Sauteed Beef Medallions with Artichokes and Tomatoes

Braised Beef Shank (or Blade Steaks) with Orange-Rind Gremolata

New England Pot Roast with Carrots, Onions and Potatoes

Beef Stew, Roman Style with Fennel, Sage, Lemon and Peppers

Roasted Beef Tenderlion with Five Onion Sauce

Sauteed Chicken Breast with Eggplant, Basil and Mozzarella in a Tomato White-Wine Sauce

Sauteed Chicken Cutlets, Hunter Style

Chicken Fricassee with Leeks

Stuffed Chicken Breast with Pancetta, Peppers and Sun-Dried Tomatoes

Chicken Cooked in Red Wine with Onions and Mushrooms

Canneloni with Ricotta and Spinach

Penne Baked with Mozzarella, Bacon and Fennel

Baked Shells with Spinach and Pancetta

Baked Lasagna in Cream and Mushrooms

Pork Scallops in Sweet and Sour Onion Sauce with Pine Nuts

Herbed Pork Tenderloin with Garlic and Green Peppercorn Sauce

Stuffed Pork Cutlet with Tomato-Mushroom Sauce

Marinated Pork Chops with Green Apple Sauce

Braised Lamb Shanks with Eggplant, Tomatoes, Peppers and Olives

Lamb Chops Stuffed with Porcini and Sun-Dried Tomatoes

Sauteed Lamb Chops with Roasted Red Peppers and Piquant Sauce

Shoulder Lamb Chops Baked with Tomatoes and Potatoes

Sea Bass Poached with Herbs and Raki in Parchment

Salmon Fillet with Sun-Dried Tomato Crumbs and Lentil Ragout

Swordfish Baked with Onions

Baked Prawns with Tomato, White Wine, Oregano and Feta Cheese

Crabmeat au Gratin

Lobster-Grapefruit Salad with Pink Peppercorns