New England [Heart and] Kitchen By Grace Vallo
I grew up eating Dad’s chicken saltimbocca: thinly sliced chicken wrapped in prosciutto and sage and pan seared.
The best way to use turkey leftovers is on this turkey club sandwich with black pepper parmesan mayo! Recipe by Grace Vallo.
A good French omelette (or omelet) is made with eggs, salt, and a touch of butter.
We’ve got lasagna down to a science! There’s only one way to make lasagna and it’s with Italian sausage.
This recipe is the simplest way to bake chicken breast for the most juicy chicken every time! The trick is to bake your chicken breasts at 425 degrees.
This rustic Italian tortellini soup is filled with crumbled sausage, kale and a touch of cream.