Benvenuto! Join us for a multicourse dish of Italy’s mainstay meal … pasta! In our first course, there’s nothing ‘dry’ about dry pasta… Brooke enlivens our tastebuds and unboxes this everlasting ingredient. (1:54) Next, Chris…
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Mac and Cheese
If you want plenty of cheesy, crunchy crust… use a casserole dish with a wide surface and make sure it’s made of clear glass so you can see your mac while it bakes. You’ll know…
Read More »Shrimp Marinara
We tweaked an old dish from The Palm Restaurant and made it our own. Good ingredients make all the difference. Don’t forget to use authentic San Marzano tomatoes like Cento’s and DeCecco’s dry pasta. Enjoy……
Read More »Carbonara
This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon since it’s more likely to be in our fridge. All three work well so take you pick….
Read More »Marrying the Seasons…
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…
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