We Are Never Full

12 Responses to “Recipes”

1. on 07 Apr 2008 at 10:47 am1Kristin

   AMY!! This website is going to be my lifesaver! SO cool. I can’t cook to save my life, but that doesn’t stop me from trying
   Thanks!

2. on 12 Jun 2008 at 11:36 am2awielek

   What? No duck recipes? I want to learn how to make Duck Confit

3. on 12 Jun 2008 at 12:26 pm3admin

   Your wish shall be granted, awielek! We promise… maybe not till the fall though, b/c that’s kind of a cool-weather meal. BUT DELICIOUS. mmmmmmmmmm. Any other requests? throw ‘em in here!

4. on 03 Jul 2008 at 10:39 am4Dawn

   Hi. Thank you for posting such wonderful recipes. I did want to mention, however, that fish is not considered vegetarian, so you may want to remove dishes containing fish from the “Vegetarian/Meatless” entrees in your recipe index.

5. on 03 Jul 2008 at 10:59 am5admin

   Hey, Dawn. THanks for you comment. I think this is actually worthy of its own post entirely. After some research, you are right, fish to vegetarians/vegans IS meat. I feel very old-school about my knowledge on the subject – almost like i’m some old Italian grandma who would say, “Dawn! What do you a-mean-a you don’t-a eat-a meat-a? Ok, I’ll-a make-a you-a some-a chicken, ok?”. ha! I will remember this comment in order to write a proper post one day. Fish is meat. Check.

   Truth be told, I’ve been very lazy about that classification on this blog. Our recipe page, as our blog continues to grow, has become a cluster-f*ck of stuff and personally, I hate how it’s ‘organized’ – it’s time for a change! So, as soon as we redo our recipes page, we’ll make it perfect w/ the vegetarian section.

   ****Note to veggies and vegans: Some of the recipes we make would be completely veggie/vegan if you replace chicken stock w/ veggie stock. I’m not very good at putting that in each post.

   Thanks for the comment, Dawn! For now I’m going to try to get creative w/ the title!

   amy @ WANF

6. on 03 Jul 2008 at 11:34 am6Dawn

   Thanks, Amy. I like your blog a lot, and am looking forward to your post on vegetarianism. There are a lot of good recipes on here, and I love veganizing them, so thank you for that!

7. on 24 Jun 2009 at 1:56 pm7Kevin

   meh…

8. on 25 Jun 2009 at 3:33 am8Estrado

   I Love the way you write…thanks for posting

9. on 07 Aug 2009 at 10:12 pm9Kath

   Amy,

   I must know…..is the recipe for Creamy Lemon Pasta by any chance from the Ristorante Al Pompiere in Rome? I do hope so…since eating there in April, I have tried to get the taste to match that lovely meal. Awaiting an answer with my mouth watering.

   Kath

10. on 08 Aug 2009 at 10:21 am10admin

    Kath – while we are big fans of Dal Pompiere, this recipe isn’t theirs, in fact, we haven’t eaten their creamy lemon pasta – having stuck to the gnocchi with truffles and the bucatini al’amatriciana. We kind of made ours up, off the cuff, so any similarity between ours and theirs is entirely coincidental. Our guess is they use plenty of cream and plenty of delicious Sorrento lemons, not to mention better pasta than it’s possible to find in the US. Please feel free to give our recipe a crack and let us know if the two bear any resemblance to one another.

    Amy

11. on 11 Sep 2009 at 1:17 pm11Nancy

    Amy,
    Thanks this site looks great I am doing a version of your valouchamel sauce let you know how it turns out also cannot wait to try the pizza I loved the pizza in italy too how is lombardi s ?Have you ever heard of spadini I just recently heard of it but recipes I’m researching are much different from each other basically skewerd stuffed veal bay leaf and onins but the differences I’m seeing to bread or not to bread skewers then to grill or fry oh also butter or oil ? also have you tried or made wild boar I missed that one on our trip but heard it was delicious.

12. on 10 Jan 2010 at 8:48 pm12Marti

    What? You have more fish/shellfish recipes than chicken? And more fish/shellfish recipes than beef?

    HEAVEN!!!!!!!!!! I’ve arrived!!!!!!

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