Italian Baked Mashed Potato Croquettes by Claudia lamascolo

A very delicate crunch and hardly no fat to worry about baking them instead of frying. Grandma's recipe adapted to a healthier new way! Still full of flavor! Love potatoes? This is a must try!

Pizza Sauces by I Sicilian

Stop the pizza delivery man, for ever! Unless… it’s being delivered directly from Sicily. I am sure that if you try this homemade pizza you will never buy into any impersonator again. Although most of us think of pizza as a round pie colored in red and white, pizza like pasta comes in different shapes, different thicknesses, with…

Dungeness Crab, Smoked Salmon and Avocado Bruschetta by Andrea Froncillo

Delicious twist to the Bruschetta

Spring Lasagne by Carmelita

Lasagne di Prima Primavera - Lasagne for the first days of Spring. With scallops, fava, zucchini and their blossoms.

Sfogliatelle or Canolli; The Ultimate Italian Pastry by Patricia Turo

A crispy pastry consisting of hungreds of layers filled sweetened ricotta and semolina. This recipe was taken from an antique cook book given to me by Chef Antonio Cannavacciuolo who runs a 2 star Michelin restaurant at the Villa Crespi in Piedmonte, Italy.

Parmigiana di melanzane (Eggplant Parmesan) by Frank Fariello

Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But if I had to, my answer would probably be eggplant parmesan--parmigiana di melanzane--the way Angelina used to make it. This is a simple dish to make, but it involves several steps. Allow yourself a good two hours to…

Zuccoto, a cake for all occassions by Patricia Turo

Zuccotto is light as a feather yet full with fruit, pastry cream and soaked with rum. Fill it with fresh fruit such as, strawberries, raspberries or peaches.

Libum from Pompei by Easy Cook - Laka kuharica

Recipe for the ancient roman bread from Pompei.

Conchiglioni al Forno by Carmelita

You can fill pasta shells with practically anything, so having a free hand I decided on something light: a "trito" or chopped mixture, of fish and vegetables. You can see my base ingredients, enough for 4 for a light lunch or for 2 greedy people, in the second picture in the gallery. I used:

Bruschetta by Kelsey Martin

Bonanza of Biscotti! by Maria Filice

I lost track on the number of biscotti that I made in the last 24 hours (in between a hectic work schedule). I made a few variations of the biscotti 1) lemon and trail mix (nuts, raisins), 2) cranberry and almond and 3) cranberry and walnut. Things I had in my pantry! Makes about 3 dozen

Jalapeno Pizza Bread by Karen Harris

I first discovered this recipe on one of our family trips to Maui. Longhi's on Front Street in Lahaina, is always our first and last restaurant stop while we are there. I purchased their cookbook and have enjoyed their famous appetizer every since. This is a great recipe to accompany soup, salad or a glass of wine and a gentle…

Hamburger Bun Pizzas by Jenny Smith

They are like the bagle bites, but make 'em with hamburger buns... OH so yummy, easy enough the kids can make, and the adults will enjoy the same.

Almond Ricotta Biscotti by Patricia Turo

It is natural to consider that Ricotta and almonds would be married together into a delicious soft biscotti flavored with almond oil. Almond ricotta biscotti are delicate cookies but with an intense aroma. We always include it on a “Torta di Biscotto di Nozze” because it is so perfect for a biscotti wedding cake.

Easter Dolci - A taralli that floats on air by Patricia Turo

The taralli is a treasure from Apuglia and are eaten any time of the day. Simple yet delicious recipes are created with eggs and flour. A star of the Easter desserts along with the Ricotta Torta and Torta di riso. They are traditional desserts that make each and every day special and holidays a delight for everybody.