Makes 4 servings You can use practically any ingredient you like to make a tortino following this recipe: asparagus, peas, chicory or any wild greens, peppers, sausage, onion, cheeses, and so on. Cook the tortino in a non-stick pie pan or a cast-iron skillet. Ingredients 4 medium artichokes, cleaned (see […]
Makes 4–6 Servings Trenette
Makes 6 servings Red Pepper Ketchup Makes 2 cups.
Makes 10 servings These sliders take the mess out of the east-coast favorite sausage sandwich! We’ve included a pinch of red pepper flakes, but if you like spice, you can add more, or even start with hot Italian sausage. Once grilling season is over, you can use this mixture to […]
Makes 1 1/2 quarts This soup is a winter favorite. It pairs one of our favorite spices, cardamom, with white onions, crispy prosciutto, and shaved Parmigiano-Reggiano for a combination of sweet, salty, and buttery that will knock your socks off. Ingredients Soup 1/4 cup olive oil or unsalted butter 2 […]
If you are regularly splurging on beautiful craggy pieces of Parmigiano-Reggiano (or, it’s more local cousin Parmesan), you should enjoy every last bit. That includes the rind! As a wheel of Parmigiano-Reggiano ages, it develops a natural protective layer that, over time, becomes dry and hard. That layer is full […]
Serves 8 Ingredients 2 tablespoons extra-virgin olive oil 2 small yellows onions, diced 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 cider vinegar 2 teaspoons […]
Makes 6 to 8 servings Ingredients Roasted Vegetables 1 large eggplant (about 2 lb) 4 medium zucchini (about 1 1/2 lb) 2 large ripe yellow tomatoes Kosher salt, as needed 3 garlic cloves, thinly sliced Leaves from 6 thyme sprigs 3 red bell peppers Extra-virgin olive oil, as needed Extra-virgin […]
I haven’t always embraced my Italian-American identity. That’s not to say I’m not proudly Italian-American, or that I’m somehow ashamed of my Italian ancestry. It was more the Jersey Shore Italian-American stereotype that sort of haunted me, even before MTV entered the conversation. On campus at The Culinary Institute of […]
My neighbor has a fig tree in her backyard, and about 1/3 of it hangs over the fence into my backyard, which means I have 1/3 of a fig tree (I’m not a lawyer, but I hope this checks out). Usually, the squirrels and birds get to the figs before […]
Pesto typically made with basil can be made with a variety of herbs including arugula, cilantro, dill, oregano, rosemary, sage, tarragon, and thyme. Pesto originated in Genoa, Italy and gets its name because it was originally made with a mortar and pestle. Ingredients 2 lb cauliflower, sliced in 2-in x […]
There are few greater joys than a freshly made cheese, like a mozzarella still warm from its bath. And while there are many styles of cheese available on the market today, some of which take a long time to make or require special equipment or conditions, many can be made […]