Orange perfumed risotto by Alida

A very straightforward dish. A light risotto with a delicate aroma of orange. You will use the zest as well as the juice so it would be best to use an organic orange.

Homemade Pepperoni Pizza by Paul

A great recipe for Homemade Pepperoni Pizza that can be adapted to accomodate any topping you like.

Caesar Asparagus, Low in Calories, Big on Deliciousness by Skinny Kitchen with Nancy Fox

I’ve never been so excited about a vegetable dish before but this one is worth raving about. It’s just like the classic salad but it’s made with roasted asparagus instead of lettuce. I’m keeping it skinny by making homemade multi-grain croutons and drizzling with a delicious light Caesar dressing. The skinny for each serving is 95…

AlmondCoCitretti cookies -- Coconut Almond Citrus Marmalade amaretti. by Foodessa

Nutty on nuts, especially in cookies. Simplicity and aromatic ingredients turn these cookies from bland to grand. For a dedicated post...refer to: http://www.foodessa.com/2012/06/friendship-and-nut-cookies-amaretti.html

Mama Lovera's Sicilian Lasagna by Bobby Lovera

This Sicilian Lasagna has a layer of baked Eggplant. Just wait till you see how this one is put together!

How to Cook with a wow Mushroom Tower, with Buffalo Mozzarella Cheese Recipe by Chef Panos

Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, maize, corn, sausages, pork, and different…

Grilled Chicken Strips with Orzo Salad by Catherine Pappas

This is a nice meal for any night of the week. Enjoy with Love, Catherine xo

Italian Pot Roast by myra byanka

Delicious, easy prep pot roast that is sometimes prepared with Barolo wine. At $30.00 - 80.00 per 750 ml, it's too expensive for me. Plus, the tannins can be a problem. Substitute Barolo with another Italian wine like dolcetto d'Alba, Barbera, Chianti, or a use a California merlot or cabernet sauvignon. Serve with noodles or…

Chesse-Stuffed Manicotti by Walter Sandsquish

The classic cheese dish from Italy, baked in a microwave.

Pasta and White Beans with Sizzling Garlic-Rosemary Oil - Smitten Kitchen by KarenB

Adapted, barely, from Sara Jenkins via Bon Appetit For the pasta, I used pennete, because I thought it nicely matched the little white beans (Rancho Gordo’s Alubia Blanca). Sara Jenkins called for ditalini to go with chickpeas. You can use whatever…

Stuffed Fennel by Dennis Biancuzzo

This recipe came over from Italy. Orignally, it had no measurments or instructions.

Zuppa con Pallotte di Pane (Soup with Bread Balls) by Dennis Biancuzzo

Braised chicory by Lemon Squeezy

A great winter side dish

Fresh Baby Spinach Tomatoes& Spaghetti by Catherine Pappas

Sautéed Peppers with Tomatoes by Catherine Pappas

Get a good loaf of bread and a piece of cheese and place these peppers on top and let your imagination do the rest.