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	Sicilian Eggplant & Ricotta Pasta by John Spottiswood This is yet another wonderful Italian recipe that I've adapted from Marcella Hazan's classic "Essentials of Italian Cooking". This one is good enough that my wife put a little smily face in the upper corner of the recipe and wrote "It's a keeper!". I think you'll feel the same way. We served this for friends with a wonderful citrus…	12 votes 9 reviews 4 comments 10587 views
	Pene alla Tuna Puttanesca by Maria Filice One of my favorite pasta sauce's is Puttanesca sauce. I love the combination of olives, capers, anchovies and garlic to the tomatoe sauce. I always keep these ingredients in my pantry and a great way to have variety when you don't know what to make. In this sauce, I added tuna and it was fantastic. This is simple, quick and a classic!	1 vote 4579 views
	Pasta with Cauliflower and Anchovy Sauce by Nancy Miyasaki This is a wonderful, mild flavored pasta we've adapted from Marcella Hazan. I know it sounds like an odd combination of ingredients, but you should definitely try it. It's unlike any pasta you have likely eaten before, and it is quite tasty. We will definitely make it again. Serve with the roasted broccoli below for a nice…	5 votes 3 reviews 5673 views
	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…	4 votes 3 reviews 4 comments 14582 views
	Italian Wedding Soup with Turkey Meatballs by Salad Foodie Italian-American in origin, this soup was really misnamed. “Wedding soup” is a mistranslation of the Italian language for 'minestra maritata', a reference to the fact that greens and meat go well together. (Well that’s a good marriage isn’t it?) I looked at several recipes of this popular soup, selected aspects of a few, added some…	2 votes 2 comments 15729 views
	German Potato Salad (Insalata Patate Tedesca) by Robyn Savoie Normally I am not a German Potato Salad eater but I love this tangy, potato salad and it has become a favorite of mine. I like it best served warm, when the potatoes have just been tossed in the hot bacon-and-mustard dressing. Though it is also delicious at room temperature, on a buffet or picnic table. I found this recipe in:…	1 vote 5895 views
	Lemon-butter Linguini with Peppery Shirmp by John Spottiswood It always surprises me when black pepper is used in such quantity that it makes a dish truly spicy, since we so often use it as a mild addititve. That's the case with this dish. The black pepper generates a welcome heat which is cut nicely by the lemony pasta. You'll enjoy this one! Adapted from a recipe in Cooking Light.	5 votes 3 reviews 7 comments 9033 views
	Ricotta and Greens or Spinach Pasta by John Spottiswood This is another excellent dish that takes advantage of delicious and healthy greens. This is a Sicilian dish that I absolutely love. Our kids all went back for seconds. It's also quite beautiful...the lousy picture I took does not do it justice. A healthy and yummy treat! This is also adapted from Red White and Greens by Faith…	4 votes 2 reviews 1 comment 2540 views
	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…	10 votes 8 reviews 1 comment 7837 views
	Chilled Italian Zucchini Appetizer by John Spottiswood This is a fantastic recipe that I adapted from Marcella Hazen. She recommends serving this at room temperature, but I've had a similar broccoli appetizer at a great local Italian restaurant and they chill it, so I thought I would too. I think it would be great either way. If it's hot out, and a chilled appetizer would be nice, then…	6 votes 2 reviews 4450 views
	ニョッキ・きのこクリームソース by Haruka Nakabayashi 超簡単で、超ウマい！！ニョッキ	1 vote 5248 views
	Coral Pasta with Lobster in Creamy Herbed Lemon Sauce by Julie Reihl This is a dish to impress! I used handcrafted Italian pasta by Torino that derives its unique colors from natural ingredients. The shape of the pasta just begs for seafood, so I added two of my favorites, lobster and caviar. Feel free to experiment with your own seafood mix. The creamy shallot and chive mixture and lemon infused olive…	1 vote 2436 views
	Broccoli Rabe Garlic Pasta by Evelyn Scott The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish.	2 votes 3159 views
	Healthy Crab Bisque by RecipeKing Healthy Crab Bisque-is a delicious recipe for a seafood and vegetable soup and also includes a corn relish, served on the side. The relish is made with avocado, corn and tomatoes. The Bisque is loaded with corn, bell peppers, potatoes and canned or frozen crabmeat. This is also a healthy, low calories, low fat, low cholesterol, low…	1 vote 3625 views
	Spinach and Ricotta Balls - Gnudis by John Spottiswood I've been looking for tasty ways to cook spinach and wild greens because they are so healthful. This one is fantastic. These are called Gnudis in Florence because they are "nude", e.g. missing the pasta on the outside. These are sort of like a spinach ravioli without the pasta. If that doesn't sound all that flavorful to you, wait…	6 votes 4 reviews 6 comments 6703 views

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