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Showing only recipes by “Kathleen Sloan-McIntosh.”

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Sicilian Eggplant Relish Caponata

A tradition in Sicily where eggplant is ubiquitous, caponata is an incredibly versatile vegetable dish and perhaps the finest example of ...

by Kathleen Sloan-McIntosh


Tuscan Garlic Tomato Bread

Fett’unta and bruschetta are much the same, each based on good country-style bread, sliced and grilled or toasted. Here we find the essen...

by Kathleen Sloan-McIntosh


Orecchiette with Rapini

Orecchiette —“little ears”—are the traditional pasta in the southern Italian region of Apulia. There are a number of good commercial bran...

by Kathleen Sloan-McIntosh


Spring Risotto

The vegetables used here can be varied according to availability but should always include tiny new peas.

by Kathleen Sloan-McIntosh


Bolognese Sauce

Years ago I lived in a tiny bedsitter in the north London district of Muswell Hill, where I recall subsisting mostly on risotto, Leiceste...

by Kathleen Sloan-McIntosh


Veal Shanks with Red Wine Sauce

This version of the classic osso buco is hearty, rich and red — a delicious result of the wine in which it is cooked. Serve with soft pol...

by Kathleen Sloan-McIntosh


Sausages with Grapes

Here’s a dish that will be the star of a late-summer al fresco supper. Use your barbecue or grill to cook the sausages.

by Kathleen Sloan-McIntosh


Umbrian-Style Chicken

Here is a thoroughly delicious method of roasting chicken with an uncomplicated, yet unusual, fennel and potato stuffing and lots of soft...

by Kathleen Sloan-McIntosh


Chicken with Olives

To my mind, canned, pitted olives have an unpleasant metallic taste, as well as an unappealing texture. Far better are the olives sold at...

by Kathleen Sloan-McIntosh

Comments (4)

Venetian Sole

In this interesting recipe, delicate sole fillets are quickly fried in olive oil and treated to a spice-infused white wine marinade for a...

by Kathleen Sloan-McIntosh


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