An easy recipe for fall off the bone, tender, succulent ribs done completely in the oven.
Thinly sliced chicken Paillard is grilled to perfection, served over brown rice with a shaved fennel, cucumber, olive and citrus salad.
Crispy pan-fried chicken cutlets topped with an arugula and pomelo salad topped with plenty of shaved parmesan cheese.
Butternut squash and spiced ground beef with plenty of fresh basil and mint.
A recipe for quick 20 minute Italian sausage and beans with a silky tomato sauce.
Crispy, crunchy, pan-fried pork cutlets topped with a bright, peppery arugula and seasonal winter citrus salad.
Delicious, char-grilled lamb chops, cooked over coals with a super quick marinade made with some lemon and fresh oregano.
Fried chicken cutlet sandwiches with sharp provolone, broccoli rabe and peppadews.
Escarole soup with porchetta sausage filled with lots of garlic and rosemary, from Giunta’s at the Reading Terminal Market in Philly.
These canoas have a sweet and savory, ground meat filling with briny olives and raisins, stuffed in a sweet plantain, and topped with cheese.
This peanut sauce goes good on anything so if you're not into the whole recipe just make the sauce, you won't be disappointed.
Mmmmmmm crispy chicken cutlets, how could you not like it? Fried in a generous amount of olive oil, lotsa crunch, a little greasy, salty.
A delicious recipe, handed down through generations, of Greek Chicken Stew with cinnamon and cloves all served of spaghetti with plenty of cheese.