Recipe

Print Vanilla Pound Cake Recipe by Summer MillerCourse: DessertCuisine: American/European TraditionalServings 8-10 servingsPrep time 20 minutesCalories 480 kcalBaking Time 70 minutes This Vanilla Pound Cake is a buttery masterpiece with a tight, velvety crumb and a rich, golden crust. Simple yet sophisticated, it features a double dose of vanilla both in the dense, tender cake and the sweet, creamy glaze making it the perfect companion for a morning coffee or an elegant afternoon tea. Ingredients For the cake: 1 1/2 cups sugar 1 cup unsalted butter 1 tablespoon vanilla extract 4 large eggs 2 cups all-purpose flour For the vanilla glaze 3 tablespoons butter, melted 1 cup powdered sugar 2 teaspoons vanilla extract 2 to 3 tablespoons milk Directions Prepare Oven and Pan: Preheat oven to 350°F. Butter and line an 8 1/2×4 1/2-inch loaf pan with parchment paper, creating a sling. Cream Butter and Sugar: In a large bowl, beat the butter, sugar, and vanilla extract on medium-high speed using a hand or stand mixer. Beat for about 8 minutes until the mixture is exceptionally light and fluffy. Scrape the bowl and beat for 30 more seconds. Incorporate Eggs: Add the eggs one at a time. Ensure each egg is fully incorporated and scrape down the sides of the bowl before adding the next one. Mix in Flour: Set the mixer to low and add the flour. Mix only until the batter just forms; it’s okay to see a few streaks of flour. Fold and Smooth: Use a spatula to gently fold the thick batter until smooth. Scoop it into the loaf pan. To remove air bubbles, drag a butter knife through the batter in a zigzag motion, then smooth the top. Bake: Bake for 60 to 70 minutes. The cake is done when a toothpick inserted into the center comes out clean. Cool: Let the cake cool in the pan for 15 minutes. Run a knife around the edges, then use the parchment sling to lift it out. Place it on a wire rack to cool completely. Make the Glaze: Whisk together the melted butter, powdered sugar, and vanilla. Add milk one tablespoon at a time until you reach a smooth, pourable consistency. Finish: Pour the glaze over the cooled cake. Serve immediately or let the glaze set before slicing.

Print Penne alla Vodka Recipe by Francesca Zani Course: Main CourseCuisine: Italian-AmericanServings 4-6 servingsPrep time 7 minutesCooking time 18 minutes A creamy classic Penne alla Vodka features a perfectly smooth tomato-cream sauce with a subtle, spicy kick. Finished with fresh basil and sharp Pecorino Romano, it’s a restaurant-quality dish that comes together in under thirty minutes. Ingredients 1 pound dry penne rigate 3 tablespoons extra virgin olive oil 8 large garlic cloves, finely chopped (about 1/4 cup) 1/4 teaspoon kosher salt, plus more for pasta water 1/4 teaspoon crushed red pepper flakes 1/8 teaspoon freshly ground black pepper 3/4 cup vodka1 (14.5-ounce) can crushed tomatoes  1 (14.5-ounce) can crushed tomatoes  2 tablespoons unsalted butter 2/3 cup heavy cream 1/4 cup grated Pecorino Romano cheese, plus more for serving 1/4 cup finely chopped basil leaves (about 15 large leaves) 2 tablespoons finely chopped parsley Directions Boil the Pasta: Fill a large pot with about 4 quarts of water and salt it generously. Bring to a boil, add the penne, and cook until al dente according to the package instructions. Drain into a colander. Sauté the Aromatics: While the water boils, heat olive oil in a large sauté pan over medium-low heat. Add the garlic, salt, red pepper flakes, and black pepper. Cook for about 4 minutes until the garlic is soft, stirring frequently. Deglaze with Vodka: Remove the pan from the heat (to prevent flare-ups) and pour in the vodka. Return the pan to medium-high heat and simmer for about 2 minutes, or until the liquid has reduced by half. Cook the Tomatoes: Stir in the crushed tomatoes and simmer for 5 minutes to cook off the raw tomato flavor. Cream the Sauce: Reduce the heat to medium-low. Stir in the heavy cream and butter. Once the butter has melted, take the pan off the heat. Blend for Smoothness: Use an immersion blender (or a standard blender) to process the sauce until it is completely smooth. Thicken: Return the smooth sauce to the pan and simmer for another 3 minutes until slightly thickened. Taste and adjust salt or pepper if needed. Combine and Serve: Add the cooked pasta to the sauce. Toss in the 1/4 cup of Pecorino, basil, and parsley. Stir until every noodle is evenly coated. Serve immediately with extra cheese on top. Note I prefer penne rigate, which has ridges for the sauce to stick to. Good-quality pre-grated Pecorino works just as well as grating it yourself. Plus, it will save you some prep time.

Print Baked Ziti Recipe by Elise BauerCourse: Main CourseCuisine: Classic Italian-AmericanServings 6-8 servingsPrep time 20 minutesCooking time 55 minutesCalories 557 kcal Brimming with savory Italian sausage and a rich, herb-infused tomato sauce, this Baked Ziti is a cheesy masterpiece that defines Italian-American comfort. Tender pasta is layered with dollops of creamy ricotta and finished with a bubbling, golden mozzarella crust, creating a hearty and crowd-pleasing meal that is perfect for any family gathering. Ingredients 1 pound ziti or penne pastaKosher salt Kosher salt 1 tablespoon extra virgin olive oil 1 pound bulk Italian sausage, ground beef, or ground pork 1 large onion, chopped 3 to 4 cloves garlic, chopped 1 tablespoon minced fresh rosemary or basil 1 tablespoon Italian seasoning 1/2 teaspoon red pepper flakes 4 cups jarred marinara or pasta sauce, or make your own tomato sauce Black pepper, to taste 8 ounces mozzarella cheese, shredded 1 cup grated Parmesan or pecorino cheese 1 heaping cup ricotta cheese Directions Heat the Oven: Set your oven to 350°F. Boil the Pasta: Bring a large pot of salted water (about 1 tablespoon of salt per 2 quarts) to a rolling boil. Cook the ziti until it is al dente (firm to the bite). Drain and Coat: Drain the pasta in a colander and toss it with a small splash of olive oil to prevent the noodles from sticking together while you finish the sauce. Brown the Meat: In a large sauté pan over medium-high heat, warm 1 tablespoon of olive oil. Add your ground meat or sausage, breaking it into smaller pieces as it browns. Avoid over-stirring to ensure the meat gets a good sear. Season with a pinch of salt if using beef or pork. Sauté Aromatics: Once the meat is mostly cooked, stir in the chopped onions. Sauté for 4 to 5 minutes until the onions are soft and translucent. Season and Simmer: Stir in the garlic, fresh herbs, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant, then pour in the tomato sauce. Bring the mixture to a gentle simmer. Final Seasoning: Taste your sauce and add salt or pepper as needed. Layer the Base: In a 9×13-inch baking dish, spread a thin layer of sauce across the bottom and add small dollops of half the ricotta cheese. Combine Pasta and Sauce: Stir a spoonful of sauce into your cooked pasta to coat it, then transfer all the pasta into the casserole dish. Add Cheese Topping: Pour the remaining sauce over the pasta. Dot the top with the rest of the ricotta cheese, then generously sprinkle the mozzarella and Parmesan over the surface. Bake: Place the dish in the oven uncovered. Bake for 20 to 25 minutes, or until the cheese is bubbly and the top is lightly golden brown. Rest and Serve: Let the ziti sit for 10 minutes before serving to allow the layers to set. Notes If you don’t have Italian seasoning in the pantry, use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme.

Print Pumpkin Basque Cheesecake Recipe by Smitten KitchenCourse: DessertCuisine: AmericanServings 8 servingsPrep time 15 minutesCooking time 1 hour Featuring a dramatically bronzed, caramelized exterior and a velvety, spiced pumpkin center, this Basque-style cheesecake is a rustic yet elegant celebration of autumn flavors. Infused with warm notes of cinnamon, ginger, and nutmeg, each creamy slice offers a perfect balance of rich cream cheese and festive pumpkin that melts in your mouth. Ingredients ¼ cup (50 grams) granulated sugar ⅓ cup (45 grams) cornstarch ½ teaspoon kosher salt 1 ½ teaspoons ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground ginger ½ cup (100 grams) light brown sugar 1 pound cream cheese (2 8-ounce/227-gram packages) 3 large eggs 1 ¼ cups canned pumpkin puree (less than a 15-ounce/425-gram can) Directions Preparation: Preheat your oven to  425°F (218°C). Line a loaf pan with a large sheet of parchment paper, ensuring it covers the corners and extends up the sides. Place the loaf pan on a rimmed baking sheet to catch any potential spills. Mix Dry Ingredients & Base: If using a Food Processor: Pulse the granulated sugar, cornstarch, salt, and spices. Add cold cream cheese chunks and brown sugar, then blend until perfectly smooth, scraping the bowl as needed. If using a Mixer: Ensure cream cheese is softened first. Cream together the granulated sugar, cornstarch, salt, spices, brown sugar, and cream cheese until no lumps remain. Incorporate Eggs: Add the eggs one at a time. It is vital to mix thoroughly and scrape down the sides of the bowl after every single egg to ensure a silky batter. Add Pumpkin: Pour in the pumpkin puree and blend until the color is uniform and the mixture is well combined. Bake: Pour the batter into the prepared loaf pan. Bake for 35 to 40 minutes. The cheesecake should be puffed and dark brown on top, but still have a noticeable “jiggle” in the center when moved. Optional Char: For a darker, traditional Basque “burnt” top, switch the oven to the broiler for the last 2 to 3 minutes. Cooling: Let the cheesecake rest on a cooling rack at room temperature for 1–2 hours, or chill in the refrigerator for at least 1 hour. Serve: Use the parchment paper to lift the cake out of the pan. Slice into 1-inch pieces and serve cool or at room temperature.

Print Prosciutto and Onion Frittata Recipe by Lidia BastianichCourse: DessertCuisine: ItalianServings 2 servingsPrep time 5 minutesCooking time 10 minutes This simple Italian frittata features tender prosciutto and sweet spring onions gently cooked into a loosely set egg base, finished off-heat for a delicate texture. Served warm on bread and seasoned with fresh black pepper, it makes for a hearty, flavorful, and quick meal. Ingredients 3 tablespoons extra-virgin olive oil 4 ounces prosciutto crudo, or prosciutto ends, thickly sliced, cut into matchsticks 1 medium spring onion, white and green parts thinly sliced, or 4 scallions, chopped 6 large eggs Kosher salt Country bread, for serving Freshly ground black pepper Directions Prepare Fillings: In a large nonstick skillet, heat the olive oil over medium-low heat. Add the prosciutto and cook for about 2 minutes until the fat begins to render. Sauté Aromatics: Add the spring onions or scallions to the skillet and cook for approximately 3 minutes until they are softened and wilted. Prepare Eggs: While the fillings cook, beat the eggs in a medium bowl with $1/2$ teaspoon of salt. Cook the Eggs: Pour the beaten eggs into the skillet. Use a wooden spoon to gently spread the egg mixture evenly over the ingredients in the pan. Cook until the frittata is loosely set, which takes about 2 minutes. Finish Off-Heat: Remove the skillet from the heat. The residual heat will continue to cook and set the frittata fully. Serve: Mound a portion of the frittata onto bread, add a grind of fresh pepper over the top, and serve immediately.

Print Chicken Schnitzel Recipe by Vincenzo’s PlateCourse: Main CourseCuisine: ItalianServings 1 servingPrep time 10 minutesCooking time 32 minutes Golden brown, crunchy, and irresistibly juicy, this homemade chicken schnitzel is comfort food at its best. Made with a boneless meat cutlet, tenderized to perfection, then dipped in egg mixed with salt, pepper, lemon zest, and lemon juice. The fresh breadcrumb coating locks in all the juices, making every bite tender and full of flavor. Quick, easy, and loved by kids and adults alike, it fills the kitchen with the mouthwatering aroma of fried chicken. Ingredients Chicken fillet, 1 per person Homemade breadcrumbs 3 eggs 1 lemon Salt & Pepper Sunflower oil, for frying Lettuce, washed Tomatoes, washed White wine vinegar Extra virgin olive oil Directions Tenderize the Chicken: Lay a sheet of baking paper on a cutting board. Place two chicken fillets on one side, then fold the paper over them. Using the flat side of a meat tenderizer, gently yet firmly pound the fillets until they are a uniform, thin thickness. Repeat this process with the remaining chicken, taking care not to tear the meat. Prepare the Egg Wash: In a shallow bowl, whisk the three eggs. Season with salt and pepper. Grate the zest of the lemon, then squeeze the juice from half of the lemon into the bowl (use a small sieve to catch any seeds). Mix all ingredients thoroughly with a fork. Bread the Fillets (Dredging): Dip each piece of pounded chicken fillet completely into the prepared egg mixture. Next, transfer the fillet to the breadcrumbs and gently press down to ensure the crumbs adhere evenly to all sides. Set the Coating: Place the breaded schnitzels onto a tray lined with baking paper and a base layer of breadcrumbs. Cover the tops of the schnitzels with an additional layer of breadcrumbs until the chicken is completely hidden. If you have leftover egg mixture, lightly brush it over the top layer of crumbs to help them stick. Chill (Crucial Step): Allow the prepared schnitzels to rest in the refrigerator for at least 1 hour. This chilling time is essential for the coating to set firmly, preventing it from falling off during frying and ensuring a crisp final texture. Preheat the Oil: Pour enough sunflower oil into a frying pan to generously cover the base. Heat the oil to approximately 170°C (338°F). Fry the Schnitzel: Gently place one schnitzel into the hot oil. Lightly press down on the schnitzel with a flat spatula or turner to ensure the breadcrumbs remain secure. Cook for Even Color: Cook the schnitzel for a total of about 8 minutes, flipping it every 2 minutes. This frequent turning ensures the crust cooks evenly on both sides and achieves a beautiful golden-brown color. Drain and Finish: Once cooked, carefully tilt the schnitzel with the turner, allowing excess oil to drip back into the pan. Transfer the cooked schnitzel to a plate lined with paper towels to absorb any residual oil. THE BEST Crispy Schnitzel Recipe (Easy Step-by-Step Tutorial)

Print Pasta Bolognese Recipe by Provided Anonymously to GenTree Global, LLCCourse: Main Course Cuisine: ItalianServings 4-6 servingsPrep time 20 minutesCooking time 1.5 hours A deeply rich and savory Italian ragù, this classic sauce features slow-simmered ground beef and aromatic vegetables (mirepoix) reduced in wine and milk, then cooked down with crushed tomatoes. The result is a thick, complex, and hearty meat sauce traditionally served over broad, flat pasta like tagliatelle, and finished with a generous grating of Parmesan cheese. Ingredients Ground Meat: 1 lb (450g) ground beef (80/20 mix is ideal for flavor) Pork (Optional): $1/2$ lb (225g) ground pork or diced pancetta Onion: 1 medium, finely chopped Carrots: 2 medium, finely chopped Celery: 2 stalks, finely chopped Garlic: 3-4 cloves, minced Crushed Tomatoes: 1 (28-oz) can, high quality Tomato Paste: 2 tablespoons Milk: $1/2$ cup (whole milk preferred) Wine: $1/2$ cup dry red wine (e.g., Chianti, Merlot) Broth: $1/2$ cup beef broth or water Olive Oil: 2 tablespoons Dried Oregano: 1 teaspoon Dried Basil: 1/2 teaspoon Bay Leaf: 1 Salt and Black Pepper to taste Pasta: 1 lb (450g) of a sturdy pasta (tagliatelle, pappardelle, or fettuccine are traditional) Parmesan Cheese: Freshly grated, for topping Fresh Basil or Parsley (optional, for garnish) Directions Sauté the Mirepoix: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add Garlic and Meat: Stir in the minced garlic and cook for 1 minute until fragrant. Push the vegetables to the side, increase the heat to medium-high, and add the ground beef and pork (if using). Break up the meat with a spoon and brown thoroughly. Drain off any excess fat. Deglaze and Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half (2-3 minutes). Add Liquids and Seasoning: Pour in the milk and let it simmer until it is mostly absorbed (about 5 minutes). This step tenderizes the meat. Next, add the crushed tomatoes, beef broth, oregano, basil, bay leaf, and season generously with salt and pepper. Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot loosely (or slightly ajar) and let the sauce cook for at least 1.5 to 3 hours, stirring every 30 minutes. The longer it simmers, the deeper the flavor will be. If the sauce becomes too thick, add a little water or broth. Cook the Pasta: About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Combine and Serve: Remove the bay leaf from the sauce. Add the drained pasta directly to the Bolognese sauce. Toss to coat thoroughly, adding a splash of the reserved pasta water if needed to create a glossy consistency. Garnish: Serve immediately in bowls, topped with a generous amount of freshly grated Parmesan cheese and a sprinkle of fresh herbs. Notes Don’t skip the step of adding milk. It helps tenderize the meat and results in a smoother, richer, and more luxurious final sauce texture.

Print Mary Donoghue's Irish Bread Recipe by Sheila CrawCourse: Breakfast/DessertCuisine: AmericanServings 8-10 servingsPrep time 15 minutesBaking Time 50 minutes A rich, golden-brown soda bread featuring the sweetness of pre-soaked raisins and the warm, slightly savory spice of caraway seeds. This rustic loaf achieves a tender, dense interior and a firm, crusty exterior by starting in a high-heat oven, a characteristic of traditional Irish baking. It is leavened primarily by baking soda and buttermilk and made rich and flavorful with the inclusion of salted butter and sugar. Ingredients All-Purpose Flour: 4 cups Granulated Sugar: 1 cup Baking Powder: 1 teaspoon Baking Soda: 1 teaspoon Salted Butter: 1 stick (softened) Buttermilk: 1 1/2 cups (for mixing and coating) Raisins (Black & Golden): 1 cup (pre-soaked in water) Black & Golden Caraway Seeds: 3 tablespoons (optional) Directions Prepare the Dry Mix: In a large bowl, combine the 4 cups of flour, 1 cup of sugar, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Cut in the Butter: Add the softened stick of salted butter to the dry ingredients. Use your hands or a pastry blender to mix the butter into the flour mixture until it resembles coarse cornmeal. Add Wet Ingredients and Seeds: Stir in the 1 cup of pre-soaked (and drained) raisins and the 3 tablespoons of caraway seeds (if using). Gradually mix in 1 1/2 cups of buttermilk. Form the Dough: Gently knead all the ingredients together briefly until a shaggy, cohesive dough mound forms. Do not over-knead. Prepare for Baking: Grease a 9-inch cast iron skillet. Place the dough mound into the prepared skillet. Score and Coat: Lightly coat the top of the dough with a little extra buttermilk. Using a sharp knife, make a deep cross (“+”) on the top of the dough. Bake: Place the skillet into a preheated 450° oven for 10 minutes. Finish Baking: After 10 minutes, lower the oven temperature to 350° and bake for an additional 35 to 40 minutes. Test for Doneness: The top of the bread should be a deep golden brown. Test for doneness by inserting a clean knife or wooden skewer into the center; it should come out clean.  Enjoy: Allow the bread to cool slightly before slicing. Enjoy!

Print Poppy Seed Cake Recipe by Beth StollerCourse: DessertCuisine: AmericanServings 8 servingsPrep time 20 minutesResting Time 10 minutesBaking Time 1 hour A light, fluffy cake featuring poppy seeds (or chocolate chips) with a tender crumb from sour cream or yogurt and folded-in egg whites for extra lift. Ingredients 4 eggs, separated 1/2 lb butter or margarine 1 1/2 cups sugar 1/2 pint sour cream or yogurt 2 cups sifted flour 1 teaspoon baking soda 3 teaspoons vanilla 1/4 cup poppy seeds or chocolate chips Directions Beat 4 egg whites until stiff and set aside Cream together butter and sugar, then add egg yolks and beat well Add sour cream or yogurt, baking soda, sifted flour, vanilla, and poppy seeds (or chocolate chips); beat well Gently fold in the beaten egg whites Pour into an ungreased tube pan Bake until done (temperature and time not specified in original recipe – typically 350°F for 50-60 minutes) I use margarine and Dannon vanilla yogurt. Feel free to substitute chocolate bites for poppy seeds.

Print Pink Stuff Recipe by Beth StollerCourse: DessertCuisine: AmericanServings 6 servingsPrep time 10 minutesResting Time 2 hours A sweet, creamy fruit salad combining cottage cheese, mixed canned fruits, Cool Whip, and berry Jello powder with mini marshmallows for a light, refreshing dessert. Ingredients 1 lb cottage cheese 1 lb can peaches 1 can pineapple chunks 1 can mandarin oranges 1 container Cool Whip 1 package (3 oz) berry-flavored Jello 1/2 package mini marshmallows Directions Mix all ingredients together Pour into a Jello mold Refrigerate until set