Every food in my family comes with a day you’re supposed to make it. See notes.

Main courses

Dutch pancakes (breakfast)
- Oven pancake
Picanha
- Brazilian roast on the grill
Pasta
- Basic recipe for fettucini, angelhair, etc.
Pasta sauce
- Basic recipe for tomato sauce.
The Giant Meatball
- Basic recipe for meatballs, stuffed peppers, and turkey stuffing.
Lasagna / baked ziti / manicotti / stuffed shells
- Variations of layered baked pasta and cheese
Ravioli
- Cheese-filled pasta squares
Capelletti
- Round, meat-filled pasta, looks like ‘little hats’ (thus the name)
Gnocchi
- Potato dumplings (not for the timid chef)
Baked fish
- Tilapia / white fish in a pan in the oven
Shrimp Scampi
- Shrimp and pasta with lemon garlic butter sauce

Desserts / snacks

Castagnoli
- Dough sweets for Mardi Gras / Shrove Tues, the day before Lent begins.
Irish Potatoes / Easter Eggs
- Candy for St. Patty’s Day and Easter, of course.
Italian Wedding Cookies
- Cookies for Xmas, mostly. Make with white sprinkles for weddings.
Pecan Dainties (aka Mexican Wedding Cookies)
- Cookies for Xmas.
‘Flat’ Cookies (aka butter-press cookies)
- Cookies for all year around!!! (one of the few recipes approved for year-round use by the Touch family)
Fudge Oatmeal Cookies
- President Nixon’s favorite, and the first cookie I made myself, for a bake sale in 4th Grade.
Grand Marnier Almond Brownies
- Janice’s recipe, a very dense, very rich brownie, with hints of orange.
Pastiera (Italian Easter rice-pie)
- My grandmother’s recipe, like a mixture of cheesecake and rice pudding, made only at Easter.
Pignoli (almond macaroons)
- Yet another pignoli recipe; this one has flour, eggs, and baking powder, though. Made mostly near Xmas.
Gingersnaps
- Gail’s recipe, and one of my dad’s favorite cookies.
Easter Bread
- Braided Challah-like egg bread with drizzle topping.
Boil cake
- Rum-soaked raisins help make this spice cake/fruitcake moist.

Other