Tomato sauce (sugo al pomodoro) is an Italian classic and there is nothing better than to prepare it yourself (the “equivalent” you buy at the

by Grossy Pelosi The process of making vodka sawce is one of the most visually exciting experiences I’ve had with cooking. I’ve been making a

The secret to this roasted chicken is the perfect amount of pucker, sweet, and that just-right orange-y taste that comes with a Orange Fruit Spread.

The eggplant is infused with savoriness by cooking it in the sausage drippings. The technique used here—halving and broiling the eggplant rather than roasting it

recipe by Elaine Cresenzo One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper. Ingredients

recipe from Stacy Guck Ingredients 4 Skinless boneless chicken breasts about 1 1/2 lb. 1 Tsp Italian seasoning mix 1 Tsp Garlic Powder 1 Tsp

recipe from our friend Diane Pauley Diced cooked chicken Chopped onion Corn tortillas Grated yellow/Mexican blend cheese Creme of chicken soup Chicken broth Canned green

Recipe by George Anthony Capielo  2 whole chickens – Make chicken soup to seasonings & broth Cut up ½ can clement joyous chipotle pepper =

My mom and countless other Italian/American mothers or fathers and grandparents have made this dish for generations. It’s what we do with our pasta/macaroni leftovers.