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.
Vignarola epitomizes Spring. This classic Italian stew of fresh artichokes, fava beans, peas, and potatoes is beloved. Serve as antipasto or with pasta, as a main or side dish.
When wild asparagus appear in the fields and markets, Wild Asparagus Soup stars on the Menu del Giorno.
Roast Leg of Lamb, Tuscan-style, is savory and succulent when stuffed with fresh herbs, garlic, and pancetta. Perfect for Easter celebration.
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