If you aren't familiar with Anne, she was a legendary chef who appeared regularly on the Food Network for 20 years. We made her Pasta Bolognese recipe many years ago and loved it. It is so packed with flavor that it has become my favorite bolognese sauce. If you...
Once we mastered making Neopolitan-style pizza, we made it weekly. However, being from New Jersey, our family missed the texture and taste of New York style pizza, so I set out to find a good recipe for it. It was about this time that Charlie Anderson was going...
This recipe is a topping for the Italian Baked Chicken Cutlets recipe. It is a quick and easy way to make Chicken Parmesan.
This is the recipe that we use to make the sauce used on our New York Style Pizza. It is a cooked sauce that has great flavor and works really well on our pizzas. We doubled the original recipe so that we can use an entire 28oz can of whole peeled tomatoes. I make...
This recipe is one of many pasta recipes from Grandma Lucy. I don’t recall ever having it as a kid, but it would have been a favorite for sure if I did. John was going through all of the pasta recipes that have yet to be uploaded when he came across this one last...
This is Vito Lacopelli's pizza dough recipe using a home made poolish (pre-fermented dough). There are a few things you should be aware of when making this dough. First, the dough will take two days to make so you need to have that in mind when you are planning. You...
This is originally a Giada DeLaurentis recipe. We have been making it for years with a few tweaks, and serve it over pasta or rice. It is an Italian classic that takes less then an hour to make. Here is a link to Giada’s original recipe on the Food Network...
The experience of making pizza dough lead me to try making Italian bread and focaccia bread using Vito Lacopelli’s All-In-One Pizza, Italian Bread and Focaccia Bread Recipe. Both the Italian bread and the focaccia bread came out good, which started me thinking about...
Mom made this regularly and it was always one of my favorites.
This has been a regular in our rotation for the last several years. We make these baked chicken cutlets almost weekly but keep them fresh and different by making different "toppings" for them. As I add the recipes for the toppings I will create a link to each of them...
A Christmas cookie classic! They are best after they sit for a few days, so the flavor really develops. To this day I still love to have one of these with my coffee in the mornings during the holidays!
Quick and tasty appetizer that can be made in advance - frozen - removed from freezer and baked.
Grandma Bridgette lived in Old Forge Pennsylvania (The Pizza Capital of the World). It was always a special treat to have White Pizza whenever we would visit. We don’t get there often these days but when we do we still love to stop in at Arcaro & Genell to have...
Quiche-like appetizer or side dish