Holy Cannoli Cupcakes


I promise you will love-love-love these cannoli cupcakes! These are from my second cookbook Fabulicious! Teresa's Italian Family Cookbook.

If you really miss the shell, you can cut out small circles of prepackaged pie dough, dust with sugar, bake, and then stick them on top of the cupcakes for a crunchy "spoon."

Send me a pic of your creation and I'll post them here! xx

Filomena's Ti Amo Tiramisu

I'm so glad you got to see me and the girls baking on tonight's episode. If you've gotten any of my 4 cookbooks, you know I love-love-love desserts! I call them "Happy Endings" because everyone deserves one! I'm releasing a new Fabulicious Dessert line and working on my next cookbook--all desserts!--but until they come out, I'll post some of my favorite dessert recipes here for you. 

Tonight we were making my mother-in-law's famous tiramisu. A perfect recipe from one of my favorite people! Enjoy!!

Kale & Pancetta Bruschetta


One of my favorite appetizers from "Fabulicious! On the Grill," I made this dish at my Chef Central cooking demo. Kale is amazingly healthy -- packed with antioxidants, betacarotene, and 2 grams of protein per serving! (Great for Meatless Mondays!) 

I love kale, I love how tangy it is raw, but when you cook it down, the texture and the flavor change, sort of like spinach. The kale becomes much milder. Paired with the salty pancetta and this dish is perfection! 


Italian Sangria


Here's the recipe from Fabulicious! On the Grill that I featured in my Bravo blog this week. The perfect way to take the edge off when watching certain reality TV shows. ;) 

My parents drink this wine-and-peach-juice combination a lot. They like it room temperature, but I like mine a little chilled. You can use any red wine you like. We use Joe's homemade wine of course! 


Escarole and Beans

From "Fabulicious!: Fast & Fit"
156 calories, 4 g fat, 9 g fiber, 
9 g protein per serving

If you’ve never had escarole, this is the place to start! While it starts as a leafy, green lettuce, it cooks down tender and sweet in this creamy dish. It’s another recipe that easily makes a lot, and makes for great, time-saving leftovers the next day (turn it into soup by adding broth, chopped tomatoes, and a little prosciutto). Escarole is very sandy, so wash it really well in a couple changes of water before using.

Makes 8 servings

2 heads escarole
2 tablespoons extra-virgin olive oil
2 garlic cloves, thickly sliced
1 medium onion, chopped
2 (15-ounce) cans cannellini beans, with their juices
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

1. Core the escarole and coarsely chop the leaves. In batches, add the escarole to a large bowl of cold water and agitate well to loosen the dirt. Lift the escarole out of the water, leaving the dirt in the bottom of the bowl, and transfer to another bowl. Do not dry the escarole.

2. Bring a large pot of salted water to a boil over high heat. Stir in the escarole and cook for 5 minutes. This removes some of its bitterness. Drain well.

3. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the escarole and the undrained beans. Season with the salt. Cover and cook, stirring often, to blend the flavors, about 10 minutes. Stir in the red pepper flakes. Serve hot.


Escarole has very few calories, lots of fiber, and a huge amount of vitamin A and vitamin K. Vitamin A is great for your skin and helps protect against lung and mouth cancers.

Antonia's Tuscan Apple Torta

You know I love love love photos, and If I had my way, there would be a beautiful picture for every single recipe in my books. Of course that's expensive, so there's not. But if you make something from one of my books & take a picture of it, send it to me and I'll post it!

Here's Antonia's Tuscan Apple Torta (named for my mama!) that my co-writer Heather Maclean made and photographed. She didn't have an angel food cake pan, so she made it in a regular cake pan. Didn't it turn out pretty? The recipe is here. xx

Fettuccine with Creamy Portobello Sauce


Happy Friday! I love sharing my fish recipes with you, but I heard from a few people that they were allergic to shellfish, or didn't like fish, so I wanted to mix it up and give you a recipe that's still meatless but also fishless. (Great for Meatless Mondays!)

Here's my recipe for Fettuccine with Creamy Portobello Sauce from Fabulicious! It's vegetarian and meatless, and even the pickiest eaters who think they don't like mushrooms will change their mind after this dish, I promise! I named it for my father-in-law Franco because it's his favorite dish.

Enjoy! xx


Devil Shrimp with Angel Hair Pasta


Today I'm sharing with you one of my fave recipes: Devil Shrimp with Angel Hair Pasta. It's a "skinny" and "quick" recipe, so perfect for a busy Friday night! 

As you know by now, Joe and I like things spicy (and after 11 years of marriage, that's a good thing!). This is one of our favorite meals because it's great for the whole family or just a romantic dinner. It uses an arrabiata (Italian for "angry") hot sauce over sweet spaghetti. The recipe for my Snappy Red Sauce is below... great for a million dishes besides this one! xx

This recipe is from FABULICIOUS: Teresa's Italian Family Cookbook. (The price changes on Amazon, but it's only $7.58 today, so grab a copy! Great for your family, great for gifts...) xx


Gorgeous Garlic Shrimp


Happy Friday! As I promised, I'm going to give you another one of my favorite fish recipes. This is my Gorgeous Garlic Shrimp from my first cookbook Skinny Italian.

It's super easy, and super healthy! Each serving (the recipe makes 4 servings) is only 230 calories, 27 grams of protein, 2 grams of carbs, and 12 grams of fat (but it's the good fat!).

Salute! Enjoy! xx


Bobby Flay's AC Restaurant

Last night Joe and I were lucky enough to get to eat at Bobby Flay's restaurant in the Borgata in Atlantic City. It was AMAZING! Such good food! I didn't get to meet Bobby, but as a favor to him, I left all of his tables unflipped. That was nice of me, right? xx

"Fabulicious" Cookbook Food Shoot

We had the food shot for my new book "Fabulicious: Teresa's Italian Family Cookbook" this week in an amazing little studio in NYC. It's so much fun. They have a chef who makes my recipes, a food stylist who put them on pretty plates (I got to help pick out the styles of course), and then the photographer works his camera magic. They have so many little tricks: like how they add the cheese on top of soup at the last minute so it doesn't melt. And you get to see all the pictures on the computer screen right after he takes them. Best part though is we get to eat the food when they're done with it. I know it's good because they use my recipes and I make this food all the time, but it's nice to have someone else cook for me once in awhile. Can't wait for you all to see the new book! It will be out in Spring 2011.

(I don't have any shots from Fabulicious yet, but here are some from Skinny Italian.)