When it comes to delicious and flavorful chicken dishes, few recipes rival the classic Italian-American favorite: Chicken Vesuvio. This mouthwatering dish originated in the 1950s at New York City’s iconic restaurant, Pompeii, and has since become a staple of American cuisine. The traditional recipe typically involves chicken cooked with garlic, onions, bell peppers, tomatoes, and herbs like parsley and oregano, all served with a side of pasta or rice.
But why settle for just one way to make Chicken Vesuvio when you can try 20 different variations? In this article, we’ll take you on a culinary journey around the world (and back in time) as we explore an array of flavors and twists on this beloved dish. From spicy kicks to creamy indulgences, and from pasta dishes to skillet meals, we’ve got you covered with these mouthwatering recipes that are sure to satisfy your cravings.
Classic Chicken Vesuvio with Garlic and White Wine
A classic Italian-American dish that combines tender chicken, savory garlic, and white wine, all wrapped up in a flavorful sauce. This recipe is quick, easy, and perfect for a weeknight dinner.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 3 cloves garlic, minced
– 1/4 cup white wine (dry)
– 1 tablespoon butter
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Rinse the chicken and pat dry with paper towels.
3. In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for 1 minute.
4. Add the chicken to the skillet and cook until browned on all sides, about 5-6 minutes.
5. Pour in the white wine and stir to deglaze the pan. Scrape up any browned bits from the bottom of the pan.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
7. Season with salt, pepper, and oregano. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Spicy Chicken Vesuvio with Red Pepper Flakes
This recipe combines the classic Italian-American dish, Chicken Vesuvio, with a spicy kick from red pepper flakes. Perfect for those who like a little heat in their meals!
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup white wine (optional)
– 1 cup chicken broth
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
3. Remove chicken from skillet and set aside.
4. Reduce heat to medium and add onion, garlic, white wine (if using), and chicken broth. Simmer for 2-3 minutes or until liquid is almost gone.
5. Stir in oregano, red pepper flakes, salt, and black pepper.
6. Add chicken back into the skillet and spoon some of the sauce over it.
7. Transfer skillet to oven and bake for 20-25 minutes or until chicken is cooked through.
8. Garnish with parsley (if desired) and serve hot.
Cooking Time: 35-40 minutes
Creamy Chicken Vesuvio with Parmesan Sauce
This rich and satisfying dish combines the flavors of Italy and America, featuring tender chicken, savory vegetables, and a creamy Parmesan sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, zucchini, mushrooms)
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes. Remove from heat.
3. In the same skillet, add onion and garlic; cook until softened, about 3 minutes.
4. Add mixed vegetables and cook until tender, about 5 minutes.
5. Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook until sauce thickens, about 2-3 minutes.
6. Add chicken back into the skillet and toss to coat with sauce. Season with salt and pepper to taste.
7. Transfer to a baking dish and bake for 15-20 minutes or until cooked through.
8. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Lemon Herb Chicken Vesuvio with Rosemary
Lemon Herb Chicken Vesuvio with Rosemary: A bright and citrusy twist on a classic Italian-American dish, this recipe combines the flavors of lemon, garlic, and rosemary to create a mouthwatering main course.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
– 1 cup white wine (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat.
3. Add garlic and cook for 1 minute, until fragrant.
4. Add chicken thighs and cook for 5-7 minutes per side, or until cooked through.
5. Remove chicken from skillet and set aside.
6. In the same skillet, add lemon juice, rosemary, salt, and pepper. Simmer for 2-3 minutes, stirring occasionally.
7. Return chicken to skillet and spoon some of the sauce over the top.
8. If using white wine, pour it into the skillet and cook until the liquid has reduced slightly.
9. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 30-40 minutes
One-Pot Chicken Vesuvio with Potatoes and Peas
This classic Italian-American dish is a crowd-pleaser, featuring chicken, potatoes, peas, garlic, and herbs all cooked in one pot. This recipe simplifies the process by cooking everything together, making it easy to prepare for a weeknight dinner.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large potatoes, peeled and cut into 1-inch cubes
– 1 cup fresh peas (or frozen)
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup white wine (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the chicken, potatoes, peas, garlic, and oregano. Cook for 5 minutes, stirring occasionally.
3. Add salt, pepper, and white wine (if using). Stir to combine.
4. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 20-25 minutes or until the chicken is cooked through and potatoes are tender.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Slow Cooker Chicken Vesuvio with Italian Herbs
This hearty slow cooker recipe combines tender chicken, savory herbs, and creamy sauce, perfect for a cozy night in. With minimal effort, you’ll have a delicious meal ready when you need it.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 cup Italian seasoning blend (containing oregano, thyme, and basil)
– 1/2 cup white wine (optional)
– 1/4 cup chicken broth
– 1 tsp dried parsley
– Salt and pepper to taste
Instructions:
1. In the slow cooker, whisk together olive oil, butter, garlic, and Italian seasoning.
2. Add the chicken breasts and sprinkle with salt and pepper.
3. Pour in white wine (if using) and chicken broth.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Stir in dried parsley just before serving.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Chicken Vesuvio Skillet with Artichokes and Mushrooms
This classic Italian-American dish gets a flavorful boost from the addition of artichoke hearts and sautéed mushrooms. In this skillet recipe, chicken, vegetables, and herbs come together in a rich and aromatic sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium artichoke hearts, canned or marinated
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from skillet.
3. Add mushrooms, garlic, artichoke hearts, and herbs. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 8 minutes.
4. Add white wine (if using) and chicken broth. Stir to combine.
5. Return chicken to skillet and simmer until cooked through, about 10-12 minutes.
6. Season with salt and pepper to taste. Garnish with parsley, if desired.
Cooking Time: 20-25 minutes
Grilled Chicken Vesuvio with Charred Vegetables
This classic Italian-American dish gets a smoky twist by grilling chicken and vegetables to perfection. A flavorful and hearty meal that’s perfect for any occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 1 onion, sliced
– 2 cloves fresh parsley, chopped
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
3. Brush the mixture on both sides of the chicken breasts.
4. Grill chicken for 5-6 minutes per side or until cooked through.
5. Meanwhile, toss bell peppers and onion with olive oil, salt, and pepper.
6. Grill vegetables for 3-4 minutes per side or until charred.
7. Serve grilled chicken with charred vegetables and garnish with chopped parsley.
Cooking Time: 15-20 minutes
Chicken Vesuvio Casserole with Mozzarella Cheese
This classic Italian-inspired casserole combines the flavors of chicken, garlic, and herbs with melted mozzarella cheese. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cloves garlic, minced
– 1 cup white wine (optional)
– 1 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz mozzarella cheese, shredded
– 1/2 cup breadcrumbs
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
3. Remove chicken from skillet and set aside. Add garlic, white wine (if using), chicken broth, oregano, salt, and pepper to skillet. Bring to a simmer.
4. In a separate bowl, combine mozzarella cheese and breadcrumbs. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Assemble the casserole by placing cooked chicken in the prepared dish, then spooning the garlic sauce over top. Sprinkle mozzarella mixture evenly over the casserole.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Gluten-Free Chicken Vesuvio with Almond Flour Coating
A classic Italian-American dish gets a gluten-free twist with the addition of crispy almond flour coating, perfectly seasoned and cooked to perfection. This recipe is a game-changer for those looking for a gluten-free alternative without sacrificing flavor.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup almond flour
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together almond flour, salt, black pepper, garlic powder, and onion powder.
3. Dip each chicken breast in the almond flour mixture, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, or until cooked through.
5. Transfer chicken to a baking dish and add white wine (if using), chicken broth, garlic, and cherry tomatoes.
6. Bake at 400°F (200°C) for an additional 10-12 minutes, or until sauce is bubbly and chicken is tender.
7. Garnish with chopped parsley (if desired). Serve hot.
Cooking Time: 25-30 minutes
Chicken Vesuvio with Sun-Dried Tomatoes and Olives
Experience the rich flavors of Italy with this Chicken Vesuvio recipe, elevated by the addition of sun-dried tomatoes and olives. This classic Italian dish is sure to become a new favorite!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/2 cup chicken broth
– 1/2 cup white wine (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Remove chicken from skillet and set aside.
4. In the same skillet, add sun-dried tomatoes, olives, garlic, oregano, salt, and pepper. Cook for 1 minute.
5. Add chicken broth and white wine (if using) to the skillet. Bring to a simmer.
6. Return chicken to the skillet and cook until cooked through, about 10-12 minutes.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-22 minutes
Chicken Vesuvio Pasta with Fettuccine and Cream Sauce
Elevate your pasta game with this rich and flavorful Chicken Vesuvio recipe, featuring tender chicken, sautéed vegetables, and a creamy sauce.
Ingredients:
– 8 oz fettuccine pasta
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow)
– 1 cup heavy cream
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Cook fettuccine pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes.
3. Add chopped onion and minced garlic to the skillet, cooking until softened.
4. Add mixed bell peppers and cook until tender, about 3-4 minutes.
5. Stir in heavy cream, dried oregano, salt, and pepper. Bring to a simmer and let cook for 2-3 minutes or until sauce thickens.
6. Combine cooked pasta, chicken, and sauce. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 20-25 minutes
Baked Chicken Vesuvio with Crispy Breadcrumbs
A classic Italian-American dish gets a crispy twist with this baked chicken vesuvio recipe, featuring crunchy breadcrumbs and savory sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup breadcrumbs (Panko or regular)
– 2 tablespoons olive oil
– 1/4 cup butter, melted
– 1/2 cup white wine (optional)
– 1/2 cup chicken broth
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix breadcrumbs with olive oil, melted butter, and a pinch of salt.
3. Dip each chicken breast in the breadcrumb mixture, coating evenly.
4. Place coated chicken on a baking sheet lined with parchment paper.
5. Drizzle with white wine (if using), then pour over the melted butter, garlic, oregano, salt, and pepper.
6. Bake for 30-35 minutes or until cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Chicken Vesuvio with Roasted Garlic and Thyme
This Italian-inspired dish combines succulent chicken, crispy potatoes, and aromatic roasted garlic, all infused with the warmth of thyme. A hearty and satisfying meal perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 large red potatoes, peeled and cut into 1-inch wedges
– 4 cloves garlic, roasted (see below)
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Roasted Garlic:
– 2 heads garlic, separated into individual cloves
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss chicken, potatoes, roasted garlic, thyme, salt, and pepper with olive oil.
3. Spread mixture on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until chicken is cooked through and potatoes are crispy.
Cooking Time: 25-30 minutes
Chicken Vesuvio Tacos with Fresh Cilantro and Lime
This recipe combines the classic Italian-American dish, Chicken Vesuvio, with the bold flavors of a Mexican taco. The result is a unique and delicious fusion that’s sure to please.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup white wine (optional)
– 1/4 cup chicken broth
– 1 tablespoon chopped fresh parsley
– 1 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Fresh cilantro leaves for garnish
– Lime wedges for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken, onion, and garlic; cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Add the white wine (if using), chicken broth, parsley, paprika, salt, and pepper; stir to combine.
4. Reduce heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with chicken mixture, garnish with cilantro, and serve with lime wedges.
Cooking Time: 25-35 minutes
Chicken Vesuvio Soup with Orzo and Spinach
This hearty soup is a twist on the classic Italian-American dish, Chicken Vesuvio. By adding orzo and spinach to the mix, you’ll create a flavorful and nutritious meal that’s perfect for a cozy evening in.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 4 cups chicken broth
– 1 cup orzo pasta
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup white wine (optional)
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. In a large pot, sauté the chicken in olive oil until cooked through.
2. Add the garlic, chicken broth, orzo pasta, spinach, white wine (if using), and oregano. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the orzo is tender.
3. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Chicken Vesuvio Pizza with Provolone and Basil
A twist on classic pizza, this recipe combines the flavors of Chicken Vesuvio with creamy provolone cheese and fresh basil. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 cup pizza sauce
– 8 oz provolone cheese, sliced
– 1/2 cup chopped fresh basil
– 1 tsp dried oregano
– 1/4 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 pre-baked pizza crust (12-14 inches)
Instructions:
1. Preheat oven to 425°F.
2. Toss chicken with oregano, garlic powder, salt, and pepper. Cook in a skillet until browned and cooked through.
3. Spread pizza sauce over the pre-baked crust, leaving a small border around the edges.
4. Arrange cooked chicken on top of sauce, followed by provolone cheese slices.
5. Sprinkle chopped basil over the pizza.
6. Bake for 12-15 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Chicken Vesuvio Stuffed Bell Peppers with Rice
A flavorful twist on traditional stuffed peppers, this recipe combines the classic Italian dish Chicken Vesuvio with the natural sweetness of bell peppers and the comfort of cooked rice.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 2 cups cooked white rice
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook chicken, onion, and garlic in olive oil until the chicken is cooked through.
4. Stir in cooked rice, chicken broth, oregano, salt, and pepper.
5. Stuff each bell pepper with the chicken-rice mixture.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and top with Parmesan cheese (if using). Return to oven and bake for an additional 10-15 minutes.
Cooking Time: 40-45 minutes
Chicken Vesuvio Risotto with Arborio Rice
A creamy and flavorful Italian-inspired dish that combines chicken, garlic, and herbs with the comforting warmth of risotto. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add chicken; cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In a large saucepan, heat broth over low heat.
4. Add Arborio rice; stir to coat with oil. Cook for 1 minute.
5. Add white wine (if using); cook until absorbed, about 2 minutes.
6. Add chicken mixture; stir to combine.
7. Simmer risotto, stirring frequently, until creamy and tender, about 20-25 minutes.
Cooking Time: 30-40 minutes
Chicken Vesuvio Salad with Arugula and Balsamic Dressing
This refreshing salad combines the flavors of chicken vesuvio, a classic Italian-American dish, with peppery arugula and tangy balsamic dressing. Perfect for a light yet satisfying lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 4 cups arugula leaves
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. In a large bowl, combine arugula, cherry tomatoes, and parsley.
2. In a separate bowl, whisk together olive oil and balsamic vinegar.
3. Add the diced chicken to the dressing mixture and toss to coat.
4. Combine the chicken mixture with the arugula mixture and toss gently.
5. Season with salt, pepper, and Parmesan cheese (if using).
6. Serve immediately.
Cooking Time: None! This salad is ready in 15 minutes or less.
Summary
Discover 20 mouth-watering chicken vesuvio recipes that will transport your taste buds to Italy! From classic combinations with garlic and white wine to spicy twists with red pepper flakes, creamy sauces, and herb-infused flavors, there’s something for everyone. Whether you’re in the mood for a hearty one-pot meal or a quick skillet dinner, these authentic chicken vesuvio recipes will satisfy your cravings.
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