Gorgonzola-Sauced Pasta by Chef Feiny www.feintastingfoods.com

Basil-Walnut Pesto by Chef Feiny www.feintastingfoods.com

To help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing.

Zuppa Toscana by Healthy Mamma

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

Brushetta by Monkey

Amazing Starter!

Cara's Marinara by Cara Fernicola

Thers are 3 simple rules that any Italian grandmother will tell you on how to make a good "gravy". Rule #1: Less is more! The key to a good sauce is that each ing. should compliment and bring out the flavor in next ing. My sauce consists of only 5 ing.! Rule #2: It's a fact... the longer you cook the sauce the better it will…

Pasta e Fagioli Facile - Easy Pasta and Beans by Ann Harris

Just as the name implies! A delicious, healthy and hearty dish that can be enjoyed hot or cold.

Zucchini Soup by Nanette

What to do with all that Italian squash? Zuppa..Soup! The light refreshing taste is a summer favorite in my family. For a different twist...add a scrambled egg to boiling soup for Squash Egg Drop Soup.

Pasta Fagioli by Cathy Standfast

Great soup on a chilly night!

OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT

CINNAMON POACHED PEAR WITH ALMOND PANNA COTTA, ORANGE SORBET by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CINNAMON POACHED PEAR WITH ALMOND PANNA COTTA, ORANGE SORBET

HOT CHOCOLATE MELT PINE APPLE GRANITA by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

HOT CHOCOLATE MELT PINE APPLE GRANITA

seared breast of chicken with mashed fennel, by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

seared breast of chicken with mashed fennel,

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

A Fast, Cooling Soup For A Spring /Summer Starter! by kathy gori

Many, many, many years ago grasshoppers, when I was young and impressionable, I bought a set of Real Deal Cordon Bleu Dinnerware. The big sized bistro stuff. This was back in the day when it was still made in France. It was also back in the day when I thought I'd never be cooking for more than 6 people. This made the dinnerware…

Shortcut Chicken Parmesan by Penny Hawkins

This shortcut version of an Italian classic has all the flavor for a lot less work.