This week we're kicking off our new series of video recipes from the chefs at Italian food website Al.ta Cucina, who want to show the world that "Italians do eat better." Here's an original and ...

This recipe reminds me of my childhood home in Utica, New York. When I was growing up, sausage and peppers was one of my favorite meals. Technique tip: Add the cherry peppers at the end to make the ...

Growing up, my mom never made anything with eggplant, ever. That means that I did not really cook an eggplant until I was in my mid-20s, after my brother Tom, the chef, made and shared an ...

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This recipe from BetterRecipes.com is a delicious served over pasta with its rich, creamy sauce. Boil pasta and set aside. Butterfly chicken breasts; place boned side up and pound thin. Season with ...

Australian Gourmet Traveller fast food fried provolone with red wine vinegar 1.Cut provolone into six 1cm-thick wedges, then lightly coat in seasoned flour. Heat 1½ tbsp olive oil in a frying pan over ...

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes). A good condiment lifts ...

A rolled chicken breast may look la-di-da fancy, but it’s really super easy to pull off with a tiny bit of patience. And this particular version rewards you with bacon and melted cheese. Bacon, Sage ...

Meat lover and tailgate expert John Currence would never replace a steak or burger with a vegetarian slider. But he does love a grilled portobello slider, especially when the ‘shroom gets a serious ...