Balsamic Braised Chicken
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Roasted, poached, grilled and fried, these are just a few of the ways I have prepared poultry this year, but during the fall and winter months, there is nothing…
Main Dishes (Secondi Piatti)
Cavoli Ripiene (Stuffed Cabbage Rolls)
Last weekend, my girlfriend and I attended a fundraiser, Taste for Nourish, a non-profit dedicated to providing family and community support for children with feeding challenges. These children are…
Stracoto (Italian Pot Roast)
Each year in late October, when the weather is just about perfect, our neighborhood throws a block party. The streets are partitioned off, tables are set up and it’s…
Balsamic Glazed Meatloaf
As a rule, when I make dinner it’s usually something I have a hunger for, but there are those times when I just don’t feel all that hungry or…
Limoncello Chicken Skewers
We know that lemon and chicken complement each other but add fresh and fragrant Limoncello to the recipe and your guests will compliment you! Limoncello (lee-mohn-CHEH-loh) is an Italian lemon…
Piccatina di Vitello al Limone
Sauteed veal with lemon is fast food … really! Thinly-sliced veal quickly sauteed (don’t even have to dredge it in flour) and a sauce that practically makes itself is…
Pesce alla Milanese
This fish recipe is cooked in the style of Milan with a crisp crumb coating, the tangy taste of lemon and a simple browned-butter sauce. I use my own…
Polpette con Limone
Meatballs with lemon are lighter than my traditional meatballs with red sauce. By making them smaller (about the size of a walnut) they are just the right size to…
Italian Sausage & Peppers
The ubiquitous sausage and peppers sandwich prevails at just about every Italian festival I’ve ever attended, including this past weekend’s Sicilian Festival in San Diego. It’s the quintessential street…
Grilled Fish Panino
The first time I visited Sidney by the Sea was completely accidental. I was staying with my sister and we drove from Twin Falls, Idaho, to the University of…
Orzo Stuffed Peppers
The best thing about making these peppers is that you can enjoy them today, put some in the freezer and enjoy them even more on another day. I prepared…
Scalloppine alla Panna
Scalloppine in general terms, simply means scallops of veal (thin slices of top round). I like to cook with this cut of meat because it’s lean, and cooks quickly.…
Swordfish Stemperata
If for no other reason, (and I have many) I would live in Sicily for her abundant source of fish. The catch varies with the seasons and the waters.…
Saltimbocca Rolls
In Italian, saltimbocca means “to jump in the mouth,” implying that the dish is so good that it literally jumps into your mouth. I’ve eaten a few different versions…
Seared Scallops with Mustard Aioli
Aioli is a sauce made by mixing extra-virgin olive oil, lemon juice, crushed garlic and egg yolks until it is smooth and creamy, resembling mayonnaise. Mayonnaise is lemon juice…
Osso Bucco
This slowly braised, melts-in-your-mouth tender and falls off the bone with very little persuasion dish, is one of my favorites. The original version was seasoned with cinnamon, allspice and…
Stuffed Eggplant Stacks
This recipe started out as zucchini and ricotta fritters. Well, I have to tell you, it was more like fritter failure because the almond flour I used in the…
Beef Brisket with Carmelized Onions & Marsala Sauce
Much of the nation’s supply of brisket is made into corned-beef, pastrami or pot roast. Corned-beef brisket is a brisket that has been preserved with salt and flavorings (corned).…
Fillet of Sole with Marsala Sauce
I use Marsala in many of my dishes. This rich and velvety sauce is one of the easiest to prepare and is a delicious compliment to the delicate fillets.…
Grillades with Grits and Creole Sauce
Grillades, (pronounced GREE-yads), are thin scallops of veal, beef or pork and are typically served for brunch. It is my understanding that the dish originated when the country butchers…