Pancakes with Mixed Berry-Honey Sauce make a good breakfast or dinner anytime! (Photo by Amy Phelps)

New York Times bestselling authors and cohosts of Cooking Channel’s “Extra Virgin” Gabrielle Corcos and Debi Mazar return with a new cookbook, “Super Tuscan.”

Bringing heritage recipes from their home to home cooks,’ Mazar, the film and television actress, and her husband, the chef-owner of Tuscan Gun, have simple, rustic Italian dishes that will appeal to many.

With 11 chapters, home cooks can choose from Antipasti, Cocktails, Soups, Salads, Breakfast, Pasta and Risotto, Seafood, Meat, Poultry, Vegetables and Grains and Desserts.

Antipasti has starters to choose from like Oven-Barbecued Chicken Wings, Bruschetta with Mushrooms and Fontina and Crostini with Artichoke Tapenade.

Cocktails include La Tosse, The Bitter Southerner and Limoncello Drop.

Chicken Saltimbocca cooks in a pan quickly when the chicken is flattened and comes out juicy. (Photo by Amy Phelps)

Soups offer up “Old Hen” Chicken Soup, Velvety Mushroom Soup and Carrot and Garbanzo Bean Soup.

Salads have dishes like Fennel and Apple Slaw, Marinated Lentils with Burrata and Crab and Avocado Salad.

Breakfast starts the day off right with Eggs in Tomato Sauce, Cranberry Polenta Coffee Cake and Lemon Rosemary Muffins.

Pasta and Risotto has dishes such as Spaghetti with Sardines and Bread Crumbs, Pasta with Garbanzo Beans and Zucchini and Radicchio Risotto.

Seafood dishes include Sea Bass with Sicilian Cherry Tomato Sauce, Spicy Shrimp Saute with Lime and Salmon with Salsa Verde.

Meat dishes offer up Barolo Pot Roast, Brined Pork Chops with Sage-Almond Pesto, Roasted Spareribs with Tomato-Wine Sauce and Roast Leg of Lamb with Garlic and Rosemary.

Poultry dishes include Rosted Chicken alla Contadina, Crispy Chicken-Strips with Spicy Pesto Dip and Pancetta-Wrapped Turkey Breast with Herbs.

Vegetables and Grains have side dishes such as Pan-Roasted Green Beans, Potato Croquettes and Coucscous with Cherry Tomatoes and Olives.

Things end sweetly with Desserts like Italian Carrot Cake, Crunchy Almond Cookie-Cake and Limoncello and Mascarpone Parfaits.

I explored both breakfast and main dishes from the book. Since I enjoy breakfast for dinner many times, I made Pancakes with Mixed Berry-Honey Sauce for dinner one night, alongside some bacon and sausage. The sauce was easy to make, with berries and honey cooked together. I also got to use my food processor to chop up the berries for me, always a fun job. The pancakes were a basic mix along with yogurt in them, which I thought added to the flavor. The cooked up nice and puffy and everyone seemed to like them, with the berry sauce or with the classic syrup.

Another night I made the Chicken Saltimbocca, which was chicken breasts cooked in the pan with prociutto and sage. I thought the addition of those flavors made the chicken really good and juicy, and it was easy to make in the pan. And it’s always fun pounding chicken flat!

There were plenty of recipes that would appeal to even the picky eaters in the family and the instructions are simple and easy to follow.

“Super Tuscan” is published by Touchstone. It is $35.

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Contact Amy Phelps at aphelps@newsandsentinel.com