Brussels sprouts are super tasty IF prepared right. Lean how now with this tasty Pasta with Shaved Brussels, Leeks, and Pine Nuts recipe from Foodal. It’s a nutritious and delicious dish that can transition from a side to a main entrée for light lunches or dinner. Find out more now!
Do you want an easy to make pasta recipe that requires almost no culinary skills to bring to perfection? If so, this recipe is definitely for you. Malfatti is so simple to make that even a cooking novice will have no trouble in making a delectable and authentic Italian meal. Read more and get the recipe now!
Want to try your hand at homemade pasta? If so, a basic Semolina style is the easiest way to begin. Let Foodal show you step-by-step how to turn ordinary flour into noodle goodness. Read now to get the recipe and a bunch of bonus tips and techniques.
Have no luck with pasta salads? Do you remember them as bland, tasteless creations that Aunt Millie used to bring to all of the family functions? It doesn’t have to be that way. Read our guide, and turn your pasta into a feast to your taste buds. Recipes ideas included!
Maultaschen, or “pockets,” are a German Swabian specialty largely unknown outside of their region. A bit like a ravioli with some Bavarian flair, these pockets can be fried, steamed, or boiled, then eaten with some simple fried onions – or, added to a soup to give it a little body.
Looking for some spice in your life, but don’t dig the animal protein? Try out this vegan friendly sweet potato pilaw made with garam masala and curry. It’s quick and easy to make, and can be ready from stove to plate in under 30 minutes. Get the recipe now.
Looking for a traditional Swabian fare? Look no further than these authentic potato dumplings, straight from the center of Germany’s food culture. Get the recipe now.
Lasagna is something of a Christmas tradition in Tim’s family, and meaty tomato sauce is one in mine, so last weekend we combined the two for a meaty, cheesy lasagna good enough for a festive family gathering on Christmas Day. We spent most of the afternoon making it—first the sauce and then assembling the lasagna …