Wild Mushroom Risotto with Seared Sea Scallops

Ingredients for the Risotto– Extra-virgin olive oil – Salt and freshly ground black pepper – 1 onion, minced – 2 garlic cloves, minced – 1 pound assorted mushrooms, crimini and shiitake, stemmed – Leaves from handful fresh thyme sprigs– 2 tablespoons chopped fresh flat-leaf parsley– 2 bay leaves – 2 cups Arborio rice – 1/2

Rigatoni with Olives, Italian Sausage in a Creamy Tomato Sauce

Ingredients– 2 tablespoons extra-virgin olive oil– 1 medium yellow onion, finely diced – 2 medium clove garlic, finely chopped– 1-1/4 lb. Italian sausage– 1 cup pitted black olives – 1 can tomato puree (28 oz.)– 1 cup heavy cream– 2 tablespoons fresh or dried basil– 1 teaspoon died Italian seasonings – 1/4 cup chopped fresh

Pork Chops Pizzaiola

Ingredients2 bone-in pork loin center-cut chops, 1 inch thick2 tablespoons extra virgin olive oil Salt and pepper 1/2 cup red wine 1 sweet/Vidalia Onion, thinly sliced 2 garlic cloves, minced 1 can (15 ounce) chopped tomatoes 2 teaspoons on Italian Herbs 1/4 teaspoon dried red pepper flakes 1 tablespoon chopped fresh Italian parsley Directions1. Season

Classic Pop Tarts

Ingredients For the Dough:– 2 1/2 cups all-purpose flour – 1 tablespoon granulated sugar– 1 teaspoon salt– 1 cup unsalted butter diced – 1/2 cup ice cold water For the Filling:– Nutella – 1 jar seedless jam or preserves of your choice For the Icing:– 3/4 cup confectioner’s sugar – 1 teaspoon jam or preserves

White Truffle Tagliolini

Ingredients– 1 pound fresh tagliolini or spaghetti – Kosher salt– 4 tablespoons best-quality butter (4 ounces), divided – 1 cup of reserved pasta cooking water – 1/2 parmesan cheese, grated not shredded – 1 ounce fresh white truffle, shaved Directions1. Bring a large pot of water to a rolling boil over high heat. Season with

Cinnamon Sticky Buns

Makes 13-15 sticky buns IngredientsDough:– 1/4 cup warm water (105 to 115 degrees) – 1 (1/4 ounce) package active dry yeast – 1/3 cup sugar – 3/4 buttermilk– 4 tablespoons unsalted butter plus more for greasing – 2 large eggs – 1 1/4 teaspoon salt – 4 to 4 1/4 cups all-purpose flour plus more

Mediterranean Style Braised Chicken

Ingredients1 whole chicken, cut up skin-on and bone-in, about 3.5 poundsSalt and pepper1 large sweet onion, thinly sliced6 garlic cloves, minced1 tablespoon roughly chopped thyme1 tablespoon roughly chopped rosemary1 tablespoon olive oil2 lemons, cut in wedges1 cup flavorful olives with pits, about 1 pound1/2 cup chicken broth1/2 cup white wine 3 tablespoons chopped parsley Directions1.Pat

Champagne Pickled Shrimp

Ingredients 4 cups champagne vinegar 1 cup water1/4 cup coriander seeds 2 tablespoons mustard seeds 2 pounds shrimp, shelled and devined 1 medium Bermuda onion, thinly sliced 2 medium lemons, sliced in rounds 1/4 cup drained capers 6 garlic cloves 6 bay leaves 1 cup olive oil Directions 1. In a saucepan combine the vinegar,

Escarole, White Bean and Sausage Soup

6 servings  Ingredients3 tablespoons olive oil 8 sweet italian sausage 1 cup chopped onion 1/2 cup chopped celery1 tablespoon minced garlic 1 large head escarole, chopped (about 8 cups)3/4 cup dry white wine 1 can tomato puree (28 ounces)4 (15-ounce) cans Great Northern beans, rinsed, drained1 cup chicken stock or canned low salt chicken broth Freshly grated Parmesan cheese (optional)  Directions 1.

Harry’s Bar Ragu Bolognese

A ragu is meat sauce that is usually made with ground veal or beef, but can be made with chicken, duck, turkey, rabbit or lamb. The prep for the sauce is quick but it cooks very slowly for about 2 hours and is best eaten the same day. The sauce is enough for 1 pound