INTRODUCTION A super-fast recipe, this milk-based sauce compliments the spiciness of our roasted garlic and jalapeno pasta very well. It is a Southwestern adaptation to the Ligurian walnut pesto, and it embraces the spirit of regional Italian cuisine, as I like to use local ingredients such as Texas pecans and pine nuts. PREPARATION In a food processor or blender, put in 2 cups of pecans, 1 and 1/2 cups of milk, 1 garlic clove, 5 basil leaves, 3 tablespoons of pine nuts and

INTRODUCTION This dish is so easy to make, yet very flavorful: if you like "stinky" cheese like gorgonzola, you just found your recipe! You can top your pasta with toasted pecans to add a crunchy element to it. PREPARATION In a small pot, melt 8 oz of gorgonzola with 5 oz of heavy whipping cream. Set aside. Cook the fusilli al dente (6 minutes) in salted water, drain the pasta and mix it with the Gorgonzola fondue. Serve immediately, adding a couple of drops of truffle oil an

INTRODUCTION This is one of the most famous Italian dishes in the U.S. There are many variations to the recipe. Some people dub the eggplants with flour before frying them. I prefer not to, because they will be soaked in sauce while baking and all the breading will come off. The original recipe calls for caciocavallo cheese, but it is hard to find in the US. Therefore, I opted for a mix of provolone (similar in taste) and mozzarella instead. INGREDIENTS Eggplants: 2 Onion: 1