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Vanilla-Cinnamon French Toast
This version of French Toast, featuring the comforting flavors of vanilla and cinnamon, will appeal to folks of all ages. It's a delicous way to use up and revitalize day-old (or older) bread that is...
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Pear Bellini
A traditional Bellini is made with peach nectar and champagne or sparkling white wine. Here, I substituted pear nectar, which I found next to the peach nectar in the Latin section of my supermarket....
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Goat Cheese Pizza with Carmelized Onions (12-inch)
For this recipe, I started with the basics for some of my previously shared goat cheese pizza recipes, but kept this version simple, with just caramelized onions, mozzarella, and a dusting of fresh...
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Garlic Toast
Most garlic bread that I encounter here in the U.S. is loaded with lots of butter and often granulated garlic powder. According to my Italian grandmother, that stuff is not authentic. Here is her...
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Eggs in Purgatory
When I was growing up, my Italian grandmother would frequently serve me these eggs cooked in marinara sauce, and it was one of my favorite ways to use up leftover sauce. I was also amused by the name....
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Artichoke and Roasted Garlic Hummus
For this recipe, I started with our Artichoke Hummus recipe and substituted roasted garlic in place of the fresh garlic. The result is delicious! Serve with Pan-Grilled Pita Wedges, pita chips, and/or...
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Moroccan-Style Split Pea Soup
For this recipe, I started with a basic split pea soup and added a Moroccan-style spice combination to give it a subtly exotic flair. RECIPE:1 tablespoon extra virgin olive oil1 small yellow onion,...
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Fettuccine and Walnuts with Creamy Gorgonzola Wine Sauce
Since I try to eat healthy most of the time, I don't often make recipes with cream sauces. However, I will indulge on special occasions - like Valentine's Day - as I believe that moderation is better...
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Wine-Glazed Mushrooms
A splash of wine and a few other simple ingredients turn a pile of mushrooms into a delicious and elegant vegetable dish. It's healthy and low-calorie, too! I like to use a combination of white and...
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Penne with Sun-Dried Tomatoes, Black Olives, and Feta
This simple but yummy recipe came about when I had some crumbled feta cheese and some sun-dried tomatoes on hand that I needed to use up. I tossed them with some pasta and black olives, and the result...
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Eggs Baked in Muffin Tins
I always mess up poached eggs. They break up in the boiling water, no matter how careful I am. So I learned to bake my eggs instead, and I use these baked eggs as a substitute for poached eggs in many...
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Honey-Dijon Dressing
This easy dressing is slightly sweet and slightly tangy. It's great on sandwiches as well as salads. RECIPE:6 tablespoons light or extra light olive oil*2 tablespoons lemon juice2 tablespoons honey1...
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Roasted Carrots
This is my favorite way to prepare carrots as a side dish. It's simple, yet delicious - and so healthy! RECIPE:1 pound medium-to-large carrots, peeled1 tablespoon extra virgin olive oilSalt and freshly...
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Artichoke Omelette with Black Olives and Provolone
This recipe was inspired when my friend Sandi told me about an artichoke omelette with provolone that was very popular in a restaurant that her husband once owned. Here, I created my own version, to...
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Grapefruit Mimosa
For this variation on a classic Mimosa, I simply substituted grapefruit juice in place of the orange juice. It was a lovely change of pace. RECIPE:Grapefruit juice (white, pink, or ruby red),...
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Roasted Asparagus and Hard-Boiled Eggs with Hollandaise Sauce
Asparagus is great with Hollandaise sauce. So are eggs (as in Eggs Benedict). Combined here, they make a fantastic brunch, lunch, or light supper entree. RECIPE:1 pound asparagus1 tablespoon extra...
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Minted Peas
My Italian grandmother used to dress up a simple side dish of peas by added fresh mint from the family garden. This is my version of that tasty vegetable dish, which I enhanced with some lightly...
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Grand Marnier French Toast
This recipe was inspired by my friend Shirley, who suggested adding Grand Marnier orange-flavored liqueur to the custard mixture when making French Toast. So here is my version, which turned out great!...
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Potato Salad with Peas
My Italian grandmother never used mayonnaise in her potato salads. She always used good olive oil instead. In this version, I added some green peas to her basic potato salad recipe. It's a delicious...
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Arugula Salad with Black Olives and Pine Nuts
For this recipe, I started with my Lemon-Balsamic Arugula Salad with Pine Nuts and added some sliced black olives for an extra flavor dimension. It was delicious! RECIPE:2 tablespoons pine nuts4 to 6...
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