Costa Pizza

Ricotta Pizza

Marco Polo

Chap's Grill

Brown Pizza

Legendary Gourmet Pizza

Garlic Bread

Ricotta

Pina Colada

Pasta Eataliana

Tiramisu

Traditional pizza with mozzarella and fresh basil.

Margherita Pizza

Classic Italian pasta dish with eggs, cheese, and pancetta.

Spaghetti Carbonara

Grilled bread topped with tomatoes and basil.

Bruschetta

Margarita

Mojito

In a small bowl, mix the warm water with the sugar and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.

Mix Dry Ingredients

Add the frothy yeast mixture and olive oil into the well of the flour. Mix until a dough forms.

Combine Ingredients

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

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.

Preheat Oven

Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two equal portions and roll each into a round shape about 12 inches in diameter.

Shape the Dough

Transfer the dough to a pizza peel or baking sheet. Spread ½ cup of tomato sauce evenly over each pizza base. Sprinkle mozzarella cheese on top, and add fresh basil leaves. Drizzle with olive oil and season with salt, black pepper, and red pepper flakes to taste.

Add Sauce and Toppings

Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizzas from the oven and let them cool for a couple of minutes. Slice and serve hot.

Cool and Serve

All-purpose flour

Active dry yeast

Warm water

Olive oil

Sugar

Salt

Tomato sauce

Mozzarella cheese, shredded

Fresh basil leaves

Olive oil (for drizzling)

Black pepper

Red pepper flakes

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center, and pour in the yeast mixture and olive oil. Mix until a dough forms.

Mix Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

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

In a medium bowl, mix together ricotta cheese, minced garlic, salt, black pepper, grated Parmesan cheese, and chopped fresh basil leaves until well combined.

Combine Ricotta Mixture

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it into your desired pizza shape (round or rectangular).

Shape Dough

Transfer the shaped dough to a pizza peel or baking sheet lined with parchment paper. Brush the surface with olive oil. Spread the ricotta mixture evenly over the dough.

Assemble Pizza

Top the pizza with sliced fresh mozzarella and halved cherry tomatoes.

Add Toppings

Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake Pizza

Remove the pizza from the oven, garnish with fresh basil leaves, slice, and serve hot.

Garnish and Serve

Ricotta cheese

Garlic, minced

Grated Parmesan cheese

Fresh mozzarella cheese, sliced

Cherry tomatoes, halved

Fresh basil leaves, for garnish

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently, then gradually mix in the flour until a rough dough forms.

Make the Dough

Transfer the dough onto a floured surface and knead for about 10 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

In a bowl, mix together the ricotta cheese, cooked spinach, grated Parmesan cheese, nutmeg, and black pepper until well combined. Set aside.

Prepare the Filling

After resting, divide the dough into four pieces. Roll each piece out using a pasta machine or a rolling pin until thin and translucent.

Roll Out the Dough

Cut the rolled-out pasta into squares or circles. Place a small spoonful of the filling in the center of each piece. Fold the pasta over to create a pocket and seal the edges tightly with your fingers or a fork.

Fill the Pasta

Bring a large pot of salted water to a boil. Gently add the filled pasta and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.

Cook the Pasta

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the chopped parsley and salt.

Make the Sauce

Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta with the sauce. Serve immediately, garnished with additional Parmesan cheese if desired.

Combine and Serve

Eggs

Spinach, cooked and chopped

Parmesan cheese, grated

Nutmeg

Butter

Heavy cream

Parsley, chopped

In a large bowl, whisk together the olive oil, soy sauce, lemon juice, minced garlic, ground black pepper, salt, paprika, and cayenne pepper until well combined.

Combine Marinade Ingredients

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.

Marinate Chicken

While the chicken is marinating, wash and cut the bell peppers into large chunks, slice the red onion into wedges, and cut the zucchini into thick slices.

Prepare Vegetables

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

Preheat Grill

Remove the chicken from the marinade and shake off excess. Place the chicken thighs on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

Grill the Chicken

Place the prepared vegetables onto the grill. Grill for about 5-6 minutes, turning occasionally until they are tender and have grill marks.

Grill the Vegetables

Once the chicken and vegetables are done, remove them from the grill. Let the chicken rest for a few minutes before slicing.

Plate the Dish

Serve the grilled chicken and vegetables on a platter. Garnish with chopped fresh parsley and lemon wedges for a fresh touch.

Garnish

Soy sauce

Lemon juice

Ground black pepper

Paprika

Cayenne pepper

Chicken thighs, boneless and skinless

Bell peppers, assorted colors

Red onion

Zucchini

Mushrooms, sliced

Fresh parsley, chopped

Lemon wedges

In a small bowl, mix warm water (3 ml) with sugar (1 tsp) and active dry yeast (1 tbs). Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine all-purpose flour (2 cups) and salt (1 tsp). Mix well.

Make a well in the center of the dry ingredients and add the activated yeast mixture and olive oil (2 tbs). Mix until a dough starts to form.

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

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

While the dough is rising, slice the brown mushrooms (1 cup) and caramelize the onions (1 cup) in a skillet over medium heat with a little olive oil until golden brown.

Prepare Toppings

Shred the mozzarella cheese (1.5 cups) and grate the parmesan cheese (0.5 cup). Set aside.

Grate Cheese

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into your desired pizza shape and thickness.

Transfer the shaped dough onto a pizza stone or baking sheet. Spread the caramelized onions over the base, followed by the sliced mushrooms, mozzarella cheese, and finally sprinkle with parmesan cheese.

Drizzle a little olive oil (1 tbs) over the top of the pizza and add fresh basil leaves (0.25 cup) evenly.

Drizzle Olive Oil

Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Brown mushrooms, sliced

Caramelized onions

Fresh basil leaves, chopped

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.

Mix Ingredients

Mix until a dough forms. Then, knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.

In a saucepan over medium heat, combine canned crushed tomatoes, minced garlic, dried oregano, dried basil, salt, and black pepper.

Combine Sauce Ingredients

Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened.

Simmer Sauce

Taste the sauce and adjust seasoning as necessary. Remove from heat and let cool slightly.

Taste and Adjust

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Roll Out Dough

Transfer the rolled-out dough to a parchment-lined baking sheet. Spread a layer of sauce over the dough, then sprinkle with mozzarella cheese, followed by pepperoni, bell pepper, red onion, and black olives.

Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbling.

Canned crushed tomatoes

Dried oregano

Dried basil

Pepperoni slices

Bell pepper, sliced

Red onion, sliced

Black olives, sliced

Preheat the oven

In a medium bowl, soften the unsalted butter at room temperature. Peel and mince the garlic cloves, then add them to the butter.

Prepare the garlic butter

Chop the fresh parsley finely and add it to the garlic butter mixture. Season with salt and black pepper to taste. Mix well until all ingredients are combined.

Add seasonings

Take the French baguette and slice it in half lengthwise, creating two long halves.

Slice the baguette

Generously spread the garlic butter mixture over the cut side of each baguette half.

Spread garlic butter

Place the prepared baguette halves on a baking sheet, cut side up.

Prepare for baking

Bake in the preheated oven for about 10-15 minutes or until the edges are golden brown and the butter is melted.

Bake the bread

Remove from the oven, let it cool for a couple of minutes, then slice into individual pieces to serve.

Cool and serve

French baguette

Unsalted butter

Garlic cloves

Fresh parsley

In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring gently until the mixture reaches about 190°F (88°C), or just before it starts to boil.

Heat Milk and Cream

Once the milk and cream mixture is hot, remove it from the heat. Add the lemon juice and salt, stirring gently to combine. Let it sit for about 5-10 minutes to allow the curds to form.

Add Lemon Juice and Salt

Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Carefully pour the curds and whey mixture into the strainer. Let it drain for about 15-20 minutes to achieve the desired consistency.

Strain the Curds

If desired, you can add vanilla extract and honey to the drained ricotta. Stir well to incorporate.

Optional: Flavoring

Transfer the ricotta to an airtight container and refrigerate for up to a week. Serve fresh or use in your favorite recipes.