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• 
  Breakfast and Brunch

  Eggs in Purgatory

  Eggs in purgatory is an endearing name for a simple dish of eggs with tomato sauce; I think you get the connotation. Watch Mary Ann…
• 
  Side Dish

  Sicilian Bread

  Sicilian bread is special; it has a golden crumb due to the fine durum semolina flour used to make it and a nice nutty taste on the crust's…
• 
  Side Dish

  Whole Wheat Cibatta

  This versatile dough recipe from Master Baker Peter Reinheart works well for breadsticks, ciabatta, focaccia, pizza, and regular loaves of…
• 
  Salad

  Barley Salad

  The use of this hardy grain dates to the Stone Age; barley is possibly the oldest grain in the world. Watch Mary Ann Esposito make Barley…
• 
  Dessert

  Little Farro Cakes

  Farro is an ancient type of wheat and a cousin to another ancient grain known as spelt. It is protein packed and versatile. Watch Mary Ann…
• 
  Entree

  Stuffed Flounder

  Flounder is a flat, mild fish that is perfect for stuffing. If you cannot find it, use sole or cod fillet. Watch Mary Ann Esposito make…

  30 Minutes
• 
  Entree

  Little Parsley Gnocchi

  These little potato and parsley dumplings are so easy to make, and they are the perfect first course. Watch Mary Ann Esposito make Little…
• 
  Soup and Stew

  Barley and Lentil Soup

  Barley and Lentil soup is hardy and nutritious; make it in a crock pot. Watch Mary Ann Esposito make Barley and Lentil Soup at…
• 
  Entree

  Chicken with Cheese

  Here is an Italian-American comfort dish that everybody loves, oven baked chicken cutlets with tomato sauce and cheese. Watch Mary Ann…

  25 Minutes
• 
  Entree

  Veal Cutlets with Fontina

  Hearty mountain food makes up the diet of the Valdostani, as in this typical veal cutlet stuffed with Fontina cheese. Watch Mary Ann…
• 
  Dessert

  Pears in Red Wine

  Pears cooked in red wine is a typical dessert of the Val d'Aosta region of Italy. Watch Mary Ann Esposito make Pears in Red Wine at…
• 
  Entree

  Pasta al Pomodoro

  Find out how this easy pasta is often the most poorly done and enjoy this recipe for a sure-fire win. See the full post at the Fresh Tastes…
• 
  Side Dish

  Strawberry Risotto

  Fruit risotto is made in some parts of Italy as alta cucina. Here is one with strawberries; blueberries are also an option. Watch Mary Ann…
• 
  Entree

  Chicken Marsala

  Chicken Marsala is a quick dish I make often for family and friends. It takes its name from marsala wine, a fortified dry or sweet wine…
• 
  Entree

  Chicken Skillet Supper

  The secret to its great flavor is a simple dry rub of salt, pepper, oregano, celery salt, and red pepper flakes. Watch Mary Ann Esposito…
• 
  Entree

  Lombardy-Style Stewed Beef

  The success of this classic stewed beef from Lombardy in the north of Italy depends on several things: the marinating time (overnight is…