APPETIZERS
- Devils on Horseback
- Hot Artichoke Dip
- Marinated Roasted Tomatoes Served on Italian Toasts
- Roasted Figs with Tallegio and Prosciutto
- Yellow Gazpacho
BAKING
BRUNCH
EGG DISHES
DESSERT
MEAT
Beef
- Grammy’s Meatballs
- Guinness Braised Boneless Short Ribs
- Papa’s Hearty Beef Stew a la Burgundy
- Roast Tenderloin of Beef (Filet Mignon) with Port Wine Reduction Sauce
- Sauerbraten
- Steak au Poivre
Chicken
- Chicken Campagna
- Chicken Marsala with Mushrooms (Pollo al Marsala con Funghi)
- Chicken Parmigiana alla Caprese
- Chicken Scarpiello alla Chef Scar
- Coq au Vin
- Dorothea’s Broiled Chicken with Lemon Gravy
- Chicken with Eight Flavors
- Ersatz Moroccan Chicken with Couscous
- Pollo con Pesto (Pesto-Crusted Pan-Roasted Chicken)
- Roasted Chicken with Tarragon and Lemon Zest
Lamb
Pork
- Baked Glazed Christmas Ham
- Broiled Pork Chops with Apricot-Mango Chutney
- Dorothea’s Homemade Italian Sauce
- Pan-Seared Scallops with Spinach, Corn & Chorizo
- Pork Chops Braised in Calvados, Caramelized Apples and Raisins
- Pork Chops with Hot and Sweet Peppers
- Pork Medallions with Prunes and Calvados
- Roast Loin of Pork
- Roasted & Stuffed Pork Tenderloin
- Roasted Halibut with Chouriço and Mushrooms
- Spaghetti con Vongole & Chorizo
- Wild Boar Ragu
- Wild Boar Stew
Turkey
Veal
PASTA
- Capellini with Pesto Sauce
- Crispy, Fried, Leftover Linguine with Cauliflower Sauce
- Da’s Penne Arrabiata
- Dorothea’s Homemade Italian Sauce
- Fettuccine with Wild Boar Ragu
- Big Mike’s Linguine with Cauliflower Sauce
- Linguine with Shrimp, Fra Diavolo
- Linguine with Swordfish, (Pasta con Spada)
- Linguine with White Clam Sauce (Linguine con Vongole)
- Mussels marinara with Spaghetti alla Luigi
- Nancy’s Quick Carbonara (Pasta with peas, ham and cream)
- Orecchiette with Broccoli Rabe and Sausage
- Pasta e Fagioli alla Veneziana
- Pasta served with Marinated Roasted Tomatoes
- Rigatoni all’Amatriciana
- Rigatoni all’ Oltrarno
- Rigatoni and Cauliflower al Forno
- Rigatoni Neri
- Spaghetti con Vongole & Chorizo
- Spaghetti with Del Monte Sauce
- Summer Penne
- Uncle Bill’s Penne a la Vodka
RICE
SALADS
SAUCES
- Clam Sauce
- Dorothea’s Homemade Hot Pepper Sauce
- Dorothea’s Homemade Italian Sauce
- Minted Yogurt-Cucumber Sauce
- Port Wine Reduction Sauce
- Uncle Fred’s Homemade Pesto Sauce
- Wild Boar Ragu
SEAFOOD
Clams
Fish
- Baked Flounder Stuffed with Crabmeat
- Bermuda Fish Chowder
- Cedar Plank-Grilled Glazed Wild Salmon
- Fillet of Sole Francese
- Fillet of Sole Stuffed with Crabmeat and Shrimp
- Fillet of Sole Stuffed with Spinach
- Grilled Striped Bass in Lime Marinade
- Grilled Swordfish with Pineapple Mango Salsa
- Linguine with Swordfish (Pasta con Spada)
- Pan-Seared Black Sea Bass
- Pan Seared Cod Served on a Bed of Spinach – Ginger, Lime, Cilantro, Jalapeño Broth
- Pan-Seared Halibut Elisabetta, En Papillote
- Poached Cod with Tomatoes, Olives and Capers
- Red Snapper alla Livornese
- Roasted Halibut with Chouriço and Mushrooms
- Roasted Halibut with Tomato and Pesto
- Striped Bass Oreganata
Mussels
Scallops
Shrimp
SOUPS
- Bermuda Fish Chowder
- Black Bean Soup
- Carrot-Ginger Soup
- French Onion Soup
- Portuguese Kale Soup
- Provencal Bean Soup with Merguez Sausage
- Saltibarsciai a la Serge
- Thick as Fog Pea Soup
- Turkey Soup
- Tuscan Ceci Bean Soup
- Uncle Fred’s Lentil Soup
- Yellow Gazpacho
STEWS
THANKSGIVING
- Thanksgiving Menu
- Roast Stuffed Turkey
- Dorothea’s Italian Sausage and Mushroom Stuffing
- Bourbon Sweet Potatoes
- Brussels Sprouts with Pomegranate Molasses and Roasted Hazelnuts
- Carrot-Ginger Soup
- Turkey Soup
VEGETABLES
- Aunt Emma’s Sautéed Mushrooms
- Bourbon Sweet Potatoes
- Broccoli Rabe Sautéed with Garlic and Olive Oil
- Broccoli Sautéed with Garlic and Olive Oil
- Brussel Sprouts Roasted with Hazelnuts
- Corn on the Cob
- Crispy Brussels Sprouts with Pomegranate Molasses and Roasted Hazelnuts
- Dorothea’s Asparagus Tips
- Fingerling Potatoes Roasted with Rosemary
- Grilled Summer Vegetables
- Insalata de Ceci
- Marinated Roasted Tomatoes
- Mediterranean Vegetable Spread
- Melanzane Parmigiana alla Dorothea (Grandma’s Baked Eggplant Parmesan)
- Pickled Beets
- Ratatouille
- Rigatoni and Cauliflower al Forno
- Roasted Herbed Vegetables
- Roasted Rosemary Potatoes
- Roasted Vegetable Medley
- Sautéed Asparagus
- Sautéed Haricot Vert
- Sautéed Spinach with toasted Sesame Seeds
- Spinach Sautéed with Olive Oil and Garlic
- Stir-Fried Shrimp & Broccoli
- Stuffed Artichokes
- Uncle Fred’s Steamed Kale with Black Olives
VEGETARIAN MEALS
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