Author: Angela Roberts

Risotto with Wild Shrimp and Fresh Peas

Spring Chicken Parmesan

Carmella’s Asparagus with Poached Egg

Crepes Suzette, A Romantic Recipe

Honey Peach Ice Cream

Squash Blossoms Crispy Fried

Fresh Baby Limas Cooked Two Ways

Rum Savarin with Kiwi and Blueberries

Spring Peas with Poached Eggs

Grilled Watermelon with Seared Wild Scallops

Atlanta: Float Away Cafe

Roasted Golden Beets

Rosemary Bread – Artisan Bread in 5 Minutes

My Special Italian Bean Soup with Optional Crunchy Rice

Mango Lime Rosemary Frozen Custard

Fruit Gratin with Chartreuse

Mango Quick Bread with Raw Agave Nectar

Grilled Halibut with Tomato Mango Salsa

Rosemary Walnut Pasta with Eggplant

Naked Lemon Tart: Tuesdays with Dorie

Frittata with Yellow Squash, Yellow Peppers

Dijon Garlic Roasted Potatoes

Tiramisu Cake

Crepes with Pears, Walnuts, and Feta Cheese

Tri Color Lasagna alla Caprese

Chocolate Cream Tart

Making Homemade Saffron Pasta

Saffron Pasta with Mussels and Sausage