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Harvest Lasagna Eggplant, zucchini, peppers, onions, sautéed greens, and pesto ricotta turn this classic dish into a virtual feast of the

Fried Green Tomatoes with Prosciutto Ingredients 4 green tomatoes sliced ¼ inch thick 1 cup all purpose flour 1 cup

Fresh Fig Cake Ingredients 2¾ cups sifted all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon ground

Grilled Mussels with Parsley and Shallot   Ingredients Yield: 4 2 pounds fresh mussels 1 small shallot, finely chopped 1

Pan-Seared Chicken with Eggplant Sauce Ingredients Yield: 4 SERVINGS 1 1/2 pounds (680 g) boneless, skinless chicken breasts or thighs Salt

Baked Stuffed Yellow Squash Among the vegetables Southerners love to stuff, yellow squash are at the top of the list.

Veal Shanks Milan Style The perfect accompaniment for this dish is Risotto. Ingredients Yield: 6 TO 8 SERVINGS 6 veal

Eggplant Timbale Ingredients Yield: 4 TO 6 SERVINGS 2 medium eggplants, sliced lengthwise ¼ inch thick ⅓ cup plus 2

Grilled Whole Bass with Warm Tomato Vinaigrette   Ingredients 4 SERVINGS 2 whole bass (1¼ pounds each), gutted and scales

Fried Red Tomatoes Italian Style Ingredients large size, firm yet ripened tomatoes,  sliced ¼ inch thick. dry polenta romano cheese,