Italian Recipes

I looovvve this recipe! I have been making it for years, with rave reviews from my family, but I lost it. I was able to find it again on this site! Thank you so much.

I squeezed a bit lemon juice and grated some fresh lemon zest to give it a zing, which actually worked beautifully. Certainly well satisfied our palate and tummy at the same time. A yummy and healthy way to enjoy a stir-fry pasta.

Rich in flavor - low in cost. Money saving chicken thighs replace the expensive traditional veal in this rendition of an Italian classic.

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.

Cheesy Eggplant Parmigiana recipe

These are the best almond biscotti I've ever had.

Tasty, moist, delicious, not dense!

The biscotti turned out delicious, by adding white chocolate really enhanced the depth of the flavor, and also gave the biscotti a softer and creamier texture, which also made these yummy biscotti highly additive. Almond and dried apricots added the rich nuttiness and sweet-sour juicy bites.

These are lots of yummy ingredients in these biscotti, you can find them all in every single bite. Very chocolaty, toasted almonds add the nuttiness, and the orange zest goes deliciously well with chocolate. Enjoy these biscotti with a cup of coffee at any time.

Israeli couscous with fresh mozzarella, tomatoes and basil. A delightful side dish.

Quick, easy and delicious. Using whole wheat pasta makes the dish even more nutritious and filling. An ideal one-pan meal.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

A favorite in Boston, especially at Fenway Park.

These were delicious! I don't like mushrooms so nixed those and used a broccoli/cauliflower mixture. Loved it; the added wine and garlic with all the veggies....yum. I believe I used 11 lasagna noodles; putting 1/3 cup of the mixture in each noodle was perfect.