Author: Angela Roberts

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

Recipe for Mouclade: Mussels with Cream

Bucatini with Shrimp and Roasted Tomatoes

Puff Pastry with Shrimp and Mushrooms and a Side of Cannellini Beans

Chocolate Amaretti Torte

Our Favorite Food Eaten in Italy

Green Beans Salad with Pears and Citrus Vinaigrette

Coconut Cupcakes made Two Ways