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

Gnocchi belongs to my "roots" even though it is not one of the dishes I remember my grandmother making from scratch. She did buy them and make them for us sometimes, and that matters. In a real family kitchen, roots are not necessarily only what someone hand rolled every Sunday. It is also what they chose to feed people when time was short, when the pantry was what it was, and when the goal was comfort, not a performance. Gnocchi is exactly that kind of food. Soft, stead

I never asked my grandmother why she made manicotti. I only knew it was hers. She used crêpes instead of pasta tubes, rolled them around a simple cheese filling, nestled them into marinara, then laid a slice of muenster on top because it melted beautifully and stayed mild. They baked for about 30 minutes, just long enough for everything to turn bubbly and cohesive. Jump to recipe . Jump to f eatured wine . For a while now, I have wondered if the crêpes were old world or p

Some dishes become part of your story even if they never appeared on your own family table. Tortelli di zucca is one of those for me. Jump to Recipe . Jump to Wine Pairing . It is deeply rooted in the cooking of Parma and the surrounding countryside of the Alta Val Taro, the same mountainous area my family comes from. In this part of Emilia Romagna, pumpkin filled pasta is not a novelty or a seasonal trend. It is simply part of the landscape, part of the rhythm of how peo

I have been making pizza at home since before my oldest child was born, and she is now in her mid thirties. Over time, it has gone from something that felt ambitious to something that feels instinctive. With a little practice, homemade pizza becomes not only easy, but deeply satisfying. It is one of those things that reminds you how much pleasure there is in slowing down and making food with your hands. Jump to Pizza Recipe . Jump to Wine Pairing . This particular pizza c

(Trust me, you won’t miss the meat.) This recipe came to life during the period when my daughters were vegan, and I was determined to make something that would make everyone happy, including the skeptics who believe chili should always include meat. I wanted to create something that was completely free of artificial meat or anything processed, a dish that relied only on pure ingredients and layers of real flavor. What began as an experiment turned into one of those recipes

Growing up, cavatelli was not something I saw on my grandparents’ table. My family roots stretch deep into the mountains of northern Italy, the land of butter, Parmigiano, and filled pastas like tortelli and anolini in brodo. I think my first experience with cavatelli might have been at an aunt’s house or perhaps at a small neighborhood restaurant. It is also possible that it happened on Arthur Avenue in the Bronx. If you've never been you should go! It seems beautifully

Nestled in the heart of Emilia-Romagna, my Italian roots meander through the mountains of Alto Val Taro  in the province of Parma. Here, Tortelli d'Erbetta is not just a dish; it's a celebration of local flavors and traditions served in every restaurant. Traditionally crafted with a mix of ricotta and Parmigiano Reggiano, these delectable parcels incorporate bitter greens—typically Swiss chard—and a pinch of nutmeg. Each tortelli is then lovingly bathed in melted butter an

Ah, the artichoke: a thorny yet beguiling beauty, dividing dinner tables into camps of adoration and disdain. My own love affair with artichokes stretches back to childhood, where many a friend was converted at our kitchen table. Ready for a recipe that could sway even the staunchest skeptic? Let's dive in! Jump to Stuffed Artichoke Recipe Jump to The Wine Pairings for this Recipe Download a PDF of this Recipe A quick backstory, because every recipe has its tale: my grandm

There’s something magical about the resilience of perennial herbs. Year after year, they push through the soil, unfazed by the seasons, bringing life and flavor back to our kitchens. Today, we’re diving into the wonderful world of perennial pesto, a vibrant and versatile twist on the classic sauce, using herbs like lemon balm, mint, oregano, and even the prickly yet nutritious stinging nettle. Jump to Pesto Recipes Jump to Wine Pairing Suggestions Jump to 20 Ways to Use Pes

If you've never heard of Torta d’Erbe, Torta di Patate, or Torta di Zucca, you're not alone. Many Italian Americans might scratch their heads at these names. These savory delights, cherished in the mountainous Alto Val Taro  region (also often referred to as Val di Taro) west of Parma and the northern reaches of Tuscany bordering Alto Val Taro, are a delightful little secret that begs to be shared. I have fond—and rather amusing—memories of packing them for school lunches,

As spring paints its vibrant canvas across the landscape, the culinary world eagerly anticipates the emergence of fresh and adventurous flavors.  For me, this time of year is marked by the joyous sight of nettles sprouting from my garden bed.  While my adult children may recoil in fear of touching these prickly greens, I can't help but feel a surge of excitement knowing that nettle ravioli season has arrived.  My discovery of nettles began unintentionally; mistaking them for