(CBS) Lucinda Scala Quinn knows her way around a kitchen AND around a TV set. She is a co-host of "Everyday Food" on PBS, has her own Sirius radio show and heads the food department of Martha Stewart Living. "Lucinda's Rustic Italian Kitchen" is her second cookbook.

In her introduction, Lucinda writes, "This is the food of my heart and soul." She grew up in a strong Italian-American family, and many of the recipes have been passed down through her family for generations. The cookbook features many classic dishes that are simple to prepare.

Because many of the dishes call for only a handful of ingredients, Lucinda says it's essential to use only top-quality ingredients. Garlic is a perfect example of her philosophy. She writes, "Most people just buy and use any old garlic. It is such a key player in Italian food that it is worth it to carefully choose firm plump heads with tightly snug cloves. The garlic should not be dried out, shriveled or light in weight for its size. The better the garlic, the more oily the cloves."

This morning she'll turn some of those recipes into a three-course meal for four, on our budget of $40.

SPAGHETTI POMODORO
(makes 4 to 6 servings)

INGREDIENTS:
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, finely minced
Pinch of red pepper flakes
1 (28-ounce) can best-quality whole tomatoes, lightly pulsed in a blender
1/2 teaspoon salt
Freshly ground black pepper
Small pinch of sugar
1 sprig fresh basil
1 pound spaghetti
Freshly grated Parmesan cheese

METHOD:
Bring a large pot of water to boil.

Place the olive oil and garlic in a two-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until the garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper and sugar and stir to combine. Bring to a boil and reduce the heat to simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.

Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil and freshly ground pepper on top of the pasta.


BROCCOLI DI RABE
(makes 4 servings)

INGREDIENTS:
1 bunch broccoli rabe
1 1/2 cups best-quality store-bought chicken stock, or use homemade if you have
1/8 teaspoon red pepper flakes
1/2 teaspoon coarse salt
2 tablespoons extra-virgin olive oil

METHOD:
Trim the ends from the broccoli rabe and cut the remaining stalks crosswise into 3/4-inch pieces at the floret end and thinly at the stem end. Float in a bowl of cold water, drain and repeat.

In a large pot with a tight-firming lid, combine the chicken stock and red pepper flakes and bring to a boil. Add salt to taste — some canned broth is saltier than others. Add the broccoli rabe to the pot and cover. Reduce the heat to low and simmer for 10 minutes. Serve in bowls topped with drizzled olive oil.


CHICKEN MILANESE
(makes 6 servings)

INGREDIENTS:
3 pounds boneless, skinless chicken breasts
4 large eggs, beaten
1 day-old loaf of bread, crusts removed and processed into 1 1/2 cups of bread crumbs
1 teaspoon coarse salt, plus more for serving
1/4 teaspoon freshly ground black pepper, plus more for serving
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons extra-virgin olive oil
2 lemons, cut into 6 wedges

METHOD:
Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breasts lay flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the beaten eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour, up to 12. Periodically rotate the chicken breasts in the egg mixture.

Put the bread crumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the bread crumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.

In a large skillet over medium heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to the baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.

Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.


ESPRESSO GRANITA
(makes 6 servings)

INGREDIENTS:
2 cups strong brewed espresso coffee
1/4 cup sugar
1 cup water
1 cup heavy whipping cream
8 ounces bittersweet chocolate, shaved into curls (optional)

METHOD:
While the coffee is still warm, stir in 3 tablespoons of the sugar until it's dissolved. Blend with the water.

Pour the mixture into a 13x9-inch Pyrex baking dish. Place in the freezer. Every 30 minutes, rake the surface with a fork to dislodge and distribute the ice crystals to form a granular texture. The granita will be ready in 2 hours.

Meanwhile, whip the cream with the remaining 1 tablespoon of sugar to form soft peaks.

Scoop about 5 ounces of granita into each parfait glass. Top with a dollop of whipped cream and shaved chocolate, if desired. Serve immediately.

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