Crispy Chicken Parmesan

November 29, 2018

Chicken Parmesan is one of Tiny New York Kitchen’s all-time favorite dinners!


October 1, 2018

There are as many variations on zabaglione as there are ways to enjoy it. The balance of egg yokes, wine, and sugar in this recipe is based on the traditional master ratio: For each yolk you would use half and eggshell full of sugar and half an eggshell full of wine. Use Marsala for the most classic flavor, then experiment with other wines that you like.

Gnocchi With Roasted Pepper Sauce

March 20, 2018

Roasted peppers introduce an element of earthiness and the spicy pepper flakes add some zip.

Italian Chicken

March 12, 2018

This chicken recipe is for the slow cooker. Just prepare it in the morning and come home to a delicious ready-made dinner.

Vegetable Lasagna

March 5, 2018

Going meatless doesn’t mean giving up flavor with this layered lasagna filled with vegetables.

Homemade Italian Seasoning

March 3, 2018

I like to make my own herb creations, from Italian herb combinations to rubs for grilling meats. All it takes is just a simple combination of dried herbs and spices. Once you see how easy it is to make you might not ever buy it premade in the store again.

Nonno’s Minestrone Soup

February 27, 2018

With a combination of leafy greens, vegetables and beans, Nonno’s Minestrone Soup is easy to make and hearty enough to fill you up to get you through our crazy March weather.

Pasta With Sun-Dried Tomatoes, Sausage & Spinach

February 6, 2018

Even the fussiest of eaters will love this dish. It’s super easy to make and is a great way to sneak in vegetables. Feel free to swap chicken for the sausage.

Bolognese Sauce

October 11, 2017

I typically make a fresh batch of my Bolognese Sauce every weekend. I like to serve it with rigatoni because the meat sauce finds its way into the tubes and gives you a nice bite.

Ricotta Dumplings

September 1, 2017

These Ricotta Dumplings are so luxurious, but don’t be deterred by the “dumpling” word. They’re not hard to make. Serve them over a red sauce or serve them over an arugula salad topped with lemon & oil dressing and Parmesan cheese.

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