Italian meatballs by Deanna Martinez-Bey

The quality of your ingredients will make or break the dish you are preparing. The key to these meatballs are the types of meat and bread you use to make them. These are called Italian Meatballs because this recipe is a family recipe and you guessed it, it came from an Italian family. Mia Famiglia!

RICOTTA PANZAROTTI WITH MARINARA SAUCE by Linda Tay Esposito

I learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very common name in the Naples area. She was tickled to see an Asian Esposito. Instead of trying to make your own puff pastry, I highly recommend using the frozen ones (Dafour is an excellent brand) to reduce the prep time by…

Crepes by nnonna2003

Italian Rice Balls by Evelyn Scott

CHICKEN AND PESTO PASTA by Nazzareno Casha

Pancakes with full sun by Nollian

Delicious pancakes. Dough when lifting will be doubled, so take a large bowl. I have not calculated, when the dough is rising for the second time - ran away.

Staffordshire oatcakes by harry mc naughton

This recipe featured on the Hairy Bikers TV program I thought it might interest members as it is a regional speciality in the UK and not well known but is very delicious.