Capicola Spinach Pie by Claudia lamascolo

Spicy hot ham in a spinach pie, almost like quiche but Italian style

Duck Leg Confit by Chef Paul McGovern

This is a very simple dish to make it's just takes a long time to do it ! But what you end up with is well worth the time and it will keep for week's in the frig and the flavors just get better with time. You can get the duck fat a any food supply house or if you know a Chef ask them to save it for you. I will store the duck for 3…

Baked Stuffed Green Peppers by Nazzareno Casha