10 oz semi-sweet dark chocolate 13 Tbs butter 5 eggs 1/2 cup sugar 1/3 cup flour Cherry preserves Cocoa powder 2 cups fresh cherries, pitted 1 Tbs brown sugar 1 Tbs granulated sugar 2 Tbs cherry brandy 2 tsp cornstarch Preheat oven to 350 degrees. Rub the inside of individual 6 ounce ramekins with butter and coat them entirely with cocoa powder. In a double boiler, melt chocolate and butter over low heat. Remove from heat and set aside. Using a mixer on high speed, whip eggs

The famous pasta dish from the Lo Scoglio restaurant in the seaside village of Nerano is so simple, but captures the fresh flavors of the Amalfi Coast. 4 zucchinis 1 cup grated parmesan cheese 1/2 cup olive oil Salt & freshly ground black pepper 1/4 cup fresh basil, torn   Cut the ends off the zucchinis and slice into thin circles. In a large saucepan heat olive oil over high heat. Begin adding zucchini slices. Reduce heat to medium and cook until lightly browned and crisp. M

1 1/2 cups graham cracker crumbs (8 sheets) 5 Tbs melted butter 3 (8 oz) pkg cream cheese, room temperature 1 cup granulated sugar, plus 2 Tbs 3 large eggs 1 cup sour cream 1 Tbs vanilla extract 1 (12 oz) pkg frozen strawberries, thawed 1 (16 oz) pkg fresh strawberries, halved and quartered   Preheat oven to 350° F. To make crust, combine graham cracker crumbs and melted butter. Press onto bottom of an 8 or 9-inch diameter spring form pan and place in the oven for 8 minutes.

For the Salad: 1 loaf French bread, sliced
 10 asparagus spears
 1 cup grape tomatoes, halved
 1 cup frozen peas, thawed 
1/2 cup red onion, thinly sliced 1/2 cup goat cheese crumbles   For the Vinaigrette: 1/2 teaspoon each, salt and pepper 1/2 cup olive oil
 1/4 cup balsamic vinegar 
1 tablespoon basil pesto   Cut the bread into 1 inch cubes. Spread onto a baking sheet and let dry overnight in a cool oven or for 1 hour at 150 degrees. Cut 1 inch off the asparagus stems and

2 Tbs olive oil 1 (2 lb) tender chuck roast, fat trimmed, cut into 2-inch pieces 1 yellow onion, finely chopped 2 large carrots, peeled and finely chopped 5 garlic cloves, minced 1 cup of red wine 2 Tbs tomato paste 2 tsp Italian seasoning 1 (28 oz) can whole Italian tomatoes  1  cup beef broth 1 tsp sea salt 1/2 tsp cracked black pepper Cooked pasta, for serving served   Using the saute function on an Instant Pot, heat 2 tablespoons of oil. Add the beef and brown on all side

PESTO PASTA: 8 ounces pasta 2 cups fresh basil leaves 1/2 cup pistachios, shelled 1/2 cup parmesan cheese, grated 2 cloves garlic 1 large lemon, juice and zest 1/4 cup extra virgin olive oil   SHRIMP: 6 Tbs butter 3 cloves garlic, minced 1 lb jumbo shrimp, peeled, tails on 1 tsp salt 1/2 tsp black pepper 2 small lemons 1/4 tsp red pepper flakes   Cook pasta according to package instructions. Reserve 1/2 cup of pasta water. Keep in the pot to keep warm.   In a food processor,

2 Tbs extra virgin olive oil 1 ball frozen pizza dough (see note) 1 cup pizza sauce 1/2 cup fresh mozzarella, torn 1/4 cup fresh basil, torn Additional toppings, as desired Parmesan cheese, for garnish   Pour olive oil into a large bowl. Rub with a paper towel to coat the sides. Place frozen dough in the bowl. Cover with a kitchen towel. Let the dough thaw overnight in the bowl.  Place the bowl on the counter for 4 hours before baking so the dough can rise.   Preheat oven to

2 yellow squash 2 zucchini 1 large lemon, juice and zest 1/2 teaspoon crushed red pepper flakes 1 tablespoon extra virgin olive oil 1 teaspoon white wine vinegar 1/4 teaspoon each, salt and black pepper Cut the ends off the squash and zucchini. Going down the length of the vegetables, peel off the top layer of skin and discard. Using a mandoline or vegetable peeler, continue to peel off very thin ribbon-like vertical slices. Place in a medium size bowl. Add the lemon zest and

A favorite street snack on a hot summer day. Anywhere you visit on the Amalfi Coast you can find these icy lemon skins stuffed with a sweet & tart lemon ice. 2 cups sugar 2 cups water 2 small lemons, peel only 1 1/2 cups fresh squeezed lemon juice 2 large lemons, halved and hollowed out   In a sauce pan, combine sugar, water and lemon peel. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature. When cool, remove le

For the Vinaigrette: 1 cup cantaloupe, chopped 2 tablespoons white balsamic vinegar 2 tablespoons extra virgin olive oil Salt and pepper, to taste For the Salad: 6 cups mixed greens 1/2 medium honeydew melon, peeled and seeded 1/2 medium cantaloupe, peeled and seeded 8 very thin slices Prosciutto di Parma Freshly ground black pepper To make the dressing, combine first 3 ingredients in a food processor and process until smooth. Add salt and pepper to taste. To make the salad,

Previously, I posted the chocolate version of this cake, but there is also a variation with lemons. It's virtually the same, but instead...

It is so refreshing on a hot summer day to sit down with an ice cold Italian spritz. This combination of sparkling wine, liqueur and sparkling water. Mixed in a 3-2-1 formula -- 3 parts sparkling wine, 2 parts liqueur, 1 part soda -- a spritz is easy to sip, light and bubbly. There are several different spritz varieties, but my favorite are Aperol, Hugo and Limoncello. Most popular on the Amalfi Coast would be the Aperol Spritz. The bright orange against the blue sea bac

This rich, decadant chocolate cake orginated from the island of Capri. Created by a hotel chef in the 1930s, he accidentally left the flour out of his chocolate cake and his affluent guests loved it so much they asked for the recipe. A delicious accident created one of Southern Italy's most famous desserts. You can purchase almond flour or process blanched, raw almonds to a flour consistency. Store your almond flour in the refrigerator and be sure to use before it expires. N

This bright yellow liqueur originating from the hills of Sorrento and Amalfi was made famous by the large, flavorful lemons that grow in the area. Terraces of lemon trees line the narrow roads of the coast and the scent of lemons fills the air. The strong apertif is made by soaking lemon peels in 180 proof Everclear alcohol. (An American interpretation uses vodka, but doesn't have the same flavor.) It is easy to make, but requires a few supplies and, most importantly, patienc

Is it cake? Is it bread? It's a little of both, but sometimes it's better when it's turned into something else.... Panettone is the traditional Christmas cake in Italy and is always a treat during the holidays. The standard flavor comes with raisins, candied orange and lemon peel. At specialty food stores and Italian markets you can find other flavors and sometimes they come soaked in amaretto, rum or limoncello. Others are filled with chocolate, vanilla or lemon cream. Avail