The Stinking Rose ® Garlic Rose Relish by Andrea Froncillo

Risi e Bisi by Carmelita

This delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent Doge of Venice - the elected head of the powerful city state. It was usuallly served on the 25th of April, the feast of the patron saint of the city, San Marco. This was traditionally the…

Lasagne Verdi all Bolognese by Carmelita

This is the recipe that I have learnt to make in Bologna. It does take long preparation but it is well worth it. The Lasagne - the dish is called Lasagna in Naples but always Lasagne here - are light, the layers separate, very little bechamel is used. So the dish is rich and tasty without being heavy. It is the pride and joy of…

Tuna Stuffed Eggs by Phyllis Smith

I first had these as part of a beautiful salad that also included fried eggplant rounds and several types of olives, at the Locanda Rosati near Orvieto, Umbria, Italy. Wonderful for a spring antipasto or as part of a summer lunch.

Borage filled Ravioli by Carmelita

Early Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram

Dolce al Mascarpone by Carmelita

My luscious spring variation on Tiramisù, this one is made with a lemon syrup and fresh berries

Fried Artichoke Hearts by Maria Filice

Cavatelli e Bietole by Carmelita

A healthy vegetarian pasta from Southern Italy, this diish consists of home made 6 finger Cavatelli dressed simply with wilted Swiss Chard sauteed with olive oil garlic and anchovy. The pasta is fun to make, no machine needed and the dressing you can make with any leafy green vegetable as well as with well softened broccoli.

Gnocchi Carmelita's Way by Carmelita

For soft light fluffy pillows that taste of potato, I have always made potato gnocchi without using egg at all and keeping the amount of flour to a minimum. Blog followers have tried my recipe and loved it, see for yourself and let me know what you think!

Stuffed Clam Appetizers by RecipeKing

Stuffed Clam Appetizers is a delicious recipe which combines a packaged herb seasoned stuffing mix, bacon, onions and Parmesan cheese. A fantastic option for your large dinner parties, events and holidays. It is also a healthy, low calories, low fat, low sodium, low cholesterol, low carbohydrates, heart-healthy and Weight Watchers (2)…

Tantalizing Baked Lemon Pesto Mushrooms Casserole by Blackswan

This sourish pesto appetizer, using a mix of mushrooms and cherry tomatoes, is so easy to prepare and is definitely for the novice cooks!

Pesto with Almonds by Catherine Pappas

Pesto is a great spread that can replace butter or dip. Pesto is like Italian salsa. Enjoy and Always Cook with Lots of Love, Catherine

HERB GOAT CHEESE SANDWICH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

HERB GOAT CHEESE SANDWICH

Double Chocolate Walnut Biscotti by Patricia Turo

Deep rich chocolate flavor. Double backed and great for dunking into hot chocolate or a chocolate flavored liquor.

MINI PROVOLONE POPOVERS by steven barile

The parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers. These popovers are best when baked at the last minute, but you can make the batter ahead