Strawberries in Syrup copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Lovely Springtime Asparagus Risotto by Skinny Kitchen with Nancy Fox

Risotto is one of Italy’s great culinary contributions. In Italy, risotto is often served as a first course or side dish for meat or fish. Unlike many rice dishes, risotto should be served in a warm dish and eaten immediately. It will not reheat and must be made at the last minute. If done right, risotto is so rich, creamy and…

Dante's Risotto by Evelyn Scott

Chicago/Italian Fried Zucchini by Mary Winborn

My interpretation of zucchini ,as cooked in a wonderful old Italian neighborhood restrauant downtown. How I wanna go back there!

Fast Polenta by william ruiz

Frico alla friulana by Massa

Grilled Cheese Friuli style.

Crunchy Green Bean Salad by Jennifer Bass

Tartare Di Mango e Verdure (Tartare of Mango & Vegetables) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Risotto all’uva Bianca (risotto with white grapes) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Risotto al Mare copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Saffron Risotto with Butternut Squash by Tim Campbell

Wonderful side dish Prep: 15 min, cook: 1 hr. 20 min, Yield 4 to 6 servings

Gorgonzola-Sauced Pasta by Chef Feiny www.feintastingfoods.com

Cavolfiori Sott’Aceto (Pickled Cauliflower) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

(excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

Cod (Merluzzo) in AcquaPazza (Crazy Water) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Tuscan Roasted Potatoes copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati