Type what you have

Ingredients

• amaro liqueur
• grapefruit juice
• lager beer

Instructions

1. 1 Mix amaro and grapefruit juice together in a chilled Collins glass; top with beer.

By Leslie Kelly

Ingredients

• basil
• olive oil
• pine nut
• nutritional yeast
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, salt, and black pepper in the bowl of a food processor; pulse until smooth.

By Fioa

Ingredients

• vanilla gelato
• espresso

Instructions

1. 1 Place gelato in an old fashioned glass and pour freshly brewed espresso over top. Serve immediately.

By thedailygourmet

Ingredients

• club soda
• heavy cream
• raspberry syrup
• ice cube

Instructions

1. 1 Combine club soda, heavy cream, and raspberry syrup in a pitcher. Fill 2 tall glasses with ice; pour in cream soda.

By armywife571

Ingredients

• lemon
• lemonade concentrate
• vodka
• limoncello liqueur
• lemon sparkling water
• ice

Instructions

1. 1 Stir together lemon slices, lemonade concentrate, vodka, and limoncello in a large pitcher. Chill in the refrigerator until ready to serve.
2. 2 Add sparkling water to pitcher and serve over ice.

By CRAZY4SUSHI

Ingredients

• ice cube
• prosecco
• carbonated water
• aperol
• bitter orange aperitif
• orange

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a wine glass with ice cubes; pour in Prosecco and club soda.
3. 3 Top cocktail with Aperol; garnish with orange slice.

By Helen

Ingredients

• ice
• campari
• vodka
• blood orange
• blood orange sparkling water

Instructions

1. 1 Gather all ingredients.
2. 2 Pour Campari, vodka, and orange juice into a cocktail shaker with ice.
3. 3 Shake vigorously, then strain into a glass filled with ice.
4. 4 Add sparkling water and stir.

By Zach Goldenberg

Ingredients

• bamboo toothpick
• salami
• mozzarella cheese
• black olive
• grape tomato
• artichoke heart
• basil
• olive oil

Instructions

1. 1 Thread ingredients onto toothpicks in the following order: salami roll, mozzarella cube, olive, tomato half, artichoke heart, and basil leaf. Arrange toothpicks on a serving platter and drizzle olive oil over top.

By Lindsey

Ingredients

• fuyu persimmon
• burrata cheese
• balsamic glaze
• olive oil
• basil
• black pepper

Instructions

1. 1 Place persimmon rounds on a platter. Cut burrata ball into 5 or 6 pieces, ensuring that each piece has some of the firm outer shell (mozzarella) as well as some of the creamy inside (stracciatella and cream). Distribute burrata pieces around persimmon rounds. Drizzle with balsamic glaze and olive oil. Scatter basil leaves on top and sprinkle with pepper.

By Kim's Cooking Now

Ingredients

• butter
• garlic
• table cream
• white pepper
• salt
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds.
2. 2 Add in canned cream, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1/4 cup at a time, stirring after each addition until smooth.

By thedailygourmet

Ingredients

• olive oil
• gnocchi
• garlic
• red pepper flakes
• salt
• sugar
• plum tomato
• mozzarella ball
• parsley
• basil

Instructions

1. 1 Open marinated mozzarella balls and measure out 1/4 cup of the oil.
2. 2 Pour oil into a heavy skillet over medium-high heat. Cook gnocchi in batches in the hot oil until golden and heated through. Divide gnocchi evenly amongst 4 gratin dishes.
3. 3 Add garlic and red chili flakes to the oil in the same skillet. Cook until garlic is fragrant, about 30 seconds. Stir in salt and sugar. Pour in tomatoes. Use a wooden spoon to break up and crush the tomatoes.
4. 4 Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Taste sauce and adjust seasonings if desired. Spoon tomato sauce over the gnocchi. Top each dish with 3 marinated mozzarella balls and set on a baking sheet.
7. 7 Add baking sheet to oven and broil until mozzarella balls are melted and golden browned, 3 to 5 minutes. Garnish with parsley or basil if desired and serve immediately.

By thedailygourmet

Ingredients

• salmon fillet
• salt
• black pepper
• cayenne pepper
• flour
• butter
• caper
• white wine
• lemon
• butter
• water
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
3. 3 Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
4. 4 Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
5. 5 Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
6. 6 Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
7. 7 Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.

By John Mitzewich

Ingredients

• prosciutto
• breadstick

Instructions

1. 1 Wrap 1 piece of prosciutto around each breadstick and arrange on a serving platter.

By Tina

Ingredients

• tomato
• strawberry
• mozzarella cheese
• balsamic vinegar
• basil
• olive oil
• salt
• black pepper

Instructions

1. 1 Place tomatoes onto a platter. Alternate strawberries and mozzarella slices in a row beside tomatoes. Drizzle balsamic vinegar over tomatoes only. Toss basil over entire plate. Drizzle olive oil over everything and season the entire dish with salt and pepper.

By Carol Castellucci Miller

Ingredients

• arugula
• olive oil
• almond
• garlic
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
2. 2 Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

By John Mitzewich

Ingredients

• mozzarella ball
• basil leaf
• cherry tomato
• salt
• black pepper

Instructions

1. 1 Wrap each mozzarella ball with a basil leaf.
2. 2 Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

By ErinCC

Ingredients

• pine nut
• basil
• garlic
• olive oil
• parmesan cheese

Instructions

1. 1 Cook pine nuts in a dry skillet in a single layer over medium-low heat, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Immediately transfer to a plate to stop the cooking process; cool, about 5 minutes.
2. 2 Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour in olive oil slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese; pulse until just combined.

By Tipsy Inspirations

Ingredients

• gnocchi
• butter
• mushroom
• garlic
• heavy cream
• pasta water
• spinach
• garlic and herb cheese spread

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
2. 2 Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
3. 3 Scoop out 3/4 cup of cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
4. 4 Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
5. 5 Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

By thedailygourmet

Ingredients

• yellow tomato
• basil
• tomato
• mozzarella cheese
• shallot
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.

By Tami Jones

Ingredients

• egg
• white sugar
• butter
• vanilla extract
• bittersweet chocolate
• self-rising flour
• cocoa powder
• baking powder
• salt

Instructions

1. 1 Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
2. 2 Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
3. 3 Preheat pizzelle baker according to manufacturer's instructions.
4. 4 Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.

By JackieO

Ingredients

• garlic
• rosemary
• sea salt
• black pepper
• zucchini
• salami
• mozzarella
• almond
• olive oil
• balsamic vinegar

Instructions

1. 1 Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

By Cooking Italian With Joe

Ingredients

• fettuccine pasta
• alfredo sauce
• lemon juice
• caper
• lemon zest
• black pepper
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

By Caitlyn Diimig, RD

Ingredients

• cottage cheese
• evaporated milk
• parmesan cheese
• granulated garlic
• white pepper
• parsley

Instructions

1. 1 Add cottage cheese and evaporated milk to the jar of a Vitamix blender (or other high-powered blender); blend on high until smooth, about 30 seconds.
2. 2 Pour cottage cheese mixture into a sauce pan over medium high heat. Stir in Parmesan cheese. garlic, and white pepper. Cook, stirring often, until sauce has thickened, 15 to 20 minutes; stir in parsley.

By thedailygourmet

Ingredients

• bread
• garlic
• tomato
• ricotta salata
• olive oil
• balsamic vinegar
• red onion
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
2. 2 Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
3. 3 Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

By KSANFORD

Ingredients

• water
• spaghetti
• olive oil
• marinara sauce
• tomato
• soy chorizo
• oregano
• cayenne pepper
• paprika
• basil
• black pepper
• sea salt

Instructions

1. 1 Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
3. 3 Drain cooked pasta; top with sauce. Season with black pepper and salt.

By Anibas

Ingredients

• green olive
• black olive
• olive oil
• caper
• red wine vinegar
• shallot
• garlic
• oregano
• salt
• black pepper
• genoa salami
• deli ham
• cream cheese
• cracker

Instructions

1. 1 Stir together green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl.
2. 2 Cut salami and deli ham so they fit onto crackers.
3. 3 Spread cream cheese on crackers; top each cracker with a piece of salami, a piece of ham, and a spoonful of olive salad.

By lutzflcat

Ingredients

• bacon
• pear
• basil pesto
• pizza crust
• mozzarella cheese
• goat cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
3. 3 Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
4. 4 Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

By Oranginaghb

Ingredients

• saffron
• water
• butter
• shallot
• arborio rice
• white wine
• vegetable stock
• parmesan cheese
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Soak saffron threads in hot water in a bowl.
2. 2 Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.
3. 3 Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
4. 4 Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.

By FrancescaM

Ingredients

• tomato
• ground turkey
• parmesan cheese
• panko bread crumb
• basil
• egg
• salt
• black pepper
• olive oil
• italian seasoning

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Add 1/2 cup diced tomatoes to a large mixing bowl and mash with a fork until broken up. Add turkey, Parmesan cheese, bread crumbs, basil, egg, salt, and pepper. Gently mix until combined, then form into 4 patties.
3. 3 Cook burgers on the preheated grill until cooked through, about 5 minutes per side.
4. 4 Meanwhile, combine remaining tomatoes, oil, and Italian seasoning in a small blender or food processor; blend until smooth. Serve on top of cooked burgers.

By heatherl

Ingredients

• prosciutto
• tortellini
• olive oil
• white wine vinegar
• garlic
• basil
• oregano
• salt
• black pepper
• gorgonzola cheese
• green bell pepper
• red bell pepper
• red onion

Instructions

1. 1 Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
3. 3 Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
4. 4 Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

By AUSTAD