Strawberry Cheesecake

Fettuccine Alfredo

Chocolate Cheesecake

Mushrooms, green peppers, black olives, onions

Veggie Pizza

Pepperoni, beef, Italian sausage, ham, mushrooms, onions, green peppers, and black olives

Mama Mia

Tomatoes, oregano, basil and mozzarella cheese

Margherita Pizza

Strips of zucchini hand-battered with bread crumbs and fried to golden brown. Served with marinara sauce

Fried Zucchini

Iced Latte

Wings 10 pc.

Tube pasta in a creamy tomato vodka sauce.

Penne Alla Vodka

Limoncello Mascarpone Cake

Mixed vegetables sautéed in garlic and olive oil topped with fresh basil and parmesan cheese.

Pasta Primavera

Crème Brulee

With marinara and homemade meatballs served over spaghetti.

Spaghetti Meatballs or Meat Sauce

Cannoli Cream

Creme Brulee

Strawberry

Shrimp, calamari, mussels and clams sautéed in a white wine and lemon butter sauce over linguine pasta.

Zuppa de Pesce

Made with fresh garlic, basil, lemon and white wine over linguine pasta.

Shrimp Scampi

Sautéed shrimp in a fresh tomato basil sauce with garlic and olive oil.

Scampi al Pomodoro

Pasta Sampler

Beef Lasagna

Cannoli

Chocolate

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Preheat and prepare pan

In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 1/4 teaspoon salt. Pour in the melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Make crust

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake for 10 minutes, then remove from oven and set aside to cool while preparing filling. Reduce oven temperature to 300°F (150°C).

Press and bake

Ensure the cream cheese and eggs are at room temperature (about 30 minutes out of the fridge). This prevents lumps and overmixing.

Room-temperature ingredients

In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes, scraping down the bowl as needed.

Beat cream cheese

Add 1 cup granulated sugar and 1/2 cup sour cream to the cream cheese. Beat on medium speed until combined and smooth, about 1–2 minutes.

Add sugar and sour cream

Add the eggs one at a time, beating on low speed and mixing only until just combined after each addition. Then add the extra egg yolk and beat until smooth. Avoid whipping air into the batter—use low speed.

Incorporate eggs

Add 2 teaspoons vanilla extract, 1 tablespoon flour, 1 teaspoon lemon zest (if using), and 1/4 teaspoon salt. Mix on low until everything is evenly incorporated and batter is silky.

Flavor and stabilize

Pour the filling into the cooled crust and smooth the top with an offset spatula. Wrap the outside bottom of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot tap water into the roasting pan until it comes about halfway up the sides of the springform pan (about 1–1.5 inches).

Fill pan and prepare water bath

Bake at 300°F (150°C) for 55–70 minutes, until the edges are set and the center still slightly jiggles when you gently shake the pan. Avoid overbaking to keep the cheesecake creamy.

Bake gently

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour. Remove the pan from the water bath, unwrap the foil, and let cool completely at room temperature another hour. Then refrigerate uncovered for at least 4 hours, preferably overnight, to fully set.

Cool gradually

While the cheesecake chills (or up to 1 day ahead), place the sliced strawberries in a medium bowl with 1/4 cup sugar and 1 tablespoon lemon juice. Toss to combine and let macerate for 15–30 minutes so they release some juices.

Prepare strawberries

In a small bowl, whisk the cornstarch with the teaspoon of cold water until smooth. Pour the macerated strawberries and their juices into a small saucepan and bring to a gentle simmer over medium-low heat. Stir in the cornstarch slurry and cook, stirring constantly, until the mixture thickens slightly and becomes glossy, about 1–2 minutes. Remove from heat and let cool to room temperature; the glaze will continue to thicken as it cools.

Make glaze

When the cheesecake is fully chilled and set, release it from the springform pan onto a serving plate if desired. Spoon the cooled strawberry topping evenly over the cheesecake, arranging some slices for a decorative finish.

Top cheesecake

Pipe or dollop whipped cream around the edge if using and place fresh strawberry halves as garnish. Chill the assembled cheesecake for 15–30 minutes to set the topping before slicing.

Garnish and serve

Store leftover cheesecake refrigerated, covered, for up to 4 days. For longer storage, freeze slices wrapped tightly for up to 1 month.

Storage

graham cracker crumbs

granulated sugar

unsalted butter, melted

fine salt

cream cheese, full-fat, room temperature

sour cream

vanilla extract

large eggs

large egg yolk

all-purpose flour

lemon zest (optional)

fresh strawberries, hulled and sliced

lemon juice

cornstarch

cold water

whipped cream

fresh strawberry halves for garnish

Fill a large pot with about 4-5 quarts (liters) of water and bring to a rolling boil over high heat. Add 1 tablespoon salt to the boiling water.

Bring water to a boil

Add 12 oz dried fettuccine to the boiling salted water and cook until just shy of al dente according to package directions (usually 9–11 minutes). Stir occasionally to prevent sticking.

Cook fettuccine

Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta well and set aside in the colander while you finish the sauce.

Reserve pasta water

Peel and finely mince 2 cloves garlic. Finely grate 1.5 cups of Parmesan and have it ready on the counter. Freshly grated cheese melts more smoothly than pre-grated.

Prep garlic and cheese

In a large, heavy-bottomed skillet or sauté pan over medium-low heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook gently for 30–60 seconds until fragrant but not browned (browning will make it bitter).

Melt butter and gently cook garlic

Pour in 1 cup heavy cream and 1 cup whole milk. Increase heat slightly to bring the mixture to a gentle simmer (small bubbles at the edge) while stirring. Simmer gently for 2–3 minutes to warm through and slightly reduce; do not boil vigorously.

Add cream and milk

Lower the heat to low. Gradually whisk in the 1.5 cups freshly grated Parmesan, a handful at a time, until it melts into a smooth sauce. If the sauce seems too thick, whisk in up to 1/2 to 1 cup of the reserved pasta water a few tablespoons at a time to loosen and create a silky texture.

Incorporate cheese

Season the sauce with 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and an optional pinch (1/8 tsp) of freshly grated nutmeg. Taste and adjust seasoning; remember Parmesan is salty, so adjust salt carefully.

Season the sauce

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently with tongs or two forks to coat the pasta evenly. If needed, add reserved pasta water 1–2 tablespoons at a time to reach a smooth, clingy sauce that coats the noodles (use up to the reserved 1 cup as necessary).

Combine pasta and sauce

If desired, stir in 1 tablespoon unsalted butter for shine and richness. Allow the pasta and sauce to rest in the warm pan for 1 minute so the sauce adheres to the noodles.

Finish with butter and rest

Divide the fettuccine Alfredo among 4 warmed plates or bowls. Sprinkle each serving with extra grated Parmesan (about 1 tablespoon per serving) and 1/2 tablespoon chopped fresh parsley. Add extra cracked black pepper to taste and serve immediately.

Plate and garnish

dried fettuccine

salt (for pasta water)

reserved pasta cooking water

unsalted butter

garlic

heavy cream

whole milk

freshly grated Parmesan cheese

salt

freshly ground black pepper

nutmeg (optional)

unsalted butter (for finishing, optional)

extra Parmesan (for serving)

chopped fresh parsley

Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with a round of parchment paper. Lightly grease the parchment.

Prepare pan

Combine crumbs and dry ingredients: In a medium bowl, mix the chocolate wafer crumbs, granulated sugar, and cocoa powder (if using) until evenly distributed.

Add butter and press: Pour the melted butter over the crumb mixture and stir until all crumbs are moistened. Press the mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust: Bake the crust for 8–10 minutes just to set. Remove from oven and let cool while preparing filling. Reduce oven temperature to 300°F (150°C) if you prefer a more gentle bake for the filling (otherwise keep at 325°F and monitor).

Melt chocolate: Place the chopped chocolate (6 oz) in a heatproof bowl. Heat 2–3 inches of water in a saucepan until barely simmering, set the bowl over the pan (double boiler) and stir until chocolate is fully melted and smooth. Remove and let cool slightly to warm (not hot). Alternatively, microwave in 20-second bursts, stirring between, until melted.

Beat cream cheese: In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer), beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the sides as needed.

Add sugars and cocoa: Add the granulated sugar, brown sugar, and sifted unsweetened cocoa powder to the cream cheese and beat on medium-low until combined and smooth, about 1–2 minutes.

Incorporate melted chocolate and dairy: With the mixer on low, pour in the melted chocolate, then add the sour cream, heavy cream, and vanilla extract. Mix until fully combined and uniform in color. Scrape the bowl to ensure no streaks remain.

Add eggs: Reduce speed to low. Add the eggs one at a time, mixing just until each egg is incorporated (do not overmix to avoid adding air). Add the extra egg yolk and mix briefly until combined. Finally, add the salt and mix briefly to distribute.

Strain and pour (optional but recommended): For an extra-smooth cheesecake, pour the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any remaining lumps and air pockets. Then pour the batter onto the cooled crust in the springform pan.

Water bath setup (recommended for even baking): Wrap the outside of the springform pan tightly in two layers of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake: Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. The exact time depends on your oven and pan; begin checking at 50 minutes.

Cool gradually: Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove from the oven and carefully lift the springform pan out of the water bath. Remove the foil and cool completely on a wire rack for 1–2 hours.

Chill: Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.

Warm cream: Place the chopped chocolate (6 oz) in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan just until it begins to steam and tiny bubbles form at the edge (do not boil).

Make ganache: Pour the hot cream over the chopped chocolate. Let sit undisturbed for 1–2 minutes to soften the chocolate, then stir gently until smooth and glossy. Stir in the optional butter for extra shine and smoothness. Taste and add a light sprinkle of sea salt if desired.

Top the cheesecake: Remove the chilled cheesecake from the springform pan and transfer to a serving plate if desired. Pour the ganache onto the center of the cheesecake and gently spread with an offset spatula, letting it flow toward the edges. For a drip edge, nudge some ganache over the sides.

Set ganache and serve: Refrigerate the ganache-topped cheesecake for 30–60 minutes to let the ganache set. Slice with a hot, dry knife (wipe between cuts) for clean slices. Store leftovers covered in the refrigerator up to 4–5 days.

chocolate wafer crumbs (or crushed chocolate sandwich cookies, no filling)

cocoa powder (optional, for deeper chocolate flavor)

cream cheese, full fat, room temperature

brown sugar, light

unsweetened cocoa powder, sifted

semi-sweet or dark chocolate, finely chopped

sour cream, room temperature

heavy cream (or whipping cream), room temperature

large eggs, room temperature

egg yolk (optional, for extra richness), room temperature

semi-sweet or dark chocolate, chopped

unsalted butter (optional, for shine), softened

sea salt (optional, for sprinkling)

Pour warm water (about 105–115°F / 40–46°C) into a bowl, stir in sugar and sprinkle yeast over the top. Let sit 5–10 minutes until foamy.

Activate yeast

In a large bowl combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then turn onto lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1/4 cup more flour.

Make dough

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

First rise

About 20 minutes before baking, place a pizza stone or an inverted rimless baking sheet in the oven and preheat to 475°F (245°C). If using a baking sheet, lightly oil or dust with semolina.

Preheat oven

Punch down dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). On a lightly floured surface, stretch or roll each portion into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or prepared baking sheet dusted with semolina or cornmeal.

Shape crust

In a small bowl combine tomato sauce, minced garlic, dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Taste and adjust seasoning. Spread about 1/2 cup sauce evenly over each prepared dough round, leaving the edge bare.

Prepare sauce

Toss sliced mushrooms, sliced green pepper, sliced olives, and sliced onion with 1 tablespoon olive oil and a pinch of salt and pepper. This lightly seasons the veggies and prevents excess moisture on the pizza.

Prepare vegetables

Sprinkle about 1.5 cups shredded mozzarella evenly over the sauced dough (for each pizza if making two). Distribute the seasoned mushrooms, green pepper, black olives, and onions evenly over the cheese. If making one large pizza, use all cheese and toppings accordingly.

Assemble pizza

Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, until the crust is golden and the cheese is bubbly and lightly browned. Rotate once halfway through baking for even color.

Bake

Remove pizza from oven. Brush the crust with 1 tablespoon olive oil and sprinkle with grated Parmesan if desired. Let rest 2–3 minutes, then garnish with chopped fresh basil or parsley. Slice and serve.

Finish

active dry yeast

warm water

sugar

olive oil

semolina or cornmeal (optional, for dusting)

tomato sauce (or pizza sauce)

garlic, minced

dried oregano

dried basil

black pepper

red pepper flakes (optional)

mozzarella cheese, shredded

mushrooms, sliced

green bell pepper, thinly sliced

black olives, sliced

yellow or red onion, thinly sliced

olive oil (for veggies)

fresh basil or parsley (optional, for garnish)

olive oil (for brushing crust)

grated Parmesan (optional)

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Proof yeast

In a large bowl, whisk together flour and kosher salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with dough hook 4–5 minutes.

Knead

Form dough into a ball, lightly oil the bowl, place dough back in, cover with a damp towel or plastic wrap and let rise in a warm place until doubled, about 60–90 minutes.

While dough rises, make the sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant (don't brown). Stir in crushed tomatoes and tomato paste. Add oregano, basil, salt and pepper. Bring to a low simmer and cook 8–10 minutes to thicken slightly. Remove from heat and let cool to room temperature.

Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If you don't have a stone, preheat oven to 475°F (245°C) and use a baking sheet.

Prepare meats: In a skillet over medium heat, cook ground beef until browned and drain excess fat. In the same skillet, cook Italian sausage (removed from casing) until browned and cooked through, breaking into small pieces. If pepperoni is thick, you may place slices on a sheet and bake briefly to crisp; otherwise use as-is.

Sauté vegetables: In the same skillet, add 1 teaspoon olive oil and sauté mushrooms, onion and green pepper 3–4 minutes until slightly softened but not mushy. Season with a pinch of salt and the red pepper flakes. Remove from heat and set aside.