Recipes- Page 10

Now that the weather has warmed up, it’s time to spend more time outside than in the kitchen. Here are some quick side dishes

A wonderful herb oil combination of fresh rosemary and garlic really does great things to shrimp. 16 extra-large shrimp, about 1 pound, shelled and

3 tablespoons butter 3 tablespoons finely chopped onion 1 garlic clove, minced 1½ cups heavy cream 1 cup grated Parmesan cheese 1 cup walnuts,

½ cup pine nuts or walnuts 2 spit-roasted barbecued chickens, about 2 pounds each 3 celery ribs with leaves, sliced 1 medium red onion,

Use jumbo pasta shells in this recipe because they are easier to handle when you stuff them in this Florentine inspired recipe. 6 ounces

Easter season brings lamb. The Italians have so many different ways of cooking it that sometimes you become overwhelmed. 3 pounds boneless leg of

Marsala is a fortified wine originally from Sicily. There is a sweet and a dry Marsala—be sure to use the dry Marsala. You can

Soup is at the top of my list of comfort foods. On cool, cloudy days a hot bowl of soup seems to rescue the

Mint is a favorite herb in Italy, even though it is less commonly associated with Italian food in the United States. It was especially

This soup reflects the French influence on the cuisine of northern Italy. While the French would caramelize the onion first, the Italians just sauté