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Recipes

17 December 2013

Scrambled Eggs with Piment d'Espelette

Eggs, meet your new best friend, Piment d'Espelette. The subtle heat of this dried Basque pepper plays wonderfully against creamy scrambled eggs.
17 December 2013

Insalata del Buongustaio, by Acetaia Leonardi

This simple recipe for a "gourmet's" salad comes from balsamic vinegar producer Acetaia Leonardi.
17 December 2013

Spaghetti with Fresh Fava Beans

This wonderfully simple recipe comes from Anna Tasca Lanza of Regaleali Winery in Sicily.
17 December 2013

Bucatini with Wild Greens & Ricotta Salata

Ricotta Salata, a hard pressed sheep's milk cheese from Lazio, Italy, takes this simple pasta dish to a whole new level. The salty richness of the cheese is perfectly offset by slightly bitter gree...
17 December 2013

Crudo Tomato Sauce

As simple as can be, this uncooked sauce relies on the freshness of the ingredients. Use tomatoes, preferably heirlooms, that are perfectly ripe.
17 December 2013

Spaghetti Aglio e Olio

Truly one of the simplest dishes of Italian cuisine... but so, so good!
17 December 2013

Spicy Braised Chicken with Couscous

On the table in about an hour, this tender chicken dish spiced with harissa makes a great weeknight meal. For an even more well-rounded dish, sauté some chickpeas and sliced zucchini along with the...
17 December 2013

Farrotto con Porcini

Dried porcini mushrooms fill this simple, risotto-style dish with rich, earth flavor, while the farro brings a subtle nuttiness and satisfying chew. Fold in your favorite vegetables like asparagus,...
17 December 2013

Chestnut Pancakes

Chestnut flour gives these pancakes a sweet, nutty flavor and fluffy crumb. The resting time ensures a tender, delicate bite. Serve with fresh berries if in season, Organic Pure Vermont Maple Syrup...