An absolute classic dish! Every good Italian has her take on this recipe. Here I keep it traditional and classic, as it is hard to improve upon perfection. Garlic, shallots and butter coat the shrimp. The addition of Meyer lemon juice and white wine gives it that acidic punch. We finish it all by tossing it with beautiful fresh-made pasta. It is so decant; so quick and easy to make. To create your own take, feel free to substitute couscous, cauliflower rice, or quinoa, which can be made a little bit more ahead than the fresh pasta. I’d love to see your posts of your takes on this classic, (don’t forget to tag me on social media @cucinacasam).

I remember as a child thinking a chocolate mousse was an animal!! As you know, it’s not, but a decadent and delicious classic dessert is a favorite of children and adults alike. This is perfect for entertaining, since it can be made in advance. The dark chocolate mousse is creamy, with just a hint of orange Cointreau. It’s simply sublime. I love the combination of orange, that fresh pop of citrus, which compliments the richness of the chocolate so perfectly. It’s one of my favorite combinations!

These cute little meringues add the perfect crunch to any dessert, or they are just heavenly on their own. I bet you can’t eat just one! For February, we colored the meringues pink for a festive little way to end this romantic meal.

Bagna calda, translates into “hot bath” And that is what we are going to make: a hot bath of good olive oil that has been infused with garlic and anchovies. It is sublime, not fishy, and has a fantastic umami flavor to it. I have been crazy about this appetizer for years. You can serve it like this a first course or use it as a dip on a platter surrounded by raw and cooked vegetables….or even drizzle on a salad!.

You have never had lasagna until you’ve had this lasagna! Made with layers of spinach pasta coated in a meaty ragú, creamy beschimella/béchamel sauce and just a sprinkle of Parmigiano-Reggiano cheese. There are no copious amounts of ricotta, mozzarella or tomato sauce. This lasagna has a dense mouth feel, but light, yet so satisfying in the stomach. It is in my opinion a culinary master piece.!! I took classes in Bologna and learned from ladies that shared with me their secrets and, if I do say so, I think I did a good job in replicating it here at home. I’m sure this will soon be a family favorite. In fact, it is now a “required” stock item in our family refrigerator!

This incredibly delicious cookie has no pork or salami in it, but get it’s name for its shape, which looks jut like a salami. Here is my version: chocolate studded with tea biscuits, almonds, and pistachios. It’s not too sweet and the nuts and cookies give it an irresistible crunch that will have you asking for a second slice to!

This salad really hits all those magical taste bud notes! You have the sweetness of the orange, the crunchy anise flavor of the fennel, and the saltiness of the black olives….all tossed together with a lovely citrusy vinaigrette! I love how bright all the flavors are and it really is the perfect way to start or end your meal.

Imagine taking a bath in a milky creamy mixture infused with thyme and garlic! Well that’s what we do to these potatoes. This traditional gratin come for the region of Dauphine, France and is simple to prepare and just so darn good! This dish is the perfect accompaniment to almost any roasted meat. The potatoes absorb all the creamy goodness and are irresistible to me. Honestly, I could eat the whole dish myself!

I must admit, when Elena and I were making this dish, I was struck at how easy it came together….and it took so little time too! The fact that it is so good and satisfying makes this a new “go to” recipe for all occasions. The pork tenderloin is “butterfly” cut and then pounded thin. ( you can have the butcher do this!) Layer slices of the Prosciutto d’ Parma on the pork then top with beautiful sautéed spinach and a sprinkle of Parmigiano-Reggiano cheese. The pork is rolled, trussed, and roasted. Carving reveals the beautiful filling inside. Topped with a simple pan sauce, it is a show stopping main dish that looks very impressive and it seems like it took a long time to prepare, but actually it’s quite easy and can be prepared ahead and just cooked at the last moment!

I just love the cool, refreshing taste of peppermint. It one of my favorite holiday flavors. Any time I can work it into a holiday dessert, I am so excited. This is my Mom’s classic cheesecake recipe that we have decked out for the holidays. We started with a chocolate cookie crust, a creamy cheesy filling that we infuse with peppermint extract to give it a slight peppermint kick. Topped with crushed candy canes, we add a final crunchy peppermint note and a nostalgic splash of red and white, which makes this cake so Christmassy!

The lamb is spiced with cumin, paprika, and cinnamon. It is slightly spicy and slightly sweet at the same time. They are traditionally wrapped in pastr but I thought wrapping them in phyllo dough makes them cute, quick and easy to make. They freeze beautifully so you can make a bunch of them ahead and have them at the ready. Once baked, they are crispy and crunchy and are sure to become as big a hit to you and your guests, just as they were to my son Peter who had them at almost every meal we had at the El Fenn in Marrakesh.

My newest obsession! Zaalouk, means in Arabic to smash or purée. The eggplant is roasted and then added to tomatoes that have been cooked down into a jam-like consistency. Spiced with cumin, paprika, and a dash of lemon, it is a positively addictive dip served with pita or crackers. But it is also equally delicious as a spread on sandwiches or eaten as a cooked salad. Even if you don’t like eggplant, I’ll bet you’ll love this dish!

Have you ever served soup as an appetizer? As we learned in Spain, It’s the perfect little morsel to satisfy your hunger, but not get you or your guests too full. My favorite fall soup is butternut squash. Sautéed onions, squash, apple and sage are puréed into a creamy consistency….but there’s not a drop of cream in it! Top with spicy pepitas to add just a little extra pop of flavor and crunch and be sure to make and extra batch of them, as they are an excellent snack on their own!

I’m always joking that I’d rather have cheese than chocolate for dessert. And this is my inspiration for this dish. It’s all in the presentation. Goat cheese is combined with a little Greek yogurt and herbs d’ Provence, then rolled into “truffles” and then coated with a variety of fun and different toppings. To serve them, we place them in little paper cups as you would a truffle. Serve with crostini’s or crackers, they are the perfect way to begin or end your meal.

These little gems are slightly chocolate-y, but not too sweet, and are the perfect way to end a meal. They are so easy to prepare! The batter is made ahead, and then you roll the cookie in King Arthur pearl sugar to give them a beautiful crunchy white appearance like a pearl. Be careful! they will become as rare as pearls as they will disappear off your table!

This is a spicy, cheesy concoction that’s the signature dish at the Master’s Golf Tournament and I’m sure will soon be a staple at your house! This is my version. Make sure you start with a really good sharp cheddar (I like to use Tillamook cheese from Oregon). The spread is insanely addictive and pairs so wonderfully with crostini, pita chips, or crackers or you can feel a little healthy serving it with crudités. I love it because it can be made up to a week ahead. Just pull it out about an hour before serving. That cheesy goodness, that slight kick of cayenne pepper at the end that catches you by surprise, will have you going back for more.

This is going to be your go to summer salad! If you like coleslaw, but don’t like ones that are heavy on the mayo, then this is for you. The crunchy, shredded, red and green cabbage and sweet grated carrots are tossed together with a tangy, but light, creamy dressing. Then there is the explosion of bleu cheese that sneaks in there hidden in all the slaw-y goodness, finally topped with the crunch of toasted walnuts. It’s a party in your mouth! It is a stunning accompaniment to other grilled items like burgers, ribs, and all things summer.

This is my take on a barbecue sauce. It’s tangy, but not too sweet, with just a touch of heat as it finishes. It tastes like it’s complicated and has been simmering for hours, but comes together very quickly and can last in your fridge for weeks. It’s super on chicken, but equally good on pork or beef. Our BBQ chicken is a 2-step process. We first grill the chicken to add that nice smoky flavor to the meat, also rendering out the fat and making the skin crispy and beautifully caramelized. The second step is to slather it with our BBQ sauce then finish cooking it in the oven. It’s the best of both worlds with its smoky flavor from the grill, but the barbecue sauce is not burnt. Also, the chicken is perfectly moist and juicy. It’s sure to be a summer hit!

This shortcake is kind of a cousin to a biscuit and a scone. The “short” is in reference to the flatness, or shortness in height, and that it is crispier than a biscuit and not as crumbly as a scone due to all the gorgeous butter and cream! They come together quickly in one bowl, then are cut into circles. I top them with Swedish pearl sugar before baking. It makes them look very elegant and the sugar doesn’t melt in the oven, but instead leaves a beautiful coating on top. We then fill the cakes with raspberries and peaches that have been soaked in Amaretto liqueur, finished with a dollop of sweetened whipped cream, sending it over the moon. It’s an absolutely fabulous way to end your summer meal.