Remember cooking isn’t as much about being precise or exact in the ingredients you use as it is about experimenting
with flavors and learning what you like. And if you start with good quality, whole ingredients you’re halfway there.
Tomato-Braised Butter Bean Gratin (Fagioli Casserole!)
Beans, beans the magical fruit, the more you eat them, the more… you will fall madly and deeply in loveRead more.
Spicy Manhattan Clam Chowder
A friend recently made a hearty spicy chowder for a delicious dinner party – we loved it so much, weRead more.
Fresh Pasta Dough
Making fresh pasta at home is much easier than you would think. And it’s really fun to do! To decideRead more.
My mother-in-law makes one of my favorite versions of Chana Masala. Using our sauces as a base for Indian cookingRead more.
Grilled Eggplant Ragu
We love the idea of mixing fresh ingredients, like eggplant, with our tomato sauces. This eggplant ragu is great for fall.Read more.
Chicken Cacciatore – Hunter’s Stew
Northern Italian “Hunter’s Stew” or Chicken Cacciatore (*with mushrooms added and finished with a little red wine, for optional yum!)Read more.
This tart is pretty easy to make and is both elegant and tasty. It’s great as an appetizer or pairedRead more.