Philadelphia chef, Marc Vetri, brings a bold, new sensibility to classic Italian cooking. This dish is based on his father's recipe.
Odd Lots Mac and Cheese
With a peek into the fridge, you can create a new experience each time you make this all-time favorite.
Braised Brisket with Flying Discs
Your family will welcome this holiday specialty on any cool fall evening. Delicious leftovers the night after are a plus.
Creamy Root Vegetable Soup with Everything Pita Chips
Freshly harvested root vegetables bring big flavor to this hearty soup. Make it ahead for a quick weeknight meal.
Vermont Apple Crisp with Maple Sauce
The key to the delicious flavor of this fall dessert is Grade B maple syrup which is more intense than the readily available Grade A.
Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms
Choose vegetable broth or water and this becomes an elegant vegetarian entree.
Aunt Alice's Blueberry Muffins
One bite of these muffins and I’m transported back in time to my childhood visits with Aunt Alice, Uncle Pat, and my cousins in Maine.
Pasta with Pesto, String Beans, and Potatoes
Guest Chef Giuseppe Fanelli makes this easy dish with a traditional basil pesto, string beans, potatoes, and pasta.
Fried Clam Sandwich
I just love fried clams. Anybody who has been to one of the many little food shacks along the New England coast knows how special they are.
Stuffed Zucchini Greek Style
Throughout the Mediterranean, vegetables stuffed with various fillings, including meat, often fill the role of entrée. This features lamb.
Dulce de Leche Rice Pudding with Toasted Almonds
Easy to make, this sweet pudding gets it's intense flavor from concentrated dulce de leche.
Zucchini Patties with Garlicky Yogurt Sauce
This is a meal in a sandwich, a burger made from shredded zucchini, mashed chickpeas, fresh herbs and spices.