These
30-minute, sugar-free treats are made with chocolate chips and almond
flour plus a secret ingredient to give them a sweet maple twist.
How-To
Video Included

Does
it look like you’ve been watching a super sad movie and crying over your
cutting board when chopping onions?  In
this video from POV Italian Cooking, Amber Williams shares her tip to preventing
tears while cutting an onion

Amanda Lee stars in a special short video from POV Italian Cooking. The bulb of garlic needs to be chopped for a dish. Amanda makes sure that the garlic pays the ultimate price!

Eggs
in Purgatory, or Uova al Purgatorio is a deliciously different dish for brunch.
This southern Italian dish with an evocative name is a heavenly blend of
flavors.  The eggs cook in a richly
seasoned Bolognese sauce that is rich in taste and hearty in texture. The still
simmering sauce blends with the never failing flavor of egg yolk to create an
explosion of flavor matched only by the aromatic eruption. See the Sound of
Flavor from Eggs in Purgatory 

Chicken simmering in the powerfully aromatic puttanesca
sauce. "Puttanesca" translates to "in the style of
prostitutes" because it is believed that the pungent aromas of this sauce
was used by Neapolitan prostitutes to lure in potential customers.

Chicken cutlets simmering in a sauce of butter, wine,
chicken stock, lemon juice and capers make the incredibly easy to cook, but
delicious, Chicken Piccata. Watch now and
prepare to be HUNGRY!

If
you love limoncello then you may want to give Orangecello a try! In this short
video I share how to modify the Limoncello that I made in episode 91 of POV
Italian Cooking to make Orangecello.  

If bacon were a butterfly, then pork belly would be the caterpillar.  Rubbed with a mix of spices before spending
the night in the refrigerator so the flavors permeate the meat. Warmed to room
temperature then baked at 350 degrees for 90 minutes. The sound of this
sizzling pork belly will make you HUNGRY

Seafood is common in Italian cuisine. This video
demonstrates how to clean and prepare mussels and little neck clams for use in
any seafood dish.

Semolina
Three Cheese Bread is a cheese and bread lover’s dream come true and packed
into a loaf.  This phenomenal dough is
packed with grated Parmigiano, shredded mozzarella and chunks of gruyere with
the cheese to flour ratio favoring the tasty dairy ingredients.  This bread will elevate any meal, serve as an
appetizer or is great eating as a snack. 
If you make this bread one time I guarantee that it will become your
favorite!  

It’s
easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp
Puttanesca. This history of puttanesca sauce is interesting as it was developed
in Naples by prostitutes to lure in potential customers who were hungry but
also interested in other “services”.  See
how to make Shrimp Puttanesca in Episode 81 of POV Italian Cooking 

Originally
an Italian peasant dish but now an Italian-American comfort food, Pasta e
Fagioli is fairly quick to make and packed with flavor.  This dish is so popular that Dean Martin
included it in a song saying “When the stars make you drool, just like pasta
fazool, that's amore.”  See how to make pasta
and bean soup in Episode 78 of POV Italian Cooking 

The Italian Sub bread in this episode of POV Italian Cooking
makes lovely sandwich loaves with a great texture that you just can’t get in a
store.  This bread is easier to make then
you may think but the taste and appearance will impress your family and
friends.  See how to make Italian Sub
Bread in episode 76 of POV Italian Cooking at https://youtu.be/wi5WTGLGuRc

Ciabatta
bread, a classic Italian bread, was developed in response to the French
Baguette that had spread across the country. 
Ciabatta is Italian word meaning slipper which also describes the shape
and thickness of the bread.  See how to
make Ciabatta Bread in Episode 75 of POV Italian Cooking

The Negroni is a classic
Italian mixed drink made from equal parts of three ingredients.  This Italian drink has a simple, crispy and
bitter flavor making it a great cocktail. The Negroni is made from gin, sweet
vermouth and Compari, is nearly impossible to foul up but, incredibly delicious.
Watch episode 74 of POV Italian Cooking now at https://youtu.be/v46XYLMz1dw

The inviting and intricate fragrances of baking bread and basil
pesto combine to set an expectation that can only be met by a slice of Pesto
Bread. This bread, with a brilliant green tint from the pesto, will impress
your friends with the powerful burst of flavor and wonderful crust.  See how to make Pesto Bread in Episode 72 of
POV Italian Cooking at https://youtu.be/6lAHap9YONc

The coupling of a perfectly cooked ribeye with the flavor of
red wine makes for a perfect dinner. 
Using a sous vide to cook a ribeye ensures that any aspiring home chef
keeps this dinner perfect by cooking a flawless medium steak without the
possibility of overcooking the centerpiece of this dish.  Adding layers of flavor to the perfectly cooked
ribeye increases the culinary experience to an event rather than just an
average dinner.  In this video I pair a
perfectly cooked and seared ribeye with a reduction of figs, chianti and
balsamic vinegar that will provide your nose and palate with an experience you
won’t soon forget.



Watch how I use my sous vide to prepare a
perfectly cooked ribeye that I complement with a fig, chianti and balsamic
reduction in Episode 67 of POV Italian Cooking.

Italian
cuisine purists say that there is no replacement for the San Marzano Tomatoes.  The perfect mix of weather and the volcanic
soil provided by Mount Vesuvius gives the San Marzano tomato it’s undeniably
original texture and flavor.  Learn about
the San Marzano Tomato in the latest edition of Expedient Ingredient 

Guanciale is perhaps the king of the Italian cured pork
meats that includes pancetta, prosciutto, salami and, of course, American
bacon.  Pork fat serves as a seasoning
element or flavor enhancer in Italian and Tuscan cuisine where some recipes
have no substitute for guanciale.  Learn
all about Guanciale in the latest episode of Expedient Ingredient. Discover how
guanciale is made, where it was derived and common recipes where guanciale is
an essential ingredient.


The Expedient Ingredient video series from POV Italian
Cooking features 2 - 4 minute videos covering an ingredient, seasoning, spice
or food item from Italian cuisine.

Finally, the first episode of Expedient Ingredient!  Ever wonder about the rich history of Gnocchi, how it's made or just general gnocchi information?  Then check out Expedient Ingredient Episode 1 from POV Italian Cooking where we quickly delve into gnocchi. 
Learn a few quick facts about Gnocchi, the Italian dumplings made from potato, semolina flour and eggs

How much do you really know about basil, the number one herb used in Italian cuisine?  Learn a bit more about basil including the different varieites, the healthy benefits and much more in Episode 2 of Expedient Ingredient from POV Italian Cooking.

An Italia-Americana pork recipe is possible! I make a Smoked
Porchetta in episode 54 of POV Italian Cooking. A traditional American BBQ dry
rub coats the outside of this pork loin while inside contains the Italian porchetta
ingredients of rosemary, sage, garlic and prosciutto.  After a few hours in the smoker this
combination of flavors makes for an incredible centerpiece to a great dinner. 

We do another quick meal in Episode 42!  This time we make a One Pot Cauliflower Pasta recipe in POV Italian Cooking. This is actually a Weight Watchers recipe, so it's simple, quick and low in calories!