🍝 PASTA CARBONARA 1 lb spaghetti or linguini3 large egg yolks1 whole egg3/4 cup 3 oz Pecorino Romano, finely gratedFreshly ground black pepper6 oz guanciale, cut into small stripsSalt for pasta water Boil pasta in salted water until just shy of al dente.Cook guanciale in a skillet over medium heat until crisp and golden; remove from heat but keep the rendered fat.Whisk eggs and cheese together in a bowl until creamy; season...
Ginger beer adds body, spice, and sweetness — makes the drink feel more “crafted.” Works beautifully with your lemon‑forward menu (piccata, arugula salad, etc.). If you want it drier, use ½ oz less ginger beer. Limoncello Ginger Spritz Bright, lemony, lightly spicy — way better than the soda‑water version.🍋 2 oz limoncello3 oz prosecco2 oz ginger beer (instead of soda)IceLemon wheelFresh mint (optional) Fill a wine glass with...
Porkstrami takes everything great about classic pastrami — the brine, the smoke, the peppery crust — and runs it through the lens of a good old-fashioned pork butt. It stays juicy, takes on smoke beautifully, and slices like a dream once it’s chilled. This version leans into big flavor: a proper cure, a heavy coriander‑pepper bark, and the bright hit of pickled red onions and mustard on the side. It’s the kind of cook that feels like...
This dish is packed with flavors and textures. The marinated chicken absorbs the tangy, garlicky goodness, while the breadcrumbs and Parmesan cheese provide a crispy, savory crust. Grilling the skewers brings out a smoky, charred taste. The star of the dish, the lemon butter sauce, adds a rich, buttery finish with a fresh burst of lemon and aromatic parsley, making every bite a delightful combination of savory, tangy, and creamy. It's a comfort...
Chicken Provençal 2 lb chicken breasts (boneless, skinless and halved so that they are approximately 1/2" thick)1 tbsp olive oil (extra virgin)1 onion (thinly sliced)4 garlic cloves (minced)1 red pepper (cored, seeded, and chopped into 1 inch squares)1 zucchini (halved lengthwise and sliced into 1/4" thick slices)1 small eggplant (sliced 1/4" thick and cut into wedges)28 oz canned tomatoes (drained and chopped)1/4 tsp basil...
Chicken Piccata is a delightful dish with roots in Italian cuisine, specifically from the Lombardy region in Northern Italy. Traditionally, the dish was made with veal, known as “piccata di vitello al limone” (veal piccata with lemon). The term “piccata” comes from the Italian word “piccare,” meaning “to prick” or “to pierce,” which refers to the method of tenderizing the meat. The dish gained popularity in the...
Beef braciole is absolutely mouthwatering! Imagine tender beef slices rolled up with a savory filling of breadcrumbs, garlic, herbs, and cheese. As it slowly simmers in a rich tomato sauce, the flavors meld together, creating a dish that’s both hearty and flavorful. The beef becomes incredibly tender, absorbing the delicious sauce, while the filling adds a delightful burst of flavor with each bite. It’s a comforting, satisfying dish...
