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.

Roasted Pineapple Sauce by Jason Weaver

Blueberry Popovers by Chef Smith

English Shortbread by Sue Von Hor

Use for cookies, pie dough, excellent medium for a high end product.

Spectacular Summertime Fresh Roasted Marinara Sauce by Skinny Kitchen with Nancy Fox

This is one of the most delicious tomato sauces we’ve ever tasted. You’ll want to make this sauce using summertime tomatoes. They really taste their best this time of year. If possible, buy them at your local Farmer’s Market or look for locally grown tomatoes at your supermarket. You can also use whole cherry tomatoes or “gourmet”…

Mela Mania copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

lebkuchen copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

This is a recipe I discovered visiting the Alto Adige Christkindlmarkts during the recent Holidays. This recipe is used to make cookies that are used to hang on Christmas trees for decorations but you can also make in the form of a heart for…

Calzone con Cavalfiore copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Chicken Milano by Chef Smith

Garden Pesto Pie by charlene sherman

Delicious Garden Pesto Pie will tickle your taste buds !

Chicken Parmesan by Nazzareno Casha

It is easy to prepare and it is nice to serve it at lunch time with well chilled bottle of white wine. bon apetit.

Roasted Chicken Purses by Chef Smith

Peasant girls in a Mist by Chez la mere

Old fashioned dessert that both Norway and Denmark lay claim to courtesy of Diana Henry Roasted fig sugar snow

Grilled Pork Ribs with Fennel and Rosemary by Nate Appleman

Can be served as an appetizer, part of a small-plate meal, or as a main. Make sure to marinate ribs for 24 hours - but don't overcook so that the meat falls off the bone.

Spatzle by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spatzle