Alberto Guadagnini has been making this easy, rich no-bake cheesecake for years. In Italy, they call regular cream cheese “Philadelphia” cheese. Read more

Snickerdoodles are an all-American cookie, a childhood favorite that inspired Joe. “My mom had made them with shortening, white sugar and cinnamon, and I loved them, but the first time I tried them with this particular combination, I was hooked,” he writes on his blog at joeyonan.com. “Cardamom has that haunting, mysterious flavor that makes it one of my favorite spices, and using it brought these squarely into adulthood.” Read more

Brandolini created this seafood concoction as a nightly special to highlight a great trio of shellfish. Read more

Alberto Guadagnini, owner of guest villa Casali di Bibbiano, and Chef Italo Marone prepared this dish at a cooking class during the Taste Tours Tuscany trip this past spring. The easy sauce is great to make with wonderful in-season tomatoes. Read more

Fire up the grill! Burgers and ribs, pulled pork and chicken were at the center of the finger-lickin’ festivities at Mohegan Sun’s first Sun BBQ Fest, held this past June 1-3. The weekend’s rain did little to dampen the enthusiastic crowd, who lined up to sample award-winning fare from vendors like Amarillo-based Texas Thunder BBQ and South Carolina’s Charleston’s Big Boned BBQ. Read more

This fish sandwich was inspired by a trip Josh Lanahan and Michelle Lozuaway took to Maui. It can be made with any fresh, locally caught white fish; hake is their favorite. The fish can also be served atop greens or rice. Read more

Lobster, bacon, and peas in a cream sauce over pasta – what could be better? Read more