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Recipes Recipes

Sometimes we cook by the seat of our pants. Other times we like to follow directions, and that's when we turn to this, our treasury of recipes for every meal, course and drink of the day.

Spaghettoni alla Nicolina (Caramelized Zucchini & Pecorino Romano)

on Friday, 29 July 2016. Posted in Recipes

Spaghettoni alla Nicolina (Caramelized Zucchini & Pecorino Romano)
Nicolina Sergiacomo Peduzzi is the matriarch of the artisan pasta-making family of Rustichella d'Abruzzo. When someone is invited to her family table, she makes her famous Spaghetti alla Nicolina—as we now call the dish. The simplicity and the flavors of the caramelized zucchini and spicy...

Crispy Chicken Thighs with Fattoush Salad & Zahtar

on Tuesday, 19 July 2016. Posted in Salads & Dressings, Main Course, Recipes

Crispy Chicken Thighs with Fattoush Salad & Zahtar
Fattoush salad—a classic Middle-Eastern dish similar to Italian panzanella—is typically made with day-old pita bread and whatever summer vegetables you have on hand. Our version pairs sun-sweet tomatoes, crisp cucumbers, peppery radishes, bright herbs and zahtar-dusted pita chips in...

No-Churn Chocolate Orange Ice Cream

on Friday, 24 June 2016. Posted in Recipes, Desserts

No-Churn Chocolate Orange Ice Cream
Don't have an ice cream maker? No problem! We've got your creamy dreamy ice cream needs covered. This ultra-indulgent frozen treat only requires three ingredients—heavy whipping cream, sweetened condensed milk and a jar of Ciccoarancia—plus 10 minutes of prep and a little waiting...

Crispy Farro Polenta with Fresh Puttanesca Sauce

on Friday, 17 June 2016. Posted in Appetizers & Starters, Pasta & Grains, Main Course, Recipes

Crispy Farro Polenta with Fresh Puttanesca Sauce
We're celebrating first-of-the-season tomatoes with our recipe for Crispy Farro Polenta with Fresh Puttanesca Sauce. This lighter version of the classic Italian sauce pairs sweet cherry tomatoes with hot peppers, capers, olives, basil, extra virgin olive oil and a drizzle of Colatura. Perfetto!...

Pasta Shells with Many Cheeses

on Wednesday, 27 April 2016. Posted in Pasta & Grains, Main Course, Recipes

Pasta Shells with Many Cheeses
Chef Sara Jenkins uses Wild Fennel Pollen—lots of it—every day in her NYC shop Porchetta. It’s an irreplaceable ingredient in her Tuscan-inspired porchetta—roasted pork with crispy skin, highly seasoned with aromatic herbs and spices. But Jenkins, who grew up...

Roasted New Potatoes with Fennel Pollen

on Wednesday, 20 April 2016. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

Roasted New Potatoes with Fennel Pollen
Wild Fennel Pollen from Italy (one of our go-to pantry seasonings) adds a touch of magic to anything you add it to—from eggs and tomato sauces to dry rubs and, of course, potatoes! Here we pair this intensely aromatic spice with baby new potatoes roasted with coarse sea salt and black...