Garlic Tomato Basil Grilled Shrimp Pasta by Brett Templeman

Light, flavorful summer recipe.

The Stinking Rose ® 40 Clove Garlic Chicken by Andrea Froncillo

You heard it right. 40 cloves! But don’t let that number scare you, because they add just the right amount of zest and aroma to make this one of The Stinking Rose’s® most popular dishes!

Eggplant Lasagna by Terri Jordan

The first time I made this dish, I was told "You can make this dish for me anytime!" This dish is even better warmed up the next day!

Crockpot Chicken Portabello over Linguine by Claudia lamascolo

Working all day? Here is a dinner in one pot that will taste like you slaved over a hot stove all day and made a gourmet meal....take a look.. I prepare alot of it the night before, put into the fridge, add to the pot and turn it on when I leave in the morning.

Spaghetti with Seafood in Tomato and Herb sauce by John Spottiswood

A colleague of mine brought in some fresh oregano, marjoram, and Italian parsley from his garden, so I looked for a fresh herb pasta recipe. I changed the herbs up a bit to use what I had, substituted prawns for mussels, and ended up with a delicious pasta. As long as you get the basics of this sauce right, you can mess around with…

Rabbit Mixed Grill by Nate Appleman

Rabbit is eate all over Italy, but it is a specialty of the island of Ischia, which lies just off the coast of Campania. Rabbits once ran wild there (and were frequent targets of aristocrats' hunting expeditions.) Nowadays, however, they are raised in dirt pits. Fed a diet similar to what rabbits eat in the wild, locals insist that…

Shrimp Pasta with Sun dried tomatoes by Tom Shoppel

Great winter-time shrimp pasta dish with sun dried tomato and cream sauce (serves 4-6)

Broccoli with Garlic Pasta by ShaleeDP

I love broccoli and pasta separately, now I learned of this recipe that puts them together. it's a mouth watering blast for me!

Tuscan shrimp marinara with chickpea pasta by John Spottiswood

This is a great Tuscan recipe adapted from the Flavors of Tuscan cookbook by Maxine Clark. Maxine recommends making fresh chickpea pasta. We use Barilla Plus pasta, which is made with chickpeas just like Maxine recommends. By skipping making your own pasta, this becomes a very easy and healthy dish.

Pasta with Grape or Cherry Tomatoes by Nancy Miyasaki

This is a great pasta from an island off the coast of Italy that I adapted from Giada de Laurentiis. The roasting of the tomatoes and capers with the bread crumbs makes for flavorful and original pasta. I've served this with and without basil, and prefer it with basil though it is delicious either way.

Sun-Dried Tomato Polenta with Lentil Puttenesca by Healthy Mamma

This is one of those meals you-never-knew-you-couldn't-live-without!

Canning Spaghetti Sauce by Jennifer

Love this spaghetti sauce! Mix a quart of spaghetti sauce with one can of tomato soup. We also add hamburger and a pint of carrots to the sauce before serving.

Wild Mushroom Risotto by dschulze

Mushroom Risotto with white wine, thyme and Parmesan cheese

Spring Vegetable Pizza by Evelyn Scott

White Asparagus Risotto & Gouda Cream Sauce by Evelyn Scott

A creamy risotto with white asparagus, gouda cheese and thin slices of crisp country ham.