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Recipes
Cold Antipasto - Every holiday meal should start with this Italian classic. Crostini - A Masserini family tradition made with chicken livers, anchovies, garlic and lemon. Crostini alla Luigina - Luigina's recipe made with marjoram, wine, and capers. Fig and Onion Bruschetta - Sweet, savory, and crunchy. Focaccia - Classic rosemary & salt, or tomato, black olive, and oregano. Light and crunchy. Fresh Ricotta Cheese - Fresh and delicious. Soups/Chowders/Bisques/Chilies Chili Verde - Unique pork alternative to traditional beef-n-beans chili. Perfect for "wet tacos".Corn and Crawfish Chowder - A perfect dish for Mardi Gras from The Gumbo Shop in New Orleans. Creamy Sausage & Potato Soup - Hearty soup for meat and potato lovers. Gumbo - Chicken andouille or seafood; it's always satisfying. Oyster Artichoke Bisque - A rich and creamy soup with just the right touch of spice. Pasta with Lentils - A hearty and spice soup which showcases the Umbrian lentil. Roasted Red Pepper Soup - Fresh sweet red pepper flavors. Sausage and Bean Soup - A staple during those rough days of the Recession. Caesar Salad - This classic salad combines egg yolks, anchovy, and garlic on romaine lettuce with croutons. Fiesta Salad - A very colorful corn and vegetable mixture with crunchy nuts. Grilled Tuscan Tuna Salad - A delicious Mediterranean salad with tender tuna and a bright dressing. Insalata Caprese - Classic Italian appetizer with fresh mozzarella, basil, and ripe red tomatoes. Panzanella - An Italian tomato and bread salad. Perfect for the summer when tomatoes are at their peak. Salad - Only the good stuff in this marinated salad. Warm Goat Cheese Salad - Greens tossed with a raspberry vinaigrette, topped with crispy rounds of goat cheese. Zucchini Carpaccio - Thin slices of zucchini topped with a lemon juice vinaigrette and fresh ricotta. Baked Macaroni and Cheese - Something simple to warm you on a cold day. Dunderi al Limone - Little lemon and ricotta dumplings in a cream sauce. Fettuccine Alfredo - Creamy deliciousness. Fresh Pasta - Only two ingredients necessary to make perfect pasta every time. Gnocchi - The potato version of these delicate Italian pasta dumplings. Lasagna Bolognese - The traditional lasagna from Bologna made with green pasta, ragu, and béchamel sauce. Lobster Ravioli - A rich and delicious recipe from Nick Stellino. Semolina Cavatelli - A simple, versitile pasta that pairs well with rapini and sausage or classic gravy. Shrimp and Tasso Pasta - Shrimp and spicy Cajun tasso ham in a cream sauce over linguine. Shrimp Scampi - Perfect with those big fat Gulf shrimp. Spaghetti Carbonara - A classic Roman dish made with eggs, pancetta, cheese, and black pepper. Spinach Pasta - Beautiful green pasta sheets for making Lasanga Bolognese. Tagliatelle al Tartufo - Fresh tagliatelle pasta with an aromatic truffle cream sauce. Artichoke and Shrimp Risotto - Chic and simple. Jambalaya - Chicken and Andouille jambalaya recipe from Toups' Meatery in New Orleans. Risotto alla Gina - Italian rice with cheese and chicken gizzards from Grandma Masserini. Risotto alla Cinzia - Cynthia's version of the classic creamy risotto dish. Suppli - Fried rice croquettes with Muenster cheese from Grandma Masserini. Timballo di Riso - A drum of rice mixed with butter, egg yolks, cheese, ragu and layered with veal. Béchamel - Made with a roux of butter and flour cooked in milk. One of the mother sauces of French cuisine. Caramel Sauce - Quick and easy recipe to top your ice cream or brownies. Crab Sauce - A summertime treat that's finger licking good. Crawfish Etouffee - A sweet and spicy Creole classic from New Orleans. Gravy - The original Grandma Galante "Red Sauce" recipe. Neapolitan Beef Ragu - The perfect rich, beefy ragu to top a warm, creamy dish of polenta in a cold evening. Pesto - A reason to grow your own sweet basil. Piedmontese - Savory sauce for cheese filled pastas. Puttenesca - Now that's a spicy sauce! Ragu Bolognese - The traditional meat sauce from Bologna. Raspberry Mustard BBQ Sauce - An alternative to the usual sweet tomato-based BBQ sauce. Roasted Garlic Sauce - A delicious sauce for garlic lovers from Nick Stellino. Salsa di Noci - A creamy walnut sauce from our travels to Genoa. Salsa Verde - A vibrant green topping for roast chicken. Spicy Pork Sauce - A spicy tomato sauce that's perfect for baked gnocchi. Andouille Hash - Perfect for Sunday brunch. You won't be able to stop eating it! Cajun Chicken Wings - Great to serve during football games and easy to make. Chicken Cacciatore - Be sure to have plenty of bread on hand. Chicken Piccata - Chicken with lemon and capers. Coq au Vin - Impress your guests with this French classic. Crawfish Pie - A New Orleans favorite from Café B -- the perfect dish to kick off the Mardi Gras season. Cubano - Classic pressed Cuban sandwich with layers of Swiss, ham, roast pork, and pickles. Dry Rub Ribs - A better alternative to drippy sweet BBQ sauce. Lamb with Port Sauce - Savory rosemary and garlic lamb with port sauce and grapes. London Broil - Marinated char grilled steak on a roll. Meatballs #1 - Roll up those sleeves and start chopping the garlic. From Grandma Galante. Meatballs #2 - This is Cynthia's version which produces a much more tender and flavorful meatball. New Orleans BBQ Shrimp - Buttery and spicy shrimp created at Pascal's Manale in New Orleans. Osso Buco - Braised veal shanks in a hearty tomato and red wine sauce. Pan-Seared Tuna - Seared sushi tuna with a soy-ginger-lime dipping sauce. Pizza - Made from scratch with only the best toppings. Pulled Pork - A fool-proof method to prepare tender, tasty BBQ pork. Quiche - This mushroom and spinach quiche is perfectly delicious for brunch. Roast Turkey - Brine your bird for a juicy, flavorful turkey every time. Sausage and Peppers - Fire up the grill for this classic Italian dish. Shepherd’s Pie - Braised lamb, carrots, and buttery whipped potatoes. It's better than you'd imagine! Corn and Tomato Salad - Warm corn, tomatoes, and green onions in a tangy dressing. Cranberry Relish - Cynthia's Thanksgiving treat. An alternative to cranberry jelly from a can. Glazed Cipollini - These sweet tender onions with raisins make a wonderful side to any roast. Herb Bread - Individual freshly baked crusty rounds of olive and herb filled bread. Whipped Potatoes - Add white truffle oil for the best mashed potatoes you've every tasted. Applesauce Cake - Everyone's favorite from Grandma Galante. Apple Walnut Cake - Another tasty cake. Cheesecake - Cyntha's light and ultra-creamy cheesecake. Classic Cheesecake - Mom's original recipe. Spiced Pumpkin Cheesecake - With a caramel-bourbon pecan sauce. Chocolate Walnut Clusters - A Christmas staple. Ciambellini - Simple Italian anise cookies eaten with white wine. Coconut Macaroons - Nancy Reagan's very own recipe. Coffee Cookies - Grandma Galante's cookies from Betty Crocker's 1950's picture cookbook. Dried Cherry and Almond Biscotti - A crunchy Italian treat for the holidays. Fig and Walnut Cookies - Flakey pockets of fig, raisin, and walnut paste. Gingerbread Cookies - Decorate them and then bite their heads off. Internet Cookies - Taste the famous Neiman-Marcus urban legend. Lace Cookies - For pecan lovers. Lemon Hazelnut Biscotti - Delicate flavors mingle perfectly in this crunchy little cookie. Molasses Cookies - These crunchy and chewy dark molasses cookies are sprinkled with sugar. Pignoli Cookies - The queen of Italian cookies; chewy and full of pine puts. Taralli - Grandma Galante's Easter recipe for "Italian Love Knots" (a.k.a. Italian Easter Cookies). Banana Cream Pie - A chocolate and banana pie from Bon Appétit. Crostata - Luigina's recipe from Torre Orsina, Italy. Lemon Chiffon Pie - Tart and velvety. This classic dessert that makes a bright finish to any meal. Pear Crostata - Delicious with custard and balsamico. Pumpkin Pie - Made with real pumpkins! Rum Raisin Apple Crumb Pie - A variety of sweet apples and raisins piled high with a crumb topping. Bananas Foster - The classic New Orleans dessert created at Brennan's restaurant. Bread Pudding - Light and fluffy; the perfect use for stale bread. Cannoli - Sweet and creamy Italian dessert. Chocolate Mousse - Perfect chocolate mousse by Italian master pastry chef Iginio Massari. Chocolate Soufflé - A warm chocolate dessert classic that is easy to prepare. Crème Anglaise - The perfect accompaniment for chocolate soufflé. Custard Cream - From the Italian pastry master, "The Sweet Man": Iginio Massari. Diplomat Cream - A professional, lightened custard cream that won't collapse or turn watery. Everlasting Syllabub - A delightfully creamy and citrus dessert from the 18th century. Fig Jam - Picked fresh off the tree and perfect for crostata with a few drops of balsamico. Lemon Soufflé - Light, simple, and lemony. Pâte à Choux - Versatile French pastry used for making cream puffs and chocolate eclairs. Strawberry Tiramisu - A deliciously decadent version of the traditional Italian tiramisu, courtesy of Daniela Trabalza. Zabaglione (light) - A light Italian pudding made with egg yolks, sugar, sweet Marsala wine, and whipped cream. Zabaglione (thick) - A thick, traditional, Italian pudding made with egg yolks, sugar and sweet Marsala wine. Devil Dogs - The official snake food of the New Jersey Devils. Olive and Garlic Pretzels - With black olives, garlic, and anchovy. Aperol Spritz - Italy's #1 cocktail when relaxing at a table in the piazza. Eggnog Martini - A satisfying holiday cocktail with a perfect balance. Limoncello - When life gives you lemons...make limoncello! Milk Punch - A classic from Brennan's in New Orleans. Mistletoe Martini - A refreshing and stimulating holiday cocktail blending the flavors of cranberry and elderflower. Sidecar - One is Cynthia's favorite cocktails. |