Rigatoni with Eggplant

Ingredients 2 ½ cups prepared marinara sauce 2 small eggplants (about 1 pound each), washed and trimmed ½ cup olive oil 1 ½ pounds rigatoni or other hollow pasta such as ziti 1 ¼ cups crumbled feta cheese Instructions Place marinara over low heat and maintain at a simmer.Peel eggplant and cut into cubes. TossMore »

Linguine Vongole

Ingredients 1 tablespoon olive oil 4 cloves garlic, thiny sliced 1 dozen cockle clams 1 dozen Manila clam 2 ounces dry white wine 1 ounce Roma tomato, diced Salt and pepper to taste 3 ounces linquine pasta 1 tablespoon parsley, chopped Instructions Heat olive oil in a saute pan. Add garlic and saute over mediumMore »

Sweet Vinaigrette

Ingredients 2 cups red wine vinegar ¼ cup of honey (or more to taste) 1 tablespoon chopped fresh garlic ½ teaspoon ground caraway seed (optional) 2 cups olive oil Salt and pepper to taste Instructions 1. Place the vinegar, honey, garlic, and caraway seed in a small pan and bring to a boil. Let simmerMore »


Ingredients 2 pounds lean ground lamb 1 minced onion 3 cloves minced garlic 1 large can diced tomatoes in puree 1/2 cup red wine 1 tablespoon chopped parsley 1 teaspoon salt 1/2 teaspoon black pepper 1 large or 2 small eggplants 2 cups vegetable oil 1 stick butter 1/3 cup flour 3 cups milk SaltMore »

Wild Mushroom Pesto Penne

Wild Mushroom Pesto Penne

Ingredients 1 teaspoon butter 1-1/2 to 2 ounces sliced assorted wild mushrooms* 1 teaspoon minced garlic 1 teaspoon minced shallots 2 to 3 tablespoons basil pesto Dash of cream 2 tablespoon butter 8 ounces cooked penne pasta Fresh basil, chopped Parmesan cheese, grated *CHEF’S NOTE: Use 3 to 5 mushroom varieties, but avoid delicate, softMore »

Chicken Marsala

Chicken Marsala

Ingredients 1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms, fresh or canned 1/2 cup Marsala wine 3 tablespoons chicken stock Fresh parsley for garnish Instructions In a shallowMore »

Pesto Chicken

Ingredients 2 cups pesto 3 tablespoons chopped garlic 1 quart unseasoned tomato sauce 6 (3-3 ½) pound whole chickens, skinned and split Salt and pepper Instructions 1. Mix the pesto, garlic, and tomato sauce in a large bowl. Add the chicken, salt and pepper and toss well to coat with sauce.2. Spread the chicken halvesMore »

Fusilli alla Siciliana

Ingredients 1/4 cup green olives, pitted 1/2 cup oil-cured black olives, pitted 3/4 cup roasted red bell peppers (jarred peppers are fine) 1/4 cup extra-virgin olive oil Salt and freshly ground pepper to taste 3/4 pound fusilli or similar short pasta Freshly grated Parmesan cheese Instructions In a food processor, blend the olives, peppers, andMore »

Rigatoni with Fresh Tomatoes and Arugula

Ingredients 3/4 pound rigatoni, cooked until al dente, drained, cooled slightly 3/4 cup balsamic vinegar 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled, minced 1/2 cup chopped red onion 8 ripe Roma tomatoes (about 3 pounds), cored and cut into bite-sized pieces 2 cups tightly packed chopped arugula 1 cup grated Parmesan Instructions InMore »