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Baked Stuffed Yellow Squash Yield: 6 3 medium straight-neck yellow squash (1 to 1½ pounds), trimmed and scrubbed 1½ cups

VEAL SHANKS MILAN STYLE Yield: 6 TO 8 SERVINGS 6 veal shanks, 2 inches thick ½ cup all-purpose flour ⅓

Eggplant Timbale Ingredients Yield: 4 TO 6 SERVINGS 2 medium eggplants, sliced lengthwise ¼ inch thick ⅓ cup plus 2

Grilled Whole Bass with Warm Tomato Vinaigrette   Cook time: 30 minutes Ingredients  4 SERVINGS 2 whole bass (1¼ pounds

Fried Red Tomatoes Italian Style Ingredients large size, firm yet ripened tomatoes,  sliced ¼ inch thick. dry polenta romano cheese,

Pumpkin Roll Ingredients: For the cake: 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon

Fried Bell Pepper Rings Ingredients for 2 servings nonstick cooking spray, optional 3 bell peppers Breading 1 cup panko bread

Cherry Tomatoes With Olives Ingredients 4 TO 6 SERVINGS 3 TABLESPOONS GARLIC-FLAVORED OIL 2 TEASPOONS FINELY CHOPPED FRESH ROSEMARY 1

BROILED PARMESAN TOMATOES Ingredients 2 servings 3 vine-ripened tomatoes, halved horizontally extra virgin olive oil 1⁄4 teaspoon kosher salt 1⁄4

Risotto with Skirt Steak. INGREDIENTS Serves 6 people. 16oz of Cannaroli rice 4-6 cups of chicken broth 1 shallot, peeled