Stuffed French toast with crumbled tofu, brandy-soaked raisins, currants, and candied peel. Pan-fried golden in butter. A showstopping weekend brunch that freezes beautifully.
Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.
Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.
Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.
Yeasted flatbread topped with a lime and almond frangipane and fresh redcurrants, dusted with icing sugar. A stunning Italian-inspired dessert bread.
Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.
Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.
Easy cheesy snack bread: a yeasted sheet-pan flatbread loaded with cheddar, green chiles, pimentos, and Italian seasonings. A shareable party appetizer ready in an hour.
Spaghettini topped with breaded and fried eggplant strips, tomato sauce, and grated Parmesan. A crispy Italian-style pasta dish with salt-pressed eggplant for zero bitterness.
Sausage, leek and potato stew with hot Italian turkey sausage, cannellini beans, and a bright shower of fresh herbs. A dry white wine deglaze builds depth in this one-pot weeknight supper served with crusty bread.
Italian-American spaghetti and meatballs with a three-meat blend (beef, pork, veal), a slow-simmered tomato sauce with red wine, and parmesan-bread crumb meatballs browned then finished in sauce.
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