Author: Marc Coffey

Apple Crostata Ingredients     1 9” Pie Crust, rolled out     2 cups Mackintosh apples, peeled and cubed     3

Farfalle with Grilled Zucchini and Sausages   Ingredients 2 grilled zucchini, chopped 2 grilled sausages, crumbled or cut into slices

Pasta e Lenticchie This classic Neapolitan dish’s heartiness comes from cooking pasta with lentils so that the starches thicken the

Roasted Balsamic Peppers Ingredients 5 large red peppers 3 garlic cloves, crushed 3 tablespoons extra virgin olive oil (plus extra)

Sweet Potato Green Bean Pearl Couscous Salad Ingredients 2/3 cups pearl couscous 1 large sweet potato, remove skin, cut into

Flounder in Saffron-Tomato Sauce Ingredients     1/8 tsp. saffron threads     3 tbsps. extra-virgin olive oil     1 medium onion,

Zuppa di Pesce Ingredients     1 pound grouper fillet, with skin     1 pound monkfish fillet, membrane removed     1½

Skillet Squash Ingredients Yield: 6 servings     8 yellow squash     1 small onion, thinly sliced     4 slices Pancetta,

Linguine ai Carciofi e Pancetta Artichokes are a sacred flower in Rome, this prehistoric looking flower is prepared in so

Cheesy Chicken Skillet Ingredients     2 cups of pasta     3/4 lbs chicken, cut into pieces     1 can  cream