Lidia's Kitchen

Recipes to feed a large crowd include sausages and apples, spaghetti with roasted garlic pesto, and chocolate ricotta cheesecake.

Cheesy appetizers include baked goat cheese, fava and artichoke dip and baked stuffed vegetables.

Herb frittata roll-ups; pancetta with fennel-flavored eggs and apples served with crusty bread; potato and egg frico features potatoes and cheese baked together.

Stewed peppers served with grilled or toasted bread; pear Bellini; fried rice balls with sausage ragù.

Swordfish skewers with a sweet-and-sour sauce; stuffed calamari with breadcrumbs, hard-boiled eggs, grated cheese, white wine and parsley.

Chicken and sausage bites with apple cider vinegar sauce; fried onion rings made with Grana Padano cheese; potatoes stuffed with sausage.

Ziti with kale pesto and bacon; fusilli with roasted tomato pesto; campanelle with shrimp and fennel.

Beef and potato goulash made with Hungarian paprika; country salad; hazelnut parfait.

Marinated mushrooms; vin brulé, an Italian version of mulled wine; turkey breast with apricots.

Tomato and onion salad alla calabrese; leftover meatball panini; pizza rolls stuffed with broccoli rabe, sausage, ricotta and leeks.

Cannellini and pancetta bruschetta; beef and root vegetables braised in red wine.

Spicy Italian soup; a simple salad; easy-to-make butternut squash soup garnished with crumbled bacon.

Crispy shrimp; crispy baked tomatoes topped with breadcrumbs; polenta torta with Gorgonzola and savoy cabbage.

Cherry almond spritzer; grilled fruit; pasta salad with green beans, tomatoes and mozzarella.

Cannellini bean and lentil soup; olive oil cake.

Mussels with fennel and saffron; spicy stuffed clams with peperoncino; chicken and zucchini salad with horseradish dressing.

A salad of warm greens with bacon and mushrooms; roasted pork loin with cabbage and dried cherry sauce; roasted pear, blueberry and grape compote.

Bruschetta with nduja; raw and cooked salad with green beans and tomatoes.

Making risotto with mushrooms; red onions stuffed with rice; using risotto leftovers to make fried risotto.

Chocolate hazelnut bread parfait; chocolate zabaglione; risotto with artichokes, sunchokes and mint.

Shrimp spiedini with zucchini and tomato salsa, served with seared salmon paillards with arugula salad; monkfish meatballs in tomato sauce.

Lemony shrimp over zucchini in a sauce made with garlic, butter, white wine, lemon, bread crumbs and parsley; clam soup served with grilled bread.

Leek and prosciutto gratin made with Gruyère and walnuts; roasted chicken with pomegranate; raspberry and walnut butter cookies.

Corn and zucchini minestra; shrimp and mixed bean salad; polenta with honey and berries.

Green beans with mint pesto; chunky cherry bread pudding; maremma-style steak.

Mussels with zucchini salsa verde; a classic Bloody Mary cocktail; grilled corn, apricots and portobello mushrooms.