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Filomena’s Apple Cake from Recipes and Dreams from an Italian Life

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Amaretto Cheesecake

(Fine Cooking, April/May, 2010)

This almond-lover's cheesecake has a shot of amaretto in the creamy filling and crunchy amaretti cookies crumbled over the top. Create your own customized cheesecake recipe with our Recipe Maker.
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Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs

(Fine Cooking, April/May, 2010)

These stuffed artichoke bottoms are impressive appetizers but also make an elegant main course for two.
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Artichoke, Leek, and Taleggio Frittata

(Fine Cooking, April/May, 2010)

Taleggio is a semisoft Italian cheese. Look for it in well-stocked supermarkets and specialty stores.
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Authentic Brioche

(Fine Cooking, April/May, 2010)

True brioche—the classic French yeast bread that’s rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb—is a rare and wonderful thing. But as special as it is, brioche isn’t difficult to make.Extra: Watch and listen to a slide show featuring step-by-step instructions on how to make mini brioches à tête.
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Banana Split Cheesecake

(Fine Cooking, April/May, 2010)

Luscious chocolate ganache and whipped cream top this banana-flavored cheesecake. For true ice cream-shop flavor, add a maraschino cherry.
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Basic Roasted Garlic

(Fine Cooking, April/May, 2010)

Got more garlic than you know what to do with? Roasting garlic mellows and sweetens its flavor and adds a delicious caramelized note. You can double or triple this recipe easily. It’s great served simply on toasted bread, or in the delicious ideas below.
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Beer-Buttered Roasted Rib-Eye with Beer and Cider Sauce

(Fine Cooking, April/May, 2010)

In this hearty roast, beer is used three ways—as a marinade, for basting, and in the sauce.
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Blueberry Lime Cheesecake

(Fine Cooking, April/May, 2010)

Deep purple blueberry purée and lime zest give this creamy cheesecake a surprisingly fresh flavor, perfect for a summer party. It's topped with a pile of glazed fresh blueberries.
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Cannoli Cheesecake

(Fine Cooking, April/May, 2010)

This creamy cheesecake has all the flavors of a classic Italian cannoli: a ricotta filling studded with chocolate chips and orange zest, garnished with a dusting of confectioners' sugar.
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Caramelized Spiced Banana Cheesecake

(Fine Cooking, April/May, 2010)

A little reminiscent of Bananas Foster, this cheesecake has a rich spiced-banana filling, topped with a luscious caramel sauce. Create your own customized cheesecake recipe with our Recipe Maker.
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Chicken Noodle Soup with Lemongrass

(Fine Cooking, April/May, 2010)

In this cross between Vietnamese pho and Japanese udon noodle soup, fresh udon noodles are the star. Fat and bouncy in texture, they cook faster and tend to be more delicate than dried udon.
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Chicken Soup with Lime and Hominy

(Fine Cooking, April/May, 2010)

This is a quick and easy version of sopa de lima, a comforting yet refreshing Yucatan chicken soup made tangy with fresh lime juice. Tasty garnishes include fried tortilla strips (or tortilla chips), diced avocado, and fresh cilantro.
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Chinese Egg Noodles with Five-Spice Pork

(Fine Cooking, April/May, 2010)

Available in the produce area of most supermarkets, egg noodles are a wheat-based, quick-cooking fresh variety. Because of the egg in the dough, they have a soft texture and rich flavor. Be sure to read the ingredient list before you buy—some fresh egg noodles look yellow but don’t actually contain eggs (just food coloring).
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Chocolate Coffee Cheesecake

(Fine Cooking, April/May, 2010)

Who needs a mochaccino when you can get your coffee-chocolate fix in this creamy cheesecake? Create your own customized cheesecake recipe with our Recipe Maker.
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Chocolate Peanut Butter Cup Cheesecake

(Fine Cooking, April/May, 2010)

Like the classic chocolate and peanut butter pairing? You'll love this cheesecake, with creamy peanut butter filling between a chocolate crumb crust and luscious chocolate ganache topping. Create your own customized cheesecake recipe with our Recipe Maker.
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Chocolate Strawberry Cheesecake

(Fine Cooking, April/May, 2010)

Get a double dose of both strawberry (filling and topping) and chocolate (crust and ganache) with every bite of this cheesecake.
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Classic Caesar Salad

(Fine Cooking, April/May, 2010)

There are several stories about the creation of this iconic salad. But whatever its true origins, making one at home is as simple as shopping for the best ingredients and making your own homemade croutons and dressing.CooksClub Members:Watch the Video Recipe to see a demonstration of how each componant of this Classic Caesar Salad comes together.
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Classic Eggs Benedict

(Fine Cooking, April/May, 2010)

The key to this brunch classic is delicious simplicity: poached fresh eggs, Canadian bacon, toasted English muffins, and an authentic hollandaise sauce. If you can't find Canadian bacon, you can substitute ham in this recipe.
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Classic Hollandaise Sauce

(Fine Cooking, April/May, 2010)

This simple French sauce is essential for Eggs Benedict, but it's also lovely drizzled over fresh steamed asparagus or other spring vegetables. The trick to getting a smooth sauce: Whisk it over simmering water so the egg yolks cook gently and don’t curdle.
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Crème Brûlée Cheesecake

(Fine Cooking, April/May, 2010)

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.
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Creamsicle Cheesecake

(Fine Cooking, April/May, 2010)

The flavors of the classic orange-cream popsicle get reinterpreted here in a creamy cheesecake with a crackly burnt-sugar topping. Create your own customized cheesecake recipe with our Recipe Maker.
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Crispy Noodle Cakes with Hoisin Chicken

(Fine Cooking, April/May, 2010)

This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta. Here, the cooked vermicelli is formed into cakes, pan-fried until crisp, and topped with a savory mixture of chicken, mushrooms, and spinach.
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Deep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette

(Fine Cooking, April/May, 2010)

In this creative twist on eggs benedict, the eggs and bacon are poached together in plastic sacks (similar to the sous vide method of cooking), then rolled in English muffin crumbsand deep-fried. The vinaigrette is a spin on hollandaise, but it’s not emulsified into a smooth sauce. To save time, start preparing the English muffins before you begin cooking the bacon and eggs.
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Dried Morels

(Fine Cooking, April/May, 2010)

To keep fresh morels for a day or two before drying, put them in a loosely closed paper bag in the refrigerator. This recipe can be easily adapted to work with as many fresh morels as you have; the drying time will be the same.
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Dulce de Leche Caramel Cheesecake

(Fine Cooking, April/May, 2010)

Caramel fans will be in heaven with this cheesecake, between the creamy caramelized dulce de leche in the filling and the luscious caramel sauce on top. Create your own customized cheesecake recipe with our Recipe Maker.
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