Mary Beth Clark

Culinary Educator · Consultant · Author

Pasta & Noodles

Farfalle with Zucchini, Mint, and Pine Nuts

Pasta with Grilled Steak and Bacon with Creamy Garlic Dressing

Soba with Roasted Brussel Sprouts, Shiitake, and Blackstrap Molasses Vinegar

Spiced Tofu Noodles with Shiitake Mushrooms, Scallions, and Kale

Tagliatelle with Asparagus, Prosciutto Crudo, and Shrimp

Italian Signature Dishes

Appetizers

Salads

Pasta

Main Dishes

Vegetables & Side Dishes

Desserts

How Do You Rag​ù? ©

Meat

Poultry

Vegetable

Techniques & Tips

Appetizers

Main Dishes

Desserts

Fresh

Appetizers

Salads

Pasta & Noodles

Main Dishes

Roasted Fruit & Vegetables

Vegetables & Side Dishes

Ingredients

Cheese & Latticino Dairy

Culinary Herbs

Garden & Market

Nature’s Beauty: Food We Eat

‘Nduja

slowfood

iacp

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