RICOTTA PANZAROTTI WITH MARINARA SAUCE by Linda Tay Esposito

I learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very common name in the Naples area. She was tickled to see an Asian Esposito. Instead of trying to make your own puff pastry, I highly recommend using the frozen ones (Dafour is an excellent brand) to reduce the prep time by…

Green Chile Won Tons by E De Martini

Mushroom and Goat Cheese Phyllo Triangles by Dominick Chirichillo

A simple yet elegant appetizer. Recipe makes 32 triangles

Pizza with Parsley and Shaved Parmesan Salad by Joanne Weir

Use my Weir Dough for Pizza recipe to make the dough!

Baked Brie by Linda Hanson

Great appetizer for all occasions.

Homemade Manicotti by Nancy Miyasaki

This recipe is simple and absolutely delicious. It is a reasonable amount of work, so good to cook for a large party or family gathering. It is fun to prepare with a friend or relative, perhaps with a glass of wine in hand! I adapted this from a recipe cookoff I saw on the Food Network.

Pizzas by Linda Fillhardt

Drop Dead Chocolate Chip Cheesecake by rborcherdt

This amazing, yet simple cheesecake is sure to please any guest. Try adding rasberries or other colorful fruit alongside to add a splash of brilliance to the dish. Hope you enjoy!

Lemon Cotswold by JennyThomas

light cheesecake

farmers' market salad with spiced goat cheese rounds by pescador

Fondue - Gouda/Gruyere & Bacon by Michael Chen

A really tasty (albeit decandent) fondue. I've done this for a cocktail party & for an X-mas appetizer. It always goes over well (though if only a few people, it will fill them up). The stirring in figure-eight is important, otherwise, the dipping foods are not (everything goes well dipped in cheese & bacon). How much flour to add…

Scallion and Goat Cheese Muffins by Lyndsey

Easy appetizer or dinner roll