italian

black olive bagna cauda

My vegetarian and more mellow version of bagna cauda, starring black olives and sweet, roasted garlic....

meat-free “amatriciana”

Vibrant, salty, spicy, it's perhaps, the boldest meat-free pasta you’ve made, and hopefully, a pretty good spin on Amatriciana....

so much pesto

I've lost any pesto inhibitions, if I ever had any. Since a traditional pesto is basil leaves, pounded or pureed with a little garlic, pine nuts, some grated ...

burrata and eataly (manhattan)

At the La Verdure counter at Eataly in Mahattan, I ordered a simply delicious crostini. Grilled corn and black garlic on softened butter spread onto thick s...

a random bit of spinach ricotta gnudi

There is such a thing as too much ricotta. For instance, you could buy a large amount for a dinner party that needs to be postponed or, in my case, a recipe...

LS baking academy: pizza dough

Until you reach into your scorching hot pizza oven to retrieve it, you won't break a sweat making pizza dough. Promise....

a random bite of arancini

I'll never go to the trouble of making risotto for the sole purpose of making arancini, but I will always try to make too much risotto in the future. For sure....

black rice and ramp risotto

Risotto? Who doesn't love? Ramps? Delicious. But I confess, I'm sweet on this recipe because it's simply striking. ...