Hollandaise Sauce by Chef Smith

RICOTTA PANZAROTTI WITH MARINARA SAUCE by Linda Tay Esposito

I learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very common name in the Naples area. She was tickled to see an Asian Esposito. Instead of trying to make your own puff pastry, I highly recommend using the frozen ones (Dafour is an excellent brand) to reduce the prep time by…

Hollandaise Sauce by myra byanka

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk