Stir your risotto once or twice, then move on! + why Carnaroli rice is THE chosen rice Colavita’s Carnaroli & Hot Chili Pepper Spread Summer has us strapped in for a few more weeks, but Labor Day is basically the crossfade into fall. We’re slowly getting into a cozy cooking regimen, breaking out the roasting…
Vegetable sauces are becoming my pasta go-to PARTANNA CALARMARATA As of late, on any weeknight I’m ready for pasta doused in a blender veggie sauce. While I sit here tapping at my keyboard talking about it, I’m craving a bowl. I can’t get enough of this simple dish that also low-key makes me feel nutritious!…
If this is your only excuse to transport yourself to the ocean, then make it. For me, shrimp scampi feels beach-ready. Any good scampi will rely on fruity, robust olive oil at its base, then be loaded with garlic. This version comes from the dirty martini angle, featuring Ceringola olives and savory dry vermouth. The…
It’s Sunday, and you have church to attend, a party to throw, brunch sips, lunch plans, or good old Home Depot chores— the neighbors are tired of seeing your curtainless windows, go get some rods! A pot of sauce can’t brew all day at your beck and call. So instead, you take some pork ribs…
For years, I’ve wanted to create my own recipe for pizzocheri. I first learned to make it at the pasta station at the Culinary Institute of America during Restaurant Row. It was probably the cheesiest, most buttery and decadent thing I’d had aside from mac and cheese. I didn’t grow up eating pasta like Pizzoccheri…
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There is no excerpt because this is a protected post.
There is no excerpt because this is a protected post.
There is no excerpt because this is a protected post.
I share European-inspired recipes, collabs, adventures, pop-ups, and more! Plus, don't miss out on Sunday Night Pasta Programming for all the cozy dinner feels.
