RIBOLLITA ALLA TARTUCA by Massa

This is a classic Tuscan soup, which traditionally is made with bread and a lot of vegetables. This delicious soup will warm you up.

Chicken Potato Salad by Galina

Cassola..A Traditional Jewish-Italian Dessert copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

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

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

Stuffed Mushrooms by Linda Oefelein

This has been a family favorite of ours for generations - I've tweeked my own seasonings to taste!

Italian Short Pastry Dough by Sam

This a great short dough for bases of hors d'ouvres or simpley as a stand alone galleta or cracker.

Parmesan tuna belly red by Gianfranco Pulina

Scotch Eggs by Chef Smith

Creme Brulee by Dave Forest

Crème Brulee is actually easier to make than many people think. The trick is scalding the cream. Simply put it in a pot and bring to a boil. When the cream starts to foam up, shut it off. That's it! This recipe makes twenty-four Brulees, but you can reduce the recipe to make the amount you need.

Florentine Salmon Brunch Frittata by Salad Foodie

A hearty yet healthy brunch frittata that yields easily to substitutions. In place of spinach, think broccoli, asparagus, cauliflower, zucchini. In place of vermicelli use other pasta shapes. Cheddar, mozzarella or goat cheese in place of Swiss. Other fresh herbs (basil, rosemary) in place of dill.

Pate A Choux by Chef Smith

Pronounced: (pat A chew) This Cream Puff Paste, like a béchamel sauce, should be in every cook’s memory! This paste can become savory with cheese, dessert cream puffs with sugar, and gnocchi with mashed potatoes…

Antipasto Chef Reno by Nazzareno Casha

Method Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice,…

PIGNOLI COOKIES by Linda Oefelein