Michael Romano

Pan-Roasted Salmon with Orange Vinaigrette

Toasted Panzanella with Tomato and Fennel

Perciatelli alla Gricia

Sautéed Chicken with Mushroom-Dill Cream Sauce

Penne with Ricotta and Tomato Sauce

Farfalle with Crabmeat and Oregano Butter

Seared Lamb alla Romana

Handmade Pasta with Tomato and Artichoke Sauce

Marble Fudge Brownies

Honey-Roasted Root Vegetable Salad

Seared Salmon with Sweet Corn, Shiitakes and Spinach

Scallops in Zucchini Nests

Apple-Cranberry Oatmeal

Spiced Shrimp and Tomato Kebabs

Chicken with Mustard Seed and Onion Sauce

Spicy Corn Pudding with Roasted Red Pepper

Crab and Endive Salad with Creamy Cognac Dressing

Steamed Mussels with Smoky Bacon

Frascatelli Carbonara