Onion Soup with Gorgonzola & Prosciutto
Heat the olive oil in a large stock pot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onions, garlic, thyme, parsley, basil, sage, red pepper flakes and half of the prosciutto. Cook for 12
Sicilian Bread Soup
In a large pot, cook the garlic and red pepper flakes in the 6 tablespoons olive oil for 3 to 4 minutes over medium heat. Add the onion, carrot and celery, and cook 5 more minutes, stirring well. Add the
Nanci’s Lobster Mac & Cheese
Preheat the oven to 400 degrees.Cook the pasta al dente, drain well, set aside, and mix with 2 tablespoons of extra virgin olive oil so that it does not stick together. To Prepare the Cheese & Besciamella Sauce:In a medium
Chicken Milanese, Southern Style
To make the cutlets, first remove the chicken tenderloin (the part closest to the bone and shaped like a long finger) from each breast; freeze for later use. Cut each breast in half and lightly pound it between two pieces
Biscuits & Gravy
To Prepare the Biscuits:Preheat the oven to 400 degrees.Place all the ingredients except the buttermilk in a food processor. Pulse the mixture approximately 8 times, until it resembles small peas.Place the flour mixture in a large mixing bowl and slowly
Breakfast Burritos with Ham, Eggs & Parmesan Crust
In a bowl, beat the eggs with the cream to a smooth consistency, as if making an omelet, then add the chopped ham. Add 2 tablespoons of melted butter to a nonstick pan, and cook over medium-high heat until it starts
Matzo Brei
Heat the 3 tablespoons of butter in a nonstick sauté pan and gently cook the onions until soft and caramelized. Let them cook on medium-low heat for 3 minutes, and then sprinkle a little of the salt and ⅛ teaspoon
French Toast with Butter-Braised Strawberries in a Cassis & Sugar Syrup
To Prepare the French toast:First, clarify the butter. Place the butter in a saucepan and melt it slowly over low heat. Pour the melted butter into a fat separator and let it rest; the milk solids will separate out. Once
Risotto with Zucchini, Goat Cheese & Prosciutto
Bring 6 cups chicken stock to a low simmer. In a large, deep sauté pan, brown the zucchini in 4 tablespoons of olive oil over medium heat. To the same pan, add red pepper flakes and garlic; cook, stirring well, for
Grandma’s Polenta
Make the polenta according to the manufacturer’s directions. When the polenta is almost cooked through, remove the pan from the heat and stir in the Parmesan, mascarpone or cream cheese, and pepper. Serve along with your favorite dish. Chef’s Tip:An alternative