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Pasta with Anchovies and Tomatoes

Author: Barbara Wichman Nowak

Gina's Arancini

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

Author: Anna Francese Gass

Veal Saltimbocca

Author: Shelly Berger

Clams in a Cataplana Casa Velha

Author: Jean Anderson

Tomato Prosciutto Grilled Cheese

Author: Graham Elliot

Grilled Ham, Cheese and Pickle Sandwiches

Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.

Author: Kevin West

Ricotta Gnudi with Wild Mushroom and Truffle Sauce

Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.