Recipes

If you want plenty of cheesy, crunchy crust… use a casserole dish with a wide surface and make…

We tweaked an old dish from The Palm Restaurant and made it our own. Good ingredients make all…

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

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…

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

Once you’ve made homemade ricotta there’s no going back to the store bought kind. Remember to use the…

We’re still grasping summer by marrying “corn off the cob” with autumn cauliflower and kale. For deep taste and…

We made this one in class last evening. It’s definite keeper! The veal dish is a version of…

A nice diversion from poultry as we anticipate Turkey Day… this recipe is quick, easy and delicious. We…