Recipe Collection

Almond Spritz Cookies

These buttery Almond Spritz Cookies are a festive, delicate treat with a tender crumb and a hint of almond flavor in every bite. Made with a blend of silky 00 flour and almond flour, they're light yet rich, perfect for pressing or piping into intricate shapes. Finished with sparkling sugar or a drizzle of amaretto-spiked icing, these cookies are as beautiful as they are delicious. Ideal for holiday trays, tea parties, or everyday indulgence—this classic cookie is a crowd-pleaser that melts in your mouth.

Chicken Marsala

Classic and comforting, Chicken Marsala features tender pan-seared chicken simmered in a rich mushroom and Marsala wine sauce. With its creamy texture, earthy depth, and touch of sweetness from the wine, this Italian-American favorite delivers elegance with every bite. Perfect for a dinner party or weeknight upgrade, it's a one-pan dish that feels both indulgent and approachable.

Mediterranean Corn and Tomato Salad

This Mediterranean Corn and Tomato Salad sings with summer freshness from sweet corn, juicy cherry tomatoes, crisp cucumbers, and fragrant herbs. Tossed in a lemony red wine vinaigrette and finished with Asiago cheese, it's the perfect make-ahead dish for picnics, potlucks, or light dinners. Simple, colorful, and full of flavor — this is warm-weather cooking at its best.

Smashed Cherry Tomato Sauce

A rustic, chunky tomato sauce made from bursting cherry tomatoes, garlic, and thyme — ready in under 40 minutes. Perfect over pasta, spooned next to burrata, or tucked into grain bowls for a fresh, seasonal finish.

Pappardelle with Asparagus, Mushrooms, and Pea Tendrils

Elevate your pasta game with Pappardelle featuring a medley of asparagus, mushrooms, and pea tendrils, creating a delectable and vibrant dish.

Zucchini Eggplant Involtini

The Italian word "Involtini" translates to "rolls." It's fun to bake these in individual ramekins and serve them as a first course. The brightness of the lemon in the filling sets this dish apart

Garden Focaccia

This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top.

Mushroom Fricassee with Casarecce and Parmesan Cream

The heart of this recipe is a variety of fresh mushrooms. You can mix and match to your liking, using options like oyster, lion’s mane, or shiitake. Each mushroom brings its unique taste and texture to the dish. Buy your mushrooms from your favorite local vendors.

Pizza Dough

This is an easy to handle, no-fail pizza dough. I usually parcook it on a stone before topping.This recipe will make 2 large pizzas, 6 to 8 mini pizzas, or 24 appetizer pizzas.

Pasta Primavera

This Pasta Primavera recipe is a healthy, satisfying twist on the Italian-inspired Canadian/American classic. Spiralized zucchini pasta pairs perfectly with casarecce, a medley of fresh vegetables, and a light lemony Parmesan sauce.

Polenta Cakes with Cherry Tomato Mushroom Ragu

Crispy Cakes with a hearty, flavorful sauce.

Balsamic Chicken with Sun-Dried Tomatoes and Walnuts

This delicious Balsamic Chicken with Sun-Dried Tomatoes and Walnuts recipe features tender, juicy chicken breasts smothered in a rich balsamic glaze and topped with sun-dried tomatoes and crunchy walnuts, making for a flavorful and satisfying meal

Italian Sausage, Butternut Squash, and Mushroom Pasta

Sausage Butternut Squash Mushroom Pasta is a wonderful weeknight skillet dinner. I often omit the cream and use turkey sausage. You'l love the earthy flavor of the sage and the fresh taste of the basil together.

Braciolette Ripiene (Stuffed Chicken Breast)

All this dish needs is a starchy side of polenta, potatoes, or rice. You'll love the rich but delicate sauce.

Almond Croissant

The most delicious pastry in the world!

Croissants

Making croissants is a dance between the temperature of the butter and the temperature of the dough. The butter must roll out evenly between each layer, but never melt. The dough has to be warm enough to roll well, but cool enough to not melt the butter.

Snap Pea Minestrone Verde

Snap Pea Minestrone Verde is a fresh light minestrone that uses the best of springs produce.

Jalapeño Sweet Corn Frittata

My Jalapeño Sweet Corn Frittata is hearty but light. It's a great recipe to have on hand during sweet corn season.

Chicken Cacciatore

A tomato-free version of the classic "hunters" dish.

Vino Rosso Cacio e Pepe

Beautiful deep burgundy-colored pasta. Cacio e Pepe literally translates to cheese and pepper.

Fritto Misto Vedure

"The vegetables are light and delicious. Frequently, we skip the aioli; the vegetables are flavorful and yummy on their own."

Asiago Eggplant

Crisp on the outside, creamy on the inside. This is a lovely addition to an antipasti platter or a delicious side dish.

Potato Chestnut Gratin

The perfect combination of potatoes and chestnuts has never been better.

Ricotta Pignoli Tart with Lemon Curd

Ricotta Pignoli Tart is a traditional Italian tart. Served plain or topped with lemon curd, it's a lovely pairing with a late afternoon glass of wine.

Shrimp or Fish in Crazy Water

"Shrimp in Crazy Water is an Italian dish that uses seawater in the sauce."

Braised Artichokes

This is my favorite way to prepare artichokes. The recipe uses all of the edible parts of the artichoke, and you can skip the butter!

Dry Porchetta Seasoning

Italian Seasoning

Torta Pasqua

There are many versions of this Easter torta. It's a beautiful centerpiece and an Italian tradition.

Panettone

This recipe makes a classic Panettone loaf. Enjoy the bread warm with your favorite liquor or espresso.

Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta

Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta will delight you and your family. The combination of cooked and fresh vegetables makes the dish light and a completely satisfying meal.

Lemon Roasted Chicken with Herbs and Vegetables

This is one of my favorite ways to prepare chicken. It's simple, delicious, and always a hit.

Spinach Frittata

A frittata is an Italian omelet that can be finished on your stovetop, or in your oven. I love this simple combination of ingredients.

Farro Bowl with Artichokes, Red Pepper, and Spinach

A fun and highly nutricious Italian bowl.

Basic Tomato Sauce

This is my go-to tomato sauce. I always have several quarts on hand in my freezer to include in recipes, or for a quick pasta dinner.

Vegetarian Lasagna with Eggplant Sauce

Vegetarian Lasagna with Eggplant Sauce is hearty without meat. The layer of shredded carrot, spinach, and cheeses is a bit unusual for lasagna, people love it.

Asparagus Bundles

An easy dish to prepare ahead and pop in the oven right before serving.

Lemon Pasta

Lemon Pasta is a favorite of the Bonicelli family, and one of Chef Bonicelli's signature dishes.

Homemade Pasta

I adapted my basic recipe for the food processor. You can easily make this by hand, as well.

Homemade Ricotta

Homemade ricotta is simple to make and far more delicate and flavorful than any store-bought version. With just a few fresh ingredients and some gentle heat, this soft, creamy cheese comes together beautifully — perfect for spreading, dolloping, or folding into your favorite dishes.

Farinata

Farinata is a family favorite. It's a flavorful alternative to bread.

Eggplant Parmesan

My Eggplant Parmesan recipe skips the heavy breading and frying. It features the eggplant with fresh mozzarella and a terrific sauce.

Garlic Shrimp Scampi

Garlic Shrimp Scampi is a classic dish that never disappoints.

Rolled Italian Meatloaf

Rolled Italian Meatloaf is great hot or chilled and thinly sliced.

Porchetta

Italians love pork. Make this porchetta recipe, and you will too.

Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna is a wonderful vegetarian and gluten-free option for a hearty main-dish lasagna.

Italian Sausage Lasagna

This is my signature Italian Sausage Lasagna that everyone loves. The sauce is a standalone pasta sauce.

Sun-dried Tomato Turkey Meatloaf

Sun-dried Tomato Turkey Meatloaf has a punchy flavor and beautiful texture. I love it hot, but often make it to slice thin for sandwiches.

Prosecco Bellini

The Bellini was invented in Harry's Bar in Venice. It's traditionally made with white peaches.

Porcini Mushroom Tart (Torta di Fungi)

I recreated this tart after my first trip to Italy. I usually make the tart the day before I serve it and reheat it for 15 minutes in a 350º oven.

Porchetta-Seasoned Pork Chops with Chestnut and Potato Dressing

I love the seasoning in this rustic dish and the combination of chestnuts and potatoes is devine.

Crêpes

I love to keep a stack of crêpes in my freezer. They are delicious stuffed with eggs, vegetables, or berries.

Holiday Biscotti

My Grandma Lucy made anise biscottiwhen I was a child. That cookie, although not as sweet, inspired this recipe.

Italian Wedding Soup

A beloved Italian classic, this Italian Wedding Soup brings together tender veal and pork meatballs, fresh spinach, and delicate strands of egg in a rich chicken broth. It’s comforting, elegant, and perfect for gatherings — or simply warming up a weeknight. Topped with a sprinkle of Asiago cheese, every bowl is hearty and full of flavor.

Instant Pot Italian Stew

Instant Pot Italian Stew starts with soffrito (mirepoix) that includes tomatoes, onions, and peppers. That base creates the depth in flavor that makes this dish successful.

Chestnut Croquettes in Taleggio Sauce

These crochette are slightly sweet. The taleggio sauce is rich and creamy. Together, they are a lovely combination for a starter or a vegetarian main course.

Roasted Butternut Squash Ravioli Filling

This recipe has a secret ingredient! Why not put cookies in your ravioli?

Pizza Sauce

Great pizza requires a great sauce. I usually double the recipe and freeze what I don't use to have on hand.

Potato Gnocchi

If potato gnocchi is on the menu, I order it. But, I really love making my own. This recipe makes light pillows that hold sauce beautifully.

Chicken Piccata

Chicken Piccata is a simple skillet dish that is worth of a dinner party.

Prosciutto Wrapped Chicken with Chard

Prosciutto Wrapped Chicken with Chard is my version of a rustic Italian dish finished with lemon and pignoli.

Sourdough-Discard Pizza Dough

Sourdough-Discard Pizza Dough has a slight tang to it. I love using it to make appetizer pizzas that I cook on the grill in the summer.

Basil Pesto

This classic basil pesto blends fresh basil, garlic, and toasted nuts into a silky green sauce enriched with olive oil and aged cheeses. It’s a freezer-friendly staple — perfect for tossing with pasta, dolloping on soup, or spreading on crostini.

Lemon Olive Oil Sponge Cake

My father loved sponge cake, and my mother made a lovely one. The olive oil in this recipe makes the cake moist. Inverting the pan keeps the cake from collapsing.

Kale and Pancetta Pasta

Cherry tomatoes are perfect for a quick tomato sauce. I use a combination of chopped and halved tomatoes for sauciness and texture.

Farinata Margherita Pizza

Farinata Margherita Pizza has a crisp and creamy chickpea flour crust with delicious traditional italian toppings.

Mediterranean Baked Eggplant with a Poached Egg

Baked eggplant and tomato make a perfect base for a poached or any type of cooked egg.

Tuscan Minestrone

This Tuscan Minestrone is a rustic, nourishing soup packed with seasonal vegetables, hearty beans, and fragrant tarragon. It's perfect as a flexible base for whatever produce you have on hand, and comes together easily on the stovetop or in a slow cooker. Serve it warm and garnished with fresh tarragon for a satisfying, Italian-inspired bowl of comfort.

Baked Ricotta with Vine-on Cherry Tomatoes

The combination of creamy ricotta and sharp, nutty Parmesan is so tasty! I wrote this recipe specifically for my vine-on cherry tomatoes, but this recipe is a year-round family favorite.

Mascarpone

Fresh homemade mascarpone is far superior to store-bought. I love the simple method; so easy and delicious

Tomato Basil Spaghetti Squash

Spaghetti squash strands are natural vegetable "spaghetti." I love that the tomatoes cook with the squash - so easy!

Lemon Basil Zucchini Pappardelle

Lemon Basil Zucchini Pappardelle is a lovely pasta side or main dish. I also serve it cold, as a salad, with a poached or hard-boiled egg.

Lemon Ricotta Handkerchief Ravioli with Spinach and Mushrooms

The most striking thing about this dish is the lightness of the lemony handkerchief ravioli. It goes together very quickly, making it a great weeknight dinner candidate.

Vegetarian Mushroom Bolognese Sauce

The combination of mushrooms and tempeh gives this vegetarian version of Bolognese sauce the texture it needs to hold up to hearty spaghetti or bucatini.

Puff Pastry Parmesan Grissini

Puff Pastry Parmesan Grissini is a quick and elegant addition to any table or charcuterie board.

Roasted Rosemary Grapes

Roasted Rosemary Grapes are one of my favorite accompaniments to triple cream cheeses and brie.

Lemon Ricotta Asparagus Snap Pea Tart

The lemon herb ricotta gives the tart and bright yet earthy flavor. The presentation is rustic and beautiful.

Italian Almond Cake

A version of my father's cousins Almond Cake.

Agrodolce Rhubarb Soup

Rhubarb, asparagus, and spinach show up early in the farmers markets in Minnesota. This sweet and savory soup uses all three together, a true tribute to spring's bounty.

Trigiani Family Venetian Easter Bread

An Adaptation of "Easter Bread (Fuatha)" from "Cooking with my Sisters" by Adriana and Mary Yolanda Trigiani

Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts

Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts capitalizes on the beautiful combination of butternut squash, rosemary, walnuts, and blue cheese. It's a fun, quick, and delicious pasta that doesn't need a side dish.

Pesto Ricotta Lasagna Rolls with Cherry Tomato Sauce

Basil Ricotta Lasagna Rolls with Cherry Tomato Sauce is a fresh twist on traditional lasagna. Aside from the beautiful, fresh flavors, the individual rolls elevate lasagna from a family-style casserole to an elegant plate centerpiece.

Cod Filets and Veggies en Papillote (Merluzzo in un Pacchetto)

En papillote, or al cartoccio in Italian, is a method of cooking in which the food is put into a parchment pouch or bag. The food steams with its own moisture.

Cracker Crust Pizza with Pear, Brie, and Arugula

You'll love the topping combination in my Cracker Crust Pizza with Pear, Brie, and Arugula. The crust is also perfect for a classic Margarita pizza.

Chicken Marsala

A lighter version of a classic. I decided to skip the cream and reduce the butter.

Breakfast Frittata Cups

Who doesn't love a versatile grab and go breakfast option? This base recipe is delicious as it is, but consider changing the vegetables, cheese, or adding crumbled bacon or sausage.

Indian Spiced Cauliflower with Tahini and Herb Sauces

The cool tahini sauce calms down the intensely seasoned Indian spiced cauliflower and the serrano-laced herb sauce.

Roasted Carrots with Italian Agrodolce Sauce

Agrodolce is a sour and sweet sauce that brings out the best in any roasted vegetable. It's particularly wonderful with small sweet roasted carrots.

Brutti ma Buoni

There are many versions of this delicious cookie. The first time I had them was in Positano, Italy. They were so good, we ate them for breakfast.

Veal Scallopini Piccata

I love the elegance of this quick-skillet Italian classic. The cooked lemon slices in this Veal Scallopini Piccata give the dish a tart and delicious finish.

Risi e Bisi

A classic Venetian dish, similar to risotto, but made with a unique cooking technique. It's less creamy than risotto and a little soupy.

Italian Grilled Romaine

Italian Grilled Romaine is a delicious side for grilled meats, poultry, and fish. Top with sliced chicken for a light grilled salad.

Grilled Focaccia Pizza

Gilled Foccacia Pizza is grilled directly on your grill grate. The lightly charred crust is delicious with the simple traditional toppings.

Fresh Fruit Gelato

Fresh Fruit Gelato works well with all berries and peeled fruits such as peaches and pears.

Microwave Ricotta

My Microwave Ricotta recipe is a quick and easy method for having fresh and delicious homemade ricotta ready to use -  in minutes.

Shaved Asparagus Focaccia

As my fascination with shaved asparagus continues, I put together this recipe. The focaccia is fluffy and absolutely beautiful.

Spring Green Minestrone with Dill and Fennel Frond Pesto

Spring Green Minestrone is a beautiful monochromatic soup that features asparagus tips and white beans in a fennel-based broth.

Pita Pizza

I always have pita bread or naan in my freezer and the rest of the ingredients on hand. Quick, easy, and yummy!

Pomodoro al Riso

Pomodoro al Riso is a traditional Roman take-out food. Best served room temperature, the dish makes a beautiful addition to an antipasti platter or a light meal served with potatoes.

Heirloom Tomato Pizza

I save this recipe for the best tomatoes of the summer. This tart and a glass of Prosecco make a perfect light dinner.

Herbed Ricotta Stuffed Zucchini

Herbed Ricotta Stuffed Zucchini is a perfect candidate for a vegetarian main dish and can be a delightful side dish. I use Italian parsley, oregano, and mint in the ricotta mixture and zesty pecorino cheese to add to the distinctive Mediterranean flavors.

Zucchini Spaghetti with Macerated Tomatoes, Sweet Corn, Green Beans, and Pesto

I find zucchini "noodles" to be a wonderful substitute for traditional pasta.

Irish Oat Risotto with Butternut Squash and Crimini

A fresh take on risotto that is nutritious and delicious.

Butternut Squash Wedges with Sage and Parmesan

The already perfect pairing of sage and butternut squash made even better with roasted garlic an lemon zest.

Penne with Broccoli Pesto Sauce

Penne with Broccoli Pesto Sauce is a colorful, delicious, and complete meal. The broccoli stems are the base of its flavorful sauce.

Cauliflower Crust Margherita Pizza

Cauliflower Crust Margherita Pizza is a healthy, delicious twist on a classic.

Veggie-up Chicken Soup

If quick, healthy, and delicious appeals to you, this soup is for you. It takes more time to chop the vegetables than it does to cook them. This is a great soup to make early in the week and have on hand for lunches.

Veggie Thyme Over-stuffed Omelet for Two

Can you eat too many vegetables? Probably not, and if you love vegetables, this omelet is for you! The combination of onions, peppers, spinach, and thyme is delightful and oh so healthy!

Wild Rice Veggie Stuffed Peppers

Wild Rice Veggie Stuffed Peppers are a delicious vegetarian entree. Mushrooms, tomatoes, zucchini, and spinach pair with wild rice and herbs to make a crunchy and memorable dish.

Fresh Tomato Basil Soup

Tomato Basil Soup is one of my favorite late-summer comfort food dishes. August, with its sweltering days and evenings, seems too hot for soup. However, with tomato plants hanging heavy with fruit, you need an alternative to Caprese salads every evening. Buy your tomatoes and basil at your favorite Farmers Market!

Summer Vegetable Pasta

The beauty of this dish is the pesto combines with the creamy burrata to form it's own sauce. I always plate the ingredients in groups, not tossed together. It allows the person eating it to make decisions about how they want to combine the flavors of the ingredients.

Grilled Eggplant and Cauliflower Caponata

There are numerous versions of caponata. The dish originated in Sicily and features and agrodolce sauce.

Risotto with Asparagus

A classic risotto recipe that can easily be edited for other vegetables.

Sourdough Pretzel Focaccia

If you love focaccia and you love pretzels, you'll love this recipe. It has the texture of focaccia with the distinctive flavor of pretzels.

Spinach and Ricotta Gnocchi

Light and delicate pillows of joy!

Polenta Breakfast Pizza

Polenta Breakfast Pizza is a wonderful Sunday morning treat or a light and delicious weekday dinner. Feel free to mix up the toppings!