Bagna Cauda is a traditional Italian condiment of anchovy and garlic cooked with butter and olive oil. We use it to cover an entire head of cauliflower and roast it in the oven, then finish it with Parmigiano Reggiano and fresh parsley.
I love lasagna! Who doesn’t? This version was influenced by the beautiful color and taste of butternut squash and my love of a porky gravy. Traditionally you would make a…
Summer Arugula Salad with Toasted Farro, Strawberries, Roasted Summer Veggies, and Curried Almonds with Basil-Lime Vinaigrette Summertime is all about grilled meats, enjoying adult beverages with friends, and figuring out…
Fried Chicken may just be the best thing in the entire world. Every little bit of making this all American classic is important which is why people are always so…
What’s the official mascot of picnic and patio entertaining season? Cheese and charcuterie platters of course! While Rillettes may not be a part of your usual charcuterie platter vernacular, once…
Oysters Rockefeller Italiana Recipe Oysters Rockefeller is an American classic, but this Italian riff of it is molto bene! This recipe combines cream cheese with arugula, rosemary, sambuca, crispy bits of pancetta…
