Spaghetti with vegetable sauce by Harini m

Though I am an ardent fan of Indian cuisine and can eat day after day through out, I like to explore and enjoy food from world wide.When it comes to international cuisine Italian definitely has a special place.Who can say to no to delicious pizzas,pastas and lip smacking desserts.Now coming to pizzas and pastas,I like to try different…

Italian Meatball Lollipops by Bob Vincent

This is a take on a food truck recipe I saw on television. They can be used as an appetizer or as a main dish. I served them with Roman Rice Balls, Red Sauce, grilled squash and a salad. I found the corndog sticks on Amazon.com. In retrospect I would change the way I made them. I was not sure the meatballs would get hot in…

Pesto & Yogurt Pasta 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.

Super Easy, Low Calorie Chicken Caesar Salad Stuffed Shells by Skinny Kitchen with Nancy Fox

Most of us love Caesar salad. Add chicken and tomatoes to it and stuff into jumbo pasta shells and it becomes a really fun and delectable appetizer or light meal! Once the pasta is cooked, this dish comes together in minutes because I’m using cooked chicken and a store bought light Caesar dressing! Each skinny shell has just 58…

Fresh Baby Spinach Tomatoes& Spaghetti by Catherine Pappas

Insalata di Riso by Nick Webster

Insalata di riso is a dish which is perfect for picnics. It transports well in a covered dish and is best served at room temperature. Plus, it’s a great way to get more vegetables on the table in a setting that is often dominated by meats and snacks. The beautiful bold colors of tomatoes, olives, and herbs will draw the eye of even…

Simple and Quick Marinara by ShaleeDP

This is a quick way of preparing Marina dish.

Chicken escalopes in a piquant pepper sauce by Lemon Squeezy

Transform the humble chicken breast with this tangy sauce

Chicken Pesto Orecchiette by Nick Webster

The number one mistake Americans make when using pesto is using too much. We see the little jar on the shelf and think “It’s so small! I should probably use the whole thing…” But please resist the urge! Your food will thank you for it. Follow this recipe for Chicken Pesto Orecchiette and you’ll see what I mean. The Pesto Genovese…

SaLAsa-A-MaNgO GrAniTA by Sangeeta Shah

Granita,is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy), it is related to sorbet and italian ice.Today I tried to make it with different flaovr...little sweet..little sour...n ...lots…

Tuscan Grilled Ribeye by Karista

Simply grilled and then bathed in a post marinade of beautifully flavored extra virgin olive oil, rosemary and garlic.

Corned Beef Pizza by ShaleeDP

This is a pizza twist that my kid and I experimented once. It turned out good.

Cauliflower with olives by Lemon Squeezy

Try a different way with cauliflower

Carpaccio of oranges with orange brandy by Lemon Squeezy

A lighter pudding option after a rich meal