Mac and Cheese If you want plenty of cheesy, crunchy crust… use a casserole dish with a wide surface and make…
Shrimp Marinara We tweaked an old dish from The Palm Restaurant and made it our own. Good ingredients make all…
Carbonara This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon…
Save Your Leftovers… to create more meals! We’re so into LEFTOVERS in our teaching kitchen… almost to a fault! If you’ve…
Winter Lasagna… Lobster, Shrimp, Crab Full of fat to warm you up… we make this decadent lasagna once a year to bring in…
Ravioli… If you have eggs, flour, semolina and leftover something in your Mise en Fridge… you can make homemade…
Cacio e Pepe… Easy We use a “for spices and herbs only” coffee grinder to reap enough pepper for this recipe. SO…
Ricotta Two Ways… Once you’ve made homemade ricotta there’s no going back to the store bought kind. Remember to use the…
Pappardelle with Roasted Cauliflower, Corn and Kale We’re still grasping summer by marrying “corn off the cob” with autumn cauliflower and kale. For deep taste and…
Veal Braised in Vinegar with Spinach Ravioli We made this one in class last evening. It’s definite keeper! The veal dish is a version of…
Pancetta Seared Shrimp and Sage A nice diversion from poultry as we anticipate Turkey Day… this recipe is quick, easy and delicious. We…