The first time I tasted pesto was in a small restaurant in San Francisco called Restaurante Parma. I was in my late teens-early twenties and on a vacation with my family. Always being the adventurous eater, I ordered the pesto pasta even though I didn't really know what it was. I'd never tasted anything like it before; there was so much flavor in such a simple dish.  I've been smitten with pesto ever since.

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Tags: basil, garlic, olive oil, parmesan cheese, parsley, pecorino cheese, pesto, pine nuts

A good roast chicken is one of the ultimate comfort foods. This recipe, an updated version of a classic, uses balsamic vinegar which adds flavor and creates a great pan sauce that gets drizzled over the carved chicken. It's hard to believe that something this good is so easy to make.

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Tags: balsamic vinegar, Comfort Food, roast chicken, sage

This hearty pasta sauce is perfect for dinner on a cool Autumn evening. Although it takes a bit of planning, it's great for entertaining because most of the meal can be done ahead of time. I made the sauce the night before I planned to serve it, then all I had to do was reheat the sauce and cook the pasta.

Read more on Lamb Shank & Sweet Pepper Ragù…

Tags: Italian, Lamb, lamb shank and sweet pepper ragu, Sauce

Whether you've got a bumper crop of zucchini or you're just looking for a quick weeknight meal, here's a fresh-tasting pasta dish for you to try. It's nothing fancy but it is easy and tasty. 

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Tags: italian sausage, Pasta, Quick Cooking, zucchini

Bruschetta (prounounced “broo-SKEH-tah”) is grilled bread that is served with some kind of topping (fresh or grilled vegetables, cheese, etc.). Bruschetta is one of those appetizers that, when made with good-quality ingredients, is a crowd pleaser. I especially love bruschetta topped with tomato, fresh basil and garlic. This simple tomato mixture is absolutely delicious atop a golden-brown piece of grilled artisan bread. Obviously, this topping is best in summer when tomatoes are at their peak of flavor. Sometimes, though, I can't wait until summer so I pick out the ripest tomatoes I can find (usually tomatoes on-the-vine or cherry tomatoes). Don't even think about using the scary orangish-looking things they call tomatoes in some grocery stores. If you can't find decent tomatoes then figure out a different topping for the bruschetta. I like lots of basil so I double or triple the amount that this recipe calls for, and I just chop the garlic instead of mashing it into a paste. Taste the tomato topping before serving to make sure it is properly seasoned; add more salt if needed.

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My father-in-law (a meat & potatoes guy) came over for dinner the other night and I wanted to make him a nice meal–something meaty yet something he wouldn't make for himself. I decided to make meatballs and spaghetti. This meal was truly a sight to behold: giant meatballs perfectly positioned on top of a plate of tomatoey spaghetti and garnished with freshly grated Parmesan cheese. Oh my…it was so good! 

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Tags: Beef, Comfort Food, Italian, italian sausage, meatballs, Pasta, spaghetti

I tried this recipe for Chicken with Marsala, Mushrooms & Gorgonzola the other night. It's from a Fine Cooking article called Chicken in a Flash. I loved the combination of flavors: the earthy mushrooms, dry Marsala and tangy Gorgonzola. Cutting the chicken into smaller pieces made the chicken cook quicker but I'm not sure how much time it saved in the long run since you have to brown several batches of the chicken pieces. Next time I'll probably try it with whole chicken breasts instead of cutting them into pieces. The recipe doesn't make a ton of sauce so you might want to double the sauce if you like lots of it. I served the finished dish over penne pasta. Yumm! Note that the recipe calls for dry Marsala not the sweet kind.

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Tags: Chicken, gorgonzola, Marsala, Pasta

This is a simple yet tasty pasta dish, rich in flavor with a hint of rosemary and red wine. My whole family enjoyed this dinner (no complaints from the 5-year-old…yippee!!!). I used bow-tie pasta (farfalle) because that's what I had on hand. Next time I might try it with a little Italian sausage substituted for some of the beef just to mix things up a bit. Sliced mushrooms, chopped red peppers and/or kalamata olives would also make great additions to the sauce. Garnish with a little Parmesan cheese if you like (it's good with or without it).

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Tags: Beef, Pasta, ragu

I love pasta! It's versatile, and a perfect foundation for a quick weeknight meal. I came across this recipe when I was looking for a dish that called for both Italian sausage and broccoli because I had both in the fridge and needed to use them. My whole family loved this pasta dish, and you know you've got a keeper when everyone from the 5-year-old on up to Grandma enjoys the meal. 

Read more on Pasta with Caramelized Garlic, Sausage & Broccoli…

Tags: broccoli, italian sausage, Pasta, sun-dried tomatoes