Appetizers

This dish is easy to make, healthy and delicious. The taste will transport you to the Greek Islands.

Springtime is fiddlehead season.

This authentic tapas dish is easy to make and the marinade of olive oil, lemon juice, thyme, paprika, and oregano makes it uniquely flavorful.

These tasty Italian flatbreads will wow your guests.

This cold soup is light and creamy and great for a hot summer day.

This recipe from “The Boston Globe Cook Book for Brides,” published in 1963, is fun to make and perfect for a cocktail party.

We get the most compliments for this basic salad dressing recipe. And even our (almost) no-calorie version gets raves from our guests.

There’s more than just chicken wings for Super Bowl Sunday, but we have you covered there too with an Asian/Italian blend of spices.

Once you know these three tricks, making turkey (or chicken) soup is pretty easy.

Here’s a simple and delicious way to cook shrimp, perfect for a quick weeknight supper but also impressive for a special occassion.

Consider these Italian tapas: appetizers before a full meal or delicious snacks for an intimate cocktail party.

These will brighten up any holiday party.

Guests at our house said this was one of their favorites.

This Greek dip is healthier and less fattening than sour cream based dips, but tastes just as good, if not better.

Here’s something different and guaranteed to be addictive.

This soup is easy to make and guaranteed to make you healthy.

The light batter is reminiscent of tempura: another example of the similarities between Asian and Italian cuisine.

This is delicious by itself as a side dish or when mixed with pasta.

Light, crisp, delicate and delicious.

French cooking doesn’t have to be complicated as evidenced by this simple to follow recipe for a classic soup.

Fresh guacamole is much better than store-bought and it’s pretty easy to make.

These would go great with watching a football game or just watching the snow fall.

Why would anyone make their own hummus when it’s readily available at most supermarkets? Because the homemade is that much better. Trust me.

Nepitella is a cross between basil and mint and pairs perfectly with mushrooms.

This is super easy, super fast, and so good.

This is also called, “Roman Egg Drop Soup.”

This is a sweet, savory, gooey piece of heaven.

This makes a great first course or can be served as a side dish.

Another vegetarian delicacy from Southern France.

Instead of serving cantaloupe wrapped in prosciutto for a first course, try this.

This is sure to impress your guests. It’s easy and quick to make, but don’t tell them that.

Slice, dip, eat. Repeat.

This is chicken and potato gnocchi soup from the classic nineteenth century Italian cookbook, The Art of Eating Well, by Pellegrino Artusi.

This could be an appetizer for many or a meal for six, served with a salad.

Learn how to make and eat this classic Italian side dish.

Blending these ingredients may seem strange, but it creates a savory, sweet dish.

Also known as “Tuscan Bean Soup,” this is a real crowd pleaser and one of the most requested recipes.

This unique appetizer is tangy, sweet and hot.

Build up your immune system with this nutritious soup.

The cold soup is low on calories but high on taste.

Pack up these salads, bruschetta and a bottle of wine.

Trish has been making this favorite appetizer for more than 20 years.

When it’s hot and you don’t feel like cooking, try these poolside.