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Cinghiale in agrodolce (Sweet and Sour Wild Boar)

Cinghiale in agrodolce (Sweet and Sour Wild Boar) by Frank Fariello

Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the best ways to tell if a recipe is really Italian is to count the ingredient list: you should have your doubts about any recipe with over, say, seven ingredients; more than ten, and you should turn the page. Well, here’s the exception…

1 vote
1783 views
Yellow Squash w/ Sausage & Pasta

Yellow Squash w/ Sausage & Pasta by Catherine Pappas

1 vote
5039 views
Focaccia with fresh tomato, zucchini & Kalamata olives

Focaccia with fresh tomato, zucchini & Kalamata olives by Catherine Pappas

1 vote
4425 views
Fresh Tomato Sauce w/ Sautéed Zucchini & Spaghetti

Fresh Tomato Sauce w/ Sautéed Zucchini & Spaghetti by Catherine Pappas

1 vote
4418 views
Tomato Cutlet Antipasto

Tomato Cutlet Antipasto by Catherine Pappas

1 vote
4566 views
Pierogis a la Sobieski Vodka

Pierogis a la Sobieski Vodka by Catherine Pappas

3 votes
4346 views
Oven Fried Chicken w/ Broccoli Rabe & Creamy Potatoes

Oven Fried Chicken w/ Broccoli Rabe & Creamy Potatoes by Catherine Pappas

1 vote
3916 views
Grilled Chicken with Anise

Grilled Chicken with Anise by Catherine Pappas

1 vote
3305 views
Light Fettuccine with Mushrooms

Light Fettuccine with Mushrooms by Catherine Pappas

3 votes
4374 views
Spaghetti with Fresh Zucchini

Spaghetti with Fresh Zucchini by Catherine Pappas

2 votes
4278 views