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Ruth's Eggplant Caponata
A flavorful blend of veggies and spices, perfect served with crunchy French bread.
Magaricz
This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!
Watch These Mini 5-Ingredient Stuffed Peppers Disappear at Your Next Tailgate
These stuffed mini peppers have only 5 ingredients, are simple to throw together, and pack a ton of flavor. Baked and broiled, they are melty, cheesy goodness, but they are great raw, too.
Antipasti Garlic Bread
This antipasti garlic bread is vibrant with a pop of brightly colored cherry tomatoes, creamy mozzarella cheese, basil, and prosciutto on golden-toasted garlic butter French bread.
Italian Tuna Spread
This Italian tuna spread recipe makes a great addition to an antipasti spread. Serve it with crostini, Melba toast, or crackers at room temperature. Store it, covered, in the refrigerator. To reuse, bring it back to room temperature; do not microwave to reheat; it will turn to goop. This also makes the best tuna fish sandwich you will ever have. Use iceberg lettuce, toasted bread, and a thin slice of tomato. Yum!
Marinated Mushrooms for Antipasto
Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.
Antipasto Platter
This is a layered antipasti platter, so you can cut it into square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!
Easy Caponata
Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!
Boniet
Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.
Creamy Sausage Tortellini Soup
This creamy sausage tortellini soup is loaded with hot Italian sausage and veggies. It's a comforting full meal with a side salad and some crusty bread.
Quick Tomato and Bean Soup Provencal
This quick tomato and bean soup Provencal is my version of a traditional soup from the Provence region of France. It's a satisfying soup that comes together quickly. Serve with crusty bread, or enjoy with a slice of quiche.
Tomato Feta Soup
We enjoy this creamy, mellow and flavor-packed tomato feta soup with pita wedges or crusty bread. The feta cheese lends a bit of tang and savory flavor, doesn't melt, and provides a nice texture.
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