This is an original 2004 Wolfgang Puck recipe and I have personally made it countless times. Simple, yet flavor-filled and satisfying. Have a good quality Tuscan bread and olive oil on the side.
Wine Pairing: This dish is perfect for a French
With the heat and humidity of summer, focusing on a crisp, cool wine is at the forefront. This week’s pairing follows the Italian wines focus. You can use the baked eggplant as a starter, as a midday snack or a side dish to a
Pan Asian influences with Oregon raised lamb. Combine this dish with a beautiful Oregonian Pinot Gris and you have a foodie’s dream.
Asian Lollipop Lamb Chops
Photo courtesy of: FoodNetwork.com
2 cups of brown sugar
3/4 cup of fresh garlic (minced)
1/2 cup of fresh cilantro leaves
Nothing says beach holiday in winter like a mini fish fry.
Tilapia with Pasta
Photo courtesy of: PenneyLaneKitchen.com
4-6 Tilapia filets
1 28oz can of San Marzano tomatoes
2 garlic cloves (minced)
1/3 cup fresh oregano
10-12 fresh basil leaves
Salt and pepper to taste
3⁄4 tsp red pepper
Lasagna, for a lot of Americans says Italian food comfort like no other dish. Every family has their special recipe, this lasagna recipe came from a boyhood neighbor, Mrs. Bramwell and it has been shared with friends from all around
This creative twist on a classic Italian staple is paired with a beautiful northern Italian white wine made with the Arneis grape – Ceretto Langhe Doc Arneis Blangé. A native northern Italian varietal, this wine lends pear and apple fruit profiles with
Sausage & Kale Fettuccine
Pair this pasta with the Castello Monaci Acante Fiano (white wine).
1 lb fettuccine
1 lb spicy Italian sausage, removed from casing
1/2 c heavy cream
1/2 c water
1 large bunch kale, trimmed and coarsely chopped
1/2 c grated parmesan
1 clove of
Try this delicious Mediterranean-inspired creation with Hughes Picpoul de Pinet, a popular light white wine from the Mediterranean coast of France.
1 (8 ounce) package linguine pasta
3 slices bacon
1 pound boneless chicken breast half, cooked and diced
salt to taste
1 (14.5 ounce)
This is a fairly rich dish–lighten it up with a crisp, light Sauvignon Blanc, like Root: 1 from Chile.
8 ounces dry fettuccine pasta
3 cloves garlic
1/2 sweet onion, cut into wedges
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped
The acidity of the Solane Santi Valpolicella Classico Superiore Ripasso / 2008 with its soft tannins makes this a perfect match for Ratatouille.. This Valpolicella (Ripasso) offers up generous red berries, crushed flowers, spices and licorice. The wine’s balance is