Fettuccine pasta in a creamy Alfredo sauce with grilled chicken.

Chicken Alfredo

Served with lemon butter sauce and seasonal vegetables.

Grilled Salmon

Rich chocolate cake layered with chocolate frosting.

Chocolate Cake

Fettuccine pasta tossed in a rich and creamy Alfredo sauce.

Fettuccine Alfredo

Spaghetti Carbonara

Rich and creamy cheesecake with a graham cracker crust.

Cheesecake

Soft and chewy knots topped with garlic butter and parsley.

Garlic Knots

Loaded with seasonal vegetables and mozzarella.

Vegetarian

Pizza topped with pepperoni slices and mozzarella cheese.

Pepperoni

Bottega Vinaia Trentino Pinot Grigio

Classic pizza with tomato sauce, mozzarella, and basil.

Margherita

Cakebread Cellars Chardonnay

Jordon Chardonnay

Banfi La Pettegola Vermentino

Tenuta di Nozzole, Le Bruniche Chardonnay

Duck Pond Cellars Pinot Noir

Jordon Cabernet Sauvignon

Daou Cabernet Sauvignon

Stags Leap Winery Merlot

Le Volte Ornellaia Red Blend

Castello Banfi, Belnero Red Blend

Col d'Orcia Brunello di Montalcino

Fontanafredda Serralunga D'Alba Borola

Castello Banfi, Rosso di Montalcino

In a large pot, bring salted water to a boil.

Boil Water

Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Cook Fettuccine

Rub the chicken breasts with olive oil, salt, and black pepper on both sides.

Season Chicken

Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side or until cooked through and juices run clear. Remove from heat and let it rest before slicing.

Grill Chicken

In a large skillet over medium heat, melt the unsalted butter.

Melt Butter

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Then, slowly pour in the heavy cream, stirring continuously.

Add Garlic and Cream

Gradually add the grated Parmesan cheese, stirring until it melts and the sauce is smooth. Season with nutmeg, salt, and black pepper to taste.

Add Cheese and Seasoning

Add the drained fettuccine pasta to the Alfredo sauce and toss to coat evenly.

Combine Pasta and Sauce

Slice the grilled chicken and place it on top of the pasta. Garnish with chopped fresh parsley.

Serve with Chicken

Fettuccine pasta

Boneless, skinless chicken breasts

Olive oil

Salt

Black pepper

Unsalted butter

Heavy cream

Garlic, minced

Parmesan cheese, grated

Nutmeg

Fresh parsley, chopped

Rub the salmon fillets with olive oil, then season with salt and black pepper on both sides.

Season the Salmon

Preheat your grill to medium-high heat (about 375°F to 400°F).

Preheat the Grill

Place the salmon fillets on the grill skin-side down. Grill for 5-7 minutes on each side or until the fish flakes easily with a fork.

Grill the Salmon

In a small saucepan over medium heat, melt the unsalted butter.

Melt the Butter

Add minced garlic to the melted butter and sauté for about 1 minute until fragrant.

Add Garlic

Stir in the fresh lemon juice, chopped parsley, salt, and black pepper. Simmer for 2-3 minutes and then remove from heat.

Combine Ingredients

In a large bowl, combine asparagus, bell peppers, and cherry tomatoes. Drizzle with olive oil, and season with salt and black pepper to taste.

Prepare the Vegetables

Place the seasoned vegetables on the grill alongside the salmon. Grill for 5-7 minutes, turning occasionally, until tender and slightly charred.

Grill the Vegetables

On a serving plate, place the grilled salmon alongside the grilled seasonal vegetables. Drizzle the lemon butter sauce over the salmon and vegetables.

Plate the Dish

Garnish with additional chopped parsley if desired and serve immediately.

Garnish

Salmon fillets

Garlic cloves, minced

Fresh lemon juice

Asparagus, trimmed

Bell peppers, sliced

Cherry tomatoes, halved

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.

Add Wet Ingredients

Carefully stir in the boiling water. The batter will be thin.

Incorporate Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

Cool the Cake

In a medium bowl, beat the softened butter with a hand mixer until creamy.

Prepare the Frosting

Gradually add the cocoa powder and mix until well combined.

Add Cocoa Powder

Alternately add the powdered sugar and milk to the butter mixture, beating well after each addition until smooth and spreadable.

Incorporate Sugar and Milk

Add Vanilla

Once the cakes are completely cool, spread frosting on the top of one cake layer, place the second layer on top, and frost the top and sides of the entire cake.

Frost the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

unsalted butter

powdered sugar

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Cook the Fettuccine

In a separate large skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Prepare the Alfredo Sauce

Pour in the heavy cream into the skillet with the garlic and butter mixture. Stir to combine and let the cream simmer for about 5 minutes, allowing it to thicken slightly.

Add Heavy Cream

Gradually whisk in the grated Parmesan cheese to the sauce. Stir continuously until the cheese has melted and the sauce is creamy. Season with salt and freshly ground black pepper to taste.

Incorporate Parmesan Cheese

Once the fettuccine is cooked, drain it and add it directly to the sauce in the skillet. Toss the pasta in the sauce until it is well coated.

Plate the fettuccine Alfredo and garnish with freshly chopped parsley. Serve immediately while hot.

Serve

Black pepper, freshly ground

Fresh parsley, chopped (for garnish)

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

Boil the Spaghetti

Before draining the spaghetti, reserve about 1 cup of the pasta cooking water, then drain the rest and set the spaghetti aside.

Reserve Pasta Water

In a large skillet over medium heat, add the pancetta. Cook until it is crispy and golden brown, about 5-7 minutes, stirring occasionally.

Cook Pancetta

In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Add black pepper and mix in.

Beat Eggs and Cheese

Once the pancetta is cooked, add the hot spaghetti to the skillet with pancetta. Toss to combine and remove from heat.

Mix Pasta and Pancetta

Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add Egg Mixture

Serve the spaghetti carbonara immediately, garnished with freshly chopped parsley and additional grated Parmesan cheese if desired.

Plate and Garnish

Spaghetti

Pancetta

Eggs

Parmesan cheese

Fresh parsley

Preheat the oven

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.

Prepare the crust mixture

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer for the crust.

Form the crust

Bake the crust in the preheated oven for 8-10 minutes until golden. Remove from the oven and let it cool while you prepare the filling.

Bake the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Beat the cream cheese

Gradually add the granulated sugar and sour cream to the cream cheese, beating until fully combined and smooth, about 2 more minutes.

Add sugar and sour cream

Add the vanilla extract and mix. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Incorporate vanilla and eggs

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Pour filling into crust

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.

Bake the cheesecake

Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight.

Cool and chill

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until bubbly.

Activate the Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix the Dry Ingredients

Make a well in the center of the flour mixture, then add the activated yeast mixture and olive oil. Stir until a dough starts to form.

On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the kneaded dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a rope about 8 inches long and tie it into a knot.

Shape the Knots

Arrange the knots on a greased baking sheet, leaving space between each knot.

Place on Baking Sheet

Bake in the preheated oven for 15-20 minutes or until golden brown.

Bake the Knots

In a small saucepan over low heat, melt the unsalted butter.

Once melted, add the minced garlic and chopped parsley to the butter. Stir in salt and cook for 1-2 minutes until fragrant.

Add Garlic and Parsley

Remove the knots from the oven and immediately brush them generously with the garlic butter mixture.

Brush the Knots

Serve the garlic knots warm as an appetizer or side dish.