Fried Ravioli

Mozzarella Sticks

Fried Calamari

Italian Grilled Cheese

Mussels Fra Diavolo

Baked Clams

Mussels Marinara

Riceball

Fresh Mozzarella, Tomato & Roasted Peppers over Baby Greens

Garlic Bread with Mozzarella

Gluten Free Personal

Artichoke Pizza Slice

Sicilian Pizza Slice

Portobello Mushrooms Pizza Slice

Fresh Broccoli Pizza Slice

Pasta Pizza Slice

Fresh Spinach Pizza Slice

Pizza Slice with One Topping

Chicken Cutlet Pizza Slice

Counter Pizza Slice

Chicken Wings

Garlic Bread

Fresh Spinach Pizza

Chicken Cutlet Pizza

If ravioli are frozen, thaw in the refrigerator until pliable (several hours or overnight). Pat each ravioli dry with paper towels to remove surface moisture so breading adheres.

Thaw/Pat Dry

In three shallow bowls or plates arrange: 1) flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper; 2) beaten eggs with 2 tablespoons milk whisked until combined; 3) breadcrumbs mixed with 1 tablespoon grated Parmesan, 1/4 teaspoon garlic powder, and remaining 1/4 teaspoon pepper. Label them flour, egg, crumb.

Set up breading

Working in batches of 6–8 ravioli to avoid overcrowding, dredge each piece first in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the breadcrumb mixture to fully coat both sides; for an extra-crisp double coating, return to the egg wash and then a second layer of breadcrumbs. Place breaded ravioli on a baking sheet in a single layer and repeat until all are coated.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 to 2 inches (roughly 3–4 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns in about 30–45 seconds, the oil is ready.

Fry the breaded ravioli in batches (do not overcrowd) for 2 to 3 minutes per side, turning once with a slotted spoon or spider, until golden brown and crisp. Total fry time is typically 3–5 minutes per ravioli depending on size and thickness. Monitor temperature and adjust heat to keep oil near 350°F.

Use a slotted spoon to transfer fried ravioli to a wire rack set over a baking sheet or paper towel–lined plate to drain. Sprinkle lightly with additional salt while hot if desired. Repeat with remaining ravioli.

Warm marinara sauce in a small saucepan or microwave. Arrange fried ravioli on a platter, garnish with thinly sliced basil and a dusting of extra grated Parmesan. Serve immediately with warm marinara for dipping.

store-bought cheese ravioli (fresh or refrigerated)

all-purpose flour

large eggs

milk

plain breadcrumbs (or panko for extra crunch)

grated Parmesan cheese

kosher salt

freshly ground black pepper

garlic powder

vegetable oil or canola oil (for deep frying)

marinara sauce (store-bought or homemade), warmed

fresh basil leaves (optional), thinly sliced

extra grated Parmesan (for serving)

Trim the mozzarella block into 3/4- to 1-inch thick sticks about 3 inches long. You should get roughly 16 sticks from a 16-oz block. Place the sticks in a single layer on a tray, cover, and freeze for at least 30 minutes (up to 2 hours). Chilling is essential so the cheese doesn't melt too quickly when frying.

Cut and chill

In a shallow wide bowl or plate, whisk together the flour, breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and black pepper until evenly combined.

Dry mix

In a separate shallow bowl, beat the eggs with the milk and optional hot sauce until smooth. Keep the wet bowl near the dry bowl for an assembly line.

Wet mix

Working with a few sticks at a time (to avoid warming the cheese), lightly dredge each chilled mozzarella stick in the flour mixture, shaking off excess. Return to the tray.

First dredge

Dip each floured stick into the egg mixture, allowing excess to drip off, then immediately coat with the breadcrumb mixture, pressing gently to adhere. For a sturdier double coating, repeat the egg dip and breadcrumb step a second time.

Egg dip

After coating, place the sticks back on the parchment-lined tray in a single layer. For immediate frying, refrigerate for 10–15 minutes to set the crust. For advance prep, freeze the coated sticks on the tray for 30–60 minutes, then transfer to a freezer-safe container for up to 1 month.

Rest or freeze

Pour about 3 inches of oil into a heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle and brown in about 30–60 seconds. Fry coated sticks in small batches (3–4 at a time) for 60–90 seconds, turning gently, until golden brown. Do not overcrowd. Remove with a slotted spoon to a paper towel-lined tray to drain. Let rest 1 minute before serving — cheese will be very hot inside.

Deep-frying (recommended for crispiness)

Preheat oven to 425°F (220°C). Place coated sticks on a parchment-lined baking sheet and lightly spray or brush with oil. Bake for 8–12 minutes, turning once halfway through, until golden. To get a crispier exterior, freeze coated sticks for 15–30 minutes before baking; baked sticks won't be as melty as fried ones.

Oven-baked (lower oil alternative)

Sprinkle chopped parsley over the fried or baked mozzarella sticks if desired. Serve immediately with warm marinara sauce for dipping. Warn diners that the interior will be very hot.

From frozen: reheat in a preheated oven at 425°F (220°C) for 8–12 minutes until hot and crisp. From refrigerated: reheat in a 400°F (200°C) oven 5–8 minutes. Avoid microwave reheating — it will cause the cheese to ooze unevenly.

mozzarella cheese block (part-skim or whole milk)

fine dry breadcrumbs (or panko for extra crunch)

Italian seasoning

onion powder

salt

black pepper

hot sauce (optional, to taste)

neutral frying oil (vegetable, canola, or peanut)

fresh chopped parsley (optional, for garnish)

marinara sauce (for serving)

baking sheet

parchment paper or silicone mat

freezer-safe tray or container

If not already cleaned, rinse squid thoroughly. Separate tubes and tentacles. Slice tubes into 1/2-inch rings. Pat all pieces very dry on paper towels to remove surface moisture (this helps the breading adhere and prevents oil splatter).

Prepare squid

Place the dried squid in a bowl. Add 2 tablespoons lemon juice, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Toss gently to coat and let rest 10 minutes while you prepare breading and oil. Pat dry again if excess moisture releases.

In a large shallow bowl or baking dish combine 3 cups all-purpose flour, 1/2 cup cornstarch, 1/4 cup semolina (if using), 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to evenly distribute spices.

Arrange a breading station: one tray for the flour mixture, one shallow bowl for the wet dredge (see next section), and a clean tray or wire rack for the breaded rings. Keep a small sieve or sifter nearby for shaking off excess flour if needed.

In a shallow bowl whisk together 2 large eggs, 1/2 cup milk, and 1 teaspoon hot sauce (optional) until combined. This creates a thin batter to help the dry mixture adhere. If you prefer a lighter crust, omit the eggs and use only milk or buttermilk.

Working in small batches (to avoid crowding), first lightly toss squid pieces in the flour mixture to coat and shake off excess. Dip each piece into the wet dredge, letting extra drip back into the bowl, then immediately transfer back into the dry flour mixture and press gently so a good coating forms. Place breaded pieces on a wire rack set over a tray; this prevents them from sitting in moisture and keeps the crust intact.

Let the breaded squid rest 5–10 minutes while you heat the oil. This rest helps the coating adhere and reduces fallout during frying.

Pour 4–6 cups neutral oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and brown in ~30 seconds.

Fry the breaded calamari in small batches (about 6–8 rings or as fits comfortably) so the oil temperature remains steady. Cook 1.5–2 minutes per batch, turning once if necessary, until golden brown and crisp. Tentative times: smaller rings ~1.5 minutes, thicker pieces up to 2 minutes. Avoid overcooking to keep calamari tender.

Using a slotted spoon or spider, transfer fried calamari to a wire rack or paper towel-lined tray to drain. Immediately sprinkle with 1/2 teaspoon fine sea salt while still hot and sprinkle chopped parsley. Keep fried batches warm in a 200°F (95°C) oven on a wire rack if cooking multiple batches.

While the oil heats or during resting time, make the sauce: in a small bowl combine 1/2 cup mayonnaise, 2 tablespoons diced dill pickles, 1 tablespoon chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1 teaspoon sriracha, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and adjust seasoning to taste. Chill briefly or serve at room temperature.

Serve the hot fried calamari immediately with lemon wedges and the dipping sauce on the side.

fresh squid (tubes and tentacles), cleaned

lemon juice

black pepper, freshly ground

cornstarch

fine dry semolina (optional, for extra crunch)

paprika

cayenne pepper

hot sauce (optional)

lemon wedges

fresh parsley, chopped

fine sea salt (for finishing)

mayonnaise

finely diced dill pickles or cornichons

capers, rinsed and chopped

Dijon mustard

garlic, minced

sriracha or other hot sauce

Spread one side of each bread slice lightly with softened unsalted butter (about 1/2 tbs per slice). On the opposite side of four slices, spread the sun-dried tomato pesto evenly (about 1 teaspoon per slice). Rub the unbuttered sides lightly with the cut garlic half for a subtle garlic flavor, then discard the garlic.

Prep the bread

On each pesto-spread slice, layer: 1 ounce mozzarella, 0.5 ounce provolone, 1-2 slices roasted red pepper, 3 slices salami or 1-2 slices prosciutto (if using), 2 basil leaves, a light sprinkle of grated Parmesan (about 1/2 tbs), a pinch of dried oregano, black pepper, and red pepper flakes if desired. Top with the buttered bread slice, buttered side out. Repeat to make four sandwiches.

Assemble sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Add olive oil and let it warm for 30 seconds. Place two sandwiches in the skillet seam-side up. Cook for 3-4 minutes until the bottom is deep golden brown and cheese begins to melt. Carefully press down with a spatula or a heavy pan lid to encourage even contact. Flip and cook the other side for 3-4 minutes until golden and cheese is fully melted. If the sandwich browns too quickly before the cheese melts, reduce heat to low and cover loosely with a lid for 1-2 minutes. Repeat with remaining sandwiches.

Cook

Transfer cooked sandwiches to a cutting board. Let rest 1 minute to avoid cheese loss, then cut each sandwich in half on the diagonal. Sprinkle the cut edges with the remaining grated Parmesan and a light pinch of dried oregano.

Finish

Arrange Italian Grilled Cheese halves on a platter. Serve warm with optional marinara or extra sun-dried tomato pesto for dipping. Garnish with extra basil leaves if desired.

ciabatta or sourdough bread

unsalted butter

olive oil

garlic clove (halved)

mozzarella (fresh or low-moisture), sliced

provolone, sliced

Parmesan, grated

Italian salami or prosciutto (optional)

roasted red peppers (jarred), drained and sliced

fresh basil leaves

sun-dried tomato pesto or tomato spread

dried oregano

red pepper flakes (optional)

Rinse mussels thoroughly under cold running water. Discard any with cracked shells or that do not close when tapped. Use a small knife or your fingers to remove the beard from each mussel. Place cleaned mussels in a bowl and keep chilled until ready to cook.

Inspect and clean

Pat mussels dry with paper towels and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside while you make the sauce.

Season

Heat a large wide sauté pan or shallow Dutch oven over medium heat. Add 3 tbs extra-virgin olive oil and 1 tbs unsalted butter. When butter melts and oil shimmers, add 1/2 cup finely chopped yellow onion. Cook, stirring occasionally, until onion is soft and translucent, about 4–5 minutes. Add 3 minced garlic cloves and 1 tsp red pepper flakes and cook another 30–45 seconds until fragrant, taking care not to brown the garlic.

Sweat aromatics

Increase heat to medium-high and pour in 1 cup dry white wine to deglaze the pan. Use a wooden spoon to scrape any browned bits from the bottom. Allow the wine to simmer and reduce by about half, roughly 3–4 minutes; this concentrates flavor and cooks off most alcohol.

Deglaze with wine

Stir in 1 cup crushed tomatoes (from canned 28 oz) and 1 tbs tomato paste until fully incorporated. Bring sauce to a gentle simmer, then reduce heat to medium-low. Add 1/2 tsp granulated sugar (optional, to balance acidity), 1 tsp salt and 1/2 tsp black pepper. Let the sauce simmer gently, uncovered, for 8–10 minutes to thicken slightly and meld flavors.

Add tomatoes and season

Stir in 1/4 cup chopped fresh basil and 1/4 cup chopped flat-leaf parsley, plus the juice of 1/2 lemon. Taste and adjust seasoning — add more salt, pepper, or 1/4–1/2 tsp red pepper flakes if you want it spicier.

Finish sauce with herbs and lemon

Turn heat to medium-high so sauce is at a lively simmer. Add the cleaned, seasoned mussels to the pan in an even layer. Shake the pan gently to submerge mussels in the sauce.

Add mussels to sauce

Cover the pan with a tight-fitting lid and cook until mussels open, 5–7 minutes. Check after 5 minutes and shake the pan once or twice to ensure even cooking. Discard any mussels that remain tightly closed after cooking.

Steam open

Remove the lid. Stir in an extra 1 tbs of butter (optional) for sheen and richness, and add 2 tbs extra chopped parsley. Give the pan a final squeeze of lemon if desired and taste for seasoning, adjusting salt, pepper, or red pepper flakes.

Finish with butter and herbs

Spoon mussels and the spicy tomato broth into a large shallow bowl or individual appetizer bowls. Garnish with additional chopped parsley and a light sprinkle of red pepper flakes if desired. Serve immediately with 6–8 slices of crusty bread or toasted baguette for dipping into the sauce.

Estimated plating: For appetizers, divide into 4 portions. Provide small forks or picks for removing mussels from shells and small bowls for discarded shells.

fresh mussels (cleaned, beards removed)

extra-virgin olive oil

yellow onion (finely chopped)

garlic (minced, about 3 cloves)

red pepper flakes

dry white wine

tomatoes, crushed (canned, 28 oz)

tomato paste

fresh basil (chiffonade)

fresh flat-leaf parsley (chopped)

lemon (juiced)

granulated sugar (optional, to balance acidity)

crusty bread (sliced) or toasted baguette

extra parsley (for garnish)

red pepper flakes (optional, for extra heat)

Rinse clams under cold running water to remove grit. Discard any clams with cracked shells. In a large bowl, dissolve 1 tbs kosher salt in 4 cups cold water, add the clams and let them sit 20 minutes to purge sand. Lift clams out (do not pour liquid back over them) and give a final rinse.

Clean clams

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.

Preheat oven

In a medium bowl combine 1 cup fresh breadcrumbs, 1 tbs grated Parmesan, 2 minced garlic cloves, 2 tbs chopped parsley, 1 tsp lemon zest, 1 tsp red pepper flakes, 0.5 tsp black pepper and 0.5 tsp salt. Stir in 3 tbs melted butter and 1 tsp olive oil until mixture is evenly moistened and holds together slightly when pressed.

Make topping

Option A (easier): Steam clams for 3–5 minutes in a covered pot with 1/4 cup white wine (or 1/4 cup water) until shells open. Remove clams as they open and cool slightly. Detach the top shell and transfer each clam on the half shell to a baking sheet, reserving the liquor. Option B (raw bake): Carefully pry the top shell of each clam with a small knife, discard the top shell, and loosen the meat in the bottom shell. Both methods work; steaming reduces grit and ensures all are open.

Shuck or open clams

If you steamed, spoon 1 tsp of the reserved clam liquor into each bottom shell (or if you didn't steam, add 1/4 tsp white wine to each). Mound about 1 to 1 1/2 tbs of breadcrumb mixture over each clam, pressing lightly so topping adheres.

Assemble clams

Arrange clams on a rimmed baking sheet to catch any drips. Bake in the preheated 425°F (220°C) oven for 8–12 minutes, until topping is golden brown and clams are hot and bubbling. Rotate the pan halfway through for even browning.

Bake

If desired, under the broiler for 1 minute will give extra browning—watch carefully to prevent burning. Remove from oven and let rest 1–2 minutes.

Transfer clams to a serving platter. Sprinkle with remaining chopped parsley and serve with lemon wedges. Serve immediately while hot.

Serve

fresh littleneck or cherrystone clams

water

kosher salt (for rinsing)

fresh breadcrumbs (from crusty bread)

Parmesan cheese, finely grated

flat-leaf parsley, finely chopped

lemon zest

unsalted butter, melted

dry white wine (optional)

fresh lemon wedges

Rinse mussels under cold running water. Discard any with broken shells or that do not close when tapped. Using a small knife or your fingers, pull off the beard (the fibrous tuft) and scrub the shell with a brush to remove debris.

Clean mussels

Soak the cleaned mussels in a bowl of cold water for 10 minutes to purge any sand, then lift them out (do not pour the water back over them). Drain and set aside in the refrigerator until ready to cook.

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan or shallow Dutch oven over medium heat until shimmering.

Add the finely diced onion and a pinch of salt. Sauté until translucent and soft, about 5–7 minutes, stirring occasionally so it doesn't brown.

Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to burn it.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Pour in the crushed tomatoes and stir to combine. Add red pepper flakes, dried oregano, 0.5 tsp sugar (if using), 1 tsp salt and 1/4 tsp black pepper. Bring sauce to a gentle simmer.

Simmer uncovered, stirring occasionally, for 12–15 minutes to slightly thicken and marry the flavors. Taste and adjust seasoning with salt/pepper if needed.

Stir in chopped parsley and chiffonade basil leaves in the last minute of simmering, reserving a small amount of each for garnish.

Increase heat under the sauté pan with the marinara to medium-high. Add 2 tbs olive oil and 1 tbs butter to the pan and let butter melt.

Add the drained mussels to the simmering marinara and pour in 1 cup dry white wine. Give everything a gentle stir to distribute mussels in the sauce.