Rabbit meat is low fat and has a delicate flavor. Cogniglio con Finocchio e Pancetta, a classic dish from the Marche region in Italy, uses fennel as its partner, which grows wild here. Fennel has a subtle, yet unmistakable anise flavor.

Tapas are certainly Spain's best food invention, real soul food. Simple ingredients presented with flair, especially appealing in warm weather. The red peppers gain in flavor when served at room temperature. The substantial amount of garlic and parsley in the vinaigrette, make this salad particularly tasty.

The smoky, spicy chorizo and the mild flavor of the chickpeas and spinach are a great combination. The vegetarian option is equally good. Leave out the chorizo and substitute the chicken stock for a vegetable one. Sopa de Garbanzos with chorizos or ham is one of the mainstays of the Spanish cuisine.

Petti di Pollo con Ripieno di Spinaci makes for a stylish main course for a dinner party. Don't be discouraged by the several stages involved in the preparation. The dish can be made ahead giving you time to enjoy your guests and get the "bravo" at dinner time.

Preparation of fresh snails is a lengthy process. So most of us will resort to the canned variety. Nothing wrong with it! Count at least 20 small snails per serving. Use small snails, if you can. In France I buy the Escargots Petits Gris, a very tasty variety with no fat.

Autumn and winter is leek and mushroom season. This Quiche aux Poireaux et Champignons is impressive but easy to make. A real comfort meal for family and friends.

Salt codfish is widely used in Portugal in all shapes and forms. It's no surprise, then, that there is a codfish soup. Rarely found on restaurants menus, it's dearly loved by country folks.

A simple Tuscan dish with impressive looks. Fennel, another favorite which grows wild in the Tuscany hills, imparts a light and refreshing flavor that seeps into the roast while cooking.

Eggplants are an excellent pairing to pasta. Their nice texture and capacity to absorb flavors make them a great substitute for meat. Sun dried tomatoes enhance this vegetarian option or light summer meal.

Soups of the hearty variety are common in the Aosta Valley in Italy. Zuppa di Valpelline is no exception to it. Traditionally made with old bread and topped with melted Fontina cheese. This variation calls for large raviolis (2 per person) as a substitute for the cheese bread. Easy to make and rewarding. A perfect fall and winter meal.

Serving lamb is the traditional way Italians herald the spring. Braising lamb with artichokes in a rich tomato herb sauce is an elegant way to present it. A winning combination for sure. Creamy polenta or a nice crusty farm bread completes the delight.

Açorda, the Portuguese bread soup, resembles a bit the Pappa al Pomodoro soup from Tuscany. It has a porridge like texture. Aside from bread, ingredients vary from region to region or heirloom recipes. A poor man's soup, nourishing, simple and cheap has found its place on the fine tables of Portugal. This recipe is the rich man's version.]]> http://chezbasilic.com/portuguese-bread-soup-with-shrimps.html Tue, 09 Feb 2010 19:52:17 GMT braised-marinated-beef-roast-pasticciata-alla-cagliostro.html

Pasticciata alla Cagliostro, a hearty dish from the Marche region in Italy. Marinating and braising is a traditional way of preparing meat in many parts of Europe. In Italy this age old tradition has been revived with the increasing popularity of the slow food movement.

A tasty salad from Apulia in the South of Italy. It's a fabulous dish on its own with a crusty white bread and glass of white wine.

Squid and Octopus are a staple of the Greek cuisine. Its rocky coast, the myriad of islands and clean waters are the perfect habitat for them. This recipe is a Greek favorite often served in bars and bistros in Athens, a typical Mezze dish.

Domates Yemistes is a popular summer dish. "Yemista" means filled or stuffed. It can be served straight from the oven as a side dish to meats or cold accompanied with a salad on a hot summer day. Given the abundance of tomatoes in the Mediterranean region, filling them with rice, meats, a variety of grains enhanced by herbs and spices is an obvious choice.

Stuffat tal Fenek is a national dish from Malta. The mild, tender rabbit meat is infused with rich, hearty flavors from the red wine sauce and spices. A marvelous slow cooked dish enjoyed by Maltese families on Saints Peter and Paul day on June 29.

Halloumi is a lightly salted hard cheese from Cyprus. It has a high fat content and is great grilled or pan-fried. It will not melt even at high temperatures. Like its counterpart, Kefalotyri, it is made from sheep's or goat milk. A great recipe for the unexpected vegetarian guest and a tasty accompaniment to roasted veggies. Nowadays Halloumi is available in most parts of the world, especially in Greek and Middle Eastern food stores.

This rice-vegetable pilaf (aka pilav) has Swiss Chard also known as Silverbeet or Mangold as one of its ingredients, a vegetable little known in the US, but widely available in Europe. It has a slightly bitter taste which fades when cooked. It lends an original touch to this dish from Turkey. If you cannot find Swiss Chard, use spinach instead.

One of the best known pasta dishes in Italy. An honest fare made with simple ingredients. All'arrabbiata means "fiery style", named as such due to the heat of the peppers.

Caldo Verde (green broth) is something of a national dish in Portugal. Originally from the Minho region in the north, it is served nowadays from humble homes to fine restaurants in Portugal and Southern Brazil. It can be a one-course meal for lunch or a light choice for the evening. More than often it is served in restaurants after the main course, following an old tradition.

Arista di Maiale con Cipolle alla Caramella, a hearty pork roast from the Toscana. Have you ever eaten spit roasted suckling pig (Maialino allo Spiedo) in one of those roadside osterias in the Toscana? This dish is very similar: tender, juicy pork meat with a delicious crust and bursting with flavor.

Spinach and Feta Cheese combine well and the anchovies give this dish an extra subtle flavor. A variation of the popular Spanakopita recipe from Greece. Light and well rounded in taste.

The essence of this dish is the combination of sweet and hot elements. Avoid the urge to cook the lamb too quickly. The slow, gentle cooking is the key to a tender and juicy stew with an almost glaze-like sauce. You may want to serve it with Harissa, the hot chili paste that is a hallmark of North African cooking.]]> http://chezbasilic.com/moroccan-lamb-stew-with-apricots-and-prunes.html Sun, 24 Jan 2010 08:41:27 GMT big-benefits-are-seen-from-eating-less-salt.html A new study confirms: The US food industry is recklessly contributing to the sorry state of health of many Americans. It has been known for years that reducing salt in one's diet lowers blood pressure and the risk of cardiovascular disease. This goal is challenging as 75 to 80% of the salt in the U.S. diet comes from processed foods, not from salt added during food preparation or consumption.

Torta de Ameixas e Amêndoas, a lovely recipe from the Confeitaria Tavi in Oporto. The original recipe uses fresh plums or apricots in season, but it works equally well with dried ones.

A substantial stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of the Mediterranean. Sea meets country here and the flavors are just ravishing!