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    24 Recipes

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    Pancetta is baked in the oven to make the base of this appetizer. It makes a beautiful presentation. From Bon Appetit, Decemeber 2004.

    Recipe #313073

    These is an easy appetizer with great presentation. I have used proscuitto in place of the serrano ham. This is from Gourmet, August 2007.

    Recipe #313072

    I love pickled anything and I found this on the Williams-Sonoma site. I haven't yet tried it, but the picture had me craving it.

    Recipe #308764

    This was getting raves on epicurious--tender fresh pillows of ricotta pasta--like gnocchi but made with ricotta instead of potatoes. They're time consuming but I thought it was worth it! It would save time to make thick ropes, half them lengthwise, half again and make interval cuts. From Bon Appetit.

    Recipe #304773

    I saw this in Food & Wine, it is from Mario Batali's new cookbook Italian Grill and sounds perfect for the summertime. He wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citronette, a marvelously bright-tasting mustardy-orange dressing.

    Recipe #303705

    This is a simple recipe that shows off the freshest of fish beautifully. I have also used halibut filllets and the mayonnaise keeps the fish really moist. I got this from epicurious.

    Recipe #298925

    These look like they would make a great breakfast-to-go or a healthy pick-me-up snack. From Bon Appetit Jan, 2002.

    Recipe #254530

    This is a great recipe for mashed potatoes made the night before. The leeks and thyme make them a bit more interesting than the usual mashed potatoes.

    Recipe #251600

    I made this the other night and my husband loved it. It is a perfect size for 2, or can easily be doubled. I used spicy chicken sausage and found that it balanced the sweetness of the peppers. From Bon Appetit.

    Recipe #247819

    This makes a beautiful and impressive patterned soup. It is time consuming, however it can be made in advance and reheated in separate pots. Great presentation!! For a more rustic soup, skip the step of the sieve. From Gourmet, March 1993

    Recipe #243629

    I am always looking for new appetizers for a cocktail party, and this one looks simple, easy to eat and crowd-pleasing. I haven't tried these yet, but I am looking forward to my next party so I can try them. Update: I made these for a tailgating party and they were a huge hit. So simple, easy and delicious! Great presentation too. I was also able to purchase pickled ginger from the sushi bar at my Whole Foods. This will now be a go to recipe for me.

    Recipe #237616

    I love this salad because its different, tasty, and I love the presentation which is actually very monochrome but interesting. They don't have ricotta salata at my store frequently, and I used parmesan curls made with a vegetable peeler instead.

    Recipe #236542

    I made these for an appetizer because I was going to have kids at our grown-up dinner party. What I didn't know is how much adults and kids alike would love them and my husband requested them for our next football game party, twice. The ketchup is what makes these fabulous. They are from they Food Network's Party Line with Dan & Steve.

    Recipe #236538

    This is a great summertime steak dish for 2 with a lot of pantry items mixed with fresh that has been adapted from Gourmet and become a favorite of ours. If I have time I double the sauce and quickly marinate the steak in it. It is quick & easy and also lends great leftovers.

    Recipe #236272

    This Primavera uses fresh veggies from your garden (or in my case, the farmer's market) and turkey sausage. The sauce is a lot lighter and more refreshing than most primavera recipes and my husband and I love to have it in the summer for a healthy pasta dish. I have also successfully used sweet italian sausage here as well. It is from and states to cut the raw turkey sausage into slices. But I brown it well, then cut it and proceed with the below instructions.

    Recipe #236265

    I love gazpacho and this is the best recipe I have found for it. From Epicurious.

    Recipe #235048

    I made this for a friend's birthday dinner and it was so good my husband asked me to make again over the weekend. Easy, flavorful marinade for flank steak. I adapted this from Bon Appetit.

    Recipe #235037

    This is an adaptation of a recipe from Gourmet. It is a delicious, light main-course summertime salad. It has plenty of herbs for a fresh taste!

    Recipe #234986

    This is a great "Italian ice" I got from Epicurious and made for a friend's birthday dinner. It was easy to make, done in advance and even appealed to non-dessert eaters. I used Cava in place of the champagne and served the granita in martini glasses. Great, refreshing summertime dessert!

    Recipe #234982

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