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Calabrese Stuffed Eggplant

by CarloFuda on June 5, 2013August 18, 2017

This family favorite is a traditional recipe from the region of Calabria!

11 Comments

go

by CarloFuda on March 22, 2012November 14, 2015

“I may not be where I want to be, but with each step, I’m heading where I want to go.” – Carlo Fuda

3 Comments

Béchamel: Endless Possibilites

by CarloFuda on August 20, 2018August 20, 2018

Tonight, with an abundance of garden-fresh zucchini, I used béchamel to whip up an experimental vegetarian dish.

Lemon Basil Chickpea Pasta Salad

by CarloFuda on July 6, 2018July 6, 2018

This refreshing pasta salad can be served as a main course in lieu of a hot pasta during the summer months.

Carlo’s Panzanella Salad

by CarloFuda on June 2, 2018June 2, 2018

Perfect for summer, Panzanella is a Florentine specialty, robust and filling and molto tradizionale!

1 Comment

Spiced Banana Poppyseed Cake

by CarloFuda on May 20, 2018May 20, 2018

This easy Spiced Banana Poppyseed cake pis erfect for an afternoon tea, dessert, or just in case company comes over. 

Mediterranean Bean Salad

by CarloFuda on May 20, 2018May 20, 2018

Garlic Lemon Vinaigrette

by CarloFuda on May 14, 2018May 16, 2018

This quick and easy vinaigrette is a tangy and delicious way to welcome Spring and Summer salads and brighten those sunless days. 

Slow-Cooked Pomodoro Spareribs

by CarloFuda on September 30, 2017May 14, 2018

Spareribs in tomato sauce can be made stovetop or in a crockpot…either way, it’s a warming Autumn dish everyone will love.

7 Comments

Thank you. Thank yourself. Thank each day & every night.

by CarloFuda on September 25, 2017September 25, 2017

Be grateful. It defies fear and hatred, and it celebrates life and love.

CFuda Trio – A Seafood Extravaganza!

by CarloFuda on September 18, 2017September 19, 2017

CFuda, Seafooda, anyway, I have three delicious recipes made with frutti di mare (fruits of the sea)…seafood!!

Easy Zucchini Breakfast Bake

by CarloFuda on September 1, 2017September 1, 2017

This was a little experiment this morning – and it was so delicious and easy, that I decided to share the recipe.

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