Bowties with Spinach and Barley. by Catherine Pappas

Pizza by Kathy Armstrong

Assembing my sister's pizza crust and sauce into Pizza with the baking directions, etc.

Locavore Squash & Italian Meatball Stir-Fry by Sherri Williams

There is nothing better than wonderful summer veggies from my local farmer's market. Our small but wonderful farmer's market in Crestview Florida has such great veggies, fruits and other homemade goodies to offer our community.This quick and easy Italian recipe will be ready in no time. It's simply delicious!

Burrata Cheese Pizza by Lucy Lou

This pizza is very flavorful, I used the creamy white Italian cheese called Burrata and prosciutto. Each mouthful you take bursts of flavor. Mangia mangia

Salmon Picatta by Hidemi Walsh

I made picatta with fresh salmon fillets. Served with home made tomato sauce.

Chicken with Mushrooms and Artichokes by Salad Foodie

This low-calorie and low-fat skillet entrée keeps the cleanup simple, and the kitchen cool. Very tasty!

Eggplant Pepper Egg Parmigiano by Foodessa

My Nonna's Eggplant specialty came to the table. Freshly grated parmesan cheese capped the eggplant and peppers to perfection. For a dedicated post...refer here: http://www.foodessa.com/2013/07/eggplant-pepper-egg-parmegiano.html

Warm Macaroni and Veggie Salad by Catherine Pappas

Spaghetti with vegetable sauce by Harini m

Though I am an ardent fan of Indian cuisine and can eat day after day through out, I like to explore and enjoy food from world wide.When it comes to international cuisine Italian definitely has a special place.Who can say to no to delicious pizzas,pastas and lip smacking desserts.Now coming to pizzas and pastas,I like to try different…

Pesto & Yogurt Pasta by Catherine Pappas

Fresh Baby Spinach Tomatoes& Spaghetti by Catherine Pappas

Simple and Quick Marinara by ShaleeDP

This is a quick way of preparing Marina dish.

Chicken escalopes in a piquant pepper sauce by Lemon Squeezy

Transform the humble chicken breast with this tangy sauce

Chicken Pesto Orecchiette by Nick Webster

The number one mistake Americans make when using pesto is using too much. We see the little jar on the shelf and think “It’s so small! I should probably use the whole thing…” But please resist the urge! Your food will thank you for it. Follow this recipe for Chicken Pesto Orecchiette and you’ll see what I mean. The Pesto Genovese…

Tuscan Grilled Ribeye by Karista

Simply grilled and then bathed in a post marinade of beautifully flavored extra virgin olive oil, rosemary and garlic.