Discover the flavors and delights of authentic Italian recipes by cooking with Mary Beth Clark. As a professional culinary educator who has been in the culinary industry since 1977, she offers guest teaching and consultation on Italian cooking.
Bumper crop of zucchini? Make Fried Zucchini with Pine Nuts, Chili, Mint, and Basil Leaves. It's great with pasta or grains, as a side dish or savory bed for grilled fish, meat, or poultry.
Roasted Red Snapper with Wild Fennel, Sweet Lime, and spicy Romesco Sauce hits the summer spot. Easy, breezy, and so delicious.
Smoked Ham Mousse with juicy apricots, nectarines, and peaches is the essence of summer. Make this no-cook dish in advance.
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For reproduction, please contact Clark Epicure Productions, Inc..