Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms
Choose vegetable broth or water and this becomes an elegant vegetarian entree.
This salad features three of the shining stars of summer—corn, tomatoes, and basil—and all the parts can be prepared ahead and tossed at the last minute.
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.
Crispy Buffalo Chicken Salad and Slaw
This recipe combines the ingredients of Buffalo chicken wings with the concept of Veal Milanese. Triscuits make a unique crust,
Sparkling Watermelon Lemonade
For a spectacular summer cooler, just puree watermelon, sugar, and lemon juice in a blender; serve topped with seltzer and a sprig of fresh mint.
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.
I’m a big fan of cannoli, especially the filling of fresh ricotta, chocolate, and candied. This dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a succulent strawberry.
Love meatloaf but it takes too long to bake on a weeknight? These burgers deliver all the flavor of your favorite meatloaf and are ready to serve in under 20 minutes.