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All the flavors of a stuffed artichoke with none of the work. It’s so simple and easy you it’s barely a recipe but I guarantee you it will be one you will make again and again because it’s just so delicious! Recipe Below! RECIPE: 2-14.5oz cans of Quartered Artichokes, drained 1 1/4 cup of Bread Crumbs 1/2 cup of Grated Parm 1/4 cup Chopped Parsley 2 Cloves of Garlic, Grated 8oz Sharp Provolone, diced Zest andJuice of 1 Lemon 1/2 cup of chicken Stock 1/3 cup of Extra Virgin Olive Oil Salt an dPepper to taste In a large bowl, toss together all the ingredients listed above, add to an oiled baking dish and bake at 375 degrees covered for 30 minutes and uncovered for an additional 30 minutes.

Let's get ready for Easter with some last minute Q&A! #recipes #cookinglivestream #cooking

I’ve said it a million times and I’ll say it again, I LOVE A HAM!!!!! I like it simple, honey glazed with gorgeous shiny glossy finish where sweet meets salty and every bite leaves you wanting more. This is a simple go to recipe for a honey baked ham that always delivers! I used a 5lb boneless spiral cut so adjust the ingredients and baking time if you get a bigger one. 1-5lb boneless spiral cut ham 2/3 cup of brown sugar 3 tbsp of honey 1 tbsp of Dijon Pineapple juice and rings (right from the can) Pinch of Cloves (optional but I must, and I only add 1/8tsp and it’s plenty) Simply mix together the brown sugar , honey, Dijon, cloves and enough juice to make it runny but not too liquidy. Brush about half of it over the ham, cover with foil and bake at 325 for 30 minutes . Then take it out, brush with the rest, add the pineapple rings and pop it back in for another 30 minutes (adjust the time according to your size of ham, it cooks for 12 minutes per pound) basting it with its juices every 10-15 minutes and turning the broil on for the last few minutes. Then simply arrange in your serving platter, drizzle all the juices collected in the plan over the ham and serve. It’s so simple yet so scrumptious and leftovers are highly encouraged!

My all time FAVORITE potato gratin. Now before you yell at me about the “oily top” just know this is normal and it’s science. The cream and cheese break very temporarily and the oil rises to the top but as it sits it reabsorbs back into the sauce and the starch from the potatoes soak it all up. It’s like magic but that’s why it’s crucial you let it sit for 20 minutes before serving. Ok, now that we got that out of the way, let’s discuss how unbelievably delicious this gratin truly is. Potatoes TENDERRR and creamy, cream infused with garlic and sage and perfectly seasoned throughout. I layer mine because I truly think this yields in a much better texture. Stellar next to a glazed ham for your Easter table! Recipe below! 2.5lb of potatoes (Yukon gold works great but I often use russets) 2 cups of heavy cream 2 smashed cloves of garlic Fresh sage Lots of salt and pepper 1/4 cup of parm 2 tbsp of butter cut into small pieces 6oz of shredded Gruyere or. Sharp white cheddar if you prefer it less pungent Infused the cream with the sage, garlic and season with salt and pepper, bring to a simmer the allow to sit on the lowest heat possible for 5 minutes before turning off and let it sit for 10 minutes. In a 2 qt sized baking dish layer the thinly sliced potatoes (they need to be very thin so if doing with a knife take your time) with some of the infused cream and parm, keep going till you’re left with cream and parm and dot some butter over. Cover with a layer of parchment and foil, wrap tightly and bake for 1 hour at 375 degrees then uncover and sprinkle with the shredded cheese. Pop it back in the oven for 20-30 minutes or until golden and bubbly. Allow to sit for 20 minutes before serving.

An absolute classic and FAVORITE on our Easter table. I know so many make a version of this and I just know everyone's version is just as unique and delicious! Recipe Below! For the dough: 3.5 cups of All Purpose Flour 2 tsp of Granulated Sugar 2 1/4 tsp of Instant Yeast 2 tsp of Salt 1 1/2 cups of Warm Water For the Filling: 4oz of Sliced Salami, chopped 4oz of Prosciutto, chopped 4oz of Mortadella, chopped 4oz of Capicollo, chopped 3 Hard Boiled Eggs, chopped 8oz of Sharp Provolone, chopped 4 Raw Eggs 1 cup of Whole Milk Ricotta 1/2 cup of Grated Parm Freshly Grated Black Pepper Follow me Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com

I think it's been long enough, we need to see each other, hang out and cook! #recipes #cookinglivestream #cooking

The absolute best simple roast chicken ever I promise you! Recipe below, please give it a try, you simply won’t ever regret it!  RECIPE: 5lb whole chicken, well cleaned and patted dry 3 tbsp of unsalted butter  Plenty of salt and Pepper  1/2 tsp of dried rosemary (make sure it’s really well crushed so it’s not to spikey) Rub: 1 tsp granulated garlic  1 tsp granulated onion 1 tsp paprika  1 tsp rosemary  1 tsp salt  1/2 tsp pepper  Additional: 1/2 cup of white wine (I used Pinot Grigio) 1 cup of chicken stock 1 lemon 1 onion 1 head of garlic Plenty of olive oil Follow me Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com

Buongiorno!! You guys, it doesn’t get simpler or more delicious than this spaghetti with anchovies and caramelized onions and before you freak out at the thought of anchovies just know, it’s providing a deep saltiness that balanced with the sweet onions will leave you begging for a second serving because it’s just that good. Think aglio e olio in terms of ease, but just with a little twist. You just melt the anchovies in a pan, then caramelize some onions until deeply browned, will take about 15 minutes for this amount but adjust accordingly. Meanwhile toast some panko breadcrumbs in a little oil until golden and set aside. Once the onions are ready, add in a splash of cooking water then add the pasta once ready along with a couple tbsp of butter and tons of parm and cook all together for a couple minutes. Truly sensational, you must try! Recipe: 3 Tbsp of Extra Virgin Olive oil About half a tin or 5 or so anchovies in oil 1 large yellow onion thinly sliced 1 clove of garlic, grated Plenty of salt and pepper Lots of freshly grated parm 8oz of Spaghetti (although I also love a bucatini for this) For the breadcrumbs: 1 tbsp of oil 1/4 cup of panko breadcrumbs with a pinch of salt

Buongiorno!! A simple easy dish every family has their version of and even I make it a few different ways but this version is just so scrumptious, family friendly and easy!! A little lemon zest and juice really takes this to the next level and we love it! The broccoli cooks for about 10 minutes while your pasta is cooking, then bring it all together with some stock, a little starchy cooking water, a knob of butter and lots of parm and let it all cook together for a few minutes and it’s totally perfection! RECIPE: 1lb of broccoli florets 8oz of Orecchiette or shells works great too 3 Tbsp Olive Oil Few Cloves of Garlic 1 1/4 cup of Chicken Stock Zest and Juice of 1/2 Lemon 1 Tbsp of Butter About half a cup or so of starchy cooking water Plenty of Parm Salt and Pepper to taste Follow me Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com

Hi Friends! Sharing a classic childhood favorite I just KNOW you will love. Doesn't;t require a ton of ingredients and isn't difficult, perfect for these cold winter days! RECIPE: 1lb of Ground Beef 2lb of Yellow Onions, thinly sliced 1 Stalk of Celery, diced 2 Carrots, peeled and diced 2 Tbsp of Olive Oil 2 ½ cups of Water ½ cup of White Wine, I use Pinot Grigio 2 Tbsp of Freshly Chopped Parsley 12oz of Rigatoni ½ cup of Freshly Grated Parmigiano Reggiano Salt and Pepper to taste Follow me Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com