The finished raguhttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0290.jpgIMG_0290Adding the tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0286.jpgIMG_0286Reducing the winehttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0269.jpgIMG_0269Toasting the garlic and peperoncinohttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0267.jpgIMG_0267Browning the porkhttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0264.jpgIMG_0264Ingredients2019-01-01T00:39:08+00:00monthlyhttps://cookingfrombooks.com/2018/12/26/lobster-fra-diavolo/https://cookingfrombooks.com/wp-content/uploads/2018/12/feature.jpgfeatureThe cooked lobstershttps://cookingfrombooks.com/wp-content/uploads/2018/12/sauce1.jpgsauce1Adding the saucehttps://cookingfrombooks.com/wp-content/uploads/2018/12/stuff3.jpgstuff3The stuffed lobsterhttps://cookingfrombooks.com/wp-content/uploads/2018/12/stuff2.jpgstuff2The finished stuffinghttps://cookingfrombooks.com/wp-content/uploads/2018/12/stuff1.jpgstuff1Adding coral to the stuffinghttps://cookingfrombooks.com/wp-content/uploads/2018/12/split5.jpgsplit5Cracking the clawshttps://cookingfrombooks.com/wp-content/uploads/2018/12/split3.jpgsplit3Spreading the lobster openhttps://cookingfrombooks.com/wp-content/uploads/2018/12/split2.jpgsplit2Cutting through the meathttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0163.jpgIMG_0163Splitting the lobsterhttps://cookingfrombooks.com/wp-content/uploads/2018/12/clams.jpgclamsSpaghetti with Manila Clams2018-12-27T16:42:18+00:00monthlyhttps://cookingfrombooks.com/2018/12/18/potato-gnocchi/https://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0147_Fotor.jpgIMG_0147_FotorGnocchi ready for servinghttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0144_Fotor.jpgIMG_0144_FotorCoating gnocchi with saucehttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0138_Fotor.jpgIMG_0138_FotorTransferring the gnocchihttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0135_Fotor.jpgIMG_0135_FotorGnocchi floating to the tophttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0129_Fotor.jpgIMG_0129_FotorSeparated gnocchihttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0133_Fotor.jpgIMG_0133_FotorAdding the butterhttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0124_Fotor.jpgIMG_0124_FotorAssembled saucehttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0122_Fotor.jpgIMG_0122_FotorSauteing the onionshttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0004_Fotor.jpgIMG_0004_FotorRendering the pancettahttps://cookingfrombooks.com/wp-content/uploads/2018/12/IMG_0001_Fotor.jpgIMG_0001_FotorIngredients2018-12-24T19:27:15+00:00monthlyhttps://cookingfrombooks.com/2018/12/10/pollo-alla-cacciatora-umbrian-style/https://cookingfrombooks.com/wp-content/uploads/2018/12/fin-in-pan.jpgFin in panhttps://cookingfrombooks.com/wp-content/uploads/2018/12/add-olives.jpgAdd oliveshttps://cookingfrombooks.com/wp-content/uploads/2018/12/wine-abd-capers-etc.jpgWine abd capers etcAdding wine, capers, et alhttps://cookingfrombooks.com/wp-content/uploads/2018/12/soffrito3.jpgSoffrito3Sauteing the soffritto https://cookingfrombooks.com/wp-content/uploads/2018/12/soffrito2.jpgSoffrito2Processed soffrittohttps://cookingfrombooks.com/wp-content/uploads/2018/12/soffrito1.jpgSoffrito1Soffritto Componentshttps://cookingfrombooks.com/wp-content/uploads/2018/12/browning.jpgBrowningBrowning the chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/12/ingredients.jpgIngredientsIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/12/plated.jpgPlatedPollo alla Cacciatora2019-05-14T14:21:59+00:00monthlyhttps://cookingfrombooks.com/2018/12/05/musing-comfort-food/https://cookingfrombooks.com/wp-content/uploads/2018/12/img_7974_fotor.jpgIMG_7974_FotorAt the Stove2018-12-05T20:27:51+00:00monthlyhttps://cookingfrombooks.com/2018/12/03/porchetta-style-pork-shoulder/https://cookingfrombooks.com/wp-content/uploads/2018/12/img_0753_fotor.jpgIMG_0753_FotorSliced Roast & Potatoeshttps://cookingfrombooks.com/wp-content/uploads/2018/12/img_0746_fotor.jpgIMG_0746_FotorOn the cutting board https://cookingfrombooks.com/wp-content/uploads/2018/12/img_0723_fotor.jpgIMG_0723_FotorThe finished roasthttps://cookingfrombooks.com/wp-content/uploads/2018/12/img_0720_fotor.jpgIMG_0720_FotorThe cooked roasthttps://cookingfrombooks.com/wp-content/uploads/2018/12/img_0711_fotor.jpgIMG_0711_FotorRoast ready for the ovenhttps://cookingfrombooks.com/wp-content/uploads/2018/12/img_0710_fotor.jpgIMG_0710_FotorThe rubbed and tied roasthttps://cookingfrombooks.com/wp-content/uploads/2018/12/img_0701_fotor.jpgIMG_0701_FotorThe processed rubhttps://cookingfrombooks.com/wp-content/uploads/2018/12/img_0704_fotor.jpgIMG_0704_FotorScoring the fathttps://cookingfrombooks.com/wp-content/uploads/2018/12/img_0745_fotor.jpgIMG_0745_Fotorhttps://cookingfrombooks.com/wp-content/uploads/2018/12/img_0698_fotor.jpgIMG_0698_FotorIngredients2018-12-03T20:53:42+00:00monthlyhttps://cookingfrombooks.com/2018/11/27/ricotta-gnocchi-a-recipe-gone-wrong/https://cookingfrombooks.com/wp-content/uploads/2018/11/img_0685_fotor.jpgIMG_0685_FotorGemelli with Pancetta-Tomato Saucehttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0666_fotor.jpgIMG_0666_FotorThe cooked gnocchihttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0657_fotor.jpgIMG_0657_FotorCut Gnocchihttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0654_fotor.jpgIMG_0654_FotorDowel-shaped doughhttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0650_fotor.jpgIMG_0650_FotorThe Dough Ballhttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0640_fotor.jpgIMG_0640_FotorAfter whiskinghttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0647_fotor.jpgIMG_0647_FotorAdding the flourhttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0634_fotor.jpgIMG_0634_FotorRicotta, Parmigiano, Oil, and Eggshttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0627_fotor.jpgIMG_0627_FotorIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0671_fotor.jpgIMG_0671_FotorRicotta Gnocchi2018-11-27T23:57:06+00:00monthlyhttps://cookingfrombooks.com/2018/11/20/cheesy-bean-tomato-bake/https://cookingfrombooks.com/wp-content/uploads/2018/11/img_0606_fotor.jpgIMG_0606_FotorBean & Tomato Bakehttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0551_fotor.jpgIMG_0551_FotorIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0592_fotor1.jpgIMG_0592_FotorAfter broilinghttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0582_fotor.jpgIMG_0582_FotorAfter 10 minutes bakinghttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0577_fotor.jpgIMG_0577_FotorAdding the cheesehttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0571_fotor.jpgIMG_0571_FotorAdding the beanshttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0565_fotor.jpgIMG_0565_FotorTomato paste after simmeringhttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0562_fotor.jpgIMG_0562_FotorStirring the tomato pastehttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0555_fotor.jpgIMG_0555_FotorSimmering oil, garlic, pepper flakes2022-01-29T15:39:55+00:00monthlyhttps://cookingfrombooks.com/2018/11/15/musing-no-time-to-cook/https://cookingfrombooks.com/wp-content/uploads/2018/11/img_0531_fotor.jpgIMG_0531_FotorOver Farfallehttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0527_fotor.jpgIMG_0527_FotorBroccoli Rabe & Chickpeashttps://cookingfrombooks.com/wp-content/uploads/2018/11/pc2_fotor.jpgPC2_FotorBaked Pork Chopshttps://cookingfrombooks.com/wp-content/uploads/2018/11/pexels-photo-1095601.jpgpexels-photo-1095601Photo by Jordan Benton from Pexels2018-11-15T20:21:09+00:00monthlyhttps://cookingfrombooks.com/2018/11/12/bucatini-allamatriciana/https://cookingfrombooks.com/wp-content/uploads/2018/11/img_0497.jpgIMG_0497Plated pastahttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0490.jpgIMG_0490The finished pastahttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0484.jpgIMG_0484Adding the cheesehttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0469.jpgIMG_0469Tossing the pastahttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0462.jpgIMG_0462Reduced saucehttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0455.jpgIMG_0455Wine evaporatedhttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0453.jpgIMG_0453Sauteed pancettahttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0450.jpgIMG_0450Scattered pancettahttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0448.jpgIMG_0448Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_0506.jpgIMG_0506Bucatini all'Amatriciana2018-11-15T17:10:29+00:00monthlyhttps://cookingfrombooks.com/2018/11/07/musing-leftovers/https://cookingfrombooks.com/wp-content/uploads/2018/11/img_9611sm.jpgIMG_9611smAbout to be tossedhttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_9624sm.jpgIMG_9624smPasta with a Leftover Braising Sauce2018-11-11T20:28:01+00:00monthlyhttps://cookingfrombooks.com/2018/11/05/braised-oxtails-coda-alla-vaccinara/https://cookingfrombooks.com/wp-content/uploads/2018/11/img_9596sm.jpgIMG_9596smThe Finished Dishhttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_9586sm.jpgIMG_9586smAdding the celery and raisinshttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_9584sm.jpgIMG_9584smOxtails ready for the ovenhttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_9581sm.jpgIMG_9581smAdding tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_9580sm.jpgIMG_9580smReducing the winehttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_9577sm.jpgIMG_9577smSoffritto with spiceshttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_9573sm.jpgIMG_9573smBrowned Oxtailshttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_9568sm.jpgIMG_9568smRendering pancetta fathttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_9564sm.jpgIMG_9564smSoffrittohttps://cookingfrombooks.com/wp-content/uploads/2018/11/img_9561sm.jpgIMG_9561smIngredients2018-11-05T17:18:06+00:00monthlyhttps://cookingfrombooks.com/2018/10/29/musing-lamb/https://cookingfrombooks.com/wp-content/uploads/2018/10/img_9528sm.jpgIMG_9528smJust out of the ovenhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9534sm.jpgIMG_9534smBraised Lamb Shank2018-10-29T19:47:34+00:00monthlyhttps://cookingfrombooks.com/2018/10/30/chicken-thighs-with-shallots-grapes/https://cookingfrombooks.com/wp-content/uploads/2018/10/img_9525sm.jpgIMG_9525smhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9517sm.jpgIMG_9517smChicken with Shallots & Grapeshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9520sm.jpgIMG_9520smAfter the broilerhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9511sm.jpgIMG_9511smNestled chicken thighshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9507sm.jpgIMG_9507smOiled grapes and shallotshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9501sm.jpgIMG_9501smIngredients2018-10-28T18:59:53+00:00monthlyhttps://cookingfrombooks.com/2018/10/23/beef-short-rib-mushroom-and-potato-stew/https://cookingfrombooks.com/wp-content/uploads/2018/10/img_9471sm.jpgIMG_9471smEverything in the pothttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9462sm.jpgIMG_9462smBrowned Ribshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9442sm.jpgIMG_9442smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9478sm.jpgIMG_9478smThe First Time Aroundhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9494sm.jpgIMG_9494smBeef Short Rib Stew2018-10-24T15:48:29+00:00monthlyhttps://cookingfrombooks.com/2018/10/21/musings-when-a-recipe-doesnt-seem-right/2018-10-23T13:37:06+00:00monthlyhttps://cookingfrombooks.com/2018/10/16/abruzzese-lamb-stew/https://cookingfrombooks.com/wp-content/uploads/2018/10/img_9429sm.jpgIMG_9429smhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9418sm.jpgIMG_9418smAfter 2 hourshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9416sm.jpgIMG_9416smAfter 90 minuteshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9411sm.jpgIMG_9411smAfter 1 hourhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9406sm.jpgIMG_9406smAfter 30 minuteshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9404sm.jpgIMG_9404smThe stirred ingredientshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9394sm.jpgIMG_9394smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9423sm.jpgIMG_9423smAbruzzese Lamb Stew2018-10-16T10:19:22+00:00monthlyhttps://cookingfrombooks.com/2018/10/09/pan-roasted-chicken-with-lemon-juice/https://cookingfrombooks.com/wp-content/uploads/2018/10/img_9375sm.jpgIMG_9375smThe finished saucehttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9373sm.jpgIMG_9373smLemon juice & peelhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9374sm.jpgIMG_9374smAdding winehttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9372sm.jpgIMG_9372smAdding rosemary, garlic, etc.https://cookingfrombooks.com/wp-content/uploads/2018/10/img_9369sm.jpgIMG_9369smChicken lightly brownedhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9368sm.jpgIMG_9368smChicken skin-side downhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9366sm.jpgIMG_9366smWashed Chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9362sm.jpgIMG_9362smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9378sm.jpgIMG_9378smPan-Roasted Chicken with Lemon Juice2018-10-14T16:25:03+00:00monthlyhttps://cookingfrombooks.com/2018/10/06/musing-a-broken-dressing/https://cookingfrombooks.com/wp-content/uploads/2018/10/img_9358sm.jpgIMG_9358smSalas Tossed with Broken Dressing2021-02-08T23:00:57+00:00monthlyhttps://cookingfrombooks.com/2018/10/02/spicy-beef-meatballs-with-bell-peppers/https://cookingfrombooks.com/wp-content/uploads/2018/10/img_9330sm.jpgIMG_9330smAdding the peppershttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9318sm.jpgIMG_9318smBrowning the meatballshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9303sm.jpgIMG_9303smThe breaded lothttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9296sm.jpgIMG_9296smBreading meatballshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9292sm.jpgIMG_9292smShaped meatballshttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9289sm.jpgIMG_9289smGently kneaded meathttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9277sm.jpgIMG_9277smAdding bread to onion mixturehttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9274sm.jpgIMG_9274smSoaking the breadhttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9268sm.jpgIMG_9268smParsley, onion, jalapenohttps://cookingfrombooks.com/wp-content/uploads/2018/10/img_9266sm.jpgIMG_9266smPeppers sliced2022-01-25T19:00:32+00:00monthlyhttps://cookingfrombooks.com/2018/09/25/pasta-with-sausage-radicchio/https://cookingfrombooks.com/wp-content/uploads/2018/09/img_9228.jpgIMG_9228Tossed Pastahttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9224sm.jpgIMG_9224smAdding pasta waterhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9222sm.jpgIMG_9222smThickened Saucehttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9205sm.jpgIMG_9205smAdding tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9203sm.jpgIMG_9203smAdding winehttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9191sm.jpgIMG_9191smCooking vegetableshttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9186sm.jpgIMG_9186smBrowned Sausagehttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9173sm.jpgIMG_9173smChopped, sliced, crumbledhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9169sm.jpgIMG_9169smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9243sm.jpgIMG_9243smPenne with Sausage & Radicchio2018-09-24T19:04:06+00:00monthlyhttps://cookingfrombooks.com/2018/09/23/musing-an-anniversary-with-salsa-verde/https://cookingfrombooks.com/wp-content/uploads/2018/09/img_9141sm.jpgIMG_9141smCelebration!2018-09-24T16:16:16+00:00monthlyhttps://cookingfrombooks.com/2018/09/18/skillet-chicken-aka-chicken-pizza/https://cookingfrombooks.com/wp-content/uploads/2018/09/img_9090sm.jpgIMG_9090smThe finished dishhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9075sm.jpgIMG_9075smAdding the mozzarellahttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9068sm.jpgIMG_9068smThe chicken, bakedhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9058sm.jpgIMG_9058smAdding the chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9043sm.jpgIMG_9043smCooking the saucehttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9039sm.jpgIMG_9039smDeglazinghttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9034sm.jpgIMG_9034smFrying garlic, anchovies, and red pepperhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9029sm.jpgIMG_9029smThe browned chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9021sm.jpgIMG_9021smThe browned pancettahttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_9011sm.jpgIMG_9011smBrowning the pancetta2018-09-19T12:31:18+00:00monthlyhttps://cookingfrombooks.com/2018/09/14/musing-oven-braising/https://cookingfrombooks.com/wp-content/uploads/2018/09/img_8982sm.jpgIMG_8982smOven-Braised Pot Roast2018-09-14T23:57:43+00:00monthlyhttps://cookingfrombooks.com/2018/09/11/spare-ribs-with-caramelized-onions/https://cookingfrombooks.com/wp-content/uploads/2018/09/img_8896sm.jpgIMG_8896smIgredientshttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8963sm.jpgIMG_8963smPork Ribs with Caramelized Onionshttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8942sm.jpgIMG_8942smThe Finished Ribshttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8934sm.jpgIMG_8934smAfter about an hourhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8929sm.jpgIMG_8929smAdding Onions & Chilihttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8923sm.jpgIMG_8923smReducing the Winehttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8918sm.jpgIMG_8918smBrowning Ribshttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8910sm.jpgIMG_8910smSplit Ribs2018-09-13T00:46:31+00:00monthlyhttps://cookingfrombooks.com/2018/09/09/musing-on-supermarkets/https://cookingfrombooks.com/wp-content/uploads/2018/09/img_8880sm.jpgIMG_8880smJulia Childs' Coq au Vin2018-09-09T16:38:14+00:00monthlyhttps://cookingfrombooks.com/2018/09/04/oven-roasted-tri-tip/https://cookingfrombooks.com/wp-content/uploads/2018/09/img_8870sm.jpgIMG_8870smLeft Over Roasthttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8837sm.jpgIMG_8837smThe Sliced Roasthttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8829sm.jpgIMG_8829smCutting the Roast in Halfhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8823sm.jpgIMG_8823smRoast After Restinghttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8820sm.jpgIMG_8820smBrowning the Roasthttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8812sm.jpgIMG_8812smRoast after refrigerationhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8803sm.jpgIMG_8803smThe Rubbed Roasthttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8796sm.jpgIMG_8796smThe Rubhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8852sm.jpgIMG_8852smhttps://cookingfrombooks.com/wp-content/uploads/2018/09/img_8786sm.jpgIMG_8786smIngredients2018-09-03T17:14:43+00:00monthlyhttps://cookingfrombooks.com/2018/08/28/fricasseed-chicken-with-vinegar/https://cookingfrombooks.com/wp-content/uploads/2018/08/img_8761sm.jpgIMG_8761smPollo al Acetohttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8758sm.jpgIMG_8758smThe cooked chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8734sm.jpgIMG_8734smCooking the chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8719sm.jpgIMG_8719smTransferred chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8726sm.jpgIMG_8726smCooking the garlic, rosemary & anchovieshttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8697sm.jpgIMG_8697smRosemary, garlic, & anchovieshttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8711sm.jpgIMG_8711smBrowning the chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8679sm.jpgIMG_8679smIngredients2018-08-27T15:09:12+00:00monthlyhttps://cookingfrombooks.com/2018/08/21/crispy-risotto-pancake/https://cookingfrombooks.com/wp-content/uploads/2018/08/img_8654sm.jpgIMG_8654smThe Finished Pancakehttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8648sm.jpgIMG_8648smFrying the Pancakehttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8667sm.jpgIMG_8667smRisotto al Salto2018-08-20T22:37:27+00:00monthlyhttps://cookingfrombooks.com/2018/08/17/risotto-with-saffron/https://cookingfrombooks.com/wp-content/uploads/2018/08/img_8644sm.jpgIMG_8644smRisotto with Saffron2018-08-17T21:37:53+00:00monthlyhttps://cookingfrombooks.com/2018/08/14/roasted-sausages-grapes/https://cookingfrombooks.com/wp-content/uploads/2018/08/img_8615.jpgIMG_8615The Finished Disfhttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8607sm1.jpgIMG_8607smReducing the Balsamichttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8590sm.jpgIMG_8590smTurning the Sausagehttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8584sm.jpgIMG_8584smAdding the Sausageshttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8562sm.jpgIMG_8562smhttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8553sm.jpgIMG_8553smCoating the Grapeshttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8545sm.jpgIMG_8545smParboiling the Sausageshttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8535sm.jpgIMG_8535smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/08/img_8622sm.jpgIMG_8622smRoasted Sausages & Grapes2018-08-14T15:01:37+00:00monthlyhttps://cookingfrombooks.com/2018/08/10/eggs-a-la-tripe/https://cookingfrombooks.com/wp-content/uploads/2018/08/img_8516.jpgIMG_85162018-08-10T06:27:22+00:00monthlyhttps://cookingfrombooks.com/2018/08/07/string-beans-and-spaghetti/https://cookingfrombooks.com/wp-content/uploads/2018/08/img_8500.jpgIMG_8500String Beans and Spaghetti2018-10-06T19:33:27+00:00monthlyhttps://cookingfrombooks.com/2018/07/31/twice-cooked-pork-tenderloin/https://cookingfrombooks.com/wp-content/uploads/2018/07/img_8448sm.jpgIMG_8448smTwice Cooked Pork Tenderloinhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8443sm.jpgIMG_8443smThe Finished Saucehttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8434sm.jpgIMG_8434smAdding the Mustardhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8424sm.jpgIMG_8424smAdding Cream to the Saucehttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8416sm.jpgIMG_8416smThe Cooked Tenderloinhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8400sm.jpgIMG_8400smThe Sliced Tenderloinhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8382sm.jpgIMG_8382smThe Browned Tenderloinhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8358sm.jpgIMG_8358smHeated Oil with the Porkhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8344sm.jpgIMG_8344smIngredients2018-07-31T14:12:30+00:00monthlyhttps://cookingfrombooks.com/2018/07/24/garlicky-chicken-thighs-with-scallion-and-lime/https://cookingfrombooks.com/wp-content/uploads/2018/07/img_8316sm.jpgIMG_8316smGarlicky Chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8314sm.jpgIMG_8314smFinished cookinghttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8287sm.jpgIMG_8287smhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8280sm.jpgIMG_8280smBlistered Scallionshttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8274sm.jpgIMG_8274smAdding Garlic and Scallionshttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8251sm.jpgIMG_8251smPrepped Garlic and Scallionshttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8266sm.jpgIMG_8266smBrowned Chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8259sm.jpgIMG_8259smSeasoned Chickenhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8241sm.jpgIMG_8241smIngredients2018-07-28T03:24:43+00:00monthlyhttps://cookingfrombooks.com/2018/07/17/shrimp-in-tomato-sauce-with-feta/https://cookingfrombooks.com/wp-content/uploads/2018/07/img_8202sm.jpgIMG_8202smThe cooked shrimphttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8197sm.jpgIMG_8197smThe cheesehttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8206sm.jpgIMG_8206smReady to servehttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8198sm.jpgIMG_8198smAdding shrimp to saucehttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8195sm.jpgIMG_8195smPrepared Saucehttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8191sm.jpgIMG_8191smSweating the onionshttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8186sm.jpgIMG_8186smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8219sm.jpgIMG_8219smShrimp in Tomato Sauce with Feta2018-07-19T01:10:03+00:00monthlyhttps://cookingfrombooks.com/2018/07/10/kielbasa-sauerkraut/https://cookingfrombooks.com/wp-content/uploads/2018/07/img_8160sm.jpgIMG_8160smThe Finished Dishhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8151sm.jpgIMG_8151smAdding the kielbasahttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8136sm.jpgIMG_8136smAfter the first hourhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8133sm.jpgIMG_8133smAdding the drained sauerkrauthttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8125sm.jpgIMG_8125smSauteed Bacon & Vegetableshttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8119sm.jpgIMG_8119smPrepped Ingredientshttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8168sm.jpgIMG_8168smKielbasa & Sauerkraut2018-07-10T18:41:02+00:00monthlyhttps://cookingfrombooks.com/2018/06/12/calabrian-chili-pasta/https://cookingfrombooks.com/wp-content/uploads/2018/06/img_7947sm.jpgIMG_7947smhttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_7932sm.jpgIMG_7932smhttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_7922sm.jpgIMG_7922smhttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_7915sm.jpgIMG_7915smThe cooked pastahttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_7899sm.jpgIMG_7899smPasta with about an inch of waterhttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_7887sm.jpgIMG_7887smhttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_7940sm.jpgIMG_7940sm2018-07-02T16:59:24+00:00monthlyhttps://cookingfrombooks.com/2018/06/19/lamb-shanks-orzo/https://cookingfrombooks.com/wp-content/uploads/2018/06/img_7994.jpgIMG_7994The Dish Finishedhttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_7980.jpgIMG_7980https://cookingfrombooks.com/wp-content/uploads/2018/06/img_7976.jpgIMG_7976https://cookingfrombooks.com/wp-content/uploads/2018/06/img_7970.jpgIMG_7970https://cookingfrombooks.com/wp-content/uploads/2018/06/img_7965.jpgIMG_7965https://cookingfrombooks.com/wp-content/uploads/2018/06/img_7962.jpgIMG_7962https://cookingfrombooks.com/wp-content/uploads/2018/06/img_7955.jpgIMG_7955https://cookingfrombooks.com/wp-content/uploads/2018/06/img_7987.jpgIMG_79872018-07-02T16:58:00+00:00monthlyhttps://cookingfrombooks.com/2018/06/26/zucchini-salad/https://cookingfrombooks.com/wp-content/uploads/2018/06/img_8025sm.jpgIMG_8025smDeviled Chicken Thighshttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_8038sm.jpgIMG_8038smServed as a saladhttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_8010sm.jpgIMG_8010smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_8020sm.jpgIMG_8020smhttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_8017sm.jpgIMG_8017smhttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_8013sm.jpgIMG_8013smPrepped Zucchini & Garlichttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_8015sm.jpgIMG_8015smTorn Mint Leaveshttps://cookingfrombooks.com/wp-content/uploads/2018/06/img_8012sm.jpgIMG_8012smPeeled Zucchini2018-07-02T16:56:44+00:00monthlyhttps://cookingfrombooks.com/2018/07/03/penne-with-cauliflower-ragu/https://cookingfrombooks.com/wp-content/uploads/2018/07/img_8102.jpgIMG_8102https://cookingfrombooks.com/wp-content/uploads/2018/07/img_8102sm.jpgIMG_8102smhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8079sm.jpgIMG_8079smBread crumbs and rosemaryhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8090sm.jpgIMG_8090smhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8076sm.jpgIMG_8076smRagu awaitng cheese and pastahttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8074sm.jpgIMG_8074smAdding the butterhttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8072sm.jpgIMG_8072smCooked florets with red-pepper flakeshttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8067sm.jpgIMG_8067smAfter 18 to 25 minutes of cookinghttps://cookingfrombooks.com/wp-content/uploads/2018/07/img_8064sm.jpgIMG_8064smAfter 3 to 5 minutes of cooking.https://cookingfrombooks.com/wp-content/uploads/2018/07/img_8062sm.jpgIMG_8062smChopped core, stalks & leaves2018-07-01T23:38:18+00:00monthlyhttps://cookingfrombooks.com/2018/05/30/asparagus-frittata/https://cookingfrombooks.com/wp-content/uploads/2018/05/img_0311.jpgIMG_0311Asparagus Frittata2018-06-02T19:44:36+00:00monthlyhttps://cookingfrombooks.com/2018/05/26/wedding-anniversary-dinner/https://cookingfrombooks.com/wp-content/uploads/2018/05/img_7311sm.jpgIMG_7311smRoasted Tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7312sm.jpgIMG_7312smMushroom Gratinhttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7314sm.jpgIMG_7314smRoasted Potatoeshttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7315sm.jpgIMG_7315smhttps://cookingfrombooks.com/wp-content/uploads/2018/05/img_7310sm.jpgIMG_7310sm2018-06-01T15:35:36+00:00monthlyhttps://cookingfrombooks.com/2017/03/27/beef-short-ribs-with-red-wine-and-chile/https://cookingfrombooks.com/wp-content/uploads/2017/03/srib.jpgsrib2017-03-27T22:36:32+00:00monthlyhttps://cookingfrombooks.com/2017/01/28/pot-roast/https://cookingfrombooks.com/wp-content/uploads/2017/01/img_73741.jpgimg_7374https://cookingfrombooks.com/wp-content/uploads/2017/01/img_7368.jpgimg_7368https://cookingfrombooks.com/wp-content/uploads/2017/01/img_7364.jpgimg_7364https://cookingfrombooks.com/wp-content/uploads/2017/01/img_7358.jpgimg_7358https://cookingfrombooks.com/wp-content/uploads/2017/01/img_7356.jpgimg_7356https://cookingfrombooks.com/wp-content/uploads/2017/01/img_7352.jpgimg_7352https://cookingfrombooks.com/wp-content/uploads/2017/01/img_7374.jpgimg_73742017-01-28T22:20:30+00:00monthlyhttps://cookingfrombooks.com/2017/01/20/spaghetti-and-meatloaf/https://cookingfrombooks.com/wp-content/uploads/2017/01/img_7337sm.jpgimg_7337smhttps://cookingfrombooks.com/wp-content/uploads/2017/01/img_7333sm.jpgimg_7333smhttps://cookingfrombooks.com/wp-content/uploads/2017/01/img_7329sm.jpgimg_7329smhttps://cookingfrombooks.com/wp-content/uploads/2017/01/img_7324sm.jpgimg_7324smhttps://cookingfrombooks.com/wp-content/uploads/2017/01/img_7347sm.jpgimg_7347sm2017-01-21T00:36:33+00:00monthlyhttps://cookingfrombooks.com/2016/12/28/herb-roasted-pork-loin/2016-12-28T21:22:22+00:00monthlyhttps://cookingfrombooks.com/2016/12/19/spicy-roasted-chicken-thighs/https://cookingfrombooks.com/wp-content/uploads/2016/12/img_7282sm.jpgimg_7282smhttps://cookingfrombooks.com/wp-content/uploads/2016/12/img_7302sm.jpgimg_7302sm2017-03-27T16:20:14+00:00monthlyhttps://cookingfrombooks.com/2016/12/02/greek-chicken-stew-with-cauliflower-and-olives/https://cookingfrombooks.com/wp-content/uploads/2016/12/img_7266sm.jpgimg_7266smhttps://cookingfrombooks.com/wp-content/uploads/2016/12/img_7263sm.jpgimg_7263smThe finished stewhttps://cookingfrombooks.com/wp-content/uploads/2016/12/img_7260sm.jpgimg_7260smAdding the chicken, cauliflower, parsley, and oliveshttps://cookingfrombooks.com/wp-content/uploads/2016/12/img_7257sm.jpgimg_7257smThe simmered saucehttps://cookingfrombooks.com/wp-content/uploads/2016/12/img_7255sm.jpgimg_7255smhttps://cookingfrombooks.com/wp-content/uploads/2016/12/img_7253sm.jpgimg_7253smThe browned onionshttps://cookingfrombooks.com/wp-content/uploads/2016/12/img_7252sm.jpgimg_7252smBrowning the chicken2023-01-23T12:49:52+00:00monthlyhttps://cookingfrombooks.com/2016/11/07/roasted-sausages-with-butternut-squash-and-pears/https://cookingfrombooks.com/wp-content/uploads/2016/11/img_7231sm.jpgimg_7231smhttps://cookingfrombooks.com/wp-content/uploads/2016/11/img_7228sm.jpgimg_7228smhttps://cookingfrombooks.com/wp-content/uploads/2016/11/img_7222sm.jpgimg_7222smhttps://cookingfrombooks.com/wp-content/uploads/2016/11/img_7235sm.jpgimg_7235sm2016-11-07T21:10:26+00:00monthlyhttps://cookingfrombooks.com/2016/11/01/penne-with-tomato-and-goat-cheese-sauce/https://cookingfrombooks.com/wp-content/uploads/2016/11/img_7208sm.jpgimg_7208smTossing the pasta with the saucehttps://cookingfrombooks.com/wp-content/uploads/2016/11/img_7218sm.jpgimg_7218sm2016-11-01T16:16:25+00:00monthlyhttps://cookingfrombooks.com/2016/10/29/roasted-sausage-peppers-and-onions/https://cookingfrombooks.com/wp-content/uploads/2016/10/img_1694sm.jpgimg_1694sm2016-10-30T02:48:48+00:00monthlyhttps://cookingfrombooks.com/2016/10/20/beef-barley-soup-with-oxtails/https://cookingfrombooks.com/wp-content/uploads/2016/10/img_7176.jpgimg_7176The finished souphttps://cookingfrombooks.com/wp-content/uploads/2016/10/img_7171.jpgimg_7171Oxtails returned to the souphttps://cookingfrombooks.com/wp-content/uploads/2016/10/img_7191.jpgimg_71912016-10-20T17:38:12+00:00monthlyhttps://cookingfrombooks.com/2016/10/12/pasta-with-cauliflower/https://cookingfrombooks.com/wp-content/uploads/2016/10/img_7160sm.jpgimg_7160smCauliflower with Pastahttps://cookingfrombooks.com/wp-content/uploads/2016/10/img_7156sm.jpgimg_7156smCooked Cauliflower https://cookingfrombooks.com/wp-content/uploads/2016/10/img_7151sm.jpgimg_7151smAfter adding cauliflower to the saucehttps://cookingfrombooks.com/wp-content/uploads/2016/10/img_7149sm.jpgimg_7149smSimmered tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2016/10/img_7144sm.jpgimg_7144smPrepped cauliflower and onionshttps://cookingfrombooks.com/wp-content/uploads/2016/10/img_7146sm.jpgimg_7146smhttps://cookingfrombooks.com/wp-content/uploads/2016/10/img_7142sm.jpgimg_7142smhttps://cookingfrombooks.com/wp-content/uploads/2016/10/img_7163sm.jpgimg_7163sm2016-10-12T14:54:27+00:00monthlyhttps://cookingfrombooks.com/2016/09/18/roasted-chicken-provencal/https://cookingfrombooks.com/wp-content/uploads/2016/09/img_7110.jpgimg_71102016-09-18T21:12:27+00:00monthlyhttps://cookingfrombooks.com/2016/09/13/chicken-paprikash/https://cookingfrombooks.com/wp-content/uploads/2016/09/img_7081sm.jpgimg_7081smThe finished suavehttps://cookingfrombooks.com/wp-content/uploads/2016/09/img_7078sm.jpgimg_7078smAdding the sour creamhttps://cookingfrombooks.com/wp-content/uploads/2016/09/img_7074sm.jpgimg_7074smThe cooked chickenhttps://cookingfrombooks.com/wp-content/uploads/2016/09/img_7069sm.jpgimg_7069smAdding the tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2016/09/img_7062sm.jpgimg_7062smToasting the paprikahttps://cookingfrombooks.com/wp-content/uploads/2016/09/img_7057sm.jpgimg_7057smAdding garlic to onions and peppershttps://cookingfrombooks.com/wp-content/uploads/2016/09/img_7051sm.jpgimg_7051smhttps://cookingfrombooks.com/wp-content/uploads/2016/09/img_7046sm.jpgimg_7046smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2016/09/img_7094sm.jpgimg_7094sm2016-09-13T16:18:43+00:00monthlyhttps://cookingfrombooks.com/2016/08/30/calabrian-pork-chops-with-peppers-and-potatoes/https://cookingfrombooks.com/wp-content/uploads/2016/08/img_7028sm.jpgIMG_7028smThe finished dishhttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_7027sm.jpgIMG_7027smBrowning the potatoeshttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_7024sm.jpgIMG_7024smBrowning the porkhttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_7013sm.jpgIMG_7013smMarinating the porkhttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_7005sm.jpgIMG_7005smThe marinadehttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_7003sm.jpgIMG_7003smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_7035sm.jpgIMG_7035sm2016-08-31T19:38:13+00:00monthlyhttps://cookingfrombooks.com/2016/08/23/oven-baked-ratatouille/https://cookingfrombooks.com/wp-content/uploads/2016/08/img_6993sm.jpgIMG_6993smAbout mid-way throughhttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6991sm.jpgIMG_6991smThe layered vegetableshttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6984sm.jpgIMG_6984smThe prepped vegetableshttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6980sm.jpgIMG_6980smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6996sm.jpgIMG_6996sm2016-08-23T16:29:57+00:00monthlyhttps://cookingfrombooks.com/2016/08/04/leftover-roast-lamb-with-tomatoes-scallions-and-parsley/https://cookingfrombooks.com/wp-content/uploads/2016/08/img_6904sm.jpgIMG_6904smLamb on the rotisseriehttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6949sm.jpgIMG_6949smThe finished dishhttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6941sm.jpgIMG_6941smAfter adding the parsley, scallions, and lemon zesthttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6937sm.jpgIMG_6937smLamb with tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6930sm.jpgIMG_6930smThe browned lambhttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6924sm.jpgIMG_6924smThe seasoned lambhttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6918sm.jpgIMG_6918smPrepped ingredientshttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6913sm.jpgIMG_6913smhttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6955sm.jpgIMG_6955smhttps://cookingfrombooks.com/wp-content/uploads/2016/08/img_6903sm.jpgIMG_6903smLamb on the Rotisserie2016-08-04T21:45:09+00:00monthlyhttps://cookingfrombooks.com/2016/07/26/spaghetti-puttanesca/https://cookingfrombooks.com/wp-content/uploads/2016/07/img_6884sm.jpgIMG_6884smhttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6881sm.jpgIMG_6881smFinishing the pasta in the saucehttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6876sm.jpgIMG_6876smThe finished saucehttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6873sm.jpgIMG_6873smAdding the tomatoes and whole oliveshttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6869sm.jpgIMG_6869smAdding the minced capers and oliveshttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6867sm.jpgIMG_6867smDissolved anchovieshttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6866sm.jpgIMG_6866smSautéed garlic and peperoncino https://cookingfrombooks.com/wp-content/uploads/2016/07/img_6858sm.jpgIMG_6858smhttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6852sm.jpgIMG_6852sm2016-07-29T11:03:47+00:00monthlyhttps://cookingfrombooks.com/2016/07/05/chicken-scarpariello/https://cookingfrombooks.com/wp-content/uploads/2016/07/img_6755sm.jpgIMG_6755smThe finished dishhttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6750sm.jpgIMG_6750smAdding the peppers, pepper juice, stock and oreganohttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6741sm.jpgIMG_6741smThe chicken and sausagehttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6737sm.jpgIMG_6737smReducing the wine and deglazinghttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6731sm.jpgIMG_6731smBrowning onions and garlichttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6725sm.jpgIMG_6725smBrowning chickenhttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6719sm.jpgIMG_6719smBrowning sausagehttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6757sm.jpgIMG_6757smhttps://cookingfrombooks.com/wp-content/uploads/2016/07/img_6711sm.jpgIMG_6711smIngredients2016-07-05T16:58:14+00:00monthlyhttps://cookingfrombooks.com/2016/06/28/italian-sausage-with-grapes-onion-and-balsamic-vinegar/https://cookingfrombooks.com/wp-content/uploads/2016/06/img_6665sm.jpgIMG_6665smFinished dishhttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6659sm.jpgIMG_6659smSausages retuned to the panhttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6654sm.jpgIMG_6654smhttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6650sm.jpgIMG_6650smBrowned onionshttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6647sm.jpgIMG_6647smBrowning onionshttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6640sm.jpgIMG_6640smCooking grapes and onionshttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6633sm.jpgIMG_6633smSoftened grapes and onionshttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6632sm.jpgIMG_6632smAdding grapes and onionshttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6625sm.jpgIMG_6625smBrowned sausageshttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6621sm.jpgIMG_6621sm2016-06-29T18:47:45+00:00monthlyhttps://cookingfrombooks.com/2016/06/23/chicken-roman-style/https://cookingfrombooks.com/wp-content/uploads/2016/06/img_6585sm.jpgIMG_6585smThe finished dishhttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6575sm.jpgIMG_6575smReducing the winehttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6570sm.jpgIMG_6570smBrowned chickenhttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6567sm.jpgIMG_6567smCooked onions and pancettahttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6563sm.jpgIMG_6563smSautéing onions and pancetta https://cookingfrombooks.com/wp-content/uploads/2016/06/img_6562sm.jpgIMG_6562smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6605sm.jpgIMG_6605sm2016-06-23T16:55:30+00:00monthlyhttps://cookingfrombooks.com/2016/06/10/pasta-alla-gricia/https://cookingfrombooks.com/wp-content/uploads/2016/06/img_6447sm.jpgIMG_6447smThe finished dishhttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6442sm.jpgIMG_6442smThe vigorous stirring https://cookingfrombooks.com/wp-content/uploads/2016/06/img_6419sm.jpgIMG_6419smThe reduced saucehttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6416sm.jpgIMG_6416smThe browned guancialehttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6415sm.jpgIMG_6415smhttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6409sm.jpgIMG_6409smThe ingredientshttps://cookingfrombooks.com/wp-content/uploads/2016/06/img_6464.jpgIMG_64642016-06-17T18:53:55+00:00monthlyhttps://cookingfrombooks.com/2016/06/03/shrimp-with-pesto/https://cookingfrombooks.com/wp-content/uploads/2016/06/img_6360sm.jpgIMG_6360sm2016-06-03T16:55:59+00:00monthlyhttps://cookingfrombooks.com/2016/05/26/cacio-pepe/https://cookingfrombooks.com/wp-content/uploads/2016/05/img_6269sm.jpgIMG_6269smhttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6265sm.jpgIMG_6265smSpaghetti tossed with cheese and pepperhttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6261sm.jpgIMG_6261smWith the pasta waterhttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6260sm.jpgIMG_6260smToasting the pepperhttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6256sm.jpgIMG_6256smIngredients2016-05-26T19:18:21+00:00monthlyhttps://cookingfrombooks.com/2016/05/10/meat-loaf-stuffed-peppers/https://cookingfrombooks.com/wp-content/uploads/2016/05/img_6277sm.jpgIMG_6277smBefore cookinghttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6282sm.jpgIMG_6282sm2016-05-26T19:21:29+00:00monthlyhttps://cookingfrombooks.com/2016/05/03/pollo-allarrabbiata/https://cookingfrombooks.com/wp-content/uploads/2016/05/img_6226sm.jpgIMG_6226smThe finished dishhttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6223sm.jpgIMG_6223smThe tomatoes and chilieshttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6220sm.jpgIMG_6220smAdding the winehttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6215sm.jpgIMG_6215smBrowned chickenhttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6211sm.jpgIMG_6211smThe browned soffritohttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6208sm.jpgIMG_6208smThe soffritohttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6202sm.jpgIMG_6202smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2016/05/img_6251sm.jpgIMG_6251sm2016-05-03T16:37:46+00:00monthlyhttps://cookingfrombooks.com/2016/04/27/stuffed-artichokes/https://cookingfrombooks.com/wp-content/uploads/2016/04/img_6194sm.jpgIMG_6194smhttps://cookingfrombooks.com/wp-content/uploads/2016/04/img_6198sm.jpgIMG_6198sm2016-05-03T11:41:27+00:00monthlyhttps://cookingfrombooks.com/2015/11/10/lasagna-with-meat-ragu/https://cookingfrombooks.com/wp-content/uploads/2015/11/img_1443sm1.jpgIMG_1443smhttps://cookingfrombooks.com/wp-content/uploads/2015/11/img_6119sm.jpgIMG_6119smThe finished lasagnahttps://cookingfrombooks.com/wp-content/uploads/2015/11/img_1443sm.jpgIMG_1443sm2015-11-10T22:05:02+00:00monthlyhttps://cookingfrombooks.com/2015/11/02/pork-roast-braised-in-milk-bolognese-style/https://cookingfrombooks.com/wp-content/uploads/2015/11/img_6093sm.jpgIMG_6093smhttps://cookingfrombooks.com/wp-content/uploads/2015/11/img_6089sm.jpgIMG_6089smhttps://cookingfrombooks.com/wp-content/uploads/2015/11/img_6083sm.jpgIMG_6083smThe finished roasthttps://cookingfrombooks.com/wp-content/uploads/2015/11/img_6077sm.jpgIMG_6077smRoast simmering in the milkhttps://cookingfrombooks.com/wp-content/uploads/2015/11/img_6075sm.jpgIMG_6075smThe roast in the milkhttps://cookingfrombooks.com/wp-content/uploads/2015/11/img_6067sm.jpgIMG_6067smThe browned roasthttps://cookingfrombooks.com/wp-content/uploads/2015/11/img_6056sm.jpgIMG_6056smThe roast with bones separated and cuthttps://cookingfrombooks.com/wp-content/uploads/2015/11/img_6064sm.jpgIMG_6064smThe ingredients (missing the olive oil)2015-11-02T20:24:50+00:00monthlyhttps://cookingfrombooks.com/2015/10/26/baked-farro-and-butternut-squash/https://cookingfrombooks.com/wp-content/uploads/2015/10/img_6021sm.jpgIMG_6021smThe finished dishhttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_6003sm.jpgIMG_6003smhttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_5997sm.jpgIMG_5997smThe onions and the thymehttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_6010sm.jpgIMG_6010smThe cooked baconhttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_5983sm.jpgIMG_5983smThe ingredientshttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_6034sm.jpgIMG_6034sm2015-10-26T15:53:07+00:00monthlyhttps://cookingfrombooks.com/2015/10/21/meatless-pecorino-meatballs/https://cookingfrombooks.com/wp-content/uploads/2015/10/img_5960sm.jpgIMG_5960smhttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_5947sm.jpgIMG_5947smFinished meatballs in the sauce2015-10-21T19:23:12+00:00monthlyhttps://cookingfrombooks.com/2015/10/12/calamari-in-cassuola/https://cookingfrombooks.com/wp-content/uploads/2015/10/img_5926sm.jpgIMG_5926smCooked calamari with the parsleyhttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_5918sm.jpgIMG_5918smThe cooked calamarihttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_5903sm.jpgIMG_5903smThe sauce after 5 minuteshttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_5900sm.jpgIMG_5900smThe cooked garlichttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_5896sm.jpgIMG_5896smThe cut calamarihttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_5890.jpgIMG_5890The ingredientshttps://cookingfrombooks.com/wp-content/uploads/2015/10/img_5942sm.jpgIMG_5942sm2015-10-13T13:19:03+00:00monthlyhttps://cookingfrombooks.com/2015/10/05/sweet-and-sour-lamb-shanks/2015-10-05T16:27:59+00:00monthlyhttps://cookingfrombooks.com/2015/10/01/roast-chicken-with-cumin-honey-and-orange/https://cookingfrombooks.com/wp-content/uploads/2015/10/img_5820sm.jpgIMG_5820sm2015-10-02T11:17:12+00:00monthlyhttps://cookingfrombooks.com/2015/09/28/lamb-shanks-with-white-beans-and-gremolata/https://cookingfrombooks.com/wp-content/uploads/2015/09/img_5791sm.jpgIMG_5791smhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5766sm.jpgIMG_5766smThe beans mixed with the gremolatahttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5758sm.jpgIMG_5758smThe gremolata componentshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5774sm.jpgIMG_5774smhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5755sm.jpgIMG_5755smThe shanks atop the braising liquid.https://cookingfrombooks.com/wp-content/uploads/2015/09/img_5750sm.jpgIMG_5750smThe lambs shanks, before seasoninghttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5746sm.jpgIMG_5746smThe chopped vegetables, garlic, and rosemary2023-11-24T14:07:18+00:00monthlyhttps://cookingfrombooks.com/2015/09/23/farro-with-pork-ragu/https://cookingfrombooks.com/wp-content/uploads/2015/09/img_5689sm.jpgIMG_5689smhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5678sm.jpgIMG_5678smThe sauced farrohttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5669sm.jpgIMG_5669smThe cooked farrohttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5668sm.jpgIMG_5668smThe cooking liquid for the farrohttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5672sm.jpgIMG_5672smThe finished raguhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5667sm.jpgIMG_5667smWith the tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5665sm.jpgIMG_5665smReducing the winehttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5662sm.jpgIMG_5662smBrowning the porkhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5658sm.jpgIMG_5658smThe Ingredients2015-10-17T21:36:57+00:00monthlyhttps://cookingfrombooks.com/2015/09/19/pasta-with-swordfish-and-cherry-tomato-sauce/https://cookingfrombooks.com/wp-content/uploads/2015/09/img_5627sm.jpgIMG_5627smTossing the pastahttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5614sm.jpgIMG_5614smThickening the saucehttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5604sm.jpgIMG_5604smBrowning the swordfishhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5593sm.jpgIMG_5593smCooking the tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5569sm.jpgIMG_5569smThe ingredientshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5583sm.jpgIMG_5583smThe garlic and anchovieshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5635sm.jpgIMG_5635sm2015-09-19T14:24:17+00:00monthlyhttps://cookingfrombooks.com/2015/09/14/mushroom-risotto-with-peas/https://cookingfrombooks.com/wp-content/uploads/2015/09/img_5547sm.jpgIMG_5547smThe finished risottohttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5542sm.jpgIMG_5542smMounting with the butter and cheesehttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5538sm.jpgIMG_5538smWith the peashttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5535sm.jpgIMG_5535smThe simmering risottohttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5521sm.jpgIMG_5521smThe softened onionshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5531sm.jpgIMG_5531smThe first addition of brothhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5526sm.jpgIMG_5526smToasting the ricehttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5523sm.jpgIMG_5523smThe browned mushrooms and garlichttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5514sm.jpgIMG_5514smThe ingredientshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5558sm.jpgIMG_5558sm2015-09-17T22:33:12+00:00monthlyhttps://cookingfrombooks.com/2015/09/08/italian-spare-ribs/https://cookingfrombooks.com/wp-content/uploads/2015/09/img_5478sm.jpgIMG_5478smTossing the pasta with the saucehttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5466sm.jpgIMG_5466smhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5463sm.jpgIMG_5463smThe cooked ribshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5462sm.jpgIMG_5462smWith the tomatoes amd basilhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5455sm.jpgIMG_5455smThe browned onions and garlichttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5449sm.jpgIMG_5449smWell browned ribshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5441sm.jpgIMG_5441smhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5491sm.jpgIMG_5491smhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5441.jpgIMG_54412015-09-10T13:40:36+00:00monthlyhttps://cookingfrombooks.com/2015/09/01/pork-chops-with-capers/https://cookingfrombooks.com/wp-content/uploads/2015/09/img_5414sm.jpgIMG_5414smhttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5410sm.jpgIMG_5410smReducing the saucehttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5403sm.jpgIMG_5403smCooking the chopshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5395sm.jpgIMG_5395smAdding the capershttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5388sm.jpgIMG_5388smBrowning the first sidehttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5386sm.jpgIMG_5386smThe floured chopshttps://cookingfrombooks.com/wp-content/uploads/2015/09/img_5380sm.jpgIMG_5380smThe ingredients2015-09-01T21:24:38+00:00monthlyhttps://cookingfrombooks.com/2015/08/25/campanian-chicken-alla-cacciatore/https://cookingfrombooks.com/wp-content/uploads/2015/08/img_5349sm.jpgIMG_5349sm2015-08-25T14:27:41+00:00monthlyhttps://cookingfrombooks.com/2015/08/24/timballo-di-orzo-or-cacciatore-redux/https://cookingfrombooks.com/wp-content/uploads/2015/08/img_5344sm.jpgIMG_5344smhttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5335sm.jpgIMG_5335smFinished timballo2015-08-24T16:30:37+00:00monthlyhttps://cookingfrombooks.com/2015/08/21/neapolitan-chicken-cacciatore/https://cookingfrombooks.com/wp-content/uploads/2015/08/img_5310sm.jpgIMG_5310smReducing the saucehttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5298sm.jpgIMG_5298smWith the tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5295sm.jpgIMG_5295smReducing the winehttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5292sm.jpgIMG_5292smAdding the onions and rosemaryhttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5287sm.jpgIMG_5287smBrowned chickenhttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5273sm.jpgIMG_5273smThe basic ingredientshttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5324sm.jpgIMG_5324sm2023-12-02T17:58:16+00:00monthlyhttps://cookingfrombooks.com/2015/08/07/pollo-al-limone/https://cookingfrombooks.com/wp-content/uploads/2015/08/img_5236sm.jpgIMG_5236smChicken on the platterhttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5235sm.jpgIMG_5235smChicken with reduced wine and lemon juicehttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5219sm.jpgIMG_5219smChicken with herbs and garlichttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5229sm.jpgIMG_5229smChicken after second turnhttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5224sm.jpgIMG_5224smChicken after first turnhttps://cookingfrombooks.com/wp-content/uploads/2015/08/img_5243sm.jpgIMG_5243sm2015-08-07T18:44:38+00:00monthlyhttps://cookingfrombooks.com/2015/07/31/pesto/https://cookingfrombooks.com/wp-content/uploads/2015/07/img_5193sm.jpgIMG_5193smThe finished pestohttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_5202sm.jpgIMG_5202sm2015-07-31T14:38:03+00:00monthlyhttps://cookingfrombooks.com/2015/07/27/mussels-with-cream-and-pernod/https://cookingfrombooks.com/wp-content/uploads/2015/07/img_5141sm.jpgIMG_5141smThe finished dishhttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_5127sm.jpgIMG_5127smMaking the saucehttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_5116sm.jpgIMG_5116smThe opened musselshttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_5098sm.jpgIMG_5098smLeeks, peppers, winehttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_5096sm.jpgIMG_5096smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_5159sm.jpgIMG_5159smIngredients2015-07-31T02:53:54+00:00monthlyhttps://cookingfrombooks.com/2015/07/20/italian-grilled-chicken/https://cookingfrombooks.com/wp-content/uploads/2015/07/img_1159sm.jpgIMG_1159smhttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_1141sm.jpgIMG_1141sm2015-07-22T15:32:32+00:00monthlyhttps://cookingfrombooks.com/2015/07/15/slow-cooked-beef-with-juniper-berries/https://cookingfrombooks.com/wp-content/uploads/2015/07/img_4995sm.jpgIMG_4995smBeef after cookinghttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_4984sm.jpgIMG_4984smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_4991sm.jpgIMG_4991smThe seasoned beefhttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_4998sm.jpgIMG_4998sm2025-09-26T11:03:03+00:00monthlyhttps://cookingfrombooks.com/2015/07/08/pressure-cooker-lamb-white-bean-stew/https://cookingfrombooks.com/wp-content/uploads/2015/07/img_5060sm.jpgIMG_5060smBeans, herbs, aromatics, and seasoninghttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_5056sm.jpgIMG_5056smThe lamb chopshttps://cookingfrombooks.com/wp-content/uploads/2015/07/img_5082sm.jpgIMG_5082sm2015-07-08T21:22:22+00:00monthlyhttps://cookingfrombooks.com/2015/03/01/ricotta-gnocchi/https://cookingfrombooks.com/wp-content/uploads/2015/03/ricotgn2sm.jpgricotgn2smhttps://cookingfrombooks.com/wp-content/uploads/2015/03/ricotgn1sm.jpgricotgn1smCut raw gnocchihttps://cookingfrombooks.com/wp-content/uploads/2015/03/ricotgn3sm.jpgricotgn3sm2015-03-01T14:29:35+00:00monthlyhttps://cookingfrombooks.com/2015/02/16/meatballs/https://cookingfrombooks.com/wp-content/uploads/2015/02/meatballssm.jpgmeatballssm2015-02-16T15:46:01+00:00monthlyhttps://cookingfrombooks.com/2015/02/15/pork-chops-with-potatoes/https://cookingfrombooks.com/wp-content/uploads/2015/02/valfinishsm.jpgvalfinishsmAfter cookinghttps://cookingfrombooks.com/wp-content/uploads/2015/02/vallayerssm.jpgvallayerssmStacked chopshttps://cookingfrombooks.com/wp-content/uploads/2015/02/valpotandonionsm.jpgvalpotandonionsmFirst layer of potatoes and onionshttps://cookingfrombooks.com/wp-content/uploads/2015/02/valbrownsm.jpgvalbrownsmBrowning the chopshttps://cookingfrombooks.com/wp-content/uploads/2015/02/valingredsm.jpgvalingredsmThe chops and other ingredientshttps://cookingfrombooks.com/wp-content/uploads/2015/02/valplatedsm.jpgvalplatedsm2015-02-20T17:36:24+00:00monthlyhttps://cookingfrombooks.com/2015/02/06/stewed-sausages-with-fennel-and-tomato/https://cookingfrombooks.com/wp-content/uploads/2015/02/fensausagemisesm.jpgfensausagemisesmThe prephttps://cookingfrombooks.com/wp-content/uploads/2015/02/fensausagefinsm.jpgfensausagefinsmhttps://cookingfrombooks.com/wp-content/uploads/2015/02/fensausagesaucesm.jpgfensausagesaucesmWith the tomatoes, wine, and chilihttps://cookingfrombooks.com/wp-content/uploads/2015/02/fensausagefenonionsm.jpgfensausagefenonionsmhttps://cookingfrombooks.com/wp-content/uploads/2015/02/fensausagefenbrnsm.jpgfensausagefenbrnsmBrowning the fennelhttps://cookingfrombooks.com/wp-content/uploads/2015/02/fensausagebrownsm.jpgfensausagebrownsmhttps://cookingfrombooks.com/wp-content/uploads/2015/02/fensausageplatedsm.jpgfensausageplatedsm2015-02-11T15:46:23+00:00monthlyhttps://cookingfrombooks.com/2015/01/26/baked-lamb-shanks/https://cookingfrombooks.com/wp-content/uploads/2015/01/lshankspackssm.jpglshankspackssmThe wrapped shankshttps://cookingfrombooks.com/wp-content/uploads/2015/01/lshankspacketsm.jpglshankspacketsmA filled packethttps://cookingfrombooks.com/wp-content/uploads/2015/01/lshanksstufsm.jpglshanksstufsmThe stuffed shankshttps://cookingfrombooks.com/wp-content/uploads/2015/01/lshanksbutrsm.jpglshanksbutrsmThe herb butter--yes it's a lothttps://cookingfrombooks.com/wp-content/uploads/2015/01/lshanksmisesm.jpglshanksmisesmThe ingredientshttps://cookingfrombooks.com/wp-content/uploads/2015/01/lshanksfinished2sm.jpglshanksfinished2sm2020-07-13T12:45:23+00:00monthlyhttps://cookingfrombooks.com/2015/01/23/beef-stew/https://cookingfrombooks.com/wp-content/uploads/2015/01/stew2sm.jpgstew2smhttps://cookingfrombooks.com/wp-content/uploads/2015/01/stew3sm.jpgstew3sm2015-01-23T18:04:45+00:00monthlyhttps://cookingfrombooks.com/2015/01/17/cod-in-green-sauce/https://cookingfrombooks.com/wp-content/uploads/2015/01/cod4sm.jpgcod4smFish turnedhttps://cookingfrombooks.com/wp-content/uploads/2015/01/cod3sm.jpgcod3smhttps://cookingfrombooks.com/wp-content/uploads/2015/01/cod2sm.jpgcod2smHeating the oil and garlichttps://cookingfrombooks.com/wp-content/uploads/2015/01/cod1sm.jpgcod1smIngredientshttps://cookingfrombooks.com/wp-content/uploads/2015/01/codplatedsm.jpgcodplatedsm2015-01-17T15:20:20+00:00monthlyhttps://cookingfrombooks.com/2015/01/16/braised-pork-shanks-with-white-beans/https://cookingfrombooks.com/wp-content/uploads/2015/01/pshanks9sm.jpgpshanks9smBeans added to the saucehttps://cookingfrombooks.com/wp-content/uploads/2015/01/pshanks8sm.jpgpshanks8smThe finished shankshttps://cookingfrombooks.com/wp-content/uploads/2015/01/pshanks7sm.jpgpshanks7smThe garlic and thymehttps://cookingfrombooks.com/wp-content/uploads/2015/01/pshanks6sm.jpgpshanks6smToasting the tomato pastehttps://cookingfrombooks.com/wp-content/uploads/2015/01/pshanks5sm.jpgpshanks5smThe aromatics cookinghttps://cookingfrombooks.com/wp-content/uploads/2015/01/pshanks3sm.jpgpshanks3smThe browned shankshttps://cookingfrombooks.com/wp-content/uploads/2015/01/pshanks1sm.jpgpshanks1smThe prepped ingredientshttps://cookingfrombooks.com/wp-content/uploads/2015/01/pshanks2sm.jpgpshanks2smTied pork shankshttps://cookingfrombooks.com/wp-content/uploads/2015/01/pshanks10sm.jpgpshanks10sm2015-01-18T16:06:56+00:00monthlyhttps://cookingfrombooks.com/2015/01/10/pasta-dal-frigorifero/https://cookingfrombooks.com/wp-content/uploads/2015/01/amat4sm.jpgamat4smTossing the pasta with the saucehttps://cookingfrombooks.com/wp-content/uploads/2015/01/amat3sm.jpgamat3smSimmering the tomato saucehttps://cookingfrombooks.com/wp-content/uploads/2015/01/amat2sm.jpgamat2sm"Toasting" the tomato pastehttps://cookingfrombooks.com/wp-content/uploads/2015/01/amat1sm.jpgamat1smRendering the pancettahttps://cookingfrombooks.com/wp-content/uploads/2015/01/amatplatedsm.jpgamatplatedsm2015-01-10T17:03:00+00:00monthlyhttps://cookingfrombooks.com/2015/01/08/smothered-chicken/https://cookingfrombooks.com/wp-content/uploads/2015/01/smochick6sm.jpgsmochick6smhttps://cookingfrombooks.com/wp-content/uploads/2015/01/smochick5sm.jpgsmochick5smWhisking the gravyhttps://cookingfrombooks.com/wp-content/uploads/2015/01/smochick4sm.jpgsmochick4smhttps://cookingfrombooks.com/wp-content/uploads/2015/01/smochick3sm.jpgsmochick3smBrowned side uphttps://cookingfrombooks.com/wp-content/uploads/2015/01/smochick2sm.jpgsmochick2smThe weighed down chickenhttps://cookingfrombooks.com/wp-content/uploads/2015/01/smochick1sm.jpgsmochick1smSpatchcocked chicken in the pothttps://cookingfrombooks.com/wp-content/uploads/2015/01/smochickplatedsm.jpgsmochickplatedsm2015-01-10T20:13:58+00:00monthlyhttps://cookingfrombooks.com/2014/12/22/reflections-on-fresh-pasta/https://cookingfrombooks.com/wp-content/uploads/2014/12/fettucine1.jpgfettucine12014-12-24T00:56:23+00:00monthlyhttps://cookingfrombooks.com/2014/12/18/pressure-cooker-meat-sauce-with-rigatoni/https://cookingfrombooks.com/wp-content/uploads/2014/12/pcpasta1sm.jpgpcpasta1smhttps://cookingfrombooks.com/wp-content/uploads/2014/12/pcpasta2sm.jpgpcpasta2sm2014-12-18T19:28:58+00:00monthlyhttps://cookingfrombooks.com/2014/12/15/pizza-crust-v/https://cookingfrombooks.com/wp-content/uploads/2014/12/pizzatopsm.jpgpizzatopsmPizza!https://cookingfrombooks.com/wp-content/uploads/2014/12/pizza2cookedsm.jpgpizza2cookedsmSecond Pizza Cookedhttps://cookingfrombooks.com/wp-content/uploads/2014/12/pizza2rawsm.jpgpizza2rawsmSecond Pizza Uncookedhttps://cookingfrombooks.com/wp-content/uploads/2014/12/pizza1cookedsm.jpgpizza1cookedsmhttps://cookingfrombooks.com/wp-content/uploads/2014/12/pizza1rawsm.jpgpizza1rawsmFirst Pizza Uncooked2023-07-21T12:35:03+00:00monthlyhttps://cookingfrombooks.com/2014/12/14/braised-pork-shoulder-roast/https://cookingfrombooks.com/wp-content/uploads/2014/12/platedroastsm.jpgplatedroastsmhttps://cookingfrombooks.com/wp-content/uploads/2014/12/cookedroastsm.jpgcookedroastsmThe finished roasthttps://cookingfrombooks.com/wp-content/uploads/2014/12/brownedroastsm.jpgbrownedroastsmBronwed roasthttps://cookingfrombooks.com/wp-content/uploads/2014/12/rawroastsm.jpgrawroastsmThe seasoned roasthttps://cookingfrombooks.com/wp-content/uploads/2014/12/choppedvegsm.jpgchoppedvegsmChopped aromatics2014-12-18T22:07:42+00:00monthlyhttps://cookingfrombooks.com/2014/11/16/balsamic-glazed-short-ribs/https://cookingfrombooks.com/wp-content/uploads/2014/11/balribs5sm.jpgbalribs5smhttps://cookingfrombooks.com/wp-content/uploads/2014/11/balribs4sm.jpgbalribs4smhttps://cookingfrombooks.com/wp-content/uploads/2014/11/balribs2sm.jpgbalribs2smBrowned short ribshttps://cookingfrombooks.com/wp-content/uploads/2014/11/balribs1sm.jpgbalribs1smhttps://cookingfrombooks.com/wp-content/uploads/2014/11/balribs6platedsm.jpgbalribs6platedsm2014-11-16T19:38:40+00:00monthlyhttps://cookingfrombooks.com/2014/11/07/758/https://cookingfrombooks.com/wp-content/uploads/2014/11/garchick3sm.jpggarchick3smThe stuffed birdhttps://cookingfrombooks.com/wp-content/uploads/2014/11/garchick2sm.jpggarchick2smThe oiled and seasoned vegetableshttps://cookingfrombooks.com/wp-content/uploads/2014/11/garchick1sm.jpggarchick1smThe ingredientshttps://cookingfrombooks.com/wp-content/uploads/2014/11/garchick4sm.jpggarchick4sm2014-11-07T16:20:41+00:00monthlyhttps://cookingfrombooks.com/2014/11/05/seared-scallops/https://cookingfrombooks.com/wp-content/uploads/2014/11/searscallopspansaucesm.jpgsearscallopspansaucesmThe pan saucehttps://cookingfrombooks.com/wp-content/uploads/2014/11/searscallopssearedsm.jpgsearscallopssearedsmScallops seared first sidehttps://cookingfrombooks.com/wp-content/uploads/2014/11/searscallopsraw.jpgsearscallopsrawThe ingredientshttps://cookingfrombooks.com/wp-content/uploads/2014/11/searscallopsplatedsm.jpgsearscallopsplatedsm2019-06-02T23:06:01+00:00monthlyhttps://cookingfrombooks.com/2014/10/19/penne-allarrabbiata/https://cookingfrombooks.com/wp-content/uploads/2014/10/penarabfinishsmall.jpgpenarabfinishsmallThe finished pastahttps://cookingfrombooks.com/wp-content/uploads/2014/10/penarabtomsmall.jpgpenarabtomsmallWith the chopped tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2014/10/penarabpastesmall.jpgpenarabpastesmallToastinghttps://cookingfrombooks.com/wp-content/uploads/2014/10/penarabplatedsmall.jpgpenarabplatedsmall2014-10-21T17:00:21+00:00monthlyhttps://cookingfrombooks.com/2014/10/18/italian-roast-chicken-with-peppers-and-olives/https://cookingfrombooks.com/wp-content/uploads/2014/10/ircvegsmall.jpgircvegsmallThe finished vegetableshttps://cookingfrombooks.com/wp-content/uploads/2014/10/ircdonesmall.jpgircdonesmallThe "burnished bird"https://cookingfrombooks.com/wp-content/uploads/2014/10/ircrawsmall.jpgircrawsmallOven-ready chicken and vegetableshttps://cookingfrombooks.com/wp-content/uploads/2014/10/ircplatedsmall.jpgircplatedsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/10/ircplated2small.jpgircplated2small2015-04-26T17:22:08+00:00monthlyhttps://cookingfrombooks.com/2014/10/13/pasta-stuffed-peppers/https://cookingfrombooks.com/wp-content/uploads/2014/10/stuffedp4small.jpgstuffedp4smallSauce the cooked pasta before filling the peppershttps://cookingfrombooks.com/wp-content/uploads/2014/10/stuffedp3small.jpgstuffedp3smallThe savory componentshttps://cookingfrombooks.com/wp-content/uploads/2014/10/stuffedp2small.jpgstuffedp2smallCook the tomatoeshttps://cookingfrombooks.com/wp-content/uploads/2014/10/stuffedpep1small.jpgstuffedpep1smallThe prepped ingredientshttps://cookingfrombooks.com/wp-content/uploads/2014/10/stuffedpplatedsmall.jpgstuffedpplatedsmall2014-10-13T16:23:14+00:00monthlyhttps://cookingfrombooks.com/2014/10/12/grilled-tuna-again/https://cookingfrombooks.com/wp-content/uploads/2014/10/tunamar2small.jpgtunamar2smallA pink, almost sushi-style centerhttps://cookingfrombooks.com/wp-content/uploads/2014/10/tunamarsmall.jpgtunamarsmall2015-07-08T16:30:51+00:00monthlyhttps://cookingfrombooks.com/2014/10/05/duck-breast-with-sauternes-and-golden-raisins/https://cookingfrombooks.com/wp-content/uploads/2014/10/ducksaucesmall.jpgducksaucesmallThe Sauternes and golden raisin saucehttps://cookingfrombooks.com/wp-content/uploads/2014/10/duckpotatoessmall.jpgduckpotatoessmallThe potatoes cooked in duck fathttps://cookingfrombooks.com/wp-content/uploads/2014/10/duckdonesmall.jpgduckdonesmallThe breasts brownedhttps://cookingfrombooks.com/wp-content/uploads/2014/10/duckscoredsmall.jpgduckscoredsmallScored duck breastshttps://cookingfrombooks.com/wp-content/uploads/2014/10/duckplatedsmall.jpgduckplatedsmall2014-10-05T14:08:46+00:00monthlyhttps://cookingfrombooks.com/2014/09/29/grilled-tuna/https://cookingfrombooks.com/wp-content/uploads/2014/09/tunagrilledplatesmall.jpgtunagrilledplatesmallhttps://cookingfrombooks.com/wp-content/uploads/2014/09/tunagrilledsmall.jpgtunagrilledsmall2014-09-29T14:14:40+00:00monthlyhttps://cookingfrombooks.com/2014/09/25/roast-chicken-stuffed-with-zucchini-and-cheese/https://cookingfrombooks.com/wp-content/uploads/2014/09/moultchicendsmall.jpgmoultchicendsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/09/moultonchickstuffedsmall.jpgmoultonchickstuffedsmallTrussed and stuffedhttps://cookingfrombooks.com/wp-content/uploads/2014/09/moultonshickbreadsmall.jpgmoultonshickbreadsmallThe finished stuffinghttps://cookingfrombooks.com/wp-content/uploads/2014/09/moultonchickzuchsmall1.jpgmoultonchickzuchsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/09/moultonchickzuchsmall.jpgmoultonchickzuchsmallThe zucchini and onion2014-09-25T13:34:44+00:00monthlyhttps://cookingfrombooks.com/2014/09/20/grilled-pork-chops-with-onion-marmalade/https://cookingfrombooks.com/wp-content/uploads/2014/09/tuscanpcfrysmall.jpgtuscanpcfrysmallChops on the grillhttps://cookingfrombooks.com/wp-content/uploads/2014/09/tuscanpconionssmall.jpgtuscanpconionssmallhttps://cookingfrombooks.com/wp-content/uploads/2014/09/tuscanpcsplatedsmall.jpgtuscanpcsplatedsmall2014-09-22T13:31:51+00:00monthlyhttps://cookingfrombooks.com/2014/09/15/chicken-sauteed-with-bay-leaves-rosemary-garlic-and-onion/https://cookingfrombooks.com/wp-content/uploads/2014/09/rchickherbssmall.jpgrchickherbssmallThe onion, garlic, and herbshttps://cookingfrombooks.com/wp-content/uploads/2014/09/rchickbrownsmall.jpgrchickbrownsmallChicken browninghttps://cookingfrombooks.com/wp-content/uploads/2014/09/rchickplatedsmall.jpgrchickplatedsmall2014-09-15T14:37:47+00:00monthlyhttps://cookingfrombooks.com/2014/09/14/pizza-crust-iv/https://cookingfrombooks.com/wp-content/uploads/2014/09/pizzaonesmall.jpgpizzaonesmallhttps://cookingfrombooks.com/wp-content/uploads/2014/09/pizzatwosmall.jpgpizzatwosmallMushroom pizzahttps://cookingfrombooks.com/wp-content/uploads/2014/09/baking-steel.jpgbaking-steelBaking Steel2014-09-15T11:09:20+00:00monthlyhttps://cookingfrombooks.com/2014/09/12/shrimp-marinara-with-spaghetti/https://cookingfrombooks.com/wp-content/uploads/2014/09/shrimpmcooksmall.jpgshrimpmcooksmallShrimp cookiinghttps://cookingfrombooks.com/wp-content/uploads/2014/09/shrimpmarinarasmall.jpgshrimpmarinarasmallhttps://cookingfrombooks.com/wp-content/uploads/2014/09/shrimpmmisesmall.jpgshrimpmmisesmallPrepped ingredientshttps://cookingfrombooks.com/wp-content/uploads/2014/09/shrimpmoilsmall.jpgshrimpmoilsmallThe garlic and red-pepper flakeshttps://cookingfrombooks.com/wp-content/uploads/2014/09/shrimpmplatedsmall.jpgshrimpmplatedsmall2014-09-12T15:52:22+00:00monthlyhttps://cookingfrombooks.com/2014/09/11/grilled-fennel-sausage-and-peperonata/https://cookingfrombooks.com/wp-content/uploads/2014/09/sausagepepperssmall.jpgsausagepepperssmall2014-09-12T16:02:03+00:00monthlyhttps://cookingfrombooks.com/2014/09/07/pizza-crust-iii/https://cookingfrombooks.com/wp-content/uploads/2014/09/pizzascam1small.jpgpizzascam1smallhttps://cookingfrombooks.com/wp-content/uploads/2014/09/pizzascam2small.jpgpizzascam2smallThe second pizza2014-09-07T14:14:12+00:00monthlyhttps://cookingfrombooks.com/2014/09/06/pasta-piselli/https://cookingfrombooks.com/wp-content/uploads/2014/09/pppeassmall.jpgpppeassmallThe peas added to the saucehttps://cookingfrombooks.com/wp-content/uploads/2014/09/pponionssmall.jpgpponionssmallThe cooked onionshttps://cookingfrombooks.com/wp-content/uploads/2014/09/ppplatedsmall.jpgppplatedsmall2014-09-07T02:58:25+00:00monthlyhttps://cookingfrombooks.com/2014/09/05/chicken-fricassee-with-lemon-and-rosemary/https://cookingfrombooks.com/wp-content/uploads/2014/09/lchicklemonsmall.jpglchicklemonsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/09/lchickherbssmall.jpglchickherbssmallChicken with the rosemary and garlichttps://cookingfrombooks.com/wp-content/uploads/2014/09/lchickplatedsmall.jpglchickplatedsmall2014-09-05T19:44:33+00:00monthlyhttps://cookingfrombooks.com/2014/09/04/sliced-beef-with-tomatoes-and-arugula/https://cookingfrombooks.com/wp-content/uploads/2014/09/stratomabalsmall.jpgstratomabalsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/09/straomatoessmall.jpgstraomatoessmallThe tomatoes just breaking downhttps://cookingfrombooks.com/wp-content/uploads/2014/09/straingredntsmall.jpgstraingredntsmallThe ingredientshttps://cookingfrombooks.com/wp-content/uploads/2014/09/straplatedsmall.jpgstraplatedsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/09/strafinishedsmall.jpgstrafinishedsmallTossed with the arugula and the cheese2014-09-05T19:25:01+00:00monthlyhttps://cookingfrombooks.com/2014/09/03/sauteed-scallops-with-rosemary-and-lemon/https://cookingfrombooks.com/wp-content/uploads/2014/09/scallopssautesmall.jpgscallopssautesmallThe final sauteehttps://cookingfrombooks.com/wp-content/uploads/2014/09/scallopsgarlicsmall.jpgscallopsgarlicsmallThe garlic, lightly goldhttps://cookingfrombooks.com/wp-content/uploads/2014/09/scallopsmisesmall.jpgscallopsmisesmallThe ingredients preppedhttps://cookingfrombooks.com/wp-content/uploads/2014/09/scallopsplatedsmall.jpgscallopsplatedsmall2014-09-03T15:15:21+00:00monthlyhttps://cookingfrombooks.com/2014/08/25/beef-in-barolo/https://cookingfrombooks.com/wp-content/uploads/2014/08/beefbarolosmall.jpgbeefbarolosmallThe roast before slicinghttps://cookingfrombooks.com/wp-content/uploads/2014/08/beefbaroloplatedsmall.jpgbeefbaroloplatedsmall2014-08-25T21:22:14+00:00monthlyhttps://cookingfrombooks.com/2014/08/24/pizza-crust-ii/https://cookingfrombooks.com/wp-content/uploads/2014/08/brevillepizza1small1.jpgbrevillepizza1smallThe second attempt: Success!https://cookingfrombooks.com/wp-content/uploads/2014/08/brevillepizzabsmall.jpgbrevillepizzabsmallThe first attempthttps://cookingfrombooks.com/wp-content/uploads/2014/08/brevillepizzamakersmall.jpgbrevillepizzamakersmallThe latest gadgethttps://cookingfrombooks.com/wp-content/uploads/2014/08/brevillepizza1small.jpgbrevillepizza1small2014-08-24T15:00:05+00:00monthlyhttps://cookingfrombooks.com/2014/08/23/cauliflower-gratin/https://cookingfrombooks.com/wp-content/uploads/2014/08/clowovensmall.jpgclowovensmallRight from the ovenhttps://cookingfrombooks.com/wp-content/uploads/2014/08/cflowlayersmall.jpgcflowlayersmallTop layer of the gratinhttps://cookingfrombooks.com/wp-content/uploads/2014/08/cflowbowlsmall.jpgcflowbowlsmallCauliflower coated with saucehttps://cookingfrombooks.com/wp-content/uploads/2014/08/clowerplatedsmall.jpgclowerplatedsmall2014-08-24T01:11:29+00:00monthlyhttps://cookingfrombooks.com/2014/08/21/chicken-tetrazzini/https://cookingfrombooks.com/wp-content/uploads/2014/08/ctet4small.jpgctet4smallhttps://cookingfrombooks.com/wp-content/uploads/2014/08/ctet3small.jpgctet3smallFrom the ovenhttps://cookingfrombooks.com/wp-content/uploads/2014/08/ctet2small.jpgctet2smallThe mushrooms, onion, garlic, and thymehttps://cookingfrombooks.com/wp-content/uploads/2014/08/ctet1small.jpgctet1smallThe shredded chickenhttps://cookingfrombooks.com/wp-content/uploads/2014/08/tettrazinismall.jpgtettrazinismall2014-08-22T01:18:30+00:00monthlyhttps://cookingfrombooks.com/2014/08/20/salt-seared-swordfish-with-garlic-and-mint/https://cookingfrombooks.com/wp-content/uploads/2014/08/sfbrownedsmall.jpgsfbrownedsmallThe fish turnedhttps://cookingfrombooks.com/wp-content/uploads/2014/08/sfsaltsmall.jpgsfsaltsmallThe layer of salthttps://cookingfrombooks.com/wp-content/uploads/2014/08/sfdressingsmall.jpgsfdressingsmallThe raw saucehttps://cookingfrombooks.com/wp-content/uploads/2014/08/sfplatedsmall.jpgsfplatedsmall2014-08-20T17:24:15+00:00monthlyhttps://cookingfrombooks.com/2014/08/18/eggplant-parmigiana/https://cookingfrombooks.com/wp-content/uploads/2014/08/epparmovensmall.jpgepparmovensmallJust from the ovenhttps://cookingfrombooks.com/wp-content/uploads/2014/08/epparmlayersmall.jpgepparmlayersmallLayering the eggplanthttps://cookingfrombooks.com/wp-content/uploads/2014/08/epparmfriedsmall.jpgepparmfriedsmallFried eggplant sliceshttps://cookingfrombooks.com/wp-content/uploads/2014/08/epparmendsmall.jpgepparmendsmall2014-08-18T15:33:50+00:00monthlyhttps://cookingfrombooks.com/2014/08/14/broiled-pork-tenderloin-with-sun-dried-tomato-and-basil-salsa/https://cookingfrombooks.com/wp-content/uploads/2014/08/ploinsalsasmall.jpgploinsalsasmallSun-dried tomato and basil salsahttps://cookingfrombooks.com/wp-content/uploads/2014/08/porkloinsmall.jpgporkloinsmall2014-08-26T00:44:50+00:00monthlyhttps://cookingfrombooks.com/2014/08/12/spaghetti-with-anchovy-sauce/https://cookingfrombooks.com/wp-content/uploads/2014/08/asauce1small.jpgasauce1smallSauce waiting for the pastahttps://cookingfrombooks.com/wp-content/uploads/2014/08/asauceplatedsmall.jpgasauceplatedsmall2014-08-12T15:46:44+00:00monthlyhttps://cookingfrombooks.com/2014/08/11/grilled-lamb-chops-scottaditto/https://cookingfrombooks.com/wp-content/uploads/2014/08/lchopsaspar1small.jpglchopsaspar1smallAsparagus before roastinghttps://cookingfrombooks.com/wp-content/uploads/2014/08/lchopsgrillsmall.jpglchopsgrillsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/08/lchopsmarsmall.jpglchopsmarsmallChops marinatinghttps://cookingfrombooks.com/wp-content/uploads/2014/08/lchopsplatedsmall.jpglchopsplatedsmall2014-08-11T16:20:36+00:00monthlyhttps://cookingfrombooks.com/2014/08/10/squash-flower-fritters/https://cookingfrombooks.com/wp-content/uploads/2014/08/recipecrdsmall.jpgrecipecrdsmallMy aunt's recipe cardhttps://cookingfrombooks.com/wp-content/uploads/2014/08/fritterssmall.jpgfritterssmall2014-08-11T15:11:31+00:00monthlyhttps://cookingfrombooks.com/2014/08/07/beef-short-ribs-with-red-wine-and-mustard/https://cookingfrombooks.com/wp-content/uploads/2014/08/sribsfinsmall.jpgsribsfinsmallDoes this say how good they were?https://cookingfrombooks.com/wp-content/uploads/2014/08/sribspotsmall.jpgsribspotsmallJust after cookinghttps://cookingfrombooks.com/wp-content/uploads/2014/08/sribsplatedsmall.jpgsribsplatedsmall2025-01-16T14:16:53+00:00monthlyhttps://cookingfrombooks.com/2014/08/05/pasta-ceci/https://cookingfrombooks.com/wp-content/uploads/2014/08/cecioilgarsmall.jpgcecioilgarsmallFinishing oilhttps://cookingfrombooks.com/wp-content/uploads/2014/08/cecicrumbssmall.jpgcecicrumbssmallBreadcrumbs toastedhttps://cookingfrombooks.com/wp-content/uploads/2014/08/ceciinpotsmall.jpgceciinpotsmallThe cooked cecihttps://cookingfrombooks.com/wp-content/uploads/2014/08/ceciplatedsmall.jpgceciplatedsmall2014-08-05T15:55:02+00:00monthlyhttps://cookingfrombooks.com/2014/08/04/pizza-crust/https://cookingfrombooks.com/wp-content/uploads/2014/08/sunpizzasmall.jpgsunpizzasmall2014-08-05T13:44:16+00:00monthlyhttps://cookingfrombooks.com/2014/08/03/pork-chops-with-sweet-vinegar-peppers/https://cookingfrombooks.com/wp-content/uploads/2014/08/pchopspansmall.jpgpchopspansmallChops and peppers in the panhttps://cookingfrombooks.com/wp-content/uploads/2014/08/pchopsbrndsmall.jpgpchopsbrndsmallPork chops brownedhttps://cookingfrombooks.com/wp-content/uploads/2014/08/pchopsplatedsmall.jpgpchopsplatedsmall2014-10-01T12:49:04+00:00monthlyhttps://cookingfrombooks.com/2014/08/02/slow-roasted-salmon/https://cookingfrombooks.com/wp-content/uploads/2014/08/salmroasmall.jpgsalmroasmall2014-08-07T23:59:44+00:00monthlyhttps://cookingfrombooks.com/2014/07/30/frittata-a-memory-of-things-past/https://cookingfrombooks.com/wp-content/uploads/2014/07/fritatta3small.jpgfritatta3smallOn the cutting board, ready to be served.https://cookingfrombooks.com/wp-content/uploads/2014/07/fritatta2small.jpgfritatta2smallAfter inverting, cooked side uphttps://cookingfrombooks.com/wp-content/uploads/2014/07/fritatta1small.jpgfritatta1smallEggs almost set, just before flippinghttps://cookingfrombooks.com/wp-content/uploads/2014/07/frittataplatedsmall.jpgfrittataplatedsmall2014-08-02T16:57:06+00:00monthlyhttps://cookingfrombooks.com/2014/07/29/beans-and-sausage/https://cookingfrombooks.com/wp-content/uploads/2014/07/sausageinpansmall.jpgsausageinpansmallAfter adding the sausage to the panhttps://cookingfrombooks.com/wp-content/uploads/2014/07/sausagesplatedsmall.jpgsausagesplatedsmall2014-08-29T15:53:40+00:00monthlyhttps://cookingfrombooks.com/2014/07/28/pasta-all-checca/https://cookingfrombooks.com/wp-content/uploads/2014/07/chstage2small.jpgchstage2smallWith the pasta and mozzarella https://cookingfrombooks.com/wp-content/uploads/2014/07/chstage1small.jpgchstage1smallThe chopped tomatoes, basil, and olive oilhttps://cookingfrombooks.com/wp-content/uploads/2014/07/chplatedsmall.jpgchplatedsmall2014-07-28T14:57:41+00:00monthlyhttps://cookingfrombooks.com/2014/07/25/looking-at-leftovers/https://cookingfrombooks.com/wp-content/uploads/2014/07/leftoverrcsmall.jpgleftoverrcsmall2014-07-25T19:32:08+00:00monthlyhttps://cookingfrombooks.com/2014/07/24/spaghetti-with-zucchini-and-nduja/https://cookingfrombooks.com/wp-content/uploads/2014/07/ndujaplainsmall.jpgndujaplainsmall'Nduja out of casinghttps://cookingfrombooks.com/wp-content/uploads/2014/07/ndujaendsmall.jpgndujaendsmallAfter adding the 'ndujahttps://cookingfrombooks.com/wp-content/uploads/2014/07/ndujazucchinismall.jpgndujazucchinismallhttps://cookingfrombooks.com/wp-content/uploads/2014/07/ndujaplatedsmall.jpgndujaplatedsmall2016-09-10T20:47:12+00:00monthlyhttps://cookingfrombooks.com/2014/07/22/ratatouille/https://cookingfrombooks.com/wp-content/uploads/2014/07/rattatzucchinismall.jpgrattatzucchinismallWith the zucchini, eggplanthttps://cookingfrombooks.com/wp-content/uploads/2014/07/rattatpepperssmall.jpgrattatpepperssmallWith the peppershttps://cookingfrombooks.com/wp-content/uploads/2014/07/rattatonionssmall.jpgrattatonionssmallThe onions and garlichttps://cookingfrombooks.com/wp-content/uploads/2014/07/ratatplatedsmall.jpgratatplatedsmall2014-07-22T15:17:34+00:00monthlyhttps://cookingfrombooks.com/2014/07/20/wild-mushroom-risotto/https://cookingfrombooks.com/wp-content/uploads/2014/07/risowithcheesesmall.jpgrisowithcheesesmallAfter adding the cheesehttps://cookingfrombooks.com/wp-content/uploads/2014/07/risowithwinesmall.jpgrisowithwinesmallAfter wine and stockhttps://cookingfrombooks.com/wp-content/uploads/2014/07/risomushsmall.jpgrisomushsmallMushrooms, onions, and pancettahttps://cookingfrombooks.com/wp-content/uploads/2014/07/risoplatedsmall.jpgrisoplatedsmall2014-07-20T15:17:20+00:00monthlyhttps://cookingfrombooks.com/2014/07/19/grilled-flank-steak-2/https://cookingfrombooks.com/wp-content/uploads/2014/07/flankrawsmall.jpgflankrawsmallOne beautiful flank steakhttps://cookingfrombooks.com/wp-content/uploads/2014/07/flankboard2small.jpgflankboard2small2014-07-19T13:51:08+00:00monthlyhttps://cookingfrombooks.com/2014/07/18/farmhouse-chicken-noodle-soup/https://cookingfrombooks.com/wp-content/uploads/2014/07/noodlesoup2.jpgnoodlesoup22014-07-18T13:45:32+00:00monthlyhttps://cookingfrombooks.com/2014/07/17/pork-chops-smothered-in-creamy-onions/https://cookingfrombooks.com/wp-content/uploads/2014/07/porkchopsonioncookingsmall.jpgporkchopsonioncookingsmallPork chops after adding the wine.https://cookingfrombooks.com/wp-content/uploads/2014/07/prokchopsonionraw2small.jpgprokchopsonionraw2smallLocally sourced, heritage pork chopshttps://cookingfrombooks.com/wp-content/uploads/2014/07/porkchopsonionsaucesmall.jpgporkchopsonionsaucesmall2014-07-17T15:06:02+00:00monthlyhttps://cookingfrombooks.com/2014/07/16/swordfish-breaded-palermo-style/https://cookingfrombooks.com/wp-content/uploads/2014/07/swordfishpalermosmall.jpgswordfishpalermosmall2014-07-16T14:18:01+00:00monthlyhttps://cookingfrombooks.com/2014/07/13/coq-au-riesling/https://cookingfrombooks.com/wp-content/uploads/2014/07/coqaurieslingsmall.jpgcoqaurieslingsmall2014-07-16T17:10:30+00:00monthlyhttps://cookingfrombooks.com/2014/07/11/cauliflower-sausage-gratin/https://cookingfrombooks.com/wp-content/uploads/2014/07/cavalfiorebakedsmall.jpgcavalfiorebakedsmallJust from the ovenhttps://cookingfrombooks.com/wp-content/uploads/2014/07/cavalfioreplatedsmall.jpgcavalfioreplatedsmall2014-07-20T14:59:46+00:00monthlyhttps://cookingfrombooks.com/2014/07/10/gemelli-with-tuna-and-tomatoes-act-ii/https://cookingfrombooks.com/wp-content/uploads/2014/07/tunapastasaladsmall.jpgtunapastasaladsmall2014-07-11T21:38:39+00:00monthlyhttps://cookingfrombooks.com/2014/07/09/gemelli-with-tuna-and-cherry-tomatoes/https://cookingfrombooks.com/wp-content/uploads/2014/07/tunapastaplatedsmall.jpgtunapastaplatedsmallPasta platedhttps://cookingfrombooks.com/wp-content/uploads/2014/07/tunapastastep2small.jpgtunapastastep2smallTuna with tomatoes and capers addedhttps://cookingfrombooks.com/wp-content/uploads/2014/07/tunapastastep1small.jpgtunapastastep1smallTuna being mashed in oil and garlichttps://cookingfrombooks.com/wp-content/uploads/2014/07/tunapastastep3small.jpgtunapastastep3small2014-07-09T17:30:02+00:00monthlyhttps://cookingfrombooks.com/2014/07/07/grilled-steaks-corn-on-the-cob-and-tomato-salad/https://cookingfrombooks.com/wp-content/uploads/2014/07/sunsteak2small.jpgsunsteak2smallhttps://cookingfrombooks.com/wp-content/uploads/2014/07/sunsteak1small.jpgsunsteak1small2014-07-07T13:45:38+00:00monthlyhttps://cookingfrombooks.com/2014/07/06/veal-stew-with-tomatoes-and-peas-adapted-for-detoxing/https://cookingfrombooks.com/wp-content/uploads/2014/07/vealandpeastewsmall.jpgvealandpeastewsmall2014-07-07T12:25:27+00:00monthlyhttps://cookingfrombooks.com/2014/07/03/shepherds-pie-well-sort-of/https://cookingfrombooks.com/wp-content/uploads/2014/07/spiedishsmall.jpgspiedishsmallRight from the ovenhttps://cookingfrombooks.com/wp-content/uploads/2014/07/shepspiesmall.jpgshepspiesmall2014-07-03T16:09:31+00:00monthlyhttps://cookingfrombooks.com/2014/07/02/shrimp-with-zucchini-and-tomatoes/https://cookingfrombooks.com/wp-content/uploads/2014/07/wwshrimpplatedsmall.jpgwwshrimpplatedsmall2014-07-02T14:40:17+00:00monthlyhttps://cookingfrombooks.com/2014/07/01/sausage-and-cannellini-alluccelletta/https://cookingfrombooks.com/wp-content/uploads/2014/07/sausagesbeanssmall.jpgsausagesbeanssmall2014-07-01T16:31:35+00:00monthlyhttps://cookingfrombooks.com/2014/06/30/pressure-cooker-pot-roast-and-potatoes/https://cookingfrombooks.com/wp-content/uploads/2014/06/pot-roast-platedsmall.jpgpot roast platedsmall2014-06-30T15:58:23+00:00monthlyhttps://cookingfrombooks.com/2014/06/29/pepper-and-onion-frittata/https://cookingfrombooks.com/wp-content/uploads/2014/06/frittata5small.jpgfrittata5smallFinished frittata on cutting boardhttps://cookingfrombooks.com/wp-content/uploads/2014/06/frittata4small.jpgfrittata4smallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/frittata3small.jpgfrittata3smallEgg mixturehttps://cookingfrombooks.com/wp-content/uploads/2014/06/frittata2small.jpgfrittata2smallBrowned peppers and onionhttps://cookingfrombooks.com/wp-content/uploads/2014/06/frittata1small.jpgfrittata1smallPeppers and onions uncookedhttps://cookingfrombooks.com/wp-content/uploads/2014/06/frittataplatedsmall.jpgfrittataplatedsmall2014-06-29T18:34:01+00:00monthlyhttps://cookingfrombooks.com/2014/06/28/linguine-alle-vongole/https://cookingfrombooks.com/wp-content/uploads/2014/06/clams-opensmall.jpgclams opensmallClams just openedhttps://cookingfrombooks.com/wp-content/uploads/2014/06/clams-oilsmall.jpgclams oilsmallSautéed garlic awaiting the clamshttps://cookingfrombooks.com/wp-content/uploads/2014/06/clams-platedsmall.jpgclams platedsmall2014-06-28T13:55:07+00:00monthlyhttps://cookingfrombooks.com/2014/06/26/roast-halibut-with-artichokes/https://cookingfrombooks.com/wp-content/uploads/2014/06/halibutpresmall.jpghalibutpresmallVegetables before roastinghttps://cookingfrombooks.com/wp-content/uploads/2014/06/halibutrawsmall.jpghalibutrawsmallFish before roastinghttps://cookingfrombooks.com/wp-content/uploads/2014/06/halibutplatedsmall.jpghalibutplatedsmall2014-06-26T11:51:55+00:00monthlyhttps://cookingfrombooks.com/2014/06/25/meat-pie-pizza-style/https://cookingfrombooks.com/wp-content/uploads/2014/06/pizza-di-carnesmall.jpgpizza di carnesmallPlatedhttps://cookingfrombooks.com/wp-content/uploads/2014/06/piepresmall.jpgpiepresmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/piecookedsmall.jpgpiecookedsmall2014-06-25T13:31:13+00:00monthlyhttps://cookingfrombooks.com/2014/06/24/roast-chicken/https://cookingfrombooks.com/wp-content/uploads/2014/06/chkpresmall.jpgchkpresmallChicken marinatinghttps://cookingfrombooks.com/wp-content/uploads/2014/06/chickplatedsmall.jpgchickplatedsmall2014-06-24T22:31:46+00:00monthlyhttps://cookingfrombooks.com/2014/06/23/pizza-margherita-redux/https://cookingfrombooks.com/wp-content/uploads/2014/06/pmsundaypresmall.jpgpmsundaypresmallBefore bakinghttps://cookingfrombooks.com/wp-content/uploads/2014/06/pmsundaysmall.jpgpmsundaysmall2014-06-23T13:16:46+00:00monthlyhttps://cookingfrombooks.com/2014/06/21/barbecued-baby-back-ribs/https://cookingfrombooks.com/wp-content/uploads/2014/06/ribsglazedsmall.jpgribsglazedsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/ribscookedsmall.jpgribscookedsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/ribsrawsmall.jpgribsrawsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/ribsplatedsmall.jpgribsplatedsmall2014-06-21T16:26:40+00:00monthlyhttps://cookingfrombooks.com/2014/06/20/farfalle-with-sun-dried-tomatoes-and-arugula/https://cookingfrombooks.com/wp-content/uploads/2014/06/farfallecheesesmall.jpgfarfallecheesesmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/farfalletom1small.jpgfarfalletom1small2014-06-20T15:44:17+00:00monthlyhttps://cookingfrombooks.com/2014/06/19/grilled-steak/https://cookingfrombooks.com/wp-content/uploads/2014/06/steak6191small.jpgsteak6191smallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/steak6193small.jpgsteak6193smallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/steak6192small.jpgsteak6192small2014-06-19T15:24:11+00:00monthlyhttps://cookingfrombooks.com/2014/06/18/gamberi-oreganati/https://cookingfrombooks.com/wp-content/uploads/2014/06/shrimparregsmall.jpgshrimparregsmall2019-10-14T21:38:39+00:00monthlyhttps://cookingfrombooks.com/2014/06/17/chicken-braised-with-porcini-mushrooms/https://cookingfrombooks.com/wp-content/uploads/2014/06/newpoloporcinismall.jpgnewpoloporcinismall2014-06-17T21:31:49+00:00monthlyhttps://cookingfrombooks.com/2014/06/14/a-date-for-baked-ziti/https://cookingfrombooks.com/wp-content/uploads/2014/06/bakedziti2small.jpgbakedziti2smallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/bakedzitismall.jpgbakedzitismall2014-06-14T18:21:17+00:00monthlyhttps://cookingfrombooks.com/2014/06/11/asian-grilled-salmon/https://cookingfrombooks.com/wp-content/uploads/2014/06/sauvignonblancmillesmall.jpgsauvignonblancmillesmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/asiangrilledsalmonsmall.jpgasiangrilledsalmonsmall2014-06-11T18:36:09+00:00monthlyhttps://cookingfrombooks.com/2014/06/10/eggplant-involtini/https://cookingfrombooks.com/wp-content/uploads/2014/06/sonninosmall.jpgsonninosmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/involtini1small.jpginvoltini1smallJust taken from the ovenhttps://cookingfrombooks.com/wp-content/uploads/2014/06/involtiniplatedsmall.jpginvoltiniplatedsmall2014-06-10T17:09:20+00:00monthlyhttps://cookingfrombooks.com/2014/06/09/293/https://cookingfrombooks.com/wp-content/uploads/2014/06/vealstewrevisitedsmall.jpgvealstewrevisitedsmall2014-06-10T13:48:33+00:00monthlyhttps://cookingfrombooks.com/2014/06/07/grilled-tuna-steaks/https://cookingfrombooks.com/wp-content/uploads/2014/06/tunasteak2small.jpgtunasteak2smallTuna steaks marinatinghttps://cookingfrombooks.com/wp-content/uploads/2014/06/tunasteak1small.jpgtunasteak1small2014-06-07T13:26:39+00:00monthlyhttps://cookingfrombooks.com/2014/06/06/veal-stew-with-mushrooms/https://cookingfrombooks.com/wp-content/uploads/2014/06/vealstew2small.jpgvealstew2smallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/vealstew1small.jpgvealstew1small2014-06-06T14:13:51+00:00monthlyhttps://cookingfrombooks.com/2014/06/05/pizza-margherita/https://cookingfrombooks.com/wp-content/uploads/2014/06/blogprepizzasmall.jpgblogprepizzasmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/blogpizzasmall.jpgblogpizzasmall2014-06-05T19:46:24+00:00monthlyhttps://cookingfrombooks.com/2014/06/04/fregola-with-manila-clams/https://cookingfrombooks.com/wp-content/uploads/2014/06/vingrissmall.jpgvingrissmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/clamsfregola2small.jpgclamsfregola2smallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/clamsfregolasmall.jpgclamsfregolasmall2014-06-04T12:10:36+00:00monthlyhttps://cookingfrombooks.com/2014/06/03/monday-night-leftovers/https://cookingfrombooks.com/wp-content/uploads/2014/06/ocrerougepinotsmall.jpgocrerougepinotsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/leftoverchickensmall.jpgleftoverchickensmall2014-06-03T14:41:30+00:00monthlyhttps://cookingfrombooks.com/2014/06/02/spicy-grilled-chicken-roman-style/https://cookingfrombooks.com/wp-content/uploads/2014/06/pollomarinatedsmall.jpgpollomarinatedsmallhttps://cookingfrombooks.com/wp-content/uploads/2014/06/pollogrilledsmall.jpgpollogrilledsmall2014-06-02T15:09:23+00:00monthlyhttps://cookingfrombooks.com/2014/05/30/pork-rib-ragu/https://cookingfrombooks.com/wp-content/uploads/2014/05/pork-ragu2small.jpgpork ragu2smallhttps://cookingfrombooks.com/wp-content/uploads/2014/05/pork-ragu3small.jpgpork ragu3smallhttps://cookingfrombooks.com/wp-content/uploads/2014/05/pork-ragusmall.jpgpork 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