For the first time ever, I’m sharing my hard earned recipe for a Classic Basil Pesto!
Continue Reading: Make Your Own: Classic Basil Pesto →
The classic spinach and ricotta shell pasta recipe amped up with the addition of spicy chorizo.
Continue Reading: Football Confessions: Spinach and Ricotta Stuffed Shells with Spicy Chorizo →
One of my all-time favorite comfort foods is this sweet potato gnocchi with balsamic-sage brown butter sauce.
Continue Reading: Sweet Potato Gnocchi with Balsamic-Sage Brown Butter →
My key to eating well while flying is bringing foods that only taste better as they sit, like this recipe for Roasted Red Pepper Pesto Pasta.
Continue Reading: Roasted Pepper Pesto with Toasted Walnuts and Goat Cheese →
Do you know how much I love you? Enough to share a preview recipe from Keys To The Kitchen with you and only you. If that doesn’t prove my devotion, I don’t know what does!
To celebrate the fast-approaching publication date of Keys To The Kitchen, I wanted to share this simple pasta of marinated heirloom tomatoes with fresh burrata that you must make before tomato season ends. Oh, and for some extra lovin’ I’m pairing with my publisher, Chronicle Books to do the first cookbook giveaway. So, head over to Chronicle and leave a comment so you can be the first to get your hands on Keys To The Kitchen!
Continue Reading: Pasta Preview from Keys To The Kitchen →
It’s peak poblano season and I’m celebrating with this charred poblano pesto pasta recipe that’s easy enough to throw together for tonight’s dinner.
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A light summer pasta recipe made with corn, zucchinis, zucchini blossoms and a ton of fresh herbs.
Continue Reading: Mismatched Pasta with Summer Vegetables →
A decadent pasta recipe with spring vegetables in a saffron cream sauce that’s easy enough to make for a weeknight meal.
Continue Reading: Spring Green Pasta with Saffron Cream Sauce →
Like a moth to a flame, when the weather starts to cool off, I start craving comfort food.
Coming from an Italian-American family, the foods I find most cozy take shape in the form of cheese or pasta. Over the years I’ve gone from eating mozzarella at nearly every meal to exercising a bit more restraint, but when the cold weather hits, the craving is still there. The ultimate is when it’s melty and gooey, like in this herbed roasted cheese.
My roasted cheese recipe is a riff on baked Brie (a familiar holiday appetizer) that I turn to when time is short but comfort food is in high demand. It’s such a simple concept but it’s highly versatile and can be used as an indulgent appetizer, a salad centerpiece, or an impromptu take on mac-and-cheese. In my dream world, it would be kosher to throw the melty hunk of cheese inside a whole loaf of bread to make a behemoth version of a grilled cheese, but I haven’t gone there. At least not yet.
Continue Reading: Pretty. Easy. Herbed Roasted Cheese →
A recipe for a late-summer roasted eggplant pasta with tomatoes, herbs, and goat cheese, perfect for the end of warm weather and the beginning of fall.
Continue Reading: Late-Summer Roasted Eggplant Pasta →