Four Secrets to an Extraordinary Ragù
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Here’s what I learned from living in Italy about how to make a profoundly good meat sauce.
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Here’ll you find recipes from my travels in Italy and around the world. If you want new delicious recipes (plus travel tips and stories) delivered to your email inbox once a month, make sure you sign up for my newsletter, the Grapevine. As a special welcome gift, I’ll send you an e-copy of my bestselling novel, Santa Lucia. Imagine that! In a few keystrokes, you’ll be transported to the landscapes, the cities, and the beauty of Italy. No passport required.
Vin Brulé (Italian mulled wine)
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Vin brulé is Italy’s answer to mulled wine. Warm, and flush with intriguing spices it’ll be your new cold-weather go-to.
Read MoreGiovanni's Limoncello
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A master recipe that you can use to also make liquors of fennel, bay, orange, or rosemary. As well as the always popular lemon.
Read MoreFocaccia Pizza
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It’s easy to make a soft, delicious focaccia pizza. Let me tell you how, and let you get creative with toppings!
Read MorePanna Cotta with Blood Orange Sauce
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Your recipe to make entertaining effortless and delicious.
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Rhubarb Jam
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Sometimes a flavor can dog your culinary footsteps. Rarely does that dogging lead to this kind of triumph.
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Tomato-Mozzarella Tart
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This tomato tart will make you swoon. Perfect with a big salad for a summery dinner.
Read MoreTop 5 Pasta Dishes to Order Out
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I hardly ever order pasta in a restaurant. Especially in the United States. I mean, with some basic ingredients and a modicum of skill, one can recreate most pasta dishes found on most menus. But there are some pasta dishes that I'll order whenever I see them. Even if I spy lamb scottadito on the menu. Because they are so fabulous, and so hard to replicate, it feels like I won the lottery just finding them on the menu.
Read MoreDitching Your Pasta Machine
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Making pasta doesn't require a fancy metal machine. All you need is a wood surface and a wooden rolling pin for the best pasta you've ever had. Here's how.
Read MoreTop 5 Simple, Warming Soups with Global Flavor
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I'm throwing a fundraising dinner to benefit the International Rescue Committee's work with Syrian refugees and also our local refugee community, and we're serving soup. I adore soup. It feels like love in a bowl. It's pretty much my favorite food and so I'm delighted with my friend Christina's idea to have all of us hosts make a vat of soup to ladle out to guests who will each donate what they'd pay for a meal out. And so now I'll have to think about what soup I'll make. These are my favorites, worthy of consideration as we pay tribute to the Light in our community, and the Light that lies in all people.
Read MoreTop 5 Examples of Synergy as Antipasti
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To my mind, the best foods are layered, complex. With each ingredient adding a note to what must surely be a gustatory symphony. Here are my favorite examples of synergy in the form of antipasti.
Read MoreMoulingiane
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Keith has fond memories of his great Uncle Leo stirring a cauldron of mouligiane in his backyard every Thanksgiving. All the guests would take a jar home as a Christmas gift. It's now a staple of our Christmas kitchen, and we give jars to teachers, friends, coaches, and neighbors. This recipe makes about 10-12 pint jars full, though you can also make it in half-pint jars, depending on how garlicky you like your friends.
Read MoreRabbit Ragù
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I was strolling the Charlottesville farmer’s market when a sign caught my attention. “Frozen Bunny.” I blanched just a bit, but I was fascinated—by the vendor (who refers to their meat in adorable terms?), by the beer cooler full of vacuum-packed rabbit legs, and by the memory of rabbit ragu. I impulsively decided to attempt it. Even though I’d never cooked with rabbit before and was more than a little intimidated. To soothe my nerves, I asked the vendor how to prepare it. His descriptions of frying it like chicken didn’t help. But I did enjoy the tomato he threw in with my $6.00/pound rabbit. Once home, I stuck the paper bag wrapped meat in the freezer and tried to forget my foolishness. But the memory of the thyme scented meat in that velvety sauce… I had to give it a whirl.
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