Basil shortbread biscuits by Lemon Squeezy

Delicate, crumbly shortbread with a hint of basil

Healthy Italian Vegetable Saute Recipe by Claudia lamascolo

Ready to shed some of those Holiday pounds? Here is a healthy way to do it and still very delicious. Come join me in my quest to lose 10 pounds by eating healthy. Here is what I am eating these days. Add whatever you like.

World's Best Pecan Shortbread by B Innes

The closest some people will ever get to tasting real “Scottish” shortbread is the pecan style in the grocery store. Here’s my version. It’s easy to make and is sure to become a family favorite.

Stuffed Crepes by Kyra Martin

I loved this! It was basically a fun new twist on lasagna. The tomato sauce was really simple, but delicious. It'd be great to use on loads of other things. I got this from The Essential Mediterranean Cookbook.

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!

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

seared breast of chicken with mashed fennel, by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

seared breast of chicken with mashed fennel,

Stollen by Chef Smith

This famous German bread originated in the city of Dresden. It is made from a very rich but not overly sweet dough that is studded with candied fruits and nuts and may include a ribbon of marzipan down the center. The finished loaf is brushed with clarified butter and rolled in confectioners' sugar. The unusual shape of the loaf, with…

Baked apples with amaretti crumble by Lemon Squeezy

The amaretti and ricotta combo turn an everyday dessert into a special treat.

Banana and chocolate muffins by Lemon Squeezy

A mood-lifting treat!

Crushed Greek tomato and olive oil sauce by Nicholas Huffman

Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…

Almond Biscotti by Mark Tabak

A very traditional recipe from my wifes Italian grandmother.

OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT

Turkey Sausage Fettucine alfredo by Brett Ede

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