Some recipes spend months calling your name before you finally make them. A few years ago, I returned from a trip to Fossil Farms with several beautiful wild boar shanks tucked into my freezer. Every time I opened the door, they seemed to be reminding me they were there. Eventually, their call became too difficult to ignore, and those shanks became the centerpiece of one of the most memorable Italian meals to come out of my kitchen. Jump to recipe. Jump to featured wine. Os

A silky spring lasagne layered with spinach pasta, zucchini, leeks, Swiss chard, lemon zest, Fontina, Gruyère, and béchamel. There are lasagnes that sit heavy on the table and then there are the ones that somehow disappear quietly, piece by piece, while everyone keeps going back for “just a little more.” This is the second kind. Jump to Recipe. Jump to Wine Pairing. I made this originally around Easter, wanting something green, soft, and comforting without feeling overly r

There are dishes you make because you are trying to be healthy. And then there are dishes you make because they are so outrageously flavorful that you forget they are healthy. This is the second kind. Jump to Recipe . Jump to Featured Wine . The first time I made this stew, I wasn’t trying to convert anyone to a plant based lifestyle. I just wanted something bold. Something warming. Something that felt like it had traveled. The kind of dish that smells alive while it sim

In the Parma Apennines, chestnuts were never a seasonal novelty. They were survival, sustenance, and pride, so central that for generations they were called the bread of the mountains. In this landscape, families dried chestnuts slowly in stone drying houses known across the northern Apennines as metati , keeping a low fire steady for weeks before taking the dried fruit to be milled into a sweet, fragrant flour. Jump to Recipe . Jump to Featured Wine . For me, this dish is