Ruth Reichl pines for Italian Pine Nuts
In the constellation of food authorities and celebrities, Ruth Reichl has definitely earned the title of food hero. We’re so inspired by her philosophy: eating …
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 …
“What Pinoli are supposed to be”
These are actual Italian pine nuts, and they’re as rare as they are insanely flavorful. Their buttery, sweet nuttiness and fresh, pure piney aroma have …
Sun Dried Tomato Pesto Rosso With Fusilli
If you’ve ever found yourself eating Maida’s sun dried tomatoes straight from the jar, this is the pesto for you. Bursting with rich umami flavor, …
Pesto alla Cetarese
Take a bite of pesto alla Cetarese and it will send you straight to the Amalfi Coast. The port town of Cetara is known for …
Pasta with Bacon, Cheese, Lemon, and Pine nuts
This is our version of Julia Moskins’ delectable New York Times recipe. The only difference is we decided to add all the ingredients together at …
Eggplant Caponata
This Eggplant Caponata is unapologetically Gusti, a twist on the classic Sicilian version. We opted for Saba and Sirk grape vinegar to create its typical …
Sicilian Pasta With Anchovies and Toasted Breadcrumbs
Sicilian Pasta With Anchovies and Toasted Breadcrumbs is a traditional recipe from Palermo, Sicilia. There, you’ll find it under its original name: Pasta c’Anciuova e …