Spring Vegetable Ragù with Toast

Radish Salad with Cucumber, Green Apple, Yogurt, and Dill

Tagliatelle with Asparagus, Prosciutto Crudo, and Shrimp

The Raspberry

Parsley – Family Apiaceae – Genus Petroselinum

Burrata and Braised Onion Sauce with Fresh Tomatoes

Octopus at the Local Restaurant

Lionesses Preening

Welcome

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.

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Food for thought

Information becomes knowledge. Share good food with family and friends by protecting our resources, and supporting artisan food producers and farmers.

Learn more

International Cooking School Of Italian Food And Wine

Mary Beth Clark

Culinary Educator · Consultant · Author

Spring Vegetable Ragù with Toast

Radish Salad with Cucumber, Green Apple, Yogurt, and Dill

Tagliatelle with Asparagus, Prosciutto Crudo, and Shrimp

The Raspberry

Parsley – Family Apiaceae – Genus Petroselinum

Burrata and Braised Onion Sauce with Fresh Tomatoes

Octopus at the Local Restaurant

Lionesses Preening

Welcome

Read more

Latest Recipes

Cooking with Mary Beth

Italian Signature Dishes

How Do You Ragù? ©

Techniques & Tips

Fresh

Edible Threads ©

Food for thought

Information becomes knowledge. Share good food with family and friends by protecting our resources, and supporting artisan food producers and farmers.

International Cooking School Of Italian Food And Wine