Cuisine: Italian
Kale Salad with Pinenuts
In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.
By Shelly Rose
Pear, Arugula, and Pancetta Salad
A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.
By Shelly Rose
Mascarpone-Filled Cake with Sherried Berries
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
By Shelly Rose
Lemon Gnocchi with Spinach and Peas
The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.
By Shelly Rose
Quick Sausage and Mushroom Lasagna
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
By Shelly Rose
Lemony Chicken and Orzo Soup
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
By Shelly Rose
Chicken Marsala
My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.
By Shelly Rose
