Lasagna Shrimp Florentine by Claudia lamascolo

Shrimp, Spinach, Ricotta in a Lasagna all surrounded in a delicate tomato and white wine sauce.

Baked Penne with Sausage & Ricotta by Denise Sherin

This bakes up like lasagna or baked ziti. It's simple to make and everyone loves it. It's great for a dinner or potluck. My sister-in-law frequently asks me to bring this to her parties and it's always a big hit!

Chicago Style Pizza by Evelyn Scott

cake RICOTTA cheese CHOCOLATE RUM by Foodessa

All this talk about APRONS and Grandmothers got me going on assembling my notes and photos to finally share with you a very cherished recipe my 'Nonna' made for me growing up. Granted, as I turned baker in my kitchen, I confess to having tweaked it just enough to meet with her approval. She also found that my version was slightly…

Italian Vegetable Dip by RecipeKing

Italian Vegetable Dip is a quick, easy and cheesy recipe for a delicious dip to use for large gatherings, parties, holidays and TV game crowds. It is also a healthy, low calories, low fat, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, diabetic, vegetarian and Weight Watchers (2) PointsPlus per serving…

Ricotta & Spinach Fritters by Jennifer Bass

Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot

Plate and serve individually or family style with my Corn Fondue and Sauce Diable.

Rubin Stuffed Potatoes by Patrick Travis

My wife and I were invited to a St. Patrick’s Day pot luck party. We were asked to bring an Irish dish and the host couple was providing corned beef, cabbage and boiled potatoes, and not to bring a desert. This really didn’t leave much that I could think of. I ended up making Stuffed Rubin Potatoes as an appetizer. I love Rubin…

Italian Apricot Semolina Sunburst Bread by Bob Vincent

This bread is adapted from a recipe made at the California Culinary Academy at a "Weekends At The Academy" class that I took 17 years ago. This course was on Rustic Italian Breads. We made five different breads all of which are excellent. Sadly they no longer offer these classes for the home chef; they were great fun and an…

Lemon-Cranberry Biscotti by J. Gino Genovesi

The biscotti had its origin in Roman times They are a dry, crunchy cookie that contains no fat and quite nourishing. .A food with sustenance and carried by the Roman Legions into battle; perhaps this action help fuel the expansion of the Roman Empire since they were so light and easy to carry into battle. The biscotti became…

Classic Genoise (Sponge Cake) by Navaneetham Krishnan

Super light and super moist with a buttery richness.

Fig Puff Pastry Roses by Jenny

Puff pastry roses with delicious fig filling. The filling can be prepared in advance and stored in a fridge.

Butter Free Orange and Rosemary Cake by Hungry Jenny

This is a Greek yogurt based orange cake, with a savoury twist of rosemary and a kick of lemon zest on top. This was made in a 13.5 x 8" pan and cuts into 20 squares. http://hungryjenny.blogspot.com/2010/10/butter-free-orange-and-rosemary-cake.html

Focaccia by Myfoodpassion

Focaccia with roasted baby new potatoes and rosemary. Great for snack or lunch

Bistro Breakfast by Culinary Envy

Bistro Breakfast straight from France is only 5 simple ingredients that include tangy cheese and savory bacon that is comforting and show stopping all at once! Just layer and bake.