| Recipe |
Description | Source |
Rating |
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Description: This is a lovely colorful punch for big spring or summer gatherings. You can vary 5e fruit based on what is in season.
Source: Lidia Bastianich |
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Description: Keep a quart around for quick weeknight dinners
Source: Skinnytaste |
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Description: Easy-all-purpose sauce
Source: Mario Batali |
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Description: Good desert for a romantic dinner
Source: Giada |
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Description: Like a triffle
Source: Everyday Italian |
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Description: Melted red peppers top Bruschette perfectly, but are colorful alone on an antipasto platter. Leftovers are great on polenta with sausages. If you scatter dried hot pepper over the peppers while they cook, you'll have a spicy spread.
Source: Under the Tuscan Sun Cookbook- Frances Mayes |
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Description: Delicious appetizer...fills a 12x18 sheet pan
Source: Lydia |
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Description: Plain cake-Alan loves
Source: Center School |
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Description: Cream of shrimp sauced risotto
Source: Cannovota-Rome Trattoria Cooking- Biba |
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Description: To make like Ginny’s, add chickpeas.
Source: mamarezza |
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Description: A great risotto with a light finish.
Source: Jeff Rezza |
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Description: Americanized version
Source: Jeff Rezza |
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Description: Different Risotto
Source: Jeff Rezza |
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Description: A great spring date recipe
Source: Food And Wine 1987 |
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Description: Easy prep
Source: Giata |
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Description: Delicious!
Source: Ginny |
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Description: Easy & deeelicious!
Source: Sopranos |
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Description: This is your summer ace!
Source: Under the Tuscan Sun Cookbook- Frances Mayes |
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