Caponata by Farrell May Podgorsek

Caponata is traditionally served as an antipasto with toasted baguette slices or crackers. It is savory, with a touch of sweetness from the raisins and salt from the olives and capers. You can also use it as a pasta or pizza topping. This is one of the most popular appetizers I serve. The recipe doubles well and it freezes…

Wild Mushroom Risotto by dschulze

Mushroom Risotto with white wine, thyme and Parmesan cheese

PASTA PILAU by priti samani