This is my version of San Francisco’s Barbacco restaurant’s lunch staple, braised chicken thighs with green olives and almonds.
Spinach and Ricotta Gnudi are like the fillings of cheese ravioli, but they are made like a meatball. Without its pasta “clothing,” it’s nude!
Risotto is one of those dishes that seems intimidating to make and maybe even confusing to eat. Is it an entrée? Is it a side dish? I mean, it’s rice… So why do you only order it at restaurants?
I was walking down the grocery aisle and a bag of rigatoni caught my eye. What if this weren’t a giant-sized American main dish, but rather a more elegant first course?
When many regions lay claim to a dish, that means a couple of things. First, it’s so good that people want credit. And, secondly, there are bound to be many variations.
Nothing screams spring like asparagus and eggs. Asparagus is the early riser and eggs are the perennial symbol of new life and beginnings.
Synergy Pasta. A simple meal I often make where the whole is greater than the sum of its parts.