The wide range of the reviews from one star to five stars supports the Latin saying: De gustibus non est disputandum (Concerning tastes, there is no dispute.). Although the sale of tilapia has increased in recent years, some relate that to the lower price of tilapia compared to the much more prized and expensive fresh ahi/ yellow-fin tuna and flounder/ sole. For tilapa-based recipes that are not bland, it is necessary to use sufficient spices. For those who wish to cook tilapia, this easy baked tilapia recipe may require several trials to determine the optimal amount of spices to suit one's taste. Personally, in the future I shall not purchase tilapia .

This is one of an almost infinite number of very good "Italian" spaghetti tomato-sauce recipes. I am always intrigued when the recipe calls for "Parmesan" cheese ("Parmigiano Reggiano" cheese)- the supposed ultimate in Italian grating cheeses. Occasionally, because of almost status-symbolism, it has been referred to as the "Yuppie" cheese. In reality, a significant percentage (perhaps a majority) of Americans of Italian descent use imported Pecorino Romano cheese (I prefer the Locatelli brand)in their pasta sauces. This very tasty and usually much more reasonably priced cheese has been described as somewhat salty, spicy, sharp, and tangy. It is a sheep cheese that becomes increasingly robust with age. Try it when a pasta tomato-sauce recipe calls for Parmigiano Reggiano (Parmesan) cheese. You may be pleasantly surprised - certainly, your wallet will be.

This is a variant of the Italian "bruschetta" - toasted (toaster-toasted or oven-toasted) Italian or French bread which is then rubbed with a garlic clove, sprinkled with extra-virgin olive oil, and then salted as desired. Basic bruschetta can be eaten as is. However, myriad toppings, e.g., the eggplant topping in this recipe, are excellent enhancers of the basic bruschetta. Google "bruschetta toppings" for a plethora of tasty toppings.

If you do not mind the time requirement, the energy consumption (argueably greater with the oven), and the comparative inconvenience of oven-cooking versus microwaving, this oven-method of preparing bacon in relatively large quantities is fine. However, I prefer our years-old but still available Nordic Ware Slanted Microwave Bacon Tray - "in stock" at Amazon.com . With properly layered paper towels, I can easily handle up to 0.5 lb of halved bacon strips. Each layer consists of 4-6 such individual, non-overlapping strips. For my wife and myself, I place 4-6 strips on a paper towel and then cover the strips with another paper towel. With a little experience, you can easily determine the length of microwaving-time required per strip for a desired degree of bacon crispness or non-crispness. The time-range for our 4-6 strips with our microwave is usually 4-6 minutes depending on the doneness desired - from undercooked to crisp (usually the latter).

This is an excellent basic polenta recipe. Polenta has a history aa a staple in the Northern Italian diet - especially in the Asiago area - the home of my maternal grandparents. The terms "polentone" - meaning "full of polenta" and "mangiapolenta" meaning "eat polenta" are used by Southern Italians in reference to those of Northern Italy. The following recipe modifications will bring polenta to an even more elevated level: Bring 4 cups of milk with 0.5 cup of whipping cream to a boil without scalding. Reduce the mixture to a simmer. Slowly add 1 cup of Quaker cornmeal. With a wooden spoon, stir the mixture.In the old days, the stirring was alloted to the man of the house - the thickening cornmeal can become quite resistant to stirring. Lumps will have a tendency to form. I have found that an electric hand blender will obviate these problems and will result in a smooth, lumpless (homogeneous), creamy polenta. I continue the process for 30 to 45 minutes. I then add 4 TBS of butter to the hot polenta and continue with the blender for another 5 minutes. I then add 0.5 cup of grated pecorino romano cheese. I continue with the blender for another 5 minutes. The finished polenta is then poured onto a large buttered platter. After the polenta has hardened, it is cut - like a pie - into sections and served with a variety of toppings. Left-over polenta can be served for breakfast: powder the slices with flour, fry in butter, and serve with maple syrup.

This is an excellent recipe for marinated London broil. London broil is my favorite meat for grilling at home. I prefer a cut of choice top round beef that is 2.5 inches to 3.0 inches thick. If the open meat display does not have such a cut, ask the meat cutter to prepare one for you. If you do not like rare to medium rare meat, London broil is not recemmended. The addition of 0.5 to 1.0 cup of good red wine (e.g. a good pinot noir) will enhance the effect of the marinade. I usually grill the London broil for 3 minutes on each side. The end result is hopefully not greater than rare. The cooked meat is allowed to rest for at least 5 to 10 minutes for its juices to congeal. The meat should be cut in thin slices (about 0.25in.) at 90 degrees to its grain - at times the grain can be difficult to determine. I prefer an electric knife. Left overs will make delicious sandwiches. There is virtually no waste with London Broil.

This is an excellent recipe for stuffed artichokes ("i carciofi ripieni") - a classic Italian dish whose proper preparation can at times be frustrating. An artichoke is the bud of a member of the thistle family. Tn the USA, global artichokes cultivated in California are those most frequently available . The really successful end result of a cooked, stuffed artichoke should provide leaves that are coated with almost homogeneously melted or amalgamated stuffing. However, all too often the end result may be disappointing. Although the heart of an artichoke is almost always delicious, the quality/ tenderness of the leaves may be otherwise. The ultimate success of any artichoke recipe (stuffed or non-stuffed)is absolutely dependent on the quality of the artichoke itself. Globe artichokes from California are available year round. However, I limit my guarded purchases to the peak season - from March through May. I seek fist-sized (no larger) artichokes that are deep green - not brown, are heavy for their size, and have a tight leaf formation. The globe should squeak when the leaves are pressed together. Lack of satisfaction with your preparation of stuffed artichokes, does not mean that you cannot enjoy artichokes - there are non-stuffed artichoke recipes that are simpler to prepare. Remember to include the trimmed stems in the recipe. When cooked, they will be as delicious as the artichoke heart itself - the cynosure of all artichoke lovers.

This is an excellent recipe for a traditional Sicilian Christmas cookie. Almost all Americans with grandparents from Sicily are thoroughly familiar with this fig cookie. In the dialect of my paternal grandparents these cookies were known as "uccidati". In Italian they are normally called "cuccidati". Some use the word "buccellati" A plethora of recipes for Italian fig cookies can be found by googling "cuccidati cookies" and "buccellati cookies". My wife of Scotch-Irish heritage went out of her way to master the baking of cuccidati each Christmas - she soon realized how much I considered them to be a part of my traditional Christmas.

This recipe produces a delicious variation of the classical Sicilian fig cookie known as ( il )cuccidato . The plural form is ( i ) cuccidati . Typically the cuccidato is not curved but is formed by cutting 2-3 inch segments from the baked 18"-long fig-mixture stuffed pastry . The festive nature of the cuccidati ( normally served only during the Christmas Holiday ) can be enhanced by adding colorful sprinkles to the frosting mentioned in this recipe .

This is a delicious topping for a baguette . However , the recipe is not for bruschetta . The word bruschetta - pronounced brew-sketta - implies a slice of toasted Italian bread that has been rubbed with a clove of garlic , then drizzled with quality olive oil , and finally seasoned with salt . This basic bruschetta may then be heaped with any of innumerable toppings , e.g. the artichoke topping in this recipe . Buon appetito !

This recipe produces a classic Wiener Schnitzel , i.e. a ( preferably ) veal cutlet in the encrusted Viennese manner . Follow this recipe and you will have a delicious meal .If you are having a meal in a fine Italian restaurant , e.g. il Mulino or il Nido in New York City , you may notice "cotoletta alla milanese" ( " cutlet according to Milan style " )on the menu .That is the Italian counterpart of the Austrian recipe for Wiener Schnitzel. There continues to be a dispute over which country was the originator of this delicious dish . Of course , the Italian recipe invariably calls for quality veal - it would be totally unacceptable in a fine restaurant to use other than veal . Be it "Wiener Schnitzel" or be it "cotoletta alla milanese" , the result in English is a delicious breaded veal cutlet. Gutes Essen ! Buon Appetito !