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These classic Italian-American style meatballs are huge and pillowy soft! They’re mixed with ground beef and pork, loaded with herbs and cheese, and served with a traditional tomato sauce. Make them baseball-sized for a dinner entree, or roll them smaller for an appetizer.
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Here’s how to make the BEST garlic bread! Two classic garlic bread methods: toasted and crisped under the broiler, the other soft from being wrapped in aluminum foil and heated in the oven.
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This classic Italian sauce simmers for hours to develop maximum flavor. Made with a blend of ground beef, pork, and Italian sausage, it’s great with fresh tagliatelle or fettuccine, pappardelle, or other pasta.
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Fettuccine Alfredo two ways: with cream and nutmeg, or with butter and Parmesan! Try it both ways and decide which one you like the best!
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Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
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Welcome spring with this savory soup from Hank. ~Elise
Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market.
I know to make this soup whenever I can get asparagus, artichokes and peas all at the same time. These vegetables form the backbone to the soup.
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