31 woman recipes

A straight up French Bechamel sauce from Woman's Day magazine.

Roman Holiday Soup: a low-fat Italian minestrone with white beans, green beans, macaroni, and a tomato-garlic-basil swirl stirred in at the end. Ready in 40 minutes, topped with Parmesan.

Roman Punch made with lemon sherbet, rum, and iced champagne blended into a slushy, drinkable cocktail. A classic Victorian-era party punch with just 3 ingredients.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.

Roman pickles brine fresh lettuce leaves with vinegar, dill, fennel, and salt for an ancient pickling method straight from Columella's first-century cookbook. Crisp, briny, and unexpectedly fresh.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Spinach alla Romana with pine nuts, raisins, and lard in the traditional Roman style. A classic Italian side dish of wilted spinach with sweet-savory contrasts ready in 25 minutes.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

How to clean artichokes Roman Jewish style: a spiral trimming technique that strips away tough leaves while keeping the tender heart and stem intact in one whole, flower-shaped piece. The essential prep for carciofi alla giudia.

If you have to be addicted to snacks, this is a great one! I was introduced to these while "stranded" in an airport with a woman who came prepared! They're great to munch on anytime, but are really excellent with wine!! Try them!

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.