walnut cookies by Korinna

Italian Bruschetta by Phyllis Smith

This is as close as I have gotten to the treat I have enjoyed in Italy many times. Some regions include ricotta cheese, some have parmigiano reggiano shredded on top; this is simple and, depending on the bread, vegan. The amounts of vinegar and oil can be adjusted according to individual tastes.

Campbells Recipes - Hot Chocolate Espuma by Charlie Hamilton

A very nice version of the Espuma dish.

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

Italian Short Pastry Dough by Sam

This a great short dough for bases of hors d'ouvres or simpley as a stand alone galleta or cracker.

Swedish Meatballs by David St. John