As soon as the chill of autumn arrives, we make our favorite stew… Beef Bourguignon. Our version and a Sunday Supper staple in our house is well worth the wait for the cold weather months….
Read More »Entree
Shrimp, Littlenecks & Sausage
A crowd pleaser… this recipes easily serves 10-12 hungry eaters! For the Ciabatta… Ingredients… 1 large Ciabatta loaf or 6 sandwich-size Ciabatta rolls sliced like an open book. To Make… Lightly toast the Ciabatta; tear…
Read More »Sweet Potato Pizza
Ingredients… Unbleached white flour Coarse cornmeal 1 pizza dough, room temperature Extra virgin olive oil Caramelized onions (see JSC Building Block recipe below) 1 large sweet potato, peeled and sliced thinly Crumbled goat cheese Fresh…
Read More »Grilled Zucchini Pizza
Use a vegetable peeler to make zucchini ribbons for this refreshing summer pizza. And… elevate your pizza stone with bricks to promote even cooking on the grill… you don’t want to burn the bottom when…
Read More »Mom’s Meatballs
Just be gentle when you mix, form and cook this deliciousness… the less handling the better! Enjoy… Ingredients… 1 cup stale breadcrumbs + 2 cups stale breadcrumbs for rolling 1 lb. ground beef, preferably chuck…
Read More »Shrimp Marinara
We tweaked an old dish from The Palm Restaurant and made it our own. Good ingredients make all the difference. Don’t forget to use authentic San Marzano tomatoes like Cento’s and DeCecco’s dry pasta. Enjoy……
Read More »Oven-Braised Pot Roast
Equipment… Large heavy gauged pan with a tight-fitting lid like a Lodge Cast Iron Dutch Oven. Ingredients… 3 pound beef chuck roast Enough olive oil to cover the bottom of pan 2 yellow or red…
Read More »Carbonara
This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon since it’s more likely to be in our fridge. All three work well so take you pick….
Read More »Robbie’s Chicken
In our house we call this “Robbie’s Chicken”… using up what we have in the fridge and cooking it all in stages in one large skillet on the grill. Lodge is our cast iron of choice…
Read More »Save Your Leftovers…
to create more meals! We’re so into LEFTOVERS in our teaching kitchen… almost to a fault! If you’ve taken a class with us you already know about our everyday commitment to “no waste” cooking and efforts…
Read More »Winter Lasagna… Lobster, Shrimp, Crab
Full of fat to warm you up… we make this decadent lasagna once a year to bring in the holidays. It’s richly delicious! Ingredients for the Filling… 1 leek, white part only, chopped 1 scallion,…
Read More »Ravioli…
If you have eggs, flour, semolina and leftover something in your Mise en Fridge… you can make homemade ravioli!!! We stuffed these with leftover pot roast and Parmesan! See our Fault-proof Pasta Dough recipe below……
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