Chef's Notes Plus

Dress Up Your Roasted Veggies for Thanksgiving

One of the best and easiest Thanksgiving side dishes is a platter of simple roasted vegetables. We’ve talked about the basics of roasting veggies, but let’s talk about how to dress them up for the holidays. For a typical weeknight dinner, you most likely roast your vegetables in olive oil […]

Soups & Stews

Minestra Maritata

Makes 4 to 6 servings This is a typical dish of the Campania region in which the meat “marries” with the vegetables. The broth can be prepared a few days before the rest of the soup, making it a quick and easy spring time supper. Ingredients 8 oz pork ribs […]

Soups & Stews


Makes 8 servings Ingredients 2 tablespoons olive oil 1 oz pancetta (5 to 6 thin slices), chopped 1 1/2 cups chopped green cabbage 1 cup chopped yellow onion 1 cup sliced carrot 1/3 cup chopped celery 2 garlic cloves, minced 2 quarts Chicken Broth 1/2 cup peeled, medium-dice potatoes 1 […]

Main Dishes

Paniscia (Risotto With Vegetables, Beans, & Salame)

Serves 4 to 6 Ingredients 1 qt chicken or vegetable broth 2 oz lard or pancetta, cut into small dice 1 medium yellow onion, minced 3 oz salamino or salami, diced 10 oz (1 1/2 cups) Carnaroli or Vialone Nano rice 1/2 cup dry white wine 1 1/2 cups cooked […]

Main Dishes

Potato Gnocchi with Asparagus, Rabbit, and Liver

Makes 6 servings This recipe has many steps and ingredients, but the techniques are simple and worth the finished dish! Be sure to read the recipe all the way through to plan your time, since you will need the broth to make the ragú. Ingredients Rabbit Ragù 1 whole rabbit […]

Main Dishes

Spaghetti with Broccoli Rabe

Makes 6 servings The toasted bread crumbs add a nice texture to this dish, but they aren’t essential if you’re looking to save some time. Use leftover sandwich bread to make fresh breadcrumbs in a food processor. Toast them in a little butter or olive oil over medium heat until […]