Chicken Parmesan is one of Tiny New York Kitchen’s all-time favorite dinners!
There are as many variations on zabaglione as there are ways to enjoy it. The balance of egg yokes, wine, and sugar in this recipe is based on the traditional master ratio: For each yolk you would use half and eggshell full of sugar and half an eggshell full of wine. Use Marsala for the most classic flavor, then experiment with other wines that you like.
Roasted peppers introduce an element of earthiness and the spicy pepper flakes add some zip.
This chicken recipe is for the slow cooker. Just prepare it in the morning and come home to a delicious ready-made dinner.
Going meatless doesn’t mean giving up flavor with this layered lasagna filled with vegetables.
I like to make my own herb creations, from Italian herb combinations to rubs for grilling meats. All it takes is just a simple combination of dried herbs and spices. Once you see how easy it is to make you might not ever buy it premade in the store again.
With a combination of leafy greens, vegetables and beans, Nonno’s Minestrone Soup is easy to make and hearty enough to fill you up to get you through our crazy March weather.
Even the fussiest of eaters will love this dish. It’s super easy to make and is a great way to sneak in vegetables. Feel free to swap chicken for the sausage.
I typically make a fresh batch of my Bolognese Sauce every weekend. I like to serve it with rigatoni because the meat sauce finds its way into the tubes and gives you a nice bite.
These Ricotta Dumplings are so luxurious, but don’t be deterred by the “dumpling” word. They’re not hard to make. Serve them over a red sauce or serve them over an arugula salad topped with lemon & oil dressing and Parmesan cheese.