Recipes

A traditional Ticino tripe soup (busecca) made with honeycomb tripe, borlotti beans, and aromatic vegetables simmered in rich bouillon. Served with Gruyère-topped croutons and Parmesan — a true Swiss-Italian classic.

Tender simmered chicken in a creamy double-soup and sour cream sauce, layered over crushed buttery crackers, baked until golden and bubbling—a classic church supper staple.

The classic New Orleans tableside flambéed coffee — cognac and Curaçao with citrus peel, spices, and sugar set ablaze, then extinguished with a stream of strong black coffee.

Classic Sicilian cannoli with a crispy fried pastry shell filled with sweetened ricotta, cinnamon, and candied orange peel.

Classic Sicilian caponata with diced eggplant, onions, celery, fresh tomatoes, Kalamata and Sicilian olives, white raisins, capers, red wine vinegar, and toasted pine nuts.

Classic Roman pasta carbonara with crispy bacon, creamed eggs, Parmesan, and a touch of cream — rich and velvety.

A frozen fruit dessert salad of cream cheese, pineapple, strawberries, bananas, and walnuts folded into whipped topping — a classic potluck favorite.

Classic Swiss cheese fondue for dipping.

A classic overnight layered salad with lettuce, onion, water chestnuts, and peas under a seasoned mayo topping, finished with bacon, tomatoes, and loads of cheddar cheese.

A classic church supper chicken casserole with rice, celery, water chestnuts, cream soups, and mayonnaise, topped with buttery crushed Town House crackers.

French classic — whole chicken pieces braised low and slow with wine, mushrooms, and whole onions until fork-tender.

Hearty chicken and fresh corn chowder with potatoes, celery, and cream — a comforting classic from the classic internet recipe archives.

A classic Jewish-style chicken soup with dill, carrots, parsnips, and onion — serve with matzoh balls, kreplach, egg noodles, or rice.

A copycat of Chick-fil-A's classic chicken salad: minced cooked chicken with celery, hard-boiled egg, sweet pickle relish, and creamy mayo, served on buttered grilled toast.

A retro casserole of boiled chicken with mushroom soup, celery, lemon, and cashews topped with crunchy Chinese noodles and Cheddar—a neighborhood potluck classic.

Classic cannoli shells filled with sweetened ricotta with rum and vanilla, half-dipped in melted semisweet chocolate and the other half garnished with candied lemon and orange peel.

A simple and quick clam and corn chowder made with minced clams, creamed corn, milk, and dill - a classic comforting bowl.

A Blackstone griddle recipe for Classic American Burger.

A Blackstone griddle recipe for Classic BBQ Chicken.

A classic rich Italian meat sauce with pancetta, ground chuck and veal, slow-cooked with wine, tomato paste and milk.

A simple French red wine butter sauce with garlic and parsley — simmered briefly and perfect over grilled steaks or roasted meats.

A Blackstone griddle recipe for Classic Buttermilk Pancakes.