Death al Fresco

Combine crunchy kale with fresh pecans, pomegranate seeds and pears for a colorful and nutritious salad that�s topped with a simple homemade dressing.

A Salad A Day…Is Delish!

The flat shape of linguine ("little tongues," in Italian) provides the perfect vehicle to soak up this scrumptious sauce. Served with a tossed green salad and crunchy Francese bread, the dish makes for a surprisingly easy meal.

Death al Fresco – A Culinary Mystery

Seared Pork Chops with Apricot Brandy Sauce is a classic � la minute hotline dish, where a piece of meat is seared and then the pan it was cooked in is deglazed with liquid to dissolve all those luscious caramelized bits left behind.

Seared Pork Chops with Apricot Brandy Sauce

Tagliarini is an egg pasta from Northern Italy, similar to its wider and more famous cousin, tagliatelle (the name comes from the verb tagliare, to cut).

Tagliarini with Brown Butter, Sage, and Porcini Mushrooms

From Death al Fresco: This is the salad, my dad, Mario, came up with for the big sister-cities dinner that Solari's hosted for the visiting dignitaries from Sestri Levante. The combination of the sweet oranges, crunchy fennel, and salty olives makes for a zesty palate-cleanser.

Spinach Salad with Orange, Fennel, and Black Olives

The flat shape of linguine ("little tongues," in Italian) provides the perfect vehicle to soak up this scrumptious sauce. Served with a tossed green salad and crunchy Francese bread, the dish makes for a surprisingly easy meal.

Mario's Linguine With Clam Sauce