Welcome back!  Today, we have a recipe for a unique Italian dish: Lasagna! When you really think about it, lasagna is a really interesting dish; it's a just bunch of layers of pasta! In reality, it's like a different way to enjoy the Italian flavors that you know and love. That being said, we based this recipe largely off of the Stuffed Shells recipe that we made, which also included a bolognese and ricotta sauces with the pasta, with the difference being in the assembly. Lasagna Ingredients: Several lasagna sheets (depending on the size of your dish, we used about 12) 12 ounces mozzarella cheese 1/2 cup Parmesan cheese Bolognese Sauce: 1 pound ground beef (you can also do 1/2 pound ground beef and 1/2 pound Italian sausage) 1/2 medium onion 2 cloves garlic 1 can (14 ounces) crushed tomatoes 1 can (6 ounces) tomato paste 1 can tomato sauce 1 tablespoon sugar 1 teaspoon herbs (italian seasoning, parsley, basil, whatever) Salt and pepper to taste  Ricotta Sauce: 16 ounces ricott

Welcome back!  Today, we have a recipe for fruitcake! Yes, it's a fruitcake, but it's not the classic American kind with the strangely colored fruits; this is actually what a fruitcake should be like - completely natural-looking, full of fruit, and delicious. If you're one of those fruitcake-haters (which is reasonable considering how weird they are), this recipe is certain to change your mind about the dessert! French Fruitcake Ingredients: 1 stick butter 1/4 cup sugar 10 grams honey 2 eggs 120 grams cake flour 1 1/2 teaspoon baking powder 200 grams mixed dried fruit (raisins, prunes, black currants, peach, apricot, cherry, etc.) 1/4 cup rum (or brandy/Grand Marnier) Directions: The day before, prepare your dried fruits by cutting the bigger pieces into even chunks and then soaking them in rum. In a bowl, cream the butter and the sugar until it is fluffy and pale. Add in the honey and mix it in. Add in the eggs, one at a time, and mix evenly. Sift the cake flour and baking

 Welcome back!  Today, we have another classic French dessert: the Madeleine! These are instantly recognizable by their distinct shell shape, and they are very popular! The texture is like that of a sponge cake, though it seems to be a little denser, like the Financier, which is actually a similar dish, though the procedure varies quite a bit. What's most interesting is all the legends surrounding the origin of the dish; it has a long history and there's a lot of mystery behind it... Madeleines Ingredients: 3 eggs 1/2 cup sugar 1 tablespoon honey 150 grams cake flour 1 teaspoon baking powder 150 grams butter, melted and cooled to room temperature Flavoring ingredients (pick one) 1 teaspoon almond extract 1 teaspoon vanilla extract Zest from 1 lemon Zest from 1 orange Directions: In a bowl, crack in the eggs and whisk using an electric mixer, slowly adding in the sugar, until the mixture is pale and thick. This will take about 4 minutes. Add the honey and mix. Sift in the cake f