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!

These crab cakes are filled with beautiful lump crab meat, with just a little bit of breadcrumbs and an egg to just lightly blind them together. They are then sautéed and the best part can be made ahead then reheated just before serving. We are pairing them with a homemade remoulade sauce, a spicy traditional French dipping sauce that will make you want to dip everything in it and that is sure to kick-start your party!

This is a classic Louisiana stew. Every good, Southern girl has her own recipe, and this is my take on it. I like to keep is classic by combing the “Holy Trinity” of green peppers, onions, & celery then sauté them along with okra and Andouille, a spicy Cajun sausage add some tomatoes and stock and pow you have gumbo! This flavor packed base of the stew can be made ahead, and even frozen! Right before serving you just add some beautiful Gulf Coast shrimp, and serve it over fluffy, white rice. Add a dash of hot sauce and a sprinkle of file and voile a gumbo that is sure to warm your stomach and your heart.

There is no better way to end your celebration than this densely chocolatey, gooey pudding. Serve it warm dusted with confectioners sugar it’s an absolutely a chocolate lover’s delight. As my children will attest to, if there is any leftover it makes for an excellent breakfast the next day! ?As they say in New Orleans, “laissez le bon temps rouler.” Let the good times roll! Here’s to celebrating all season long.

These decadent little darlings are so flavorful! We toss them in Panko breadcrumbs and cook to a perfect crispy brown, and then serve them with a red pepper aioli. They are a delectable way to start your meal as either an appetizer or a first course.

These little tasty bites are a wonderful starter to any meal.

You'll love these greens on your table! They look amazing and taste even better.

This is such an impressive piece of meat! Just looking at it makes you want to get your merry on. It’s a decadent dish, with the rich flavor provided by all the yummy fat, and also because it’s a bit pricey (so make sure you read all my tips and tricks to not overcook it). We serve it with a pan-dripping au jus, an awesome spicy horseradish cream sauce, and, of course, Yorkshire pudding to sop it all up!