Feast of the Three Kings
Legend of Befana and Befana Cake
Over 200  dessert recipes
Panettone
Legend of Panettone
Panettone Bread Recipe
Orange Bread Pudding
Panettone with Mascarpone Sauce
Panettone French Toast
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Italian Recipe Index
Arancine (Fried Stuffed Rice Balls)
Pesto Recipes
Basil Vinaigrette
Simple Tomato Salad
Basil Tortellini Salad
Grilled Halibut with Pesto
Green Bean Soup with Swirled Pesto
Baked Pesto Chicken
Stuffed Turkey Burgers
Spinach, Pesto, and Peas Salad
Pesto Lasagna
Eggplant Recipes
Parmesan, Caponata, Marinated, Stuffed, and more
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Mangia Bene Pasta
Chi mangia bene, vive bene
Who eats well, lives well
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Appetizers
Antipasto Sandwich
Eggplant Sandwiches
Frico
Garlic Garbanzo Dip
Mozzarella in Carrozza
Mozzarella Sticks
Olive Crostini
Pizza Dip
Sausage Tarts
Zucchini Bites
Balsamic Vinegar, Recipes with        
Roast Chicken with Sage
Balsamic Pork Tenderloin
Beef Fillets with Balsamic
Brown Butter and Balsamic Ravioli
Balsamic Vinaigrette
Strawberries with Balsamic
Parmiagiano-Reggiano with Balsamic
Bread Recipes
Olive and Rosemary Bead
Fennel Bead Rings
Fig Rye Bread
Polenta Bread
Focaccia
Sweet Olive Oil Quick Bread
Ciabatta Bread
Cranberry-Walnut Cornbread Stuffing
Panettone
Prosciutto Bread
Stromboli
Bruschetta Recipes
Basic Bruschetta
Tomato and Basil
Tomato and Goat Cheese
White Beans, Tomatoes, and Olives
Grilled Cheese
Grilled Cheese, Tomato, and Prosciutto
Olive
Shrimp and Cannellini Beans
Chicken Recipes
Chicken Marsala
Chicken Parmesan
Chicken Piccata
Chicken Saltimbocca
Chicken Francese
Chicken-Stuffed Shells
Pollo al Mattone
Christmas Day Dinner Menu
Shrimp with Garlic and Bread Crumbs
Stracciatelli
Hearts of Palm Salad
Christmas Beet Ravioli
Turkey with Chestnut Stuffing
Sauteed Spinach with Cannellini Beans
Holiday Dinner Side Dishes
Christmas Eve Recipes
Appetizers
Whipped Baccala
Clams Oregano Dip
Bagna Cauda
Crisp Sardine Twists
Soups and Risotto
Zuppa di Pesce
Seafood Stew
Seafood Risotto
Salads
Calamari Salad
Mixed Seafood Salad
Shrimp and Orange Salad
Seafood Entrees
Fried Eel
Fried Baccala
Fritto Misto di Pesce
Fried Calamari
Sole with Lemon and Butter Sauce
Stuffed Squid
Grilled Swordfish
Stewed Cod
Pasta with Seafood
Lasagna from the Piedmont
Pasta with Sardines
Egg Recipes
Omelets, Frittatas, Stratas, and Quiches
Fig Recipes
Chicken Breasts with Fig-Red WIne Sauce
Fig Crunch Galette
Chocolate Figs stuffed with Amaretto Cream
Ideas for serving fresh figs
Gnocchi Recipes
Potato Gnocchi
Potato Gnocchi with Fontina Cheese
Ricotta Gnocchi
Roman Baked Semolina Gnocchi
Bread and Spinach Gnocchi
Gnocchi in Brodo
Lunch for Two
Chicken, Tomato, and Cheese Panini
Tomato and Spinach Soup
New Year's Day "Good Luck" Recipes
Sausage and Lentils
Lentil and Escarole Soup
Veal with Lentils and Pasta
Risotto with Fondue
Seafood Risotto
Olive Oil, Recipes featuring
Bagna Cauda
Aglio e Olio
Sauteed Spinach with Beans
Goat Cheese Marinated in Spicy Olive Oil
Marinated Mushrooms
Salmoriglio - Oil and Oregano Sauce
Olive Oil Puffs with Gorgonzola Filling
Picnic Recipes
Baked Chicken Thighs
Oven Barbequed Ribs
Sausage, Peppers, Onions, and Potato Bake
Baked Macaroni and Cheese
Easy Baked Beans
New York Style Coleslaw
Parmesan Corn on the Cob
Potato Salad Recipes
Classic Potato Salad
Roasted Potato Salad
Deviled Potato Salad
Sweet Potato Salad
Warm Potato Salad
Lunchtime Potato Salad
Caesar Potato Salad
Sicilian Potato and Green Bean Salad
Pasta Primavera
10 variations of Pasta Primavera
Ravioli Recipes
Easy Ravioli Dough
Cheese Filling
Spinach Filling
Meat Filling
Crabmeat Filling
Artichoke Filling
Chicken Filling
Eggplant Filling
Potato and Garlic Filling
Mushroom Filling
Ravioli Recipes for Autumn
Sweet Potato Filling
Butternut Squash Filling
Pumpkin Filling
Chestnut Filling
Six Sauce Recipes for Ravioli
Risotto Recipes
Basic Risotto with Parmesan
Asparagus Risotto
Saffron Risotto with Shrimp
Risotto with Porcini Mushrooms
Risotto with Bolognese Sauce
Mariner Style Risotto with Tomatoes
Seafood Risotto
Pasta Salads
Tortellini with Basil Vinaigrette
Pasta and Bean Salad
Meat and Cheese Salad
Mediterranean Pasta Salad
Macaroni with Peas and Prosciutto
Pasta Salad in a Parmesan Basket
Macaroni Salad with Tuna
Salad Recipes
Calamari Salad
Hearts of Palm Salad
Tomato with Grilled Eggplant
White Bean Salad with Tomato Vinaigrette
Shrimp and Orange Salad
Escarole with Melon and Prosciutto
Panzanella Salad
Green Bean, Potato, and Tuna Salad
Seafood Rice Salad
Mediterranean Salad with Goat Cheese Rounds
Tomato and Mozzarella with Basil Vinaigrette
Seafood Salad
Sauce Recipes, Basic
Traditional Tomato Sauce
Tomato with Butter Sauce
Bolognese Sauce
Pesto Sauce
Garlic and Oil
Alfredo Sauce
Butter and Egg Sauce
Butter and Sage Sauce
Bechamel Sauce
Sauce Recipes, Special
Delicate Pink Sauce
Gorgonzola Sauce
Carbonara Sauce
Sicilian Tomato Sauce
Puttanesca Sauce
Four Cheese Sauce
Low-Fat Carbonara Sauce
Lentil Tomato Sauce
Fresh Tomato-Pepper Sauce
Vegetarian Bolognese Sauce
Vodka Sauce
Pasta with Seafood
Shrimp with Fresh Vegetables
Spicy Scallops and Fennel
Linguine with Marechiaro Sauce
Mussels with Pasta Verde
Linguine with White Clam Sauce
Pasta with Tuna and Broccoli
Tagliatelle with Lobster Sauce
Spaghettini with Crab and Asparagus
Spaghetti alla Pescatore
Spaghetti allo Scoglio
Soup Recipes
Tortellini Soup
Escarole Soup with Meatballs
Minestrone
Stracciatelli
Leek and Swiss Chard Soup
Chickpea Soup in the Style of Molise
Barley and Bean Soup
Potato and Zucchini Soup with Mint
Ham, Bean, and Spinach Soup
Lentil and Sausage Soup
Italian Wedding Soup
Tortellini in Brodo
Vegetable Soup
Stew Recipes
Beef Stew with Red Wine
Chicken and Fennel Stew
Pork Stew with Porcini Mushrooms
White Bean and Vegetable Stew
Fish Stew
Snacks for Super Bowl
Baked Buffalo Wings
Hot Artichoke Dip
Cheese Puffs
Crab-Stuffed Mushrooms
Meatball Sandwiches
St. Joseph's Day Recipes
Zeppole
Sfinci
Frittelle
St. Patrick's Day Recipes
Corned Beef and Cabbage Ravioli
Irish Soda Bread
Valentine's Day Recipes
Appetizers
Baked Oysters with Bread Crumbs and Garlic
Lobster and Potato in a Martini Glass
Bruschetta with Beans, Tomatoes, and Olive
Prosciutto with Melon Balls
Salads
Two Hearts Salad
Strawberry and Spinach Salad
Mediterranean Salad
Tomato-Mozzarella Salad
Entrees
Baked Salmon Stuffed with Spinach Cream Cheese
Veal Andrea
Chicken Francese
Fettuccine with Four Cheeses
Rigatoni with Ribs
Desserts
Chocolate-Filled Kisses
Amaretto Truffles
Cheesecake Strawberries
Heart Tarts
Quick Parmesan Couscous
A science editor from Cook's
IIlustrated Magazine explains that
even after cooking ceases, many
chemical reactions continue to take
place in foods.  In the case of soup or
stew containing milk or cream, the
lactose breaks down into a
sweeter-tasting glucose.  Similarly,
the carbohydrates in onions develop
into sugars such as fructose and
glucose.  Proteins in meat turn into
individual amino acids that act as
flavor enhancers.  finally, starches in
potatoes and flour break down into
flavorful compounds.  Taste testers
unnamimously found that soups held
for two days were "sweeter", more
robust tasting, and "well-rounded."

Published September 1, 2008
Cook's Illustrated Magazine
Why do soups and stews taste
better the next day?
Healthy Alternative
Do-It-Yourself Butter Spread
1/2 cup unsalted butter
1/2 cup olive oil

Process ingredients in a food
processor until well combined.  
The mixture should resemble thick
yogurt. Transfer into a glass or
ceramic bowl.  Cover and
refrigerate until serving.

Per tablespoon:
Calories: 110
Total Fat: 12 g
Saturated Fat: 4 g
Air Flight-Summer
Bring 2 cups chicken broth and 1
tablespoon butter to a boil.  Stir in 1
(10 ounce package) package plain
couscous.  Remove from heat and
cover.  Let stand 5 minutes.  Stir in
1/3 cup grated Parmesan cheese, 1
tablespoon fresh lemon juice, 1
tablespoon olive oil, and season with
salt and pepper.  Fluff with a fork and
serve.    Serves 4
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125x125Pans
Quick and easy recipes for your summer
time pasta dishes.  All you have to do is
cook the pasta ... add the uncooked sauce...
and dinner is on the table.
These fried pastry strips are known by
various Italian names ... Southern Italians
call them Chiacchiere, meaning 'gossip,'
because the trail of confectioners' sugar
the pastries leave behind tells the tale of
what you have been eating.  Frittelle is
another name for a small fried thing and
Cenci is the pastry's Tuscan name.