What’s for dinner?
Caprese salad is simplicity – sliced tomatoes, fresh mozzarella cheese and basil – so make it when the ingredients are at their peak. I’ve added balsamic-glazed grilled chicken to turn this salad into a satisfying main dish.
The colors of the Italian flag are on display atop a Margherita Pizza – this simple and yet perfectly complete combination of tomatoes, mozzarella and basil.
You can make lip-smacking, falling-off-the-bone baby back ribs at home – no barbecue pit or smoker required. These tender, smoky, ribs are oven-baked, then grilled to sticky, crispy-charred perfection.
This easy baked omelet is stuffed with zucchini, onions, bacon and leeks, cradled in a rich egg custard laced with herbs and tangy Gruyere cheese.
Steamed Clams meets Moules Marinière meets Shrimp Scampi in this abundant, messy, garlicky, briny tumble of shellfish.
All the flavors of an Italian sub – and the colors of the Italian flag – in a light and fresh, veggie-packed, main dish Italian Pasta salad.
A thick slab of grilled swordfish – juicy on the inside and charred on the outside – is nestled into a crusty toasted ciabatta roll with crispy bacon, tender greens and a creamy (store bought!) Caesar dressing.
Perfectly seasoned, juicy and crispy, and the best picnic food of all time, fried chicken is a treat that’s easier than you think to make at home.
Perfect in its simplicity, this 4-ingredient salad showcases tender fresh spinach, creamy eggs and crisp bacon, dressed with a sweet and tangy maple vinaigrette.
Creamy Chilean sea bass fillets are seared until golden and crusty then topped with a light and brightly-flavored sauce of wine, shallot, butter and chive.