These potatoes are crisp and tender, with a beautifully fragrant, bright pesto and crunchy roasted hazelnuts on top – the perfect dish for either a simple weeknight or a weekend gathering.
Continue reading “Roasted Potatoes with Hazelnut Rosemary Pesto”
Risotto has always been one of my favorite dishes to make, especially in the winter. It’s the perfect base for meats like braised short ribs, in which I usually keep the risotto somewhat simple. This recipe, however, I made a little bit more special so that it can stand on its own at the Christmas table.
Continue reading “Mushroom Marsala Risotto with Brown Butter Chanterelles & Fried Ciabatta Crumbs”
It’s the new year, and everyone automatically tries to eat a little healthier. While it’s easy to assume that healthy food is bland and boring, that’s not the case at all, especially with this farro salad.
Continue reading “Farro with Braised Fennel & Lemon Vinaigrette”
This risotto is lemony, cheesy and the perfect base for sizzling hot scallops.
Pasta & wine…a match made in heaven. Instead of just adding wine to the sauce or having a glass alongside your pasta, why not cook the pasta directly in the wine?! This fettuccine gets a nice red wine bath as it cooks. And the result is unlike anything you’ve had before.
As a kid, I was never a fan of dates. Just a few years ago I decided to give them another try…I couldn’t believe how wrong I was! One bite into the sweet, rich fruit, and I was changed into the biggest date-lover out there. While I usually eat a couple of them after dinner as a sweet treat, I like to come up with different ways to incorporate them into my cooking as well. This dish takes potatoes to a whole new level, and it uses dates to do so.
Continue reading “Paprika Seared Potato Wedges with Olive Tapenade & Date Sour Cream”
It’s time to make some gnocchi! What’s better than biting into a soft pillow of dough with a flavorful sauce nestled into little ridges on the surface of it? I love to make gnocchi almost as much as I love to eat them. There’s great satisfaction that comes from making food by hand, so my dad and I create an event out of it. I form and cut the dough while he works the gnocchi board with ease. Before we know it, there’s flour all over the kitchen and we are surrounded by trays of gnocchi ready for a pot of boiling water.
Continue reading “Pumpkin Gnocchi with Honey Brown Butter & Fried Walnut Gremolata”