Deep Fried Brussels Sprouts by Nate Appleman

This dish will go with just about any main - pasta, meat, small plates. Whatever you're in the mood for.

Russian omelet by Pavel Nartov

It's very fast and delicious recipe

The Stinking Rose ® Garlic Rose Relish by Andrea Froncillo

Apricot Clafoutis copyright 2011 art of living.PrimaMedia,Inc/Maria Liberati by maria liberati

This recipe is from my latest book and winner of the Gourmand World Cookbook Awards-The Basic Art of Italian Cooking: Holidays & Special Occasions. I created this recipe originally when I was spokesperson for the American Academy of Ophthalmology…

Risi e Bisi by Carmelita

This delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent Doge of Venice - the elected head of the powerful city state. It was usuallly served on the 25th of April, the feast of the patron saint of the city, San Marco. This was traditionally the…

Lasagne Verdi all Bolognese by Carmelita

This is the recipe that I have learnt to make in Bologna. It does take long preparation but it is well worth it. The Lasagne - the dish is called Lasagna in Naples but always Lasagne here - are light, the layers separate, very little bechamel is used. So the dish is rich and tasty without being heavy. It is the pride and joy of…

Pork Sausage with Braised Fennel by Nate Appleman

This is one of our most popular dishes at SPQR. You can cook the sausage any way you like but I'd recommend frying it light extra virgin olive oil - should get to a nice dark brown color outside. Serve this with my Fried Brusseles Sprouts and pasta. Enjoy!

Borage filled Ravioli by Carmelita

Early Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram

Dolce al Mascarpone by Carmelita

My luscious spring variation on Tiramisù, this one is made with a lemon syrup and fresh berries

Creme Brulee by Mark Tabak

My claim to fame. Not quite so traditional, I use whole eggs and milk to lighten it up a little bit.

World's Best Shortbread Cookies by B Innes

This recipe has been in our family for many years and is a tradition at Christmas

Lasagna with Eggplant, Cherry Tomatoes, Mozzarella and Basil by Fabio Bongianni

Ciao my friends! Today we make lasagna...

Zucchini Smeriato ( Scalloped Zucchini) by J. Gino Genovesi

There are many zucchini recipes, but this is one that I kinda made up. It is nourishing, a good Lenten dish and quick and easy to make. Prepare items a head of time. I know your family will like this dish.

Sauce Diable by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

Roasted Pineapple Sauce by Jason Weaver