moderate
Dishes that require a moderate amount of skill, not for beginners, but still manageable for the home cook.
Moroccan lemon anise bread
Anise seeds are often found in Moroccans baked goods such as in this bread recipe.
Harvest vegetable salad
Harvest vegetable salad is a great side dish with chicken or turkey.
Micha bread from Panama
Micha bread, soft, sweet and delicious, reminds of the Panama Canal Zone.
Mexican lasagna
This is one of the recipes that came to Arizona from Mexico; probably based in the typical quesadillas - corn tortillas filled with meat, cheese, or vegetables, and baked - also very popular. Corn tortillas are used in place of the traditional lasagna sheets.
Lamb menestra
This type of menestra is a meal on its own. To serve as an appetizer, halve the meat or just skip it. You can also change the vegetables to suit your taste. Stewing meat and vegetables together keeps the food moist. The result is a succulent dish, perfectly cooked and not dry at all.
Johnny Mazzetti
The ingredients given are for large quantities of this Panamian delice. Just right to organize a Panama themed party or feed a crowd at any occasion.
Italian marinara, plain and fancy
Sure marinara can be plain old tomato sauce. But there are ways to make it a delightfully stylish topping. Here's a very simple Italian marinara recipe to get you started down that road. Then you can go to the fancy styles and flavor the marinara with all sorts of condiments.
Terrific Italian tiramisu
Tiramisu, the simple way. Naturally, it's best to use the freshest possible ladyfingers - a small cake known in Italy as savoiardi. It's always possible to make them, but the preparation is for the advanced only.
Risotto alla Milanese
Risotto alla Milanese, or Milanese risotto, is a classic dish from Milan in northern Italy. Saffron gives the creamy rice its distinctive golden color and delicate flavor, while butter, white wine, and broth build its rich, savory character. Serve it as a traditional first course, or as an accompaniment to dishes such as ossobuco.
Italian meatballs
In Italy, meatballs (polpette) are traditionally served as a second course, often with sauce or vegetables on the side. Smaller meatballs may also be offered as an antipasto or used in soups, pasta dishes, and other regional specialties.