Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using...
Author: Monte Farber and Amy Zerner
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Author: Dawn Perry
Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.
Author: Julie Smolyansky
Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than...
Author: Ree Drummond
Hubby and I love our Italian food! The sauce in this gnocchi recipe is very tasty! If I don't have fresh oregano or sage, I use dried herbs. You can also use button or oyster mushrooms instead of the swiss...
Author: ozzygirl
Author: Michael Romano
Author: Adeena Sussman
Author: Wang Haibo
Author: Pierre Gagnaire
Butter adds velvety texture and comforting flavor to this warming cocktail. Omit the rum and it's an equally delicious alcohol-free treat for anyone to enjoy.
Author: Kat Boytsova
Author: Kristi Tursi
Author: Rose Levy Beranbaum
Author: Joyce Carol Oates
Author: Ken Haedrich
Author: Dorie Greenspan