This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink....
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors...
A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances...
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade...
Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate...
This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you...
This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy...
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic...
Easy recipe that tastes like you cooked all day. Chicken breasts are wrapped around ham and mozzarella cheese for a change in this version of the classic...
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list...
As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the...
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was...
This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous...
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are...
This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls...
This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere....
A quick but very tasty sauce to add to already prepared frozen meatballs. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs....
My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over...
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them...
Souvlaki is a Greek specialty made with tender cuts of meat. In this pork kebab recipe, the meat is marinated in a lemony olive oil mixture. Serve with...
This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table...
One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried...
This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them...
This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good...
This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite....
This simple recipe came from the Polish side of my family. We simply called it 'cottage cheese and noodles' or 'lazy man pierogies.' It's a great comfort...
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use...