Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce by Claudia lamascolo

This tender filet is bursting with flavor. Starting with a mouth watering filet, portabello mushrooms, shrimp, centered with a mound of crab meat, with a creamy butter,wine garlic sauce over the top~.

Weir Dough for Pizza by Joanne Weir

Gino's Noodle Dough by J. Gino Genovesi

Noodles, in many forms, have been a staple food in many parts of the world for centuries. China, Japan, Italy all take credit for creating the noodles. However, the earliest records appear in a book written between AD25 to 220 in China. No matter the origin, noodles have been a staple food, relatively cheap, quick to prepare and…

Zucchini Smeriato ( Scalloped Zucchini) by J. Gino Genovesi

There are many zucchini recipes, but this is one that I kinda made up. It is nourishing, a good Lenten dish and quick and easy to make. Prepare items a head of time. I know your family will like this dish.

Lite and Fabulous Steak Pizzaiola by Skinny Kitchen with Nancy Fox

This Italian classic is simply steak topped with a quick cooking, zesty, pizza-like sauce. Sometimes it’s topped with cheese. I’m using very lean top sirloin but if you’d prefer to use flank steak or skirt steak, just reduce the cooking time a bit. Doesn’t matter how you cook your filet, the sauce absolutely makes this dish. The…

Florentine Salisbury Steak by J. Gino Genovesi

This dish is restaurant quality food which when served with mashed potatoes and green beans makes a delightful presentation. At home,this was a favorite among our family. I have made some changes from the original one used by my mother and wife, and think you will enjoy it also. It is economical, relatively fast and so good. I…

Involtini di cavolo ( Stuffed Cabbage) by J. Gino Genovesi

I know there are many recipes on how to make stuffed cabbage rolls. I like to use fresh ingredients and pride myself in the taste of the cabbage rolls I make. Try them. They are real Italian!

Garden Marinara Sauce with Spaghetti by Salad Foodie

This marinara is chock full of veggies, and served atop whole grain spaghetti noodles, makes a guilt-free pasta entrée. Use the last of summer’s garden tomatoes, or use canned if time is short. It fills your whole home with a wonderful Italian aroma as it cooks!

Crushed Greek tomato and olive oil sauce by Nicholas Huffman

Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…

Bavarian Beef by Chef Smith