Farm markets are a great way to learn about what's "in season" and "where food comes from". And colorful flavor is everything in a dish. Here we married spring and summer by prepping asparagus with zucchini and tomatoes to make a deliciously vibr... Read More »
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...
2 cups... Read More »
For added flavor and moisture... we smeared one of our "Building Blocks" whole slow roasted tomatoes over our Wagshal's chicken before grilling. You can search for our Slow Roasted Tomato recipe right here on our blog. Delicious!
For the chi... Read More »
We use a "for spices and herbs only" coffee grinder to reap enough pepper for this recipe. SO easy and SO good... you'll only need 4 basic ingredients. Cacio e Pepe never gets old... enjoy!
8 ounces pasta, bucatini or spaghet... Read More »
We made this recipe in our American Kitchen Cookware skillet.
No fuss... no mess... our new partner American Kitchen Cookware has an amazing hand-crafted, durable line of cast aluminum and stainless steel cookware that's made in the USA and ca... Read More »