As with many of Italy's greatest dishes, there is never one true recipe, ask five different Tuscans how to make a good Crostini and you will get five different answers and each of the Tuscans will probably tell you the other four are wrong, but this is the way with food throughout Italy. Some people will toast the crostini on a griddle, some in the oven and some will just use stale bread, others will use Pane Toascana (the regions famous salt-less bread) others will use sourdough or maybe even Ciabatta. Some add capers, some add peppers, some add onions the variations are truly endless, but the one thing they all have in common is they all use the finest ingredients available, probably in walking distance of their own front door.
This jambalaya is very quick and easy to make with only a single pot. Throw everything in the pot and you're basically done. It has a little spice to it and it's very satisfying. Try it with sausage, shrimp, or tofu or beans. Recipe by Leanne Brown
It’s chili and it’s soup and it has meatballs! Normally I’ll substitute ingredients with whatever I have on hand, but in this case there was a very noticeable difference using Mexican oregano instead of regular and pure ancho chile powder instead of plain ‘chili powder’.