Pollo in porchetta by Frank Fariello

When I served this dish, several of my dinner guests were wondering what the 'secret' ingredient was that have this roast chicken such a special flavor. Of course, rotisserie chicken is almost always wonderfully juicy and luscious, but pollo in porchetta--chicken prepared in the manner of roast suckling pig--is something else.

Zuppa di Pesce - Sea food Stew- by Pasquale Frola

Here it is a delicious Fish Plate full of flavors and rich taste This is the real version of the neapolitan Fish Stew as made in the best restaurants. One of the best you can try is at Ristorante Alberto - Ischia Island . I was sous chef there and learned some tips from the amazing donna Maria Mattera a superb Chef...

Brasato al vino rosso (Beef Braised in Red Wine) by Frank Fariello

There's nothing like a good pot roast on a cold winter's day! Though it may come as a surprise to some, Italians also make pot roast, which is known variously as brasato or stracotto, but with a 'continental' twist: the favorite cooking medium for Italian pot roast is red wine.

Pasta with Fresh Tomato Sauce by Sherlly

Last weekend it snowed in New York, about 4-6 inches. I felt snowed it. Too lazy to shovel, too lazy to go out, and too lazy to change into normal clothes. I then got hungry for Linner (lunch/dinner). I wanted to make something fresh, light, and easy. I present to you a delicious, non-stressful, healthy meal. You’ll surely find these…

Homemade Green Tea Pasta With Mint Pesto by kristy

It's a fabulous meatless meal you will never resist !

Segedinsky Goulash v2 by Spicie Foodie

My second installment of goulash versions is Segedinsky Goulash. It is a goulash made with pork and sauerkraut( sour cabbage) as the main ingredients and served with knedliky. This goulash doesn't seem to be as popular as other versions. If I remember correctly we have found it only in 1 restaurant. But my husband first discovered it…

Chicken en Papillote by K. Garner

A fast baked chicken breast that's more delicious than you can image. Try this!

Sweet & Spicy Sausage Ragu by Anne Burrell by Lynnette

Quote from "Cook Like a Rock Star" by Anne Burrell: "Years ago, I was working at a tiny restaurant in Tuscany. This is where I first learned to make ragù—an unbelievably delicious sauce that I would let cook for hours and hours. But in the beginning, no matter how long I let it simmer, the owner would come over, taste it, and tell me…

Spicy Sweet Potato Medley by Piper Seeger

Sweet potatoes with sausage and bell peppers with an Indian flare.

Lemon Cranberry Lamb by Hungry Jenny