400 italian recipes

A tasty cheesecake with famous Italian Toschi amarena cherries. The black amarena is a sweet fruit with a bitterish aftertaste. Fresh and summery, it is carefully stoned and sweetened and can be eaten all year round.

Italian Burgers recipe

A gently seasoned homemade Italian sausage. Fennel seeds, oregano and a bit of garlic. Perfect for making up a batch of bulk Italian sausage for use in other recipes.

A Chicago style beef for your slow cooker. Super easy and tastes great.

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.

Italian Tomato Bisque recipe

A quick and easy quiche, perfect for breakfast or brunch. It was quite rich and flavourful. We had it with a bowl of fresh and light salad that helped cut through the richness and it worked very well.

Try this Italian panini that is made with prosciutto, fresh mozzarella, plum tomato and fresh basil. Quick, easy and delicious!

A favorite in Boston, especially at Fenway Park.

Italian prosciutto, fresh cherry tomatoes and basil leaves, and cheese, these four simple ingredients together are a perfect snack for your New Year's Eve.

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.

Boboli (Focaccia) Italian Bread recipe

This is lovely, fresh, simple, quick and easy pasta dish that can be served as fast as the spaghetti can cook. Fresh Italian flavor rings through and the ingredients are perfectly matched.

A make-ahead Italian Spaghetti that can be ready in a flash. Just re-heat and serve.

Italian sausage in gravy surrounded by fluffy sage biscuits. The biscuits puff up around the edges like a flower with sweet Italian sausage gravy bubbling away in the center.

The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese.