Soups & Stews

“CHEESY” BROCCOLI SOUP

Serves 8 Ingredients 2 tablespoons extra-virgin olive oil 2 small yellows onions, diced 1 cup chopped celery 1 cup chopped carrots 2 small Yukon gold potatoes, chopped 4 garlic cloves, minced 10 cups chopped broccoli florets and stems, reserved separately 8 cups vegetable broth 1 cup raw cashews 2 teaspoons […]

Appetizers, Hors D’oeuvres & Snacks

Arancini di Riso

Makes 12 servings Arancini, or plini, are made from leftover rice made the previous day, which is why we mention in the instructions that you should cook the rice a little longer than usual. That means the rice will be sticky enough to stay together and hold the filling once […]

Appetizers, Hors D’oeuvres & Snacks

Beef & Cheese Empanadas

Makes 12 servings Empanadas are tiny little presents that you get to eat with your hands, and this recipe is one of our favorites! Put out bowls of inclusions, like chopped olives, raisins, or hard-boiled egg, so your family can work together to prepare their own special empanadas. Empanada Dough […]

Chef's Notes

Beyond Chèvre: All About Goat Cheese

Cheese is a huge topic, and a deep dive into the subject can yield overwhelming results. It is probably for this reason that despite eating and cooking with cheese nearly every day, many people know very little about where their cheese comes from, how it is made, and the incredible […]

Main Dishes

Bucatini alla Gricia

Serves 4 to 6 Guanciale is the cheek of the pig, cured with salt and spices and air-dried. If can be hard to find. You can replace it with a good-quality pancetta, which is from the belly of the pig and cured in the same way as guanciale. Ingredients 8 […]

Main Dishes

Buckwheat Pasta With Bitto, Potato & Cabbage

Serves 4 to 6 Ingredients Kosher salt, as needed 1 1/2 cups small-dice potato 2 cups coarsely chopped savoy cabbage 1 1/4 lb Pizzoccheri (buckwheat pasta) 1 cup grated Bitto or Fontina 3/4 cup grated Parmigiano-Reggiano 1/2 cup (1 stick) unsalted butter 2 garlic cloves 6 sage leaves Directions Preheat […]

Main Dishes

Cavatelli with Mushrooms and Ramps

Makes 5 servings For a supremely springtime dish, the mushrooms in this recipe would be chanterelles, but they can be expensive and are typically only available in the spring. A good substitution would be shiitake mushrooms. As for the ramps—wild, leafy, scallion-like vegetables—they are seasonal and you might actually find […]