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. …
Mediterranean Brisket with Sun Dried Tomatoes
Mediterranean Brisket with sun dried tomatoes is a show-stopper, but couldn’t be easier to prepare! The meat slowly cooks in an umami rich tomato sauce …
Pork Tenderloin with Hazelnuts
Pork tenderloin with hazelnuts is luscious and decadent. Elizabeth Minchilli’s recipe for takes two iconic Italian dishes (Maiale al Latte + Filetto in Crosta di …
Chicken with Saba (Pollo-Vittorio Style)
Chicken with Saba is a glorious version of your everyday recipe for chicken thighs. We tasted this recipe for the first time at Mariangela’s table, …
Seared Lamb Chops with Anchovies, Capers and Sage
Anchovies enhance the flavor of every dish and bring out the character of every ingredient, without leaving a strong fishy taste! Here is a wonderful …
Fricasseed chicken with Piennolo Tomatoes and Taggiasca Olives
This recipe for fricasseed chicken with piennolo tomatoes and taggiasca olives comes to us from Victor Hazan. He’s the first person we looked to for …
Rabbit Cacciatora by Stefano Corvucci
The first time that we tried this dish we were in Bologna at chef Stefano Corvucci’s cooking school. We couldn’t believe that a recipe this …
Ossobuco alla Milanese, the Authentic Recipe
Did anybody see the Summer, this year? I was freezing this past Friday morning, when I went to shop at my local green market. I bought $100 worth of various …
Ossobuco alla Milanese, adapted from Il Talismano della Felicita’
Did anybody see the Summer, this year? I was freezing this past Friday morning, when I went to shop at my local green market. I bought $100 worth of various …
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