Notes about Recipes in this book

• Roasted cauliflower and pine nut spread

  • Jviney on February 27, 2023

    This was really good, a nice nutty deep flavor with the caramelized cauliflower and onion. I sliced up the whole onion instead of just half, and I’d do that again next time too.

  • Lsblackburn1 on August 08, 2023

    Loved this - tastes (and looks) a lot like hummus but different and interesting. Served with flat bread.

• Spiced pignoli brittle

  • EmilyR on October 27, 2021

    I like the brittle's flavor, but it definitely gets stuck in your teeth.

• Grandma Rito's marinated roasted peppers

  • h0lly on May 01, 2022

    Delicious. My one and only marinaded roasted peppers recipe.

  • MeganGarcia on March 30, 2026

    I made these to add to picnic sandwiches with salami, mozzarella, arugula, and pesto. Delicious and easy.

• Pesto-marinated provolone

  • amandaeats on January 07, 2022

    Really easy. I ended up using a basil pesto that I had frozen from the summer to marinate and it tasted great. This was excellent on the pork chop recipe, and would be a great appetizer with crackers or part of a cheese spread

• Pickled eggplant a scapece with sumac and mint

  • EmilyR on October 27, 2021

    Strong pickled flavor - as to be expected. It wouldn't be my first choice for eggplant, but I'm glad to have tried it.

• Pepperoni and Fontina crackers

  • EmilyR on October 27, 2021

    Dangerously snackable and would be a great accompaniment to a crudité / charcuterie platter.

  • thebingelife on October 05, 2025

    Unfortunately these were just not good. They took a long time to make but were too cheesy, salty and not crispy enough. We ended up tossing out after a few days. Maybe you’ll have better luck if you keep them in the oven longer. I won’t be attempting again though.

• Stuffed mussels with pepperoni rice

  • WaterPenny on April 09, 2025

    I actually made this as a stand alone risotto dish and it was incredible. A complex and unusual dinner everyone loved....and I didn't have to stuff the mussel shells! The aioli on it is such a revelation. I was about an ounce short of pepperoni but it was perfect. Will be repeated for sure.

• Mortadella spiedini with pickled garlic salsa verde

  • Katie on May 12, 2026

    Really good, and simple. My mortadella was cut very thin so I folded it differently but otherwise followed the recipe.

• Chrysanthemum Caesar

  • Sophiebrand on January 29, 2026

    Just as good as the restaurant. Instead of using the roasted garlic puree, I just used a few roasted cloves of garlic. I think this would be good on any greens not just chrysanthemum greens.

• Radicchio salad with apple, cilantro and hazelnut dressing

  • BachranBears on March 26, 2024

    Don’t think I’ve ever used the word spectacular to talk about a salad before, but this is a spectacular salad. Complex and addictively crunchy. Kept sneaking spoonfuls of the hazelnut dressing. A new favorite for sure.

• Persimmon Caprese

  • Thompsonkrienke on December 05, 2024

    Didn't love this - a rare miss for me in this book.

• 10-minute San Marzano tomato sauce

  • EmilyR on February 23, 2022

    Recipe can be found here : https://www.thrillist.com/eat/nation/don-angie-pinwheel-lasagna-recipe

  • EmilyR on February 25, 2022

    I made this as it is part of the Pinwheel lasagna and it's sophistication is in its simplicity. Make sure sure to source those DOP tomatoes as this is an integral part. It's light, yet flavorful.

  • Logan92995 on June 11, 2024

    Delicious and easy to put together. A little watery, but otherwise great.

  • DFarnham on June 25, 2025

    Although I sourced the proper tomatoes, my sauce was watery. Not sure what happened as I followed recipe exactly as written. Disappointing as I put in a fair amount of work preparing the classic meatballs on p.193

  • thebingelife on October 05, 2025

    The perfect easy simple sauce. What to cook when you have no interest in cooking. Goodbye, Rao’s!

  • bfurrow on October 13, 2025

    Thanks to Emily for the link. I agree it’s a bit watery but the flavor is good. I’d play around with reducing oil

• Eggplant sugo alla Norma

  • TinyCitiKitchen on July 19, 2023

    Now that I have this one, I can stop trying different Norma recipes.

  • amandaeats on August 25, 2023

    The best Norma recipe ever

  • h0lly on February 22, 2026

    Absolutely delicious.

• Cacciatore-style ragu with mushrooms and pancetta

  • tarae1204 on February 14, 2022

    I made this with Cremona mushrooms and ground turkey. It took a little time to come together, but lasted for two meals for our family of four. I loved it. The depth of flavor from the mushrooms, Parmesan and other ingredients was very satisfying.

• Smoky chicken ragu with mezcal, chiles and olives

  • amandaeats on August 15, 2023

    This was good, but next time I’d use skin on, boneless thighs. Recipe as written meant there were splinters of bone and cartilage that needed to be combed through

• Neapolitan-style short rib and caramelized onion ragu

  • TinyCitiKitchen on July 19, 2023

    I remember when short ribs were a cheap meal. Not so much now. And this is a terrific way to stretch them. Total comfort food, packed with umami. Use a textury pasta to catch every drop of the sauce. I had a bag of "trottole" (little "tops", a tight spiral) I'd bought and was never sure what to sauce with, and it was a perfect match

  • WaterPenny on February 11, 2025

    This was delicious! I served this over gnocchi with an arugula salad and everyone finished their plate completely. However, this recipe took A LOT longer than the recipe says. I'm really glad I started early in the day as it took almost twice as long as the recipes says to cook down. And that's with me reducing the amount of chicken stock mentioned. I admit, there was a moment when I worried there was an error in the recipe and I had wasted my expensive short ribs! Regardless, this was superb and hit all the correct notes on a cold, wintery day.

  • VKHummel on January 03, 2026

    Delicious but as others noted it took longer than the time stated in the recipe.

  • Leo on May 03, 2026

    I didn't cook this although I ate it with great pleasure. Apparently the onions took a very long time to reduce. It was amazingly rich and delicious.

• Italian sausage Bolognese

  • EmilyR on February 20, 2022

    I made a double batch of this as it's a bit time consuming and I wanted to throw the lasagna pinwheels together on a whim. Using a food processor to cut the veggies is advisable. I also skipped the veal out of preference and went with ground chicken. This is an excellent recipe and worth the time investment.

  • EmilyR on February 23, 2022

    Recipe can be found here : https://www.thrillist.com/eat/nation/don-angie-pinwheel-lasagna-recipe

  • Lsblackburn1 on February 20, 2024

    This is a very tasty bolognese, but the star anise is pretty prominent. Maybe only add one if that’s not your thing.

  • dmdmdmmm on February 14, 2026

    Made it for the lasagna recipe. It was tasty!

• Osso buco and prosciutto ragu

  • Countesschicklington on May 03, 2026

    Oh my goodness this was very good indeed. Cooking this low and slow for a long time will make your home smell like heaven. Tastes incredible for very low effort and did not need any seasoning other than as directed by the recipe. Will definitely make again.

• Spiced lamb ragu with Marsala and fennel

  • Lsblackburn1 on March 21, 2023

    Very delicious. We ate this over store- bought tagliatelle. I didn’t have any mint, which I regret because I think that would have added an interesting taste.

• Pasta e fagioli with black-eyed peas, collard greens and prosciutto

  • Lepa on November 19, 2021

    The broth was lovely but this didn't have the thick, creamy texture I usually associate with pasta e fagioli and the little bits floating in the broth were a bit off putting.

  • amandaeats on January 07, 2022

    Pretty good, but I’d at least double the collard greens - as written it was light on the greens and beans, and heavy on the pasta.

• Cacio e pepe pastina

  • EmilyR on October 27, 2021

    A decadent and simple, yet upscale mac and cheese of sorts. This is a perfect comfort food.

• Pasta Gemma

  • EmilyR on October 27, 2021

    The flavor of a smoked meat is definitely present in these noodles thanks to the paprika and egg combination.

  • Lepa on January 05, 2022

    This is really good. Everyone in my family loved it. Keep this in mind if you are looking for a vegetarian carbonara-like pasta.

  • shannon.z on February 28, 2023

    Really liked this. I'm not big on smoked flavors but the write up in the book says you can change the spices a bit. We did a mix of regular paprika and cayenne instead. Kept everything else the same and all came out great. Will definitely make again.

• Southern-style eggless pasta

  • Ishie1013 on September 23, 2024

    The pasta came together well and tasted great, though my Emeril pasta extruder apparently wants absolutely no part of eggless pasta, so I rolled this out, and cut it inexpertly. Still tasted fantastic.

• Fusilli

  • Ishie1013 on September 23, 2024

    This was... challenging. Though it wound up tasting very good. I had enough trouble getting the tagliatelli setting on my pasta extruder with an eggless pasta so wound up cutting them into fettucine noodles by hand and then twisting them, which worked very well, though I noticed that those generally making Fusilli use the same board used for gnocci, so I'm not sure if this is a "true" fusilli. But ugly pasta still has lovely flavors.

• Fusilli and scampi, New Orleans style

  • tarae1204 on January 16, 2022

    This pasta absolutely bursts with flavor: warm and spicy creole spices, lemon, Parmesan, garlic, and cream. Somehow you do manage to taste the shrimp under all those layers of wonderful flavor and two sticks of butter! We used a chickpea fusilli, which actually held up quite well to the dish.

  • katiesue28 on April 23, 2024

    This was good, but I surprisingly prefer the flavor of a typical Scampi over this. I loved the seasoning of the shrimp, but it ended up not tasting as good as traditional New Orleans Barbecue shrimp nor a traditional scampi on their own. I'm interested in trying my favorite Ina Garten Shrimp Scampi Spaghetti recipe, but using the shrimp seasoning from this recipe.

  • Ishie1013 on September 23, 2024

    Struggles with wrangling pasta dough aside, I did get passable fusilli (and supplemented it with some fettucine that was a lot easier to make), but wow the flavors are incredible. I attribute a lot of that to the full TWO STICKS of butter, but that is what imparts flavor. This was so rich and delicious that I was licking the bowl.

  • kkmatti on February 16, 2025

    This was good. I would change a few things next time.Use parsley on top instead of scallion as the final garnish. Consider swapping onion powder for shallots.

  • Lsblackburn1 on July 15, 2025

    Very delicious, but yep, there’s a lot of butter in this! Added some fresh basil on top to serve.

• Northern-style egg yolk pasta

  • EmilyR on February 25, 2022

    This dough was... frustrating. I went all in with 9 yolks and let me say even after resting it was still sandy, crumbly, and dry. I even used special Durum flour from Grist + Toll - a boutique mill shop, so I wasn't about to give up on this. We cheated a little to get it to go through the sheeter by hydrating it with water. Is that a thing? I have no idea if Nonnas are having a conniption, but it saved it and rounded out the Pinwheel Lasagna in a superb way. It's very light!

• Fazzoletti with pesto bianco

  • adellel on March 30, 2026

    This was perfect! I love anything with pine nuts, but this was another level. I was concerned that it may be too “lemony” but wasn’t at all. Used store bought pappardelle.

• Polenta gnocchi with rosemary, honey and toasted sesame

  • EmilyR on October 27, 2021

    Oh goodness is this a treat! I made the slight mistake of doubling this, which felt like making gnocchi for eons, but the result is phenomenal. The flavors are outstanding and the pillowy little dumplings are decadent.

• Ricotta gnudi with peanuts, cilantro and roasted grapes

  • EmilyR on March 12, 2022

    I don't know what to make of this. It felt a bit like deconstructed peanut butter and jelly due to the flavors. It was quite sweet, so it needs some salami or something salty on the side.

• Sicilian-style roasted cauliflower

  • EmilyR on October 27, 2021

    The fennel seeds are reminiscent of sausage, so this has a warm quality. The raisin vinaigrette adds a gentle sweetness to balance things out.

  • KarinaFrancis on August 23, 2022

    This was ok but the spices and dressing felt out of balance. Unlikely to repeat

  • Leo on May 03, 2026

    Really enjoyed the vinaigrette with the spicing of the cauliflower. I had cooked the cauliflower without the dressing previously. Will definitely repeat. Our guests enjoyed this as well.

  • Katie on May 12, 2026

    Love it. Makes too much dressing though.

• Caper raisin vinaigrette

  • EmilyR on October 27, 2021

    The raisins make this rather sweet, but it pairs nicely with this recipe.

• Eggplant agrodolce with spiced pignoli brittle

  • EmilyR on October 27, 2021

    This is a nice and hearty vegetarian dish. The spiced pignoli brittle and mint really compliment this, so don't skip those.

• No-bake spumoni cheesecake with cherries, pistachio and white chocolate

  • EmilyR on October 27, 2021

    I liked the salty pistachio crust and the contrast to the sweet and creamy upper layers, but a little goes a long way.

• Tre latte olive oil cake

  • EmilyR on October 27, 2021

    This is a decadent and moist cake that is a bit of a riff on the tres leches cake. I used lemon olive oil in the cake to further the lemon flavor. It makes a sizable quantity so be prepared to feed a crowd.

• Vietnamese coffee tiramisu

  • maryhodgeisme on December 26, 2021

    Very good and rich. I appreciate the ladyfingers recipe which is something i expect to use more frequently for trifles and icebox cakes. After assembling, the custard's flavor was overpowering but after melding overnight the layers were more harmonious.

  • Katie on May 12, 2026

    It was good flavors but didn’t turn out that good, probably because I used the homemade ladyfingers and they just fell apart in the coffee. Also the mascarpone cream never got fluffy and I felt I was over whipping the heavy cream it was with. Finally, the mascarpone cream section was confusing — in the ingredients list is says 1/3 cup sweetened condensed milk (somewhat annoyingly, since the custard part uses a full can so I need to open a 2nd can and not finish it), and then in the instructions it says crème fraiche. Wasn’t clear which to use.

  • kkmatti on December 28, 2025

    An untraditional tiramisu made with the addition of a couple of custard layers. This is scooped rather than served in squares. I served this to a group of 6 and they inhaled the whole thing in one sitting. I used regular coffee. I added 2 tbsp of dark rum to the coffee soak & 1/4 cup dark rum to the mascarpone. I opted for a dusting of cocoa on the top rather than the cinnamon. I let the finished dessert settle in the fridge overnight before serving, which did seem to help solidify the dessert. I didn’t feel that the trifle dish showed off this dish well as it was difficult to see the layers. Next time, I would use a square pan & leave the ladyfingers whole. I would also take care not to let the ladyfingers soak up too much liquid.

• Charred broccoli with pecorino and toasted sesame

  • Lepa on December 27, 2021

    This was more work than the usual broccoli I make but we really loved it (except my son, who thought it was too lemony). The broccoli was cooked perfectly, which doesn't always happen when roasting it (I often find it is either burnt or too crisp). The sesame, lemon and chili was delicious when caught in the charred broccoli tips. It's hard to capture what was so good about this dish but it was really exceptional.

  • KarinaFrancis on February 16, 2022

    This is a very delicious way with broccoli, but you could use broccollini or even cauliflower. The lemony dressing and blanket of pecorino take it up a notch.

  • WaterPenny on March 04, 2025

    Delicious! Another winner from this book.

  • ellwell on March 07, 2024

    We really liked this broccoli. We have always been fans of eating charred, and this addition of garlic, cheese, and sesame was delightful.

• Mortadella and chicken meatballs

  • Lepa on January 05, 2022

    These meatballs are just amazing. We ate them with the suggested chicken broth and ditalini, which was so good. There wasn't a drop left when my family of four was done with this dinner. This recipe is a real keeper!

  • tarae1204 on January 21, 2022

    These are delicious! The cayenne was not at all overpowering, but made my younger child not like them. You could leave the cayenne out and they'd still be delicious. Like the traditional meatballs from this book (made of beef/veal), these chicken mortadella meatballs are also borderline too salty. I served them in low salt homemade chicken broth with jasmine rice, green onions, dill, squeeze of lemon and spoon of creme fraiche. I could eat this everyday!

  • Jviney on February 11, 2024

    These are very flavorful, I found them too salty but perhaps that’s due to the mortadella that I used. Next time I would scale back to 1/2 Tbsp. I also would use bread crumbs rather than the milk-soaked nickel sized bread, I found the texture off-putting. In the end, though, a household of people with colds and a fever ate the whole batch.

  • sassy_momma on November 23, 2025

    These were so good! All the kiddos liked them too! Used them in the soup that is recommended.

• Steak al limone

  • amandaeats on January 07, 2022

    Just excellent. I used fish sauce vs. colatura as that was what I had on hand. I don’t usually marinate my steaks, but would make this again in a heartbeat!

  • tarae1204 on February 14, 2022

    Wonderful, flavorful steak. The lemon relish makes this dish amazing. The relish has a make-ahead sub recipe, so plan ahead. But all of it is quite simple.

  • VKHummel on January 25, 2026

    This is always a hit when I make it for dinner, friends often beg me to make it for dinner nights together.

• Pork chop alla pizzaiola

  • amandaeats on January 07, 2022

    Tasty - I subbed cherry tomatoes for the plum tomatoes and it went well

  • Thompsonkrienke on July 28, 2022

    Outstanding. My son said it’s in the top 5 meals he’s ever had. The sauce so flavorful - will try slightly less salt next time for personal preference.

• Japanese sweet potatoes with creamy Italian dressing

  • amandaeats on January 07, 2022

    This was a lot of work for the payoff - I think if you boiled the potatoes and dressed it with the dressing while warm it would taste just as good. Probably better in a restaurant given the frying

  • sassy_momma on February 27, 2023

    Loved this recipe!! Best sweet potatoes I've ever made. Defiantly will make these again. Make sure to get Japanese sweet potatoes if available.

• Creamy Italian dressing

  • amandaeats on January 07, 2022

    just fine - a lot of work for the payoff

  • Anthonygrob on January 16, 2022

    Loved. Reminiscent of something I might buy in a store, except I know what went into it. Came together very easily in a jar witha stick blender. Substituted greek yogurt for the creme fraiche that I didn't have and it came out fine. A little on the thick side, might try swapping buttermilk for yogurt next time.

  • luluinphilly on November 24, 2022

    This continues to be a favorite in our family. It makes a huge batch, so sometimes I half it and it keeps really well in the fridge. It is a grown up version of wishbone Italian dressing that we grew up on. I agree with another reviewer - greek yogurt subs nicely here for creme fraiche.

  • sassy_momma on February 27, 2023

    Very good dressing

• Don Angie pinwheel lasagna

  • ltierney01 on January 09, 2022

    This was very delicious. Couldn't find robiolina cheese, but used cream cheese without issue. All the component recipes were great with the exception of the pasta dough, which was difficult to work work. Would use a different pasta recipe next time.

  • EmilyR on February 23, 2022

    Recipe here : https://www.thrillist.com/eat/nation/don-angie-pinwheel-lasagna-recipe

  • EmilyR on February 25, 2022

    What a beauty of a recipe. I made a double batch and that was a great choice, because I could share some with friends. They said it was the best they'd ever had and their child deemed it, "The best lasagna of their life... from a restaurant... in Italy," so while I don't like to brag, it truly is worth the joy of the process and worth the stellar results. I did have to sub out the whipped cream cheese as robiolina isn't readily available.

  • DFarnham on March 24, 2025

    Whew. A lot of work for sure. All components can be done in advance, which worked well. I mistakenly did not put cut sides down when it came to baking as I figured everything would slide--they did not. As a result, I added an additional 20 mins of cooking time as the pasta just didn't look done. After 25 min., it was still fairly bland looking so I basted the exposed pieces with olive oil when I dropped in the whipped cream cheese (which worked fine) and it browned up nicely. I have made a lot of lasagnas in my lifetime, and my husband pronounced this the "lightest" ever and a definite repeat. Overall, would be great for a crowd. I used Cucina Fresca store-bought lasagna sheets. After fretting over the size of the sheets (longer/narrower), I just went with what I had and it worked great.

  • thebingelife on October 05, 2025

    A ton of work but very very good and so fun! If I made it again I’d double (or triple!) and freeze. My husband says the robiolina is worth it, even though it was crazy pricey and tricky to find.

  • dmdmdmmm on February 14, 2026

    This was a tooooon of work but it made such an amazing looking dish! It was pretty delicious too! Tho i’m not sure if i’d make it unless i’m trying to impress a crowd. Tho definitely would suggest to make this dish.

• Campari and orange sticky ribs

  • tarae1204 on January 16, 2022

    This dish is the most exciting, delicious meal I’ve made in a long time. I thought it sounded good; I didn’t realize it would be unbelievably delicious and make my little boys lose their minds over it. And yes, there is Campari and it lends a distinct bitter flavor. But with the sweet orange and mild rib meat, it all just works beautifully. The recipe headnote mentions they like to serve it with cacio pepe pastina. I served it with brussels sprouts and white rice, and I think anything creamy, cheesy or heavy would’ve been too much. The red food coloring is optional and I think it only has an impact if you’re serving the dish under bright light.

  • ellwell on February 26, 2024

    So yummy! The ribs were perfectly cooked in the 2 hours, but the sauce took about 75 minutes to reduce instead of the 45 as written. I forgot to add the lemon juice at the end but they were delicious anyway! I will definitely make these again.

  • Katie on May 12, 2026

    Good flavors. WAY too much sauce.

  • Sophiebrand on March 29, 2026

    Delish! I’m only giving this a four though because the recipe I think missed a crucial step! After coating the ribs in the glaze, I spread them out on a baking sheet lined with foil and broiled them for 5-10 minutes. They got crispy and a lot of the bitterness from the Campari was mellowed. Very delicious but definitely recommend this step!

• Brussels sprouts Calabrese with spicy colatura vinaigrette

  • tarae1204 on January 16, 2022

    Deeply flavorful from the sweet and salty dressing. The fish sauce and honey combo actually works.

  • KarinaFrancis on August 30, 2022

    This was so good! It’s all in the dressing tangy, spicy and savoury from the roasted garlic. Definitely a keeper!

• Ginger and lemon ricotta cookies

  • tarae1204 on January 16, 2022

    These cookies boast an alluring list of ingredients but did not come out in a way I like. The honey makes them bendy, and sticky on your teeth. I was hoping for a more rounded Italian ricotta cookie shape, and these were more flat.

• Roasted garlic puree

  • tarae1204 on January 16, 2022

    This recipe worked well as written. It’s an essential base recipe for many others in the book.

• Cured lemons

  • tarae1204 on January 16, 2022

    This recipe calls for slicing lemons with a mandoline. I have a French mandoline with a finger guard, and it basically just juiced the lemons. I used a knife to slice them thin instead.

  • coastal_colibri on February 26, 2026

    Component in the chicken milanese

• Classic meatballs

  • tarae1204 on January 21, 2022

    This recipe yields a very large batch of meatballs. Following the recipe yielded tender, delicious and richly flavored meatballs, heavy on the umami and borderline too salty. I balanced out the salt by using less when cooking my pasta and choosing a balanced tomato sauce (Rao's marinara).

  • DFarnham on June 25, 2025

    This is a somewhat complicated meatball recipe as there is lots of "wringing" to be done, and garlic to roast. That being said, they are large and flavorful, and a tad on the salty side. I would reduce the salt in the future. I paired these with the 10-min. San Marzano marinara, which turned out watery for me, but would be excellent with a nice full marinara.

• Sesame-seared fish with Sicilian red pesto

  • KarinaFrancis on February 16, 2022

    We used skinless snapper fillet which might have given a less dramatic presentation, but it was still delicious and very easy. If presentation isn’t a factor, you could sear them then bake in the same pan or even cook from start to finish on the stove. It’s a good thing the pesto makes more than you need, I was sneaking spoonfuls while I waited for the fish to cook

• Besciamella

  • EmilyR on February 23, 2022

    Recipe can be found here : https://www.thrillist.com/eat/nation/don-angie-pinwheel-lasagna-recipe

  • dmdmdmmm on February 14, 2026

    Made it for the lasagna. Was good!

• Chicken Milanese with fresh fennel, herbs, honey and mustard

  • katiesue28 on May 30, 2022

    So delicious and easy. Perfect with a dry German Riesling.

  • ChandraNH on April 14, 2025

    Fantastic. the addition of fennel seeds to the panko breading made the whole dish for me. this will become my standard milanese recipe (even without the salad).

  • Likethetea on October 18, 2024

    Such a delicious recipe.

• Italian seasoned bread crumbs

  • redbird on February 06, 2026

    Used panko breadcrumbs which made for an exceptionally crisp coating for the chicken Parm recipe in the book.

• Shrimp parm meatballs

  • Katie on May 12, 2026

    Make sure to use uncooked prawns (probably obvious! But not stated). Interesting concept, but honestly not my favorite flavor combination.

• Ladyfingers

  • Katie on May 12, 2026

    Didn’t work for me but probably my fault

• Grandpa Rito's cannoli

  • kris.mundt on March 26, 2026

    For Shannon’s birthday

• Citrus 'cello

  • Ishie1013 on October 21, 2024

    My first time making limoncello and it went well, I think. I did the crema variant. It has a strong bite, as limoncello often does, and I think I might go with vodka next time for a less alcoholic limoncello. The flavor is extremely pleasant though and I really like the notes of the vanilla paste. SO loved it; mom hated it. I like it.

• Chicken scarpariello with sweet and sour vinegar peppers

  • sassy_momma on November 23, 2025

    This is great! Have made it a few times and everyone loves it.

• Layered eggplant parm

  • sassy_momma on November 23, 2025

    My friend made this the other night and it was excellent although a bit salty. I would most definitely make this after trying it. She did say it was very time consuming.

• Chicken parm

  • dmdmdmmm on February 14, 2026

    This was a good chicken parm recipe. The dredge was genius!

• Spiced lamb meatballs with currants, almonds and feta

  • SarahL on October 20, 2025

    These have a lot of ingredients but they are really amazing. The currants and almonds make for a nice texture, as well.

• Baked ziti Nerano with zucchini and provolone

  • Sophiebrand on March 29, 2026

    Very good! Definitely added more milk to the cheese sauce than called for. Otherwise enjoyed, worth the multi step process and would make again. P.S.: we didn’t add any garlic to the breadcrumbs because it was garlicky enough

• Sausage-stuffed rigatoni with peppers and onions

  • coastal_colibri on February 26, 2026

    Delicious but time consuming — definitely worth it though