One Pan Broccoli Pesto Pasta
This broccoli pesto pasta comes together in just one pot and couldn’t be easier to make. Cook Penne Martelli and the broccoli florets together, drain, …
Brutti ma buoni: chocolate hazelnut cookies
These are the easiest chocolate hazelnut cookies you’ll ever make. “Brutti ma buoni” means “ugly but good” in Italian, and we’d argue our version is …
Agrodolce Meatballs with Saba, Colatura, and Pine Nuts
People have enjoyed agrodolce meatballs for millennia, literally! The inspiration for this recipe comes from “De Re Coquinaria,” perhaps the oldest cookbook on Roman cuisine. …
Classic Sicilian Arancini with Spicy Beef and Pea Ragu
This recipe for classic Sicilian arancini with saffron risotto and spicy beef and pea ragu comes to us from our very good friend Phil Buccellato, …
Marcella Hazan’s Tomato Sauce with Onion and Butter
This is Marcella Hazan’s recipe for the simplest, most perfect tomato sauce. She calls it “tomato sauce with onion and butter”, and that’s pretty much …
Saffron Risotto with Traditional Balsamic Vinegar
Saffron Risotto is timeless. With its bright golden color and unique, delicate flavor, there’s just nothing quite like it. With this risotto, there’s nothing better …
Radicchio Salad with Anchovies, Capers, and Hazelnuts
If Piemontese bagna cauda was a salad, this would be it. This deceptively simple radicchio salad with anchovies, capers, and hazelnuts really packs a punch. …
Pasta with Sausage, Porcini, and Balsamic Vinegar
This pasta with sausage, porcini, and balsamic vinegar is all about bold flavors. The sausage and porcini mushrooms bring a hefty dose of meaty sapidity, …
Charred Cabbage with Anchovy Almond Sauce and Fried Capers
Meet your new favorite charred cabbage recipe! We’ve given this winter vegetable the Gusti treatment with the umami sauce of our dreams. Blend together sweet, …
Winter Salad: Fennel, Taggiasca Olives, and Oranges
This un-recipe embodies the sweet and spicy of Taggiasca olives in a salad bowl. Fennel, oranges, and olives are a classic combination for a good …
Dario Cecchini’s Olive Oil Cake with Oranges and Pine Nuts
Cakes aren’t the first thing you think of when you hear the name Dario Cecchini, Italy’s most famous butcher. But we can assure you this …
Baked Ziti (aka Ziti al Forno)
There has to be a million baked ziti recipes out there, so why do you need another one? Answer: too many recipes overcook the pasta! …
Balsamic Brussels Sprouts with Honey and Almonds
These balsamic brussels sprouts take a classic side to the highest level. We start with extra crispy sprouts roasted in plenty of real extra virgin …
Risotto ai Funghi Porcini
A version of this family recipe for risotto ai funghi porcini originally appeared in the New York Times, written by our founder Beatrice: “When my …
Butternut Squash Caponata with Corbezzolo Honey
This butternut squash caponata is one of our go-to recipes during the fall and winter months. Just like the summertime eggplant version, this dish balances …
Rigatoni alla Zozzona
“Rigatoni alla zozzona is a dirty mess, in the best possible way”, that’s how our amico Sasha Marx describes this decadent Roman pasta! You’ll start …
Parmesan Rind Broth
This parmesan rind broth is like a cheat code. It instantly adds an irresistible umami, salty, cheesy depth to whatever you’re cooking. There’s no better …
Fresh Tomato Risotto
When we read on the NYTimes that David Tanis’ Fresh Tomato Risotto made Melissa Clark “rethink her life”, we just had to try it for …
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