Pizza Sauces by I Sicilian

Stop the pizza delivery man, for ever! Unless… it’s being delivered directly from Sicily. I am sure that if you try this homemade pizza you will never buy into any impersonator again. Although most of us think of pizza as a round pie colored in red and white, pizza like pasta comes in different shapes, different thicknesses, with…

Parmigiana di melanzane (Eggplant Parmesan) by Frank Fariello

Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But if I had to, my answer would probably be eggplant parmesan--parmigiana di melanzane--the way Angelina used to make it. This is a simple dish to make, but it involves several steps. Allow yourself a good two hours to…

Mushrooms with Butter, Garlic and Croutons by Nancy Miyasaki

This is a delicious and easy to make mushroom dish. It tastes as good as fancy stuffed mushrooms, but is half the work. My kind of recipe!

Bruschetta by Kelsey Martin

Vegetarian Lasagna by Kelsey Martin

Calzone di cipolla alla pugliese by Frank Fariello

This dish brings back some of my fondest childhood food memories. Calzone di cipolla, or onion pie, is one of the signature dishes of the cuisine of Puglia. My grandfather Lorenzo hailed from a small town outside of Bari, the capital of Puglia, called Grumo Appula. His sister, whom we called Zia Angelina (not to be confused with my…

Rosemary Crepes with Goat Cheese and Wilted Greens by Annie Somerville

This is a special and delicious dish. It requires some effort, but it is well worth it! You need to make the crepe batter at least 2 hours a head of time, so if you're looking for a last minute meal, look elsewhere. This one requires a little advanced planning!

Hot Feta and Artichoke Dip by misty

One of my favorite recipes, which I've tweaked to my own preferences. For instance, the original recipe calls for pimentos, but I find them redundent as they add nothing to the flavor and little to the appearence. Since they're spendy anyway, I skip them altogether or replace them with finely diced kalamata olives to add to the Greek…

Basic Eggless WWF Loaf Cake..;) by shruthisingh4

A Confession:Though I've been baking for quite sometime now,i must confess a basic sponge cake was more a matter of luck in my "cake"...Oops...sorry "case"..!! I would go on and on like mom always very rightly said "Try try never say die... " i kept trying until i continued to succeed(psst: just to ensure i'm doing it perfectly…

Pumpkin Lasagna Roll Ups by Michelle

I really wanted play around with pumpkin. And pasta. I had read a bunch of recipes, but wasn't too jazzed about any of them. Then I decided, why not use pumpkin in a dish I already love -- lasagna. But, I wanted to make it a little different, so I decided it a) should be roll ups and b) it should have some kind of white sauce with…

Stuffed Baked Potatoes by Padma Priya Manikam

An easy, fuss-free recipe which is a suitable appetizer.

Apple-Sausage Streudel by RecipeKing

Apple-Sausage Streudel is an easy 30 minute recipe for a delicious breakfast and/or brunch option. It is also a healthy, vegetarian, diabetic, heart-healthy and Weight Watchers (3) PointsPlus recipe. Made with veggie sausage links, apples, refrigerated pizza crust and fresh apples for a very healthy option for a tasty start to your…

Italian Vegetable Dip by RecipeKing

Italian Vegetable Dip is a quick, easy and cheesy recipe for a delicious dip to use for large gatherings, parties, holidays and TV game crowds. It is also a healthy, low calories, low fat, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, diabetic, vegetarian and Weight Watchers (2) PointsPlus per serving…

Garlic Butter Breadsticks by Culinary Envy

These irresistible and simple Garlic Butter Breadsticks are so light, airy, and crispy, you’ll make them over and over again!

Rustic Tarts with Zucchini & Eggplant by Rajani@eatwritethink

I used olive oil for the dough and found the crust so wonderful, crispy and moderately flakey because of the cashew, I am sure if you use butter or shortening it will yield an even flakier shell. But I guess that’s an individual choice. I am already thinking of other fillings like potatoes and peas; spicey pumpkin, even paneer.