Antipasti Caldi
- Vongole Oreganate
- Clams Casino
- Stuffed Mushrooms
- Roasted Pepper Halves with Bread Crumb Topping
- Scampi alla Buonavia
The Lasagna Show
- Caesar Salad
- Italian-American Meat Sauce
- Italian-American Lasagna
Welcome to My Seaside Kitchen
- Bass Fillets with Olive-Caper Tomato Sauce
- Swiss Chard Braised with Oil and Garlic
- Scampi
- Rice Timbales
The Mother of All Sauces
- "Italian-American Sunday Sauce" with Rigatoni
- Meatballs
- Braciola di Manzo
- Broccoli Rabe with Oil and Garlic
Mussels, Chicken, and More
- Mussels in Spicy Tomato Sauce
- Zoccolo
- Chicken Scarpariello
- String Beans in Chunky Tomato Sauce
Pasta from the Pantry
- Fusilli alla Puttanesca
- Linguine alla Carbonara
- Perciatelli al Filletto di Pomodoro
Soup for Dinner, Soup for Dessert
- Minestrone
- Sponge Cake
- Zuppa Inglese
America's National Dish--Pizza
- Pizza Dough
- Quick Pizza Sauce
- Sicilian Pizza
- Two Margheritas
- Calzones
Chicken Cacciatore Show
- Chicken Cacciatore
- Soft Polenta
- Baked Peaches with Amaretti Filling
It's OK to Fry
- Twice-Fried Istrian Potatoes
- Spiedini alla Romana; Pizzette
The Fresh Pasta Show
- Fresh Spinach Pasta
- Fettuccine Alfredo
- Paglia e Fieno
Braised Pork Chops/Stuffed Artichokes
- Carciofi Imbottiti
- Oven-Braised Pork Chops with Red Onions and Pears
The Bumper Crop
- Radicchio Zuccherino Salad
- Wild Greens and Hard-Boiled Egg Salad
- Rice-Stuffed Tomatoes
- Giambotta
Some Classic Pastas from the Italian-American Repertoire
- Spaghettini with Oil and Garlic
- Linguine with White Clam and Broccoli Sauce
- Cavatelli with Bread Crumbs, Pancetta, and Cauliflower
A Light Dinner
- Tri-Color Salad
- Sole Meunière
- Fillet of Sole with a Light Bread Crumb Stuffing
- Sole Oreganata
- Spinach SautŽed with Bread Crumbs
Quick-Fix Dinners
- Chicken Stock
- Roman "Egg Drop" Soup
- "Reinforced" Soup
- Polpette
- Wild Greens and Hard-Boiled Egg Salad
The Real Veal: Scallopine
- Veal Scallopine in Lemon-Caper Sauce
- Steamed Broccoli with Oil and Garlic
- Veal Scallopine with Eggplant and Fontina Cheese
- Veal Pizzaiola
Antipasti Freddi
- Cherry Peppers Stuffed with Prosciutto and Provolone
- Poached Seafood Salad
- Striped Bass Salad
- Prosciutto-Stuffed Mozzarella
- Pickled Mushrooms
- Seasoned Olives
Most Requested Pasta Dishes
- Penne alla Vodka
- Rigatoni Woodsman-Style
- Linguine with Mussels, Saffron, and Zucchini
Lobster Extravaganza
- Lobster fra Diavolo with Spaghettini
- San Martino Pear and Chocolate Tart
The Wrap and Roll Show
- Manicotti
- Meat and Spinach Cannelloni
- Béchamel Sauce
The Big Buffet: Do-Ahead Entertaining, Italian-American Style
- Ziti with Roasted Eggplant and Ricotta Cheese
- Sausage and Peppers
- Zucchini and Cherry Tomato Salad
Our Friend, the Cod
- Salt Cod in the Style of Marechiara
- Salt Cod, Potato, and String Bean Salad
- Fillet of Fresh Cod with Lemon-Parsley Sauce
Welcome, Mangiafagioli
- Arugula and White-Bean Salad
- Pasta and Beans
- Roasted Pears and Grapes
The Incredible Edible Eggplant
- Eggplant Parmigiana
- Eggplant Rollatini
- Eggplant Fans
The Royal Family of Milanese Dishes
- Pan-Fried Parmigiano-ReggianoÐCoated Veal Scallopine
- Chicken Parmigiana, New-Style
- Pork Chops Capricciosa
- Warm Potato, Onion, and Caper Salad
A Midsummer Meal
- Marinated Artichokes
- Rice Salad Caprese
- Coffee Granita
A Sicilian Menu
- Caponata
- Spaghetti with Capers and Anchovies
- Swordfish Skewers Glazed with Sweet and Sour Sauce
Fresh Pasta Bolognese, Two Ways
- Fresh Egg Pasta
- Tagliolini/Pasta Sheets/Pappardelle
- Meat Sauce Bolognese
- Fazzoletti
Dinner in Minutes
- Spinach Salad
- Stuffed Rolls of Veal
- Pignoli Cookies
A Winter Dinner
- Lentil and Broccoli Soup
- Rustic-Cut Roasted Lamb Shoulder
Top Chops
- Stuffed Veal Chop Valdostana and Broccoli-Taleggio Variation
- Potato Croquettes
Dinner in Rome
- Pot-Roasted Herb-Scented Pork Loin (Porchetta)
- Braised Fennel
- Braised Whole Radishes or Turnips
A Lesson in Risotto
Seaside Kitchen III
- Capellini with Crabmeat
- Stuffed Calamari Braised with Fresh Peas
Give It a Fry
- Fritto Misto
- Tri-Color Salad
Light and Quick
- Fried Banana Peppers
- Shrimp in a Chunky Marinara Sauce over Pasta andover Fregola
Something Old, Something New
- Risi e Bisi
- Short Ribs of Beef Braised in Barolo, with Carrots and Onions
A Pasta Chronology
- Baked Stuffed Shells
- Whole-Wheat Linguine Primavera
- Capellini Cooked in Red-Mullet Stew
Gnocchi Fest
- Gnocchi
- Gnocchi alla Bava
- Gnocchi with Pesto, Potatoes, and String Beans
Snack Time
- Fried Potatoes and Eggs
- Broccoli Rabe and Sausage
- Ricotta Frittata
- Pickled Vegetables
Cooking with Bread
- Swiss Chard (or String Bean) and Bread Soup
- Broccoli Rabe with Day-Old Bread
- Pasta with Garlic, Anchovies, and Bread Crumbs
Seafood Masterpiece
- Mackerel in Saor
- Savory Seafood Stew
An Informal Seaside Dinner
- Clams in a Savory Tomato-Vegetable Broth
- Monkfish Meatballs in Tomato Sauce
A Visit to the Butcher
- Oxtail "Butcher-Style"
- Braised Oxtail with Rigatoni
- Brussels Sprouts or Savoy Cabbage Braised with Vinegar
Two Italian-American Classics
- Seared Filet Mignon with Braised Chunky Vegetables (Bistecca Giambotta)
- Chocolate Tartufo
Half-Hour Chicken Dinners
- Chicken Scallopine Marsala with Garlic Mashed Potatoes
- Chicken Francese
- Chicken Paillard with Sage Leaves
- Tuna and Chickpea Salad
Sunday Chicken Dinner
- Shells with Fennel and Shrimp
- Chicken Bites with Potatoes, Sausages, and Vinegar
Sausage Making
- Homemade Italian Sausage
- Gemelli (Twins) with Sausage-Tomato Sauce
- Whole-Wheat Pasta with Sausages, Leeks, and Shredded Fontina
Ribs, Italian-American Style
- Spare Ribs Roasted with Vinegar and Red Pepper
- Braised Kale with Bacon
Rustic Dinner
- Beef-and-Rice Stuffed Peppers
- Olive Oil Mashed Potatoes
- Struffoli
Pasta Time
- IBuccatini with Chanterelles, Spring Peas, and Prosciutto
- Ricotta Gnocchi with Contessa Sauce
- Spaghetti with Mushrooms, Garlic, and Parsley
