Recipes

This simple Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon since…

Confit means “slowly cooked in fat”. This time of year we make a batch of garlic confit to…

In our house we call this “Robbie’s Chicken”… using up what we have in the fridge and cooking it…

For the Orange Caper Sauce…  ½ cup mayo ½ cup sour cream 3 T capers, rinsed and drained…

to create more meals! We’re so into LEFTOVERS in our teaching kitchen… almost to a fault! If you’ve…

Full of fat to warm you up… we make this decadent lasagna once a year to bring in…

If you have eggs, flour, semolina and leftover something in your Mise en Fridge… you can make homemade…

For added flavor and moisture… we smeared one of our “Building Blocks” whole slow roasted tomatoes over our…

like pestos and salsas, harissa and romesco, gremolatas, compound butters, confits and infused vinegars and oils. Condiments that…

SO… one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would…

We use a “for spices and herbs only” coffee grinder to reap enough pepper for this recipe. SO…

In this recipe… we roast a Wagshal’s Market “happy” chicken and then… for depth or flavor… we use…