category Italian

Calzone

Calzone

Ingredients:

  • 3 to 5 pounds beef roast
  • 16 ounces jar pepperoncini peppers with liquid
  • 1 stick of butter
  • Hoagie buns
  • Sliced cheddar cheese

Instructions:

Step One: Combine beef roast, pepperoncini peppers with liquid, and butter in the slow cooker

Step Two: Cook on low heat 6 to 8 hours or until meat is falling apart

Step Three: Rest 5 or more minutes then serve shredded meat on hoagie buns with sliced cheese on top

Story: Mandi and Sean made this recipe for me last weekend! This is a family recipe that Mandi’s mom makes with King Hawaiian buns for football games.

Oct 07, 2025

Kale Pesto Pasta

Kale Pesto Pasta

Ingredients:

  • 1 large bunch Tuscan kale, ribs and stems removed
  • Kosher salt
  • 12 oz. farro pasta or whole wheat pasta
  • ⅓ cup raw pistachios
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove
  • 1 oz. Parmesan, finely grated, plus more for serving
  • 2 Tbsp. unsalted butter
  • Freshly ground black pepper

Instructions:

Step One: Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands

Step Two: Cook pasta in pot of boiling water, stirring occasionally, until al dente

Step Three: Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl

Step Four: Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper

Story:

Mar 20, 2024

Pasta al Limone

Pasta al Limone

Ingredients:

  • 1 lemon
  • 12 oz. spaghetti or other long pasta
  • Kosher salt
  • ¾ cup heavy cream
  • 6 Tbsp. unsalted butter
  • 3 oz. finely grated Parmesan (about ¾ cup)
  • Freshly ground black pepper

Instructions:

Step One: Using a vegetable peeler, remove two 2″-long strips of zest from 1 lemon. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining lemon zest into a large pot (like a Dutch oven). Cut zested lemon in half and squeeze out enough fresh lemon juice to yield 2 Tbsp. into a small bowl; set aside

Step Two: Cook 12 oz. spaghetti or other long pasta in another large pot of boiling heavily salted water according to package directions, stirring occasionally, until very al dente (pasta will finish cooking in the sauce)

Step Three: Meanwhile, add ¾ cup heavy cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in 6 Tbsp. unsalted butter, 1 Tbsp. at a time, until melted and sauce is creamy and emulsified. Remove from heat

Step Four: Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook pasta, tossing often and adding 3 oz. finely grated Parmesan (about ¾ cup) little by little, until cheese is melted and sauce is creamy, about 3 minutes. Remove from heat and stir in reserved lemon juice. If sauce looks tight, add 1–2 Tbsp. more pasta cooking liquid (cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things). Season with more salt, if needed

Step Five: Divide pasta among bowls. Season with freshly ground black pepper, then garnish with reserved lemon zest strips

Story:

Mar 20, 2024

Fettuccini Alfredo

Fettuccini Alfredo

Ingredients:

  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter, cut into small pieces
  • ¾ cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper

Instructions:

Step One: Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid

Step Two: Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, no more than 1 tablespoon at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese

Story:

Mar 20, 2024

Truffle Pasta

Calzone

Ingredients:

  • 1 lb fresh fettuccini or tagliatelle
  • 1 jarred truffle, shaved
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 cup finely grated grana padano (or parmigiano reggiano)
  • 1/4~1/2 cup pasta water
  • salt as needed

Instructions:

Step One: Thinly shave truffle using a mandoline or garlic slicer. Soak truffle slices in olive oil; set aside and let them infuse while you prep everything else. This will let the truffle slices soften, and infused oil will help the pasta sauce pick up more truffle flavor

Step Two: Start boiling water for pasta. In the meanwhile, grate ~2 oz of cheese using the finest side of a box grater, or a microplane. Box grater preferred as it will yield a more granular, dust like texture that is easier to dissolve

Step Three: Cook pasta according to package instruction. Drain the pasta and reserve the cooking water. Add pasta water to grated cheese; stir to form a base sauce. start with 1/4 cup of pasta water, keep adding more as needed. once cheese is melted into a sauce, stir in butter, add half the olive oil & truffles. Stir until sauce is well combined. Add pasta into the sauce, toss to combine. Add the remaining olive oil and truffle to pasta. Top with more grated grana padano

Story: My parents went on their annual Napa Valley trip and brought me home a jar of truffles. After much research, I used my coveted truffles on this recipe. And it was divine.

Oct 17, 2023

Pizza Dough

Pizza Dough

Ingredients:

  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 package instant dry yeast or 2 1/4 teaspoons
  • 1 teaspoon salt
  • 2-3 cups flour

Instructions:

Step One: Combine yeast, sugar and warm water. Let sit for 1 minute

Step Two: Add salt and flour and mix

Step Three: Knead until elastic or with a kitchen aid until dough pulls away from sides of bowl

Step Four: Let rest 15-30 minutes in a warm draft-free location. I usually shoot for 20 minutes. Letting the dough rest longer is better

Story: I use this recipe to make these calzones. Before adding the calzones to the oven, brush with an egg wash (egg yolks + water)

Notes: Get creative and add optional ingredients to your dough –

  • Asiago cheese
  • Italian seasonings
  • Oregano
  • Basil
  • Garlic
  • Parmesan cheese and black pepper
  • Crushed Red Pepper
  • A touch of honey to sweeten your dough
  • Teaspoon of sugar to sweeten your dough
Aug 23, 2023

Lamb Ragu

Lamb Ragu

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 ½ pounds lamb shoulder, excess fat trimmed and diced into 1-inch cubes (see Recipe Notes)
  • 2 medium carrots, finely diced
  • 1 stalk celery, finely diced
  • 1 medium yellow onion, finely diced
  • 6 cloves garlic, finely chopped or grated
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Chianti)
  • 1 cup low-sodium beef stock
  • 1 28-ounce can crushed tomatoes
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 8–10 sprigs fresh thyme
  • kosher salt and ground black pepper, to season
  • 16–24 ounces pasta (pappardelle, bucatini, rigatoni, etc.) or gnocchi
  • 1/4 – 1/3 cup grated parmesan (roughly 1 tablespoon per serving)
  • ¼ – 1/3 cup heavy cream (roughly 1 tablespoon per serving)
  • for serving, as desired: additional grated parmesan, finely chopped fresh herbs, etc.

Instructions:

Step One: Brown the lamb shoulder – Add 1 tablespoon of the olive oil to an instapot using the Saute mode. Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt & ground black pepper. Add the seasoned lamb to the instapot and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside

Step Two: Add the remaining 1 tablespoon olive oil to the pot & reduce the heat to medium. Once the oil is hot & shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened & deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste

Step Three: Slowly pour the red wine into the instapot, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the instapot

Step Four: Cover & seal the pressure cooker. Cook on manual high pressure for 45 minutes. Allow the pressure cooker to naturally release pressure for 15 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure When it’s ready, the lamb should shred very easily – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Remove & discard the spent bay leaves & herbs. Shred the lamb & stir to combine. At this point, you can cool & store for later use (see Recipe Notes for storage & freezing instructions), or proceed with prepping lamb ragu pappardelle or gnocchi (below).

Story:

Notes: My preferred cut of lamb for this braised lamb ragu is lamb shoulder, though lamb shanks will work very well, too. Because of the long cooking time involved, avoid lean cuts like lamb chops.

Aug 11, 2023

Vegan Pesto

Vegan Pesto

Ingredients:

  • 2 cups Fresh Basil (packed, large stems removed)
  • 3 tablespoons Walnuts (or pine nuts, if nut-free, try sunflower seeds!)
  • 3 large cloves Garlic (peeled)
  • 2 tablespoons Lemon Juice
  • 4 tablespoons Nutritional Yeast
  • ¼ teaspoon Sea Salt (plus more to taste)
  • 3 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Water (plus more as needed)

Instructions:

Step One: To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms

Step Two: Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water)

Step Three: Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity

Story:

Notes: This sauce will be good in the fridge for up to a week.

Jul 20, 2023

Asian Bolognese

Asian Bolognese

Ingredients:

  • 2 tbsp extra virgin olive oil, plus extra to serve
  • 14 oz beef mince
  • sea salt
  • 14 oz pork mince
  • 1 brown onion, finely diced
  • 4 cloves garlic, finely chopped
  • 2 tbsp tomato paste
  • 2 whole star anise
  • 14 oz cans whole peeled tomatoes
  • 1 tbsp shiro miso paste
  • 3 tbsp soy sauce
  • 2 beef stock cubes, crushed
  • 25g (1 oz) unsalted butter
  • 500g (1 lb) dried tagliatelle
  • 2 tbsp finely chopped Italian flat leaf parsley
  • finely grated parmesan cheese, to serve

Instructions:

Step One: Place a wok over high heat. Once it’s very hot, add the olive oil. Next, add the beef and spread it out in the wok but don’t toss it around too much – the idea is you want as much surface area coming into contact with the meat as possible. Sprinkle with a pinch of salt and allow the beef to sear without touching it for 4-5 minutes (until it smells like hamburgers). Then flip the beef over in chunks and allow to sear for another minute

Step Two: Add the pork and use your spatula to break up the mince. Add the onion, garlic, tomato paste and star anise. Stir-fry for a minute to allow the tomato paste to ‘cook out’ a little

Step Three: Now add the tomatoes (using about a ½ cup of water to swish out the remaining tomato from the cans and into the sauce). Use your spatula to break up the tomato. Then reduce the heat to low and simmer for 10 minutes

Step Four: Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted

Step Five: In the meantime, cook your pasta in boiling salted water until al dente. Drain and divide among serving bowls. Top with the bolognese, a sprinkle of parsley, parmesan cheese and a drizzle of olive oil

Story:

Notes:

Apr 13, 2023

Kayla’s Vinegarette

Kayla’s Vinegarette

Ingredients:

  • 1/2 shallot, minced
  • 1 medium sized garlic clove, minced
  • One tablespoon Dijon mustard
  • 1 fresh bunch dill, chopped
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil
  • 1/2 lemon, squeezed
  • Salt and freshly ground pepper

Instructions:

Step One: Add all ingredients to a mason jar or salad dressing jar and shake vigorously to emulsify the ingredients. If you prefer a thinner dressing, add a tablespoon of water at a time, shake vigorously, then assess the consistency. Add more water if desired

Story:

Notes: This dressing tastes amazing on this wrap.

Mar 14, 2023