Top SF Chronicle Recipe: Pasta with Broccoli and Spicy Sausage by John Spottiswood

Our good friend Linda Hansen saved this top recipe from the SF Chronicle in 2004 and it has become one of her and our favorites. It was created at the Last Supper Club restaurant in San Francisco. We've adapted the pasta, broccoli, and sausage…

Tuna Stuffed Eggs by Phyllis Smith

I first had these as part of a beautiful salad that also included fried eggplant rounds and several types of olives, at the Locanda Rosati near Orvieto, Umbria, Italy. Wonderful for a spring antipasto or as part of a summer lunch.

Grilled Portobello Mushroom with Spinach by Blackswan

This Grilled Portobello Mushroom with Spinach is one of my family’s favourite dishes & I've been making this almost all my life. Hahaha! This cheesy appetizer can also be served as a healthy “snack”.

Italian Tuna Burgers by Dana Salvo

A nice healthy flavorful lunch.

Broiled Roma Tomatoes by Lauren Morrissey

Roma Tomatoes dipped in melted butter, garlic, and parmesan, and then broiled

Soup with sausage, Savoy cabbage, cannellini beans and tortellini by Easy Cook - Laka kuharica

Early spring-time soup wonderful in taste, aroma and ingredients Easy suggestion: you can make the soup ahead, only without tortellini. Cool and refrigerate until needed. Cook tortellini separately, then add to the heated soup.

Polenta Squares w/Sherry Mushroom Sauce by Dana Salvo

Although I always ate Polenta growing up, I have just recently been making it for my family. I am really enjoying how versatile it is.

Not Your Same Ole' Bruschetta by 4theloveoffeasting

The bruschetta that we all know and love usually consists of tomatoes, fresh basil, olive oil and a few other key ingredients. I had some leftover goat cheese in the fridge and decided that adding this to regular ole' bruschetta would probably make for a delicious combination. You will be happy to know that I was correct!

Cheesy Spinach Stuffed Portobellos by Jennifer Bass

Zucchini con Anice by BearNakedBaker

MINI PROVOLONE POPOVERS by steven barile

The parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers. These popovers are best when baked at the last minute, but you can make the batter ahead

Chestnut Bread by Deena Montillo

A wholesome, flavorful sweet bread that can be served anytime!

Roasted Broccoli by John Spottiswood

This roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and it was just a wonderful combination. Don't be worried by the lemon juice and zest. They impart a subtle flavor that adds a nice dimension to this dish.

Italian Red Wine Cookies by Evelyn Scott

These are so quick and easy you can bake them anytime, and people will think you spent all day just baking for them !!

Zuppa Toscana by Healthy Mamma

Healthy and Delicious version of *eghemm, Olive Garden's Zuppa Toscana.