These sweet biscuits can be made with leftover sweet potato puree or pumpkin puree. They are great for breakfast, brunch or dessert. I sometimes split them and make little ham and boursin cheese sammies.

A savory tart fit for a company dinner or a holiday spread.

White Lasagna with Custom Toppings serves 12-16 10-12 lasagna noodles olive oil 1 stick butter (8 tablespoons) 1 small onion, finely chopped 2 rosemary sprigs 2 thyme sprigs 3 garlic cloves, crushed salt 1 cup all-purpose flour 4 cups milk white pepper 1-15 ounce container ricotta cheese 2 cups Fontina cheese, shredded (8 ounces, or […]

    Swordfish Piccata serves about 6   6 swordfish filets, 4-6 ounces each, skin removed salt and pepper 6 thin slices of ham or prosciutto 1/2 cup flour, plus some for dusting 1/2 cup grated Parmigiano Reggiano cheese 1 egg, beaten 1/2 cup milk 2 tablespoons olive oil 1 stick butter 1/2 cup sliced […]