Mac and Cheese If you want plenty of cheesy, crunchy crust… use a casserole dish with a wide surface and make…
Mom’s Meatballs Just be gentle when you mix, form and cook this deliciousness… the less handling the better! Enjoy… Ingredients……
Shrimp Marinara We tweaked an old dish from The Palm Restaurant and made it our own. Good ingredients make all…
Oven-Braised Pot Roast Equipment… Large heavy gauged pan with a tight-fitting lid like a Lodge Cast Iron Dutch Oven. Ingredients… 3…
Carbonara This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon…
Garlic Confit… Confit means “slowly cooked in fat”. This time of year we make a batch of garlic confit to…
Sicilian Citrus Salad For the Orange Caper Sauce… ½ cup mayo ½ cup sour cream 3 T capers, rinsed and drained…
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…
It’s Really Okay to Eat Fat… SO… one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would…
Cacio e Pepe… Easy We use a “for spices and herbs only” coffee grinder to reap enough pepper for this recipe. SO…
Chicken Parm Marinara We buy our “happy” chicken from Wagshal’s Market in NW DC and our cheeses from Vace in NW…