Thin Crust Pizza Dough by myra byanka

If you like toppings more than dough, try this. It makes 2 medium pizzas.

Baked Stuffed Green Peppers by Nazzareno Casha

Basil Pesto by Deborrah Justice

Sun Dried Tomato Herb Bread by Deborrah Justice

Spaghetti with Seafood in Tomato and Herb sauce by John Spottiswood

A colleague of mine brought in some fresh oregano, marjoram, and Italian parsley from his garden, so I looked for a fresh herb pasta recipe. I changed the herbs up a bit to use what I had, substituted prawns for mussels, and ended up with a delicious pasta. As long as you get the basics of this sauce right, you can mess around with…

Chicken Ragu w Rigatoni by jason kim

This was our meal about a week ago when we were craving some Italian food (mostly the kids), and we couldn't have been happier with some recipes that involved ragu sauce. Not exactly knowing what "ragu" meant in Italian (except that is sounds more upscale and authentic), we did a little research on Wikipedia and learned the following:…

Chicken Scapariello by william ruiz

Chix Scarpariello by william ruiz

Risi e bisi by Easy Cook - Laka kuharica

A very simple soup, one of the glories of Venetian cooking.

Basil and Cilantro Pesto by Jolyma

Bright and full of flavor.

Turkey Lasagna with Spinach and Mushrooms by Salad Foodie

Red, green and white, the perfect Italian flag colors, make this lasagna as pretty as it is delicious. It’s a pleaser at potlucks, or makes a generous amount for the family, with leftovers. A nice dish to prepare the night before, and pop in oven next day.

Mussels & Sausage in Tomato Broth by Bob Vincent

A simple but tasty dish of mussels and sausage in a rich tomato broth. A nice meal with a salad and good bread for soaking up the sauce. I used cultivated mussels as the fresh at local stores didn't look that good. By all means use live fresh mussels if they are available. With the tomato and sausage in the dish either a red…

Tagliatelle with Scallops, Cream and Saffron by Evelyn Scott

Lite and Fabulous Steak Pizzaiola by Skinny Kitchen with Nancy Fox

This Italian classic is simply steak topped with a quick cooking, zesty, pizza-like sauce. Sometimes it’s topped with cheese. I’m using very lean top sirloin but if you’d prefer to use flank steak or skirt steak, just reduce the cooking time a bit. Doesn’t matter how you cook your filet, the sauce absolutely makes this dish. The…

PASTA PILAU by priti samani