Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook until the vegetables are softened, about 5 minutes.

Add the ground meat to the skillet and cook until browned, breaking it apart with a spoon as it cooks.

Stir in the crushed tomatoes, beef or vegetable broth, dried oregano, and dried basil. Season with salt and pepper to taste.

Simmer the sauce over medium-low heat for 15-20 minutes, stirring occasionally, until it thickens slightly.

Add the cooked penne pasta to the skillet and toss until it is evenly coated with the sauce.

Serve the Bolognese penne hot, garnished with grated Parmesan cheese and chopped fresh parsley if desired.

Preheat the oven to 425°F (220°C).

Rinse the chicken under cold water and pat it dry with paper towels.

In a small bowl, mix together olive oil, salt, black pepper, garlic powder, paprika, dried thyme, and dried rosemary.

Rub the chicken all over with the spice mixture, ensuring it’s evenly coated.

Optionally, let the chicken marinate in the refrigerator for 1-2 hours for enhanced flavor.

Place the lemon halves inside the chicken cavity.

Tie the chicken legs together with kitchen twine for more even cooking.

Place the chicken on a roasting pan or a baking sheet with a wire rack.

Roast in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C).

If the skin is getting too brown, you can tent it with foil during the last 30 minutes of cooking.

Once done, let the chicken rest for 10-15 minutes before carving.

Garnish with fresh herbs and serve.

Set up three shallow bowls. In the first bowl, place the flour. In the second bowl, add the beaten eggs. In the third bowl, combine breadcrumbs, garlic powder, paprika, salt, and pepper.

Dredge each fish fillet in the flour, shaking off excess. Dip it into the beaten eggs, ensuring it is evenly coated. Finally, coat the fillet with the breadcrumb mixture, pressing the breadcrumbs gently onto the fish to adhere.

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (180°C). Ensure there’s enough oil to submerge the fish halfway.

Carefully place the coated fish fillets into the hot oil. Fry each side for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to transfer the fried fish to a plate lined with paper towels to absorb excess oil.

Serve the crispy fried fish hot with lemon wedges. Garnish with fresh parsley if desired.

In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.

Add diced carrots, celery, bell pepper, zucchini, and minced garlic to the skillet. Cook for about 10 minutes or until the vegetables are softened.

Pour in diced tomatoes and tomato sauce. Stir in dried oregano, dried basil, salt, and pepper.

Bring the mixture to a simmer, then reduce the heat and let it cook for an additional 15-20 minutes, allowing the flavors to meld.

Adjust seasoning if needed and garnish with fresh parsley before serving.

In a large skillet or pan, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.

Add Arborio rice to the pan, stirring to coat the rice with the oil until it becomes translucent around the edges.

Pour in the white wine, stirring constantly until the wine is mostly absorbed by the rice.

Begin adding warm broth one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently.

When the rice is almost cooked, add the sliced mushrooms and continue adding broth until the rice reaches the desired creamy consistency.

Stir in butter and Parmesan cheese, season with salt and pepper to taste.

Garnish with fresh parsley before serving.