Coffee Biscuits by Tania Mattiello

Nice coffee biscuits ideal for breakfast or as snack for a break.

Fluffy Ricotta Pancakes by Evelyn Scott

Deep Fried Brussels Sprouts by Nate Appleman

This dish will go with just about any main - pasta, meat, small plates. Whatever you're in the mood for.

Vino Cotto (Vincotto) Cheesecake Bars by Deena Montillo

A light-textured cheesecake filling over an amazing almond flour crust!

Italian Pretzel cookies by Daydreamer Desserts

I'm not even sure if there is such a thing as an Italian Pretzel Cookie, in any case I decided to make up my own version. I took a Taralli Dolci dough and dipped it in chocolate. Fatto! Vi do... Josie's Italian Pretzel Cookies.

The Best Macaroons Ever by Lyndsey

These aren't easy to make, but are well worth the effort. They are seriously good.

Reese's Peanut Butter Biscotti by Daydreamer Desserts

If you love Reese's Peanut Butter Cups and you happen to have some at home, this is one recipe you must try. I must warn you though, once you take a bite out of one of these biscotti you will be hooked!

Italian Baked Chicken Breasts by Mary Shaldibina

Tender and juicy, this chicken is lightly breaded on outside, moist on the inside... and delicious!

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.

Mega Garlic Basil Foccacia by Bob Vincent

This Foccacia 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 Pizza & Flatbreads. We made four different breads all of which are excellent. Sadly they no longer offer these classes for the home chef; they were great fun and an…

Spaghetti Salad by Salad Foodie

Fresh garden veggies are the stand-out in this pasta salad recipe -perfect for summer's garden harvest. Pretty as a picture when served in a clear glass bowl. Use 3/4 cup of your favorite Italian Dressing, or prepare the dressing below. VARIATIONS TO CONSIDER: Use whole grain spaghetti. Add chopped pepperoni and cubed mozzarella…

Roasted Pepper Halves with Bread Crumb Topping (Peperoni Arrostiti) by Catherine Pappas

Adapted from: Lidia’s Italian-American Kitchen. These make a delicious appetizer or side dish. Enjoy and Cook with Love, Catherine

Italian Pepper Cookies by Evelyn Scott

Sometime you may have had some Italian cookies and wondered about the piquant taste. They may have been pepper cookies which come from the far northern Italian border. The pepper does not make the cookies hot, just zippy.

Mediterranean Insalata! by Maria Filice

Who said salad had to be boring? How about making a salad as the main meal and adding a little of this and and a little of that? This is quick, easy and a medly of mediterraneum mixers! Perfect for serving at last minute Oscar Party pot luck or anytime! Serves 4-6

Fried Artichoke Hearts by Maria Filice