Recipes by Evelyn Scott

Baked Polenta with Butter and Parmigiano Cheese by Evelyn Scott

Tagliatelle with Scallops, Cream and Saffron by Evelyn Scott

Dante's Risotto by Evelyn Scott

Tomato Mozzarella Melts by Evelyn Scott

This is one of those recipes that you can adjust the quantities based on how many you want to make, which is why it makes a perfect lunch for one Note: You can also sprinkle with some dried basil or dried italian seasoning

Linguine with Sauteed Cherry Tomatoes and Pancetta by Evelyn Scott

Amaretti and Pumpkin Gnocchi by Evelyn Scott

(Gnocchi di Amaretti e Zucca)

Pumpkin Tiramisu by Evelyn Scott

Pepper Soup by Evelyn Scott

The key to making good pepper soup is to utilize a wide variety of pepper types and seasonings, and in this sense every batch of pepper soup is truly unlike every other. One good tip on making pepper soup is to make certain that the peppers are soft and cooked well - if not the name of this soup can be changed to "instant heartburn".…

Cognac Shrimp Recipe by Evelyn Scott

Delicious shrimp with buttery cognac sauce

The Original Fettuccine Alfredo by Evelyn Scott

Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does.