I call it Grandma’s Homemade Lasagna because my mom perfected the recipe and passed it down to my family.

This is one of my favorite combinations.

My friends and family always say I need to put meat in the recipe to make it good.

If it were the end of summer or fall we would have so much escarole in the garden we would eat this every week until it was gone. Enjoy!

It’s no surprise that this tasty dish is one of the most ancient pasta recipes on record. 

Italians in Italy really don’t do the whole “spaghetti and meatballs” thing–and if they do, the meatball is huge and served as a second dish after the pasta.

We can’t say we’re totally sure where the name of this dish came from, but we’re pretty sure this Catch a Husband cake could catch just about anyone – it’s just so tasty!

Follow our five-step guide, and learn how to transform basic ingredients into fresh pasta with only your hands and a rolling pin – just like nonna!

In this recipe, the prosciutto, mushroom and breadcrumb filling give the artichokes a full, rich flavor.

Whether I prepare it to accompany that leftover Thanksgiving turkey sandwich, for a light Christmas Eve dinner or a stand-alone bowl of comfort, my signature minestrone is always made with a whole lot of love!