Author: Marc Coffey

Carrot Cake Ingredients For the cake: 2 cups sugar 1 cup vegetable oil 4 eggs 2 cups all-purpose flour 1/2

Easter Marshmallow Bark Ingredients     1 12oz bag of white chocolate chips/ melting chocolates     4 cups mini rainbow marshmallows

Stuffed Flank Steak – Stuffed with Prosciutto, Sautéed Spinach, Mozzarella and Provolone Cheese Ingredients (1) 2 – 2.5 pound Flank

Escarole and Beans | Two Versions Escarole and Beans recipe! There are two versions of escarole and beans; the regular

Abbacchio a Scottadito (Roman-Style Grilled Lamb) Ingredients Servings: 6 – 24 lamb rib chops – 1/4 cup extra virgin olive

Octopus (Polpo) and Potato Salad Ingredients Servings: 4 – 6 1 medium octopus, cleaned (about 2 pounds)  3 medium russet

Nonna’s Seafood Risotto Recipe (with Nonna) – Laura in the Kitchen Ingredients Serves 4     1-1/2 lb of Mixed Seafood

Chioggia Beet Salad with Lemon The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet,

Oyster Stew Ingredients 4 tbsp butter 1/2 cup shallots, finely chopped 1/3 cup celery, finely chopped 1-2 cloves garlic, minced

Clam & Fennel Chowder Ingredients 1 tbsp olive or coconut oil 2 – 3 cloves garlic, chopped 1 large yellow