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This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
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Pork and shiitake mushrooms are simmered in a garlic tomato sauce in this paleo-friendly ragu; serve with sauteed vegetables or spinach.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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Calamari ditches its deep-fried coating in this delicious, quick sauté.
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These flavorful steamed clams are not only easy and delicious they're also fast to make. Plus there's chorizo sausage involved!
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Try this easy Olive Garden copy cat fondue.
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A simple olive oil and balsamic vinegar bread dip, made with garlic and fresh rosemary, takes a nice fresh slice of rustic bread to the next level.
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Italian Christmas cookies with cocoa and orange liqueur topped with homemade orange icing are festive addition to the cookie table.
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A favorite in Tuscany and at our house, this dish is also delicious served with grilled meats. (I love grilled sausages with it.)
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Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese and vegetable. This recipe is especially fast to make using preroasted or grilled vegetables from the deli counter.
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Layers of sourdough bread, spinach, soy sausage, and cheese are baked in a mixture of egg and milk for an easy brunch recipe for a crowd.