Author: Marc Coffey

Sicilian Chickpeas with Escarole and Caramelized Onions Ingredients   Makes 4 servings         1 large escarole (or endive) (about 1

Baked Spinach Rigatoni Ingredients    Yield: 8 servings         1 pound rigatoni         3 tablespoons olive oil, divided         1

Fried Artichokes Ingredients Serves 4 to 6 as an appetizer     1 lb of Frozen or Canned Artichoke Hearts, (quartered

Shrimp Stew Ingredients Serves: 6 to 8     3 pints cherry tomatoes     1 medium-large onion, cut into 1½-inch chunks

Linguine with Scallops Recipe Ingredients:     1 lb. pasta, linguine     ~15 scallops, washed and dried     10 oz grape

Crema Pasticcera – Italian Custard Italian custard is thicker than a regular pouring custard, or crème anglaise. It is rich,

Pasta e Patate Laura Vitale Ingredients     1-1/2lb of Russet Potatoes, peeled and finely chopped     2 Stalks of Celery,

CARLUCCIO’S BROCCOLI RABE WITH GARLIC AND EXTRA VIRGIN OLIVE OIL Ingredients 2 bunches broccoli rabe 2 tablespoons extra virgin olive

Pasta with Dandelion Ingredients     1 lb of tonnarelli, pici, spaghetti,     1 bunch of dandelion     1 Tbsp extra