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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.

Roasted Halibut with Tomatoes, Capers & Herbs

on Thursday, 15 February 2018. Posted in Recipes, Main Course

Roasted Halibut with Tomatoes, Capers & Herbs
Savor a taste of Italian summer any time of the year with this easy yet elegant dish starring Italian Spaccatelle Tomato Slices from Masseria Mirogallo. Bonus: This simple recipe only requires 8 ingredients and comes together in under a half an hour (Did someone say easy entertaining?). Recipe...

Umbrian Lentils with Roasted Cauliflower, Carrots & Carrot Top Chimichurri

on Friday, 05 January 2018. Posted in Vegetable & Side Dishes, Recipes, Main Course, Sauces & Condiments

Umbrian Lentils with Roasted Cauliflower, Carrots & Carrot Top Chimichurri
Umbrian lentils—grown in the rolling hills of Umbria—are loved by chefs and home cooks alike for their rich, nutty flavor, supple texture and ability to hold their shape after cooking. Plus they are packed with nutrients, chock-full of fiber and lean protein—making them the ideal for...

Sicilian Pistachio Chocolate Truffles

on Thursday, 19 October 2017. Posted in Recipes, Desserts

Sicilian Pistachio Chocolate Truffles
Luscious, silky, rich and nutty, these easy-to-make chocolate truffles—the hardest part is waiting for them to cool!—are equally sweet as an indulgent end to a meal and as a gift for any occasion. Cook's note: Are a chocolate and hazlenut lover? Substitute hazelnut paste and chopped Italian...

Chocolate Mendiants with Candied Fruit and Nuts

on Thursday, 19 October 2017. Posted in Recipes, Desserts

Chocolate Mendiants with Candied Fruit and Nuts
These French-inspired confections are easy to make, eye-catching and delicious—not to mention they are perfect sharing (hello holiday gifts!). Recipe by Asha Loupy

Pumpkin Torchio Pasta with Mushroom Ragù

on Saturday, 07 October 2017. Posted in Pasta & Grains, Recipes

Pumpkin Torchio Pasta with Mushroom Ragù
This rustic dish—inspired by our resident recipe writer Asha's recent trip to Italy—pairs rich, nutty Pumpkin Torchio pasta (made with 30% pumpkin purée) with an earthy ragù of wild mushrooms flavored with woodsy herbs like sage and thyme. The ragù gets a triple dose of umami from...

Broken Tomato Halves (Spaccatelle di Pomodori)

on Thursday, 05 October 2017. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

Broken Tomato Halves (Spaccatelle di Pomodori)
At Masseria Mirogallo, a beautiful family-run farm in Lucania, this recipe is often made for a quick, filling lunch. Spaccatelle, derived from spaccare, means “to break, smash, or divide,” and is the key to this simple dish. Cut whole peeled tomatoes in half, discard the seeds, and scatter on...