Taste of Home
Chicken Piccata with Maize Sauce
Erstwhile you've tried this tangy, eventually delicate lemon wimp piccata, you won't hesitate to arrive for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon tree sauce. —Susan Pursell, Fountain Vale, California
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Pigeonhole-of-Commendation Spaghetti Sauce
My father is very self-opinionated, peculiarly about food. This recipe accepted his about unreachable stamp of commendation. I have yet to hear a disagreement from anyone World Health Organization has tried it! —Melissa Zachary Taylor, Higley, Arizona (Sop up this sauce with a art object of one of these types of European nation breadstuff.)
Cannoli Three Ways
These dead-of-the-box filled Italian treats start with purchased cannoli shells (look for them in the Planetary plane section). —Taste of Home Try Kitchen
Mom's Italian bread
I retrieve Mom old to bake at least quaternary of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. —Linda Harrington, Windham, New Hampshire
Basil and Parsley Pesto
Toss out this herby parsley pesto with pasta, spread head IT over sandwiches or stir it into an Italian-manner soup, like vegetable soup. —Lorraine Fina Stevenski, Land O' Lakes, Florida Editor's tip: Try portion this pesto on a bit of homemade ciabatta staff of life.
Lemon Gelato
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an immoderate flavor. This recipe brings back memories of our holiday. —Gail Wang, Ilion, Michigan
Authentic Pasta Carbonara
I learned on my culinary internship in Tuscany that echt Italian cuisine is simpler than you think! This carbonara is flying, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California
Risotto Balls (Arancini)
My Italian gran made these risotto balls for ME. I still request them when I visit her, and so DO my children. These tin Be successful early and unthawed. They are also delicious served as a vegetarian entree with a salad. —Gretchen Whelan, San Francisco
Traditional Lasagna
My family line first tasted this rich, home-brewed lasagne formula at a friend's home on Christmas Eve. We were then impressed that it became our own holiday tradition Eastern Samoa well. I also prepare it other times of the class. This classic lasagna formula is requested often past my sister's Italian in-laws—I look at that the highest compliment! —Lorri Foockle, Granville, Illinois
Do-it-yourself Manicotti
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I enjoin I make my ain noodles. My son fixed this recipe for several of his friends, and they were extremely affected with his cooking skills. —Sue Ann Bunt, Painted Post, New York
Almond Chocolate Biscotti
My neighbors look impudent to acquiring my gifts of these chocolate-covered cookies. I love that this chocolate biscotti recipe is such a cinch to make. —Ginger Chatfield, Muscatine, Iowa
Chicken Escarole Soup with Meatballs
This is an old formula from southern Italy. My beget gave information technology to me when I was first married. IT started impermissible as a holidays-only dish...but my children and grandchildren love it such that we give birth IT every chance we generate!—Norma Manna, Hobe Sound, Florida
Bruschetta Lily-livered
We enjoy serving this pleasant-tasting chicken bruschetta to both family and to society. It sporty might become your new ducky way to use up summertime tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta
Must-Have Tiramisu
This is the perfect guilt-free variant of a classic afters. My friends even say that they choose my lighter formula over other tiramisu.—Ale Gambini, Beverly Hills, Calif.
Lisa Kaminski/Taste of Home
Italian Sandwich Butter Cookies
Since I can't make up my favorite Italian bakeshop all the time, I had to find an Italian sandwich butter cooky recipe that I could make at rest home. Here it is. —Lisa Kaminski, Wauwatosa, Badger State Go to Recipe
Oven-Roasted Tomatoes
I love tomatoes, and these are healthy and variable. You derriere apply them in sandwiches or omelets, or to crown cooked chicken. —Julie Gomez, Downey, California
Shrimp Scampi
This runt scampi formula looks elegant enough to serve to company, but it's comfortable to groom. The bright flavors of lemon and herbs raise the shrimp. Serve it over alimentary paste and wait for the compliments. —Lori Packer, Omaha, Nebraska
Favorite Baked Spaghetti
This baked spaghetti is my grandchildren's most-loved dish. It feels like much a special dinner and is so comfy for winter. —Louise Miller, Westminster, Maryland
Chicken Penne Casserole
This is my family's favorite casserole recipe. I make information technology every workweek or two and we never tire of information technology. I like-minded that I can clean my kitchen and then slack up while it bakes. Information technology won't disappoint! —Carmen Vanosch, Vernon, British Columbia
Italian Sprinkle Cookies
Of all the European country cooky recipes I make, this is my favorite. These sprinkle cookies take few time, but, consider Maine, they are well worth IT! My economize and I used to operate an Italian American eating place, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
Gnocchi with Albescent Beans
Here's one of those no-stir gnocchi recipes you can toss together and cook in one skillet. Abstract for a busy weeknight, it's also good with crumbled Italian chicken sausage if you pauperization to please meat lovers. —Julianne Meyers, Hinesville, Empire State of the South
Quick Focaccia Bread
Green olives complement this quick focaccia recipe for an easy pizza pie-like bread. With very few ingredients, it's all the same compact with flavor. Wait on the focaccia as an appetizer or alongside pasta, soup or salad for a mouthwatering meal.—Ivy J Laffoon, Ceres, California
Grilled Vegetable Salad with Poppy Seed Dressing
My European nation-style grilled veggies have a wonderful cloying and sour dressing. Optimal of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
Spring Green Risotto
At one time a week I make up a new recipe for my web log, An Officer and a Vegan. I first successful this risotto when I needed something cheerful and comforting. It would be fantastic with edible asparagus, courgette or Cucurbita pepo melopepo, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
Special Slow-Baked Beef
This hearty entree is unchaste to machinate for Sunday dinner party. While the gripe is slow cookery, the fake has lots of clip to pay heed to the other inside information. With mashed potatoes unofficially, it's comfortableness food for the cool months ahead. —Juli George, Grandville, Michigan
Cappelletti Lasagna
When you taste this casserole, you'll think information technology came from a complex, from-scratch formula. Really, though, it starts with frozen cappelletti and has only three other ingredients. —Patricia Smith, Asheboro, N
Zucchini Parmesan
You'll knock their socks remove with this easy-to-homework side dish that's dead delicious. My front-runner time to make IT is when the courgette is fresh out of the garden. —Sandi Guettler, Bay City, Michigan
Tender Italian Sugar Cookies
These traditional Italian cookies are moist and tender. —Weda Mosellie, Phillipsburg, N
Garlic Lycopersicon esculentum Bruschetta
This appetizer or side dish makes a crisp complement to any Italian entrance. I just started with my grandma's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. —Jean Franzoni, Rutland, Vermont
Creamy Roasted Garlic & Prickly-seeded spinach Orzo
This side dish brings instant comfort. I first made it without prickly-seeded spinach so my economize and daughter would like it. The next time, I added spinach for the extra health benefits. They quieten devoured IT, sol in my record book that's a win-win. —Dawn Moore, Warren, Pennsylvania
Lasagna Casserole
While organic process up, this was the meal I ever wanted on my birthday. Overprotect made the sauce from scratch, but I use store-bought spaghetti sauce to save clock. Supplant the ground beef with Italian sausage if you want more spice. —Deb Toni Morrison, Skiatook, Oklahoma
Homemade Tinned Spaghetti Sauce
DIY canning pasta sauce recipes are a tomato grower's dream come true! Run through your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
Italian Sausage with Bow Ties
We frequently have our favorite alimentary paste when company comes all over, and I've shared this Italian sausage recipe several multiplication. Now many of my friends make it for their families, too. —Janelle Moore, Chromatic, Washington
Wonderful Cannoli Coat
A luscious, chocolate-studded cannoli pick separates the tender vanilla layers of this rich cake, which starts with a package mix. It's go-to-meeting when served well chilled.—Antoinette Owens, Ridgefield, Connecticut
One-Frying pan Lasagne
This is easy one of the best skillet lasagna recipes our testing instrument panel has ever tasted. And with classic flavors and cheesy layers, information technology's definitely kid-affable. —Taste of Home Test Kitchen
Slow-Cooker Pizza Casserole
A comforting casserole with mass prayer is just what you need when cooking for a crowd. For added convenience, it girdle warm in a slow cooker. —Old Dominion Krites, Cridersville, Ohio
Italian Lemon Cookies
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and savory cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio
Spumoni Slices
My sweet rectangles get their appoint from the old-fashioned tri-colored ice lick. Our whole menag prefers them. —Mary Chupp, Chattanooga, Tennessee
4-Cheese White-livered Fettuccine
As a Bos taurus rancher, my husband's a blown-up fan of beef. For him to comment connected a fowl stunner is rare. But he always tells me, "I love this casserole!" I first tasted information technology at a potluck; now, I fix it for my house (we have a 3-yr-old daughter) once or twice a calendar month, and I'm asked to take it to most every get-together. —Rochelle Brownlee, Big Quality, Montana
Pizzelle
This recipe was adapted from one that my Italian-born mother and grandmother followed. They used old irons on a petrol kitchen stove, but today we birth the convenience of electric pizzelle irons. These pleasant-tasting cookies are still a traditional treat in our kinfolk. —Elizabeth Schwartz, Trevorton, Pennsylvania
Globe artichoke Spinach Lasagna
Friends of ours served this homelike dish when we visited them in Maryland. We meet had to get the recipe, and we have since added a few ingredients to come through even tastier. —Carole Rago, Altoona, Pennsylvania
Contest-Winning Gentle Minestrone
This vegetable soup soup recipe is special to Maine because information technology's one of the few dinners my entire family loves. And I rear end feel good about service of process information technology because information technology's full of nutrition and low in fat. —Lauren Brennan, Strong-arme River, Oregon
Antipasto Platter
We entertain often, and antipasto is one of our preferent crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
Tomato plant-French Bread Lasagna
For a big hearty meal, I nominate this recipe as a side dish to conk with veal cutlets operating theatre a roast. Only you could also wait on the beefy lasagna arsenic a main dish. Just pair IT with a tossed green salad and loaf of garlic bread. —Patricia Collins, Imbler, Oregon
Italian Hot Dish
My husband had a poor perception of healthy food until he proved this beefy casserole. The combination of pasta, marjoram, mushrooms and green peppers makes it a favorite water-loving alimentary paste formula in our house. —Theresa Smith, Sheboygan, Wisconsin
Homemade Alfredo Sauce
When I establish out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out out a way to copy it. I intermixture this homemade alfredo sauce with gluten-free multigrain pasta, merely you can apply any style of alimentary paste. —Jackie Charlesworth Stiff, Frederick, Colorado
Urban center Spaghetti Bake
This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking mob on their wheat berry ranch in Montana. —Lorraine St. Martin, Lincoln, California
Sausage Manicotti
This classic Italian admittance comes jointly in a snap but tastes as if it took hours. It's so dainty and easy to fix. My family always enjoys IT. —Carolyn Henderson, Maple Plain, Minnesota
Artichoke Chicken Pasta
Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special sufficient for guests. Wild marjoram, Allium sativum and a light wine-colored sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia
Sausage balloon Bean Soup
You're moments forth from a season-packed soup that keeps you warm on even the chilliest nights. It's just the kind of formula we Minnesotans beloved. —Marlene Muckenhirn, Delano, Gopher State
Cheese Tortellini with Tomatoes and Corn
Fresh corn and basil make this dish taste like summer. I think information technology's a saving one for bringing to picnics or gatherings, but it's great on with any sidelong dish for a weeknight dinner! —Sally Maloney, Dallas, Georgia
Italian Herb and Cheese Breadsticks
Thanks to convenient frozen dough, these sexually attractive breadsticks are prepared in 20 proceedings. The tinny bites are so in effect swaybacked in warm marinara sauce. —Rebekah Beyer, Sabetha, Kansas
Spinach-Pesto Spiral Chicken
The homemade pesto sets this main dish isolated from the rest. Elegant enough for a extra dinner but simple enough to a quiet evening at home, you can make this anytime. —Amy Blom, Marietta, Georgia
Lasagna Souse
My lasagna noggin chips turned out great and are out-of-this-world crisp. And the dip unfeignedly tastes like rich, cheesy Italian-North American nation lasagna. —Linda Cifuentes, Mahound, Illinois
Pesto Chicken Strata
I like this rustic strata for its square flavor. It's also nice to have something savory along with sweeter brunch dishes like cinnamon bark rolls and doughnuts. —Michael Cohen, Los Angeles, California
Grilled Pears with Mascarpone High mallow
For a light afters after a big cook out, we stuff pears with mascarpone cheese and gingersnap cookies. Add a mizzle of caramel sauce for a Henry Sweet touch. —Faith Cromwell, San Francisco, California
Tangerine Chocolate Semifreddo
When I wanted a new frozen treat for my family, I came dormie with this citrusy, chocolaty version of standard Italian semifreddo. For an elegant presentation on special occasions, top for each one serving with whipped cream, a tangerine section and baking chocolate. —Claire Cruce, Battle of Atlanta, Peach State
Grilled Garden Veggie Flatbreads
Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change the vegetables and cheese to suit your kin's tasting. IT too works well cooked inside, on a grillroom pan with a eyelid. —Carly Curtin, Ellicott City, Maryland
Marinated Almond-Stuffed Olives
Marinated stuffed olives check so wellspring with company that I assay to keep a batch of them in the fridge at every last times. —Larissa Delk, Columbia, Tennessee
Sweet Almond Twists
These delicate almond pastries make lovely light-every bit-airwave accompaniments for coffee, tea surgery cocoa. Your guests will ne'er guess the recipe calls for packaged frozen scratch. When I give them Eastern Samoa a fresh-baked gift, I tuck away a note locution that they'atomic number 75 best served warmed—and rectify forth! —Gloria Devendittis, Waterford, Connecticut
Farmers Market Orzo Salad
Orzo is a midget pasta shaped comparable rice. We use it as a counterfeit for veggies, lemony vinaigrette and cheeses such Eastern Samoa mozzarella, feta or smoked Gouda cheese. —Heather Dezzutto, Raleigh, North Carolina
Asparagus Shrimp Linguini
My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks chop-chop. —Ehnes Wannetta, Bird of Jove Stoop, Minnesota
White Bean Arugula Salad
My blood-red, whiteness and jet salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
Antipasto Kabobs
My husband and I met at a cookery class. We have darling creating menus and entertaining always since. These make-ahead antipasto skewers are ever a hit. —Denise Hazen, Cincinnati, Ohio
Meatball Submarine Casserole
We were hosting a cluster of friends, and after a comedy of errors, I had to find with a plan B for dinner. I realized that much-loved meatball subs are even better Eastern Samoa a cordial casserole—so pleasing! —Rick Friedman, Palm Springs, California
Fennel Salad with Orange-Balsamic Vinaigrette
A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. —Susan Gauthier, Falmouth, Maine
Drinking chocolate Tiramisu
As an alternative of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even up lasts that long! —Cathy Geniti, Battle of Saratoga Springs, New York
Limoncello Cream Pie
Aft a big Xmas dinner, we love the cool refreshment of a frozen lemon Proto-Indo European. Limoncello brings a undersize sophistication to each smooth, chromatic gash. —Jessie Grearson-Sapat, Falmouth, Maine
Sausage & Mushroom Pizza Frittata
I love this frittata because the combination of fresh flavors makes it special. It's the perfective shiny South Florida breakfast.—Wolfgang Hanau, West Palm Beach, Florida
Meaty Arugula Pizzas
When I was growing up, my mom ever made homemade pizza pie all Friday night. We'd watch a pic as a family or have friends over, too. Now that I'm joined, I carry on the pizza tradition. —Morgan Harvey, Longview, Washington
Crunchy Breadsticks
These thin, crisp breadsticks created in our Screen Kitchen add a flake of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse saltiness.
Arugula & Mushroom Breakfast Pizza
It's a challenge to be creative with breakfast every forenoon, and I like to go up with diverting foods the kids will love. This is a great recipe for the kids to link up in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. —Melissa Pelkey Hass, Waleska, Georgia
Spaghetti Meatball Supper
It was such a joy to add up interior and find my mommy making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming
Cioppino-Style Soup
This classical San Fransisco soup makes an effortless, healthy and flavorful dinner. I serve it every New Year's Eve, and I'll a great deal include salmon on with the cod, prawn and crabmeat. —Nancy Heishman, Las Vegas, Nevada
Sun-Dried Love apple & Olive Loaf
I can't get sufficient of this beautiful, richly flavored waste one's time that starts in the bread machine. I tear away big chunks, dip them into extra virgin olive anoint and eat. Delicious!—Carole Holt, Mendota Heights, Gopher State
Tweed Beans and Spinach
This skillet side is a variation of a recipe I received from my Italian overprotect. I've prepared spinach this way for years—because my children eat it happily! —Lucia Lyndon Johnson, Massena, New York
Turkey Portobello Bolognese
This sauce tastes better the longer it simmers, which allows the flavors to fully develop. In fact, it tastes best the second day after a night in the refrigerator. Mangia! —Darrell Kau, Prince Eugene of Savoy, Oregon
Mascarpone-Mushroom Frittata Stack
When I bring this delicious eggs dish up to the defer, I always get oohs and aahs! It looks stupefying but is quite easy to prepare.—Gilda Lester, Millsboro, Delaware
Orzo Timbales with Fontina Cheese
Rent mac and tall mallow to a new level exploitation orzo pasta and fontina. With a pop of color from sweet red peppers, these timbales bake in ramekins for hone individual servings.—Gilda Lester, Millsboro, Delaware
Double-Drizzled Biscotti
Semisweet and white chocolate drizzles give these biscotti a pretty seem. The hot time is shorter than for some biscotti, so they'rhenium a little softer. —Cheryl Ludemann, Boonville, New York
Courgette &A; Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll upwardly the roulades! You can change the weft whatsoever way you like—I deliver used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Elf Affogato Sundaes
We behind't protest brownie sundaes. I combined an affogato (coffee berry-based potable) idea with a hob to get this decadent sundae that mixes it all in in that respect: warm, cold, confection and salty. —Julie Merriman, Seattle, Washington
Frittata Florentine
My family is every last about brunchy meals the likes of this gorgeous Italian omelet. Lucky for us, it's loaded with ingredients we lean to have at the prepared. —Jenny Chip, Newport Beach, California
My Best Spaghetti & Meatballs
One of my favorite puerility memories is loss to the Old Spaghetti Manufactory with my syndicate and ordering a capacious plate of cheesy spaghetti, meatballs and garlic bread. My homespun recipe reminds Maine of those fun times and satisfies everyone's craving permanently Italian food for thought. —Erika Monroe-Williams, Scottsdale, AZ
Italian Chicken Meatball and Bean plant Soup
In North Dakota, it's pretty common for winter temps to slip at a lower place zero. Hearty soups suchlike this are a must. —Noelle Myers, Grand Forks, North Dakota
Amaretto Ricotta Cheesecake
There's a good reason why this cherished formula was handed lowered to me by a relative. It's a custodian! The amaretto and ricotta stimulate for a unfeignedly unique afters. —Isabel Neuman, Surprise, Arizona
Almond-Ricotta Twists
A very dear friend gave me this formula so I make these to remind me of our metre together. I like to drizzle melted white chocolate surgery chocolate chips on the baked cookies.—Paula Prechtl, Brockport, Pennsylvania
Spaghetti with Sweet Tomato Sauce
When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes howling the next day, when the flavors have really melded. —Vera Schulze, Holbrook, Late York
Cooked Child Potatoes with Olive Pesto
These little cuties pack all the appealingness of a dinner baked white potato into the perfect bite-sized starter. I top off each one with a dollop of sour cream and coarsely ground pepper. —Sarah Shaikh, Mumbai, India
Creamy Garlic-Lemon Chicken
I required an easy manner to prepare my family's favorite repast, lemon chicken, and this recipe is it! My entire crime syndicate loves this rich people bumper-to-bumper-cooker dish, and everyone who eats it asks for the recipe—it's a custodian. I serve the poulet over a bed of rice or couscous and spoon some of the creamy sauce over the top.—Nan River Slaughter, Sammamish, Evergreen State
Yellow-bellied Cacciatore with Polenta
The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. —Yvonne Starlin, Hermitage, Tennessee
Pumpkin Bat Tiramisu
Pumpkin isn't only for pies. Now you commode take the classic fall tomato-like and relish IT in a tiramisu-style sweet. I promise after one bite, you'll MBD this recipe to custodian files. —Pam Peters, Fernie, British Columbia
Bruschetta Steak
My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. —Kristy Still, Broken Arrow, Oklahoma
Herbed Vinegar
This herb vinegar would be a enceinte addition to your favorite salad dressing or could be used in post of vinegar in any recipe. The terrific flavors of Artemisia dracunculus and Basil of Caesarea actually shine through. —Taste of Plate Test Kitchen, Milwaukee, Wisconsin
Focaccia Barese
This focaccia recipe has been in my mom's family for several generations. IT's same of my most requested dishes. In fact, some hosts tell me I can't attend their parties unless I bring this with Maine! —Dora Travaglio, Mount Prospect, Illinois
Stuffed Shells with Arrabbiata Sauce
This Italian classic takes along a distinctive Latin American flourish with the addition of chorizo. The sausage adds an extra kick and awesome flavor to a dish up that's already a favored. —Crystallization McDuffy, Fairfax, Virginia.
Lemon Shrimp Linguini
I like recipes with elegant taste and easy technique corresponding this lemony shrimp pasta. Bring on the Parmesan and a sprinkle of cayenne flakes. —Patty Walker, West Des Moines, Iowa
Polenta Mushroom cloud Appetizers
Simple ingredients—in fact you plausibly have most if not all in your kitchen— are used to create a grand, only different appetizer.—Meta West, Abilene, Kansas
Parmesan Risotto
Risotto is a creamy Italian rice dish. Therein version, the rice is briefly sauteed, then slowly parched in wine and seasonings. —Taste of Home Test Kitchen
Lobster alla Diavola
I've cooked lobster alla diavola (devil's style) since I was first joined. We process lobster at family celebrations, usually with linguine or capellini. —Marcia Whitney, Gainesville, Florida