european recipes

Chicken Piccata

chicken

Sea salt and black pepper

All-purpose flour,

unsalted butter

olive oil

lemon juice

chicken stock

capers,

fresh parsley, chopped

Salmon Baked in Foil

salmon

Salt and black pepper

tomatoes, chopped,

shallots

oregano

thyme

Zucchini Gratin

unsalted

onions,

zucchini, sliced 1/4-inch thick (4 zucchini)

salt

black pepper

nutmeg

all-purpose flour

milk

bread crumbs

Gruyere

Instant Pot Greek Chicken Bowls

Spanish paprika

red pepper flakes

garlic, grated

salt and black pepper

couscous

full-fat Greek yogurt

lemon

cucumber,

cherry tomatoes, quartered

Kalamata olives, chopped

feta

dill

Chicken Saltimbocca

(3-ounce) chicken cutlets, pounded to evenly flatten

prosciutto

(10-ounce) box frozen chopped spinach, thawed

Parmesan

chicken broth

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.

Linguine with Shrimp Scampi

Vegetable oil

linguine

garlic (4 cloves)

shrimp

parsley leaves

lemon, zest grated

lemon juice (2 lemons)

lemon, thinly sliced in half-rounds

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Please don't put olive oil in the pasta water,there is no need ,sauce doesn't stick to the pasta.

Excellent just as it is, but a relative showed me how to make it even better: Marinate the shrimp in olive oil, ginger, garlic, salt, and pepper for at least an hour ahead of time.  Cook the shrimp on high heat in an uncrowded pan, turning once. Set shrimp aside where it will stay warm. Cook garlic as directed (it will burn on high heat). Toss all ingredients except the shrimp together. Serve and put shrimp on top.

I thought this dish was going to be too lemony, but it wasn't. The shrimp had such an amazing flavor that it complimented the lemon-tasting noodles. It's a very mild lemon taste, but again, the shrimp in the dish are the stars! Super good and pretty simple. My advice is get the shrimp ready, the parsley cut, the garlic minced, and the lemon juice and zest ready to go before you start boiling the water to the linguine. That way, when the pot first starts to boil, throw the oil and butter into the other skillet and get that going. This way everything is timed out just right! <div><br /></div><div>Thanks, Ina! I'm keeping this in my go-to pasta dishes! </div>

We have made this numerous times. Very quick to put together. <div><br /><div>Minor additions: We sauté minced onion, red bell pepper and sun dried tomatoes prior to sautéing the garlic. Looks good. Tastes good. <div><br /></div><div><br /></div></div></div>

<div>Such a fun dish! I ended up cutting the lemon juice 1/8 cup and added 1 cup of parmesan but kept everything the same. It had the right amount of lemon for us personally at that point. Next time I will add a 1 1/2 lbs of shrimp and vegetable of some sort. It was a lot of pasta otherwise. Think it will be perfect then. </div><div><br /></div>

This is our FAVORITE pasta dish.  Light and very refreshing.  I butterflied the shrimp and topped with shredded parmesan at the end.  Divine!  If you find the sauce too runny, mix a little into a bit of cornstarch and add back into the sauce. This recipe is going into my historical family favorites file!  Could eat it every day!

If you follow the directions, you can't mess this up. Have everything prepped and ready, because it comes together very quickly once you start cooking. Absolutely delicious! There's no reason to order this when I'm out anymore. Restaurant scampi just doesn't compare!

I added a little bit of white wine while it was cooking, so delicious! 

Such a fabulous recipe!  Just suggested this to my husband for dinner tonight...needless to say, he's fired up!  Recipe is absolute perfection as is with one tiny exception of adding additional heat.  I add 1 1/2 tsp. of crushed red pepper as opposed to 1/8 tsp.  Other than that, it is just to die for!  Thanks, Ina, for a totally awesome always perfect recipe:)

Love this recipe, the only thing I do differently is that I take the shrimp shells and put them in a pot with white wine or chicken stock and water with some herbs, bring to a boil and simmer for a few minutes and let it sit. Drain the liquids, throw out the shells and it to add to the linguini once the shrimp is added.  Yum

https://www.foodnetwork.com/videos/linguine-with-shrimp-scampi-0169868

Ina's shrimp linguine recipe is the one when you need a fast, elegant dish.

Ina's Shrimp Linguine Recipe

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Chicken Parmigiana

boneless, skinless chicken breasts,

all-purpose flour,

eggs,

panko bread crumbs

vegetable oil oil

Tomato Sauce, recipe follows

mozzarella,

Fresh basil or parsley leaves,

Spanish onion, finely chopped

garlic, smashed

plum tomatoes

tomatoes

tomato paste

bay leaf

Italian parsley

Cubano chile pepper, chopped

Salt and pepper

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

So I saw some people had trouble with the oven temp and frying. Sometimes a little common sense goes a long ways. The people writing cooking instructions are human and can make mistakes when giving instructions. When pan searing you always want your pan to be on med-high to high, you don't need the oil to smoke, at that point it's too hot. With any meat whether chicken or beef you should sear both sides for 3 to 4 minutes on each side. You can usually tell on metal pans when it's too early to flip because the protein will be stuck to the pan, when it's completely seared it will unstick easily. When making this dish you really need to pound out your chicken to 1/2 an inch, so pretty thin. And if you go into any restaurant 400 degrees Fahrenheit is standard for finishing off proteins. So a thin piece of chicken that's already been seared will be done by 5 min in the oven. The oven part of this recipe is mostly to melt the cheese on top, not to cook, remember it's been pounded out thin and pan fried. I hope this is a little helpful.

Chicken parm is a no-brainer, flatten chicken breast, dredge, coat &amp; pre-fry. Sauce cheese and bake. I am left asking myself why did I go to this much trouble to make chicken parm with super runny sauce. Why add water to the sauce? Why no basil? This was an enormous effort to make sauce. In the end it tasted good but I can do better with less effort.

Easy, messy but fantastic. I see a lot of people saying the cook time is to short and I believe it is because they get full breasts. If you do( I do) you have to split the breast in half before pounding. Another tip is to cover the chicken with plastic wrap and put a towel over that before you flatten the breasts

OMG.  I am a good cook.  I love to cook and I make new recipes all the time.  It takes a LOT to impress me.  I am feeling guilty that I raised 3 kids and let then leave home without making this for them.  This is off the chart delicious.  Forget all the reviews about cooking time being off or anything else negative  This recipe is perfect!  The only change I made was just personal to add a little red wine and a pinch of sugar to the sauce and I did let it simmer for a few hours.  Just pound your chicken out really thin and you won't have any problem with it cooking in the prescribed time. The only problem with this recipe is that you can't stop eating it!  I need it to go away because I keep going back to the kitchen for another bite.  Delicious..... delicious.... so many wasted years without this recipe.  Just make it!

It looked impressive fresh from the oven, Chicken was crispy but moist inside. Overall taste did not impress maybe due to the brand of mozzarella used. Will try tweeking the tomato sauce next time for more Italian umph this recipe lacks.

The only time I am "required" to cook is Sunday dinner. This always gives me a chance to try different recipes. I had a craving for chicken parm, went to the Food Network and saw Bobby had a recipe. The southwest King cooking Italian, glad I tried the recipe!! Delicious easy to prep, overall sensational! Thanks Bobby Flay 

Easy to make and tasted great! I would add more seasoning next time to add some flavor

I've made this dish about four times know and I must say it is one of my favorite. Very flavorful and easy. Oh...and taste great!

This was over the top. Restaurant quality.  Easy to make.  

Chicken was crispy and awesome! Used jar sauce to save time. Used muster cheese instead of mozzarella. Amazing!

https://www.foodnetwork.com/videos/bobbys-chicken-parmigiana-0170074

Bobby Flay shares his Chicken Parmigiana recipe, starting with tenderized chicken coated in flour, egg and panko breadcrumbs, which is then topped with sauce and two kinds of cheese.

Bobby Flay Shares His Recipe for Chicken Parmigiana

Greek Lamb with Yogurt Mint Sauce

garlic cloves

rosemary leaves

lemon juice (4 lemons)

dry red wine

lamb,

Mint

scallions, white and green parts, chopped

mint leaves

Greek-style yogurt (recommended: Fage Total)

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

This recipe is great!  I make it frequently following the recipe closely.  However, this week the butcher was out of racks of lamb so I substituted lamb chops which were about 1.25 inches thick.  It was equally delicious if not even better...  I often omit the dill from the sauce as I don't often use dill and don't like to waste food.  The sauce is still wonderful without the dill.  I always pair the dish with basmati rice.  What a fabulous taste combination...  I definitely recommend this recipe who likes lamb. 

I made this recipe for the first time about 9 years ago when I purchased one of Ina Garten’s cook books. It has been a family favorite since. It was our first time ever eating lamb. The dipping sauce made the experience even better. Wonderful recipe!

My first time cooking lamb - perfect! The sauce - a new favorite!

Wow!!!! First time cooking lamb. The recipe was easy to follow and to put together. The secret was marinating the lamb close <span> to 24 hours. (At least I think so)</span><div><div>I received highly compliments from my guest!!!!</div><div>Thank you Ina!!!!</div></div>

Delicious!! This recipe has so much flavor. Today will be my third time making this. I prefer to cook the lamb on a pan it seems to keep the flavor in a lot more. The mint sauce is to die for, other tan dipping your lamb in this dip can be used to dip your pita bread or as a dressing on a salad. Highly recommend this to anyone!! If you think you don't like lamb, then you haven't had the right person cook it for you!<br />

We just tried this tonight. Really delicious. We had a bit of a tricky time on our gas grill... the lamb wanted to flare as it tends to be a bit fatty so we took it off just a little early and put it in the hot oven to finish for a few minutes. Ended up cooked perfectly.<div><br /></div><div>The mind yogurt sauce is a necessary and delicious complement though I'd back down on the salt a notch.</div><div><br /></div><div>This is a keeper.</div>

Outstanding!!!  I've prepared this twice, once for Easter and once for a nice summer weekend.  The 2nd time I made with the tomato and feta salad she showed in this episode and the combination was nothing less than amazing.  So beautiful, so fresh.  I felt like I was in Greece.  It's a bit of chopping with all the fresh herbs, but it's still easy, and the flavors are super delicious.  Ina is a genius!

Wow, I didn't know lamb chops were so expensive.  However, I was committed to the meal, so I went for it.  I'm glad I did.  Our company raved and I enjoy preparing such an enjoyable experience for friends and family.  I always try to follow Ina's recipes to a T (except for that salt.  We also had watermelon arugula salad and couscous w/ pine nuts.  Everything was A+  If I do say so myself.  Thanks Ina and thanks other reviewers

This was my very first time cooking lamb.  I’ve only ordered it at fine restaurants in the past and I think I like this recipe better than my restaurant experiences!  I cut my own chops from a roast and had only 2 hours for marinating, but it was still perfect!   I used a very hot grill pan on my stovetop for the chops (3 min on each side) for a perfect medium-rare!  The mint sauce is so fresh and delicious with it.  I also served it with a side of Ina’s Tomato Feta Salad and it was a delicious and impressive meal!

We just watched the show, can't wait to make it.  Looks and sounds wonderful.  Thanks for posting your positive reviews, gets me excited to cook.  Love your gardens Ina.

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Basil Pesto

basil leaves

garlic

pine nuts

extra-virgin olive oil, divided

salt and black pepper,

Pecorino cheese

How to Make Pesto | Fresh Basil Pesto

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

1/2 cup of olive oil is enough. You don’t need to add the extra as instructed at the end unless you like it really oily. 

Excellent! Added about a half cup spinach to counteract any bitterness.

Beauty of simplicity . Proportions are just right. 

Absolutely delicious sauce over fettuccine!<div>Can decrease the oil a bit. The kosher salt really adds to the taste.</div>

This recipe is really great. Seeing some of the other reviews I would like to offer a few suggestions. Always get a good quality olive oil. Unfiltered, Unheated Olive Oil. It's considered raw. It's ok to heat olive oil and won't loose it's taste or go bitter if it's quality. Also, it's important for it to be in a dark bottle so it doesn't go rancid. If Olive Oil is in a clear bottle, there is almost 100% chance that it's rancid. It's so worth it :)

This recipe is so easy, and it taste so good.  It's perfect with a baguette.

Can't wait to try it

https://www.foodnetwork.com/videos/how-to-make-basil-pesto-0227348

Frederic shares helpful tips for making and storing fresh basil pesto.

How to Make Basil Pesto

Greek-Style Stuffed Peppers

beef

zucchini, coarsely grated (about 2 cups)

small onion, minced (about 1 cup)

bulgur

egg, lightly beaten

red bell peppers, halved lengthwise, cores and ribs removed

feta cheese

In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

This recipe is good, and even better with some tweaks. The first time I made it I followed the instructions and thought it was delicious, but I had to cook for longer than the time stated because the peppers were still pretty crunchy. I probably cooked 1 hour with the foil on and another 20 with it off. The second time, I used an equal amount of uncooked rice instead of bulghur, I mixed in some mild Italian sausage with the ground beef, and I mixed some feta in with the meat in addition to adding feta on top. It was awesome like this! I also put the pepper halves in the oven to pre-bake while I prepped all the filling, and this reduced the cooking time to roughly what's stated in the recipe. Next time, I plan to use ground lamb instead of beef and maybe make some tzatziki sauce to go with!

Loved it. The bulgur was really a nice touch.I used lamb ground meat which a sauteed a little bit with the onions and the tomato i scooped before and then add them with the rest.I also added some more feta in the mixture.Delicious summer recipe and fullfilling.

Very good. Needed to add more salt and also would suggest mixing the feta cheese in with the meat filling.  Made way more filling than needed so I would buy an extra pepper to stuff.  Family loved them and they are healthy!

my family just loves this dish....however, i used other recipe reviewers suggestions and changed it up a tad. instead of bulgar, i use brown rice. i use italian seasoned ground turkey for a lighter taste and mix some feta and garlic into the stuffing mixture for extra taste.  italian seasoned stewed tomatoes are a great addition as well.  

So excited to see Ellie back.  Loved the stuffed pepper recipe.  Can’t wait to join her other classes.

Delicious. Love all the veggies and beautiful color. Because of limited time, I changed the cooking method to all skillet . I browned the meat, onions, 1tsp oregano and 1tsp cinammon (for the Mediterranean twist). I also added 3cloves of garlic. I used leftover cooked farro instead of bulghur. Dumped all the rest except cheese into the pan and let it simmer 10 minutes (red peppers also, cut into bitesize pieces). Laced it with cheese, stirred in.

This was delicious and a nice change from the usual stuffed pepper. I used leftover couscous instead of bulgar. Did not have the zucchini so omitted that also used diced tomatoes. Did not have feta cheese and substituted asiago cheese.  It was awesome and is a nice healthy and light dinner with a salad. Love it will make again. 

I've been looking for recipes that are healthy AND easy on the pocket. These greek-style stuffed bell peppers definitely fit the bill! Smelled great cooking and tasted great too. Thank you for sharing!

I think the recipe is very good, but needs some tweaking to make it great.  I made it with ground beef and sweet Italian sausage, but would stick to all ground beef next time, I added the equivalent amount of uncooked rice like others suggested and would do that again next time.  I cooked it for 60 minutes covered and 30 minutes uncovered which was perfect, but probably my biggest suggestion would be to add either a can of tomato sauce, tomato paste, or tomato soup because the juice was like water.  I think the watery juice was a great disappointment as we like to serve our stuffed peppers with mashed potatoes and the juice was too bland and too thin.

EXCELLENT! Instead of the ground beef however, my boyfriend and I used ground sausage. It was amazing and so filling!! 

Almond Citrus Olive Oil Cake

baking powder

sugar

eggs

orange zest

lemon zest

toasted,

Powdered sugar, for sifting

orange peel

orange blossom water, optional

oranges, segmented

pink grapefruits, segmented

To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.

Cut the cake into wedges and spoon the citrus compote alongside.

Made two of these today to give away as gifts. I made a tester cake so I would be able to taste it, as this was the first time making or tasting this. This is really tasty. The citrus flavor is very subtle. Even after making this with citrus infused extra virgin olive oil and using more orange zest than originally called for, it was still very subtle. I, however, did not make the citrus compote and it was still delicious.

Yummy! I don't like super sweet desserts and I had some lemon and orange olive oil i needed to use, so this was perfect. I didn't have almonds so I threw in a handful of toasted unsweetened coconut (I know it's not Italian! and it was good. Added a little texture. I also baked 15 minutes longer but maybe should have just gone with 10. It ended up a little dry around the edges. And finally, I made a confectioner sugar glaze with clementine juice and a tad of almond extract. Not a lot, just enough to drizzle on top.

Oh and another tip, when it comes to integrating the olive oil into the cake, treat it like a homemade mayonnaise and take Anne Burrell as an example: very slowly drizzle the olive oil into the fluffy egg mixture. This way you get an emulsion, so no pool of oil on the surface of the egg mixture just a very smooth batter and a very fluffy moist cake to boot!
I would recommend this cake to anyone, I am even going to try it as a birthday cake, possibly with a grapefruit frosting! Giada your desserts are always spectacular! Keep them coming! 


This is great recipe! I didn’t do the compote, but cooked some various citrus in sugar and water to eat with it. It was really great because it wasn’t too sweet. It was also really moist and nice inside. Overall no complaints

Amazing cake, the best olive oil cake I have ever tried. The first time I baked it it came out a little dry it may be because I left it too long. The second time I tried it as a last minute substitute as Easter cake as my original cake didn't pan out and I had only salted butter. I made a few adjustments, I added an extra egg yolk because I was using medium eggs, I did not have any milk so I used fat free yogurt which I added alternating with the flour and finally I only had whole almonds so I omitted the flaked almonds but added whole toasted almonds to the finished cake ( I used icing sugar mixed with a little amaretto liqueur to 'glue' them) and finally dusted with icing sugar. Everyone raved about the cake and it was gone within seconds!! 
To anyone worried about the cake drying out maybe substitute yogurt/sour cream for the whole milk and use the best quality extra virgin olive oil you can afford you will not be disappointed!!

Wow. So delicious, not to sweet, moist and fruity! Best cake I have baked so far, for sure. It just has this amazing flavor thats hard to describe. Definitely baking this again. Fruit compote is awesome. Just the perfect side to this gorgeous cake, it brought out every fruity undertone the cake had: amazing combo! Oh and I added a pinch of salt to the compote, just taking Alton's tip about grapefruits, but all the credit still goes to Giada!

I baked the cake in an 8" pan as directed because although previous reviews warned overflows I like to follow the original recipe for the first bake. Well I did not have any over-flows, however I would suggest splitting the batter between two 8" pans and adjusting bake time accordingly, as my cake cooked perfect and moist in the center but the outer portion was slightly overdone. Not a major issue at all, and definitely an easy fix that is not worth loosing a star for. Happy Baking! Thanks Giada!


I saw this made on Lidia ‘s show but she doesn’t give quantities . So I tried Giada’s site and saw this recipe.  The only difference I made was to,separate the eggs,and beat the whites till stiff, then folded them in before baking the cake. Really light and moist. Just sprinkled 10xx sugar on it and served with fresh berries and whipped cream on the side. Excellent - not too sweet. I recommend it!

I made this cake yesterday and the flavor was great but it came out too dry.  When I made the batter it was enough for two 8 inch cake pans.  I used the zest and juice of one whole lemon and did not have an orange so used tangerine.  I also chopped up and toasted almonds into the batter.  I frosted the cake with a lemon buttercream frosting and topped that with toasted crushed almonds.  The flavor was great but very dry.

I think we missed the part where she adds the olive oil and milk to the batter, in the video. Odd

https://www.foodnetwork.com/videos/almond-citrus-olive-oil-cake-0177961

Giada serves her Almond Citrus Olive Oil Cake with a fresh fruit compote.

For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.

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