Food Network Magazine - Italian

ITALIAN
avorites 125 GREAT

DINNERS
AND
SIDES

RIGATONI WITH
ROASTED TOMATOES
AND BURRATA

TIME INC. SPECIALS
well-known Italian chef once invited my husband and
me over for dinner. I was unusually excited about the
offer because this chef makes some of the best rustic Italian food in
New York City. I figured we’d arrive to find a table full of assorted
pastas and meatballs and other dishes that I love from his many
restaurants. When we got there, he opened a nice bottle of red,
grabbed the phone and ordered pizza.
I should have known that a busy chef wouldn’t want to cook

on his night off. What surprised me more, though, is that when
choosing from about 450 restaurants that would deliver food to his
apartment, he picked the same cuisine he cooks every other night
of the week: Italian. It was proof—as if any of us needed it—that
Italian food is the universal crowd-pleaser. It’s the go-to in my
house (I can easily blow through a bottle of olive oil in a week) and
I’m guessing it’s the go-to in yours, which is why we’ve collected all
our best Italian recipes and put them into this special issue. You’ll
find our favorite pastas, lasagnas, panini—you know, the kind of
food that you’d be happy to eat every night, year-round. And while
we have no problem with takeout pizza, we threw in a chapter of
homemade ones for good measure.
Maile Carpenter
Editor in Chief
@MaileCarpenter
ITALIAN FAVORITES l FOOD NETWORK MAGAZINE 1

Turkey Bolognese tuffed Peppers
pg. 59
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Contents
APPETIZERS AND SNACKS ........................ 8
PIZZA AND SANDWICHES .......................... 20
PASTA AND GRAINS ................................. 32
MEAT AND POULTRY ................................ 52
FISH AND SEAFOOD ................................ 64
SALADS AND SIDES ................................. 74
DESSERTS AND DRINKS ............................ 84

APPETIZERS AND SNACKS
10 Burrata-Stuffed 10 Garlic-Herb 10 Spicy Grilled 11 Arancini 12 Pizza Dip 13 Stuffed Cherry

Tomatoes Grissini Olives Peppers
13 Gorgonzola- 13 Fried Ravioli 13 Cannellini Bean 14 Spicy Shrimp 14 Shaved Zucchini 14 Asparagus-
Polenta Rounds Crostini Crostini Crostini Prosciutto Crostini
14 Roasted Garlic 16 Ricotta-Zucchini 17 Sausage-Stuffed 17 Fried Eggplant 18 Olive-Asiago 18 Fried Zucchini

Crostini Crostini Mushrooms Parmesan Bites Flatbread and Mozzarella
19 Marmalade-
Pistachio Crostini
PIZZA AND SANDWICHES
22 Grilled Vegetable 22 White Clam Pizza 23 Open-Face Tomato- 24 Grilled Shrimp 25 Salami-Fontina 25 Potato-Rosemary
Pizza Prosciutto Sandwiches Pizza Panini Pizza
26 Broccolini and 26 Italian Steak 27 Arugula Pesto 28 Prosciutto-Arugula 29 Two-Cheese 29 Meatball Pizza
Sausage Pizza Sandwiches Pizza with Zucchini Pizza Calzone with Salami
30 Margherita Pizza 30 Grilled Chicken 31 Sicilian Pizza with

Parmesan Sausage and Peppers
4 FOOD NETWORK MAGAZINE l ITALIAN FAVORITES

INDEX
PASTA AND GRAINS
34 Agnolotti with 34 Skillet Vegetable 35 Campanelle with 36 Mushroom-Spinach 37 Spaghetti 37 Roasted Tomato
Artichoke Sauce Lasagna Corn and Kale Stuffed Shells Carbonara Polenta
37 Spaghetti 38 Spring Vegetable 38 Risotto with Peas 38 Cacio e Pepe 39 Four-Cheese 40 Gnocchi with
Marinara Pappardelle and Ham with Zucchini Tortellini Alfredo Squash and Kale
41 Bucatini with Tomato 41 Corn-Mushroom 42 Linguine with 42 Penne alla Norma 42 Bucatini 43 Mushroom-Polenta
Pesto and Shrimp Risotto Almond Pesto Fra Diavolo Lasagna
44 Brown Butter– 45 Fettuccine 45 Swiss Chard 45 Fusilli with 46 Orecchiette with 46 Garlic-Tomato
Poppy Seed Ravioli Alfredo Lasagna Broccolini Tuna Puttanesca Capellini
COVER RECIPE
46 Tortellini 47 Rigatoni with 48 Pasta Primavera 49 Sardinian Spaghetti 49 Tortellini with Peas 50 Penne alla Vodka
“Bolognese” Tomatoes and Burrata with Sausage and Prosciutto
50 Pesto Orzo with 50 Linguine with 51 Rigatoni with

Pancetta Red Clam Sauce Sausage and Peppers

MEAT AND POULTRY
54 Rosemary Pork 54 Grilled Skirt Steak 55 Lamb Chops with 56 Balsamic Steak 57 Cheese-Stuffed 57 Chicken with
and Polenta with Pesto Fennel and Tomatoes with Radicchio Meatballs Eggplant
58 Eggs in Purgatory 58 Chicken Cacciatore 59 Turkey Bolognese 60 Classic Chicken 61 Pork Milanese 61 Garlic-Roasted
with Salami with Polenta Stuffed Peppers Parmesan Chicken
62 Spicy Sicilian 62 Arugula Pesto 63 Classic Italian

Chicken Chicken Meatballs
FISH AND SEAFOOD
66 Tilapia Milanese 66 Halibut with 67 Steamed Mussels 68 Sausage and Clams 69 Skillet Tuna 69 Lemon-Oregano
Tuscan Beans with Fennel with Polenta and Orzo Tilapia
70 Salmon with Warm 70 Seared Scallops 71 Shrimp Scampi 72 Broiled Halibut 73 Fritto Misto 73 Tuna Panzanella
Tomato-Olive Salad with Orzo with Garlic Toasts with Arugula Salad with Anchovy Dip

INDEX
SALADS AND SIDES
76 Tuscan White 76 Parmesan 76 Garlic-Herb 76 Eggplant 77 Green Beans 78 Parmesan

Beans Caulifl ower Spaghetti Squash Caponata Marinara Tomatoes
79 Peperonata 79 Tomato-Basil 80 Steamed 80 Asparagus with 80 Chickpea- 80 Broccoli Rabe with

Lima Beans Artichokes Pine Nut Gremolata Radicchio Salad Cherry Peppers
81 Spring Peas with 82 Fruit, Gorgonzola 82 Fennel and Pear 83 Roasted Fennel
Pancetta and Prosciutto Salad Salad and Tomatoes
DESSERTS AND DRINKS
86 Limoncello 86 Chocolate- 87 Chocolate Gelato 88 Grilled Plums with 89 Affogato 89 Neapolitan Ice
Cookies Amaretti Parfaits Sandwiches Hazelnut Gelato Cream Sandwiches
89 Zabaglione 89 Mini Zeppole 90 Panna Cotta 90 Chocolate- 91 Chocolate– 92 Tiramisu

with Berries with Cherries Hazelnut Tart Olive Oil Fig Cakes
93 Chocolate- 93 Orange–Olive Oil 94 Ricotta Cheesecake 94 Amaretto Biscotti 95 Campari Cocktails

Pistachio Cannoli Cupcakes with Almonds

x
FRIED EGGPLANT
PARMESAN BITES
x

and
SNACKS
BURRATA-STUFFED TOMATOES
ACTIVE: 10 min l TOTAL: 10 min l SERVES: 4
4 large beefsteak tomatoes

Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
¼ cup chopped fresh basil, plus more for sprinkling
4 whole burrata balls
1. Slice the tops off the tomatoes. Scoop out the seeds and most of the flesh;
discard. Drizzle the tomato cavity with olive oil; season with salt and pepper.
2. Fill each tomato with the basil and a burrata ball. Drizzle with more olive oil
and sprinkle with more salt, pepper and basil.
GARLIC-HERB GRISSINI
ACTIVE: 30 min l TOTAL: 1 hr 50 min l MAKES: 12
¾ cup warm water

1 teaspoon active dry yeast
2 teaspoons sugar
1 teaspoon kosher salt, plus more for sprinkling
2¼ cups all-purpose flour, plus more for dusting
1 tablespoon extra-virgin olive oil, plus more for brushing
4 tablespoons unsalted butter, at room temperature
1 clove garlic, minced
Chopped fresh herbs (rosemary, thyme and/or oregano), for sprinkling
1. Pour the water in a food processor. Sprinkle the yeast on top and let sit until
foamy, about 5 minutes. Add the sugar and salt and pulse until dissolved. Add
the flour, olive oil and 1 tablespoon butter and pulse until a ball forms, about
1 minute. Continue to process until smooth, 2 more minutes.
2. Line 2 baking sheets with parchment paper; brush with olive oil. Turn out
the dough onto a floured surface. Divide into 12 pieces, then roll each piece
into a 12- to 16-inch rope. Arrange the ropes 1½ inches apart on the prepared
baking sheets, rolling them to coat with the oil. Cover each baking sheet with
a damp cloth and set aside in a warm place until the dough doubles in size,
45 minutes to 1 hour.
3. Preheat the oven to 400˚. Put the remaining 3 tablespoons butter and the
garlic in a microwave-safe bowl and microwave until melted, about 1 minute.
Brush the dough with the garlic butter; sprinkle with herbs and salt. Bake until
golden, 15 to 20 minutes.
SPICY GRILLED OLIVES

ACTIVE: 5 min l TOTAL: 20 min l SERVES: 4 to 6
1 cup assorted olives

½ teaspoon red pepper flakes
1. Preheat a grill to medium high. Toss the olives, red pepper flakes and
garlic on a large sheet of heavy-duty foil. Bring the short ends of the foil
together and fold twice to seal; fold in the sides to seal.
2. Put the foil packet on the grill and cook, turning often, 15 minutes.

ARANCINI ACTIVE: 1 hr l TOTAL: 2½ hr l MAKES: 16

3 cups low-sodium chicken broth 1. Bring the chicken broth and ¼ teaspoon salt to a boil in a medium saucepan over
Kosher salt medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about
1 cup arborio rice 20 minutes. Spread the rice on a parchment-lined baking sheet and let cool completely.
2 tablespoons pine nuts, toasted 2. Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
½ cup shredded mozzarella cheese 3. Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and ⅔ cup
½ cup shredded fontina cheese breadcrumbs. Shape the mixture into sixteen 1½-inch balls.
2 tablespoons chopped fresh parsley 4. Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of
2 large eggs each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the
½ cup grated parmesan cheese filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking
1½ cups breadcrumbs sheet. Loosely cover and refrigerate at least 1 hour or overnight. (If refrigerating overnight,
Vegetable oil, for frying roll in more breadcrumbs before frying.)
5. Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry
thermometer registers 350˚. Working in batches, fry the rice balls, turning, until
golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain
on paper towels; season with salt.
PIZZA DIP ACTIVE: 10 min l TOTAL: 20 min l SERVES: 8
2 cups tomato sauce 1. Preheat the oven to 350˚. Bring the tomato sauce to a simmer in a small ovenproof
1 cup ricotta cheese skillet over medium heat. Add the ricotta in dollops and warm through. Scatter the
½ cup diced mozzarella cheese mozzarella and pepperoni on top.
½ cup diced pepperoni 2. Transfer the skillet to the oven and bake until bubbling and the cheese is melted,
Fresh basil and extra-virgin olive oil, about 10 minutes. Top with basil and drizzle with olive oil; season with pepper.
for topping Serve with breadsticks.
Freshly ground pepper
Breadsticks, for serving
STUFFED CHERRY PEPPERS

4 thin slices salami, cut into 1. Wrap a salami strip around each
4 strips each provolone cube. Stuff inside each pepper.
8 ounces aged provolone cheese, 2. Drizzle the peppers with olive oil and
cut into 16 small cubes sprinkle with parsley.
16 hot or sweet pickled cherry peppers,
stemmed and seeded
Finely chopped fresh parsley, for topping
GORGONZOLA-POLENTA ROUNDS
1 18-ounce tube prepared polenta, 1. Preheat the broiler. Arrange the polenta
cut into ¼-inch-thick rounds slices on a foil-lined baking sheet; brush
Melted butter, for brushing both sides with melted butter. Broil, flipping
2 pears, thinly sliced once, until golden, about 10 minutes.
8 ounces gorgonzola cheese 2. Top each polenta round with a few
Freshly ground pepper pear slices and some gorgonzola; season
with pepper.
FRIED RAVIOLI ACTIVE: 20 min l TOTAL: 20 min l SERVES: 8

Vegetable oil, for frying 1. Heat ½ inch vegetable oil in a deep
1 pound small cheese or meat ravioli skillet to 365˚ on a deep-fry thermometer.
Coarse sea salt Add the uncooked ravioli in batches,
Grated parmesan cheese, for topping and fry, flipping once, until golden, about
1 cup marinara sauce, warmed 2 minutes. Drain on paper towels and
sprinkle with salt and parmesan.
2. Serve the fried ravioli with the warm
marinara sauce.
CANNELLINI BEAN CROSTINI

1 15-ounce can cannellini beans, drained 1. Combine the cannellini beans, giardiniera
1 cup chopped drained giardiniera and brine, provolone, parsley and olive oil
(Italian pickled vegetables), in a bowl.
plus a splash of brine from the jar 2. Spoon the bean mixture on the toasts.
¼ cup finely diced provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 loaf Italian bread, sliced and toasted

SPICY SHRIMP CROSTINI
8 ounces shrimp, peeled and deveined 1. Toss the shrimp with the chives, parsley,
1 tablespoon chopped fresh chives, red pepper flakes, lemon zest and paprika
plus more for topping in a bowl. Drizzle with olive oil and season
1 tablespoon chopped fresh parsley with the cayenne. Let marinate 10 minutes.
1 teaspoon red pepper flakes 2. Heat a grill pan over medium-high heat.
1 teaspoon grated lemon zest Grill the shrimp until cooked through,
½ teaspoon paprika 2 to 3 minutes per side.
Extra-virgin olive oil, for drizzling 3. Brush the toasts with olive oil and spread
and brushing with the marinara sauce. Top with the
Pinch of cayenne pepper shrimp; drizzle with more olive oil and top
1 baguette, sliced and toasted with chives.
½ cup marinara sauce, warmed
SHAVED ZUCCHINI CROSTINI

1 small zucchini, shaved into long 1. Toss the zucchini with the lemon juice,
ribbons with a vegetable peeler olive oil and a pinch of salt.
1 tablespoon fresh lemon juice 2. Brush the toasts with olive oil and rub
2 tablespoons extra-virgin olive oil, with the garlic. Top with the zucchini and
plus more for brushing ricotta salata; season with pepper. Drizzle
Kosher salt with any juices from the zucchini.
1 baguette, sliced and toasted
1 clove garlic, smashed
Shaved ricotta salata cheese, for topping
ASPARAGUS-PROSCIUTTO CROSTINI
1 bunch asparagus, trimmed and halved 1. Preheat the oven to 425˚. Spread out the
Extra-virgin olive oil, for drizzling asparagus on a baking sheet; drizzle with
Kosher salt and freshly ground pepper olive oil and season with salt and pepper.
1 baguette, sliced and toasted Roast until crisp-tender, about 7 minutes.
Softened butter, for spreading 2. Spread the toasts with softened butter.
12 to 16 thin slices prosciutto Top with the prosciutto and roasted
asparagus.
ROASTED GARLIC CROSTINI

ACTIVE: 20 min l TOTAL: 1 hr 20 min l SERVES: 8
2 heads garlic 1. Preheat the oven to 400˚. Cut off the top
¼ cup extra-virgin olive oil, inch of the garlic heads. Drizzle with olive oil,
plus more for drizzling wrap in foil and roast 1 hour. Squeeze the
1 small bunch sage garlic flesh into a bowl and mash.
1 baguette, sliced and toasted 2. Meanwhile, heat the olive oil in a
Softened butter, for spreading small skillet over medium-high heat.
½ cup thinly sliced sun-dried tomatoes Working in batches, fry the sage leaves
Coarse sea salt until crisp, about 5 seconds. Transfer with
a fork to paper towels to drain.
3. Spread the toasts with butter. Top with
the roasted garlic, sun-dried tomatoes and
fried sage; season with salt.

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RICOTTA-ZUCCHINI CROSTINI
2 zucchini, grated 1. Mix the zucchini, ricotta and mint in a bowl. Season with salt and pepper.
1 cup ricotta cheese 2. Spread the mixture on the toasts. Drizzle with olive oil and sprinkle with salt.
1 tablespoon chopped fresh mint Top with chopped squash blossoms, if desired.
1 loaf Italian bread, sliced and grilled
or toasted
Flaky sea salt, for sprinkling
Chopped squash blossoms, for topping
(optional)

FRIED EGGPLANT PARMESAN BITES

1 eggplant, sliced into thin rounds

Kosher salt
All-purpose flour, for dredging
2 large eggs
¾ cup breadcrumbs
¼ cup grated parmesan cheese
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more as needed
2 large plum tomatoes, diced
SAUSAGE-STUFFED 2 teaspoons red wine vinegar
1 cup ricotta cheese
MUSHROOMS Thinly sliced fresh basil, for topping
ACTIVE: 30 min l TOTAL: 45 min
SERVES: 8 1. Arrange the eggplant on a baking sheet; season with salt. Pour some flour into
a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs
24 large cremini mushrooms and parmesan. Dredge the eggplant in the flour; dip in the eggs, then coat with the
3 tablespoons extra-virgin olive oil breadcrumb mixture.
4 ounces sweet Italian sausage 2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches,
(casing removed) cook the eggplant until golden, about 2 minutes per side, adding more oil between
½ bulb fennel, trimmed, cored and batches, if necessary. Drain on paper towels and season with salt.
finely chopped 3. Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl.
2 cloves garlic, chopped Spoon the ricotta onto each eggplant slice. Top with the tomato mixture and basil.
Red pepper flakes
1 cup breadcrumbs
½ cup shredded fontina cheese
2 tablespoons grated
parmesan cheese
2 tablespoons chopped pitted
green olives
Kosher salt
1. Remove the mushroom stems;

finely chop the stems and set aside.
2. Heat 1 tablespoon olive oil in a
large skillet over medium heat. Add the
sausage and cook, breaking up the meat,
until no longer pink, 3 minutes. Add the
fennel and the mushroom stems and
cook until tender, 3 minutes. Add the
garlic, season with red pepper flakes
and cook 1 minute. Let cool.
3. Preheat the oven to 425˚. Add the
breadcrumbs, fontina, parmesan, parsley
and olives to the sausage mixture.
4. Wipe the mushroom caps clean with
a damp paper towel, then toss with the
remaining 2 tablespoons olive oil
and season with salt. Arrange on a
baking sheet and stuff with the sausage
filling. Bake until the mushrooms are
tender and the filling is golden,
15 to 17 minutes. Let cool 5 minutes
before serving.

OLIVE-ASIAGO FLATBREAD
½ cup chopped pitted green olives

½ cup chopped fresh parsley
¼ cup extra-virgin olive oil
1 clove garlic, grated
2 pieces lavash (or other flatbread)
½ cup shredded asiago cheese
1. Preheat the oven to 425˚. Combine the olives, parsley,

olive oil and garlic in a small bowl; season with pepper. Place
the flatbreads on a baking sheet; spread the olive mixture
on top and sprinkle with the asiago.
2. Bake the flatbreads until crisp, about 12 minutes. Cut into pieces.
FRIED ZUCCHINI
AND MOZZARELLA
2 large eggs
½ cup all-purpose flour
¾ cup breadcrumbs
1 zucchini, cut into sticks
12 bocconcini (mini mozzarella balls)
½ cup extra-virgin olive oil
Spicy marinara sauce and lemon wedges, for serving
1. Beat the eggs with ¼ cup water in a shallow dish. Put the flour
in another dish. Mix the breadcrumbs and parsley in another
dish; season with salt and pepper.
2. Dredge the zucchini sticks in the flour; dip in the eggs, then
coat with the breadcrumb mixture. Repeat with the bocconcini.
3. Heat the olive oil in a large skillet over medium-high heat.
Working in batches, fry the zucchini and mozzarella, turning
once, until golden, 2 to 3 minutes. Remove with a slotted spoon
and drain on paper towels; season with salt. Serve with spicy
marinara sauce and lemon wedges.

MARMALADE-PISTACHIO
CROSTINI
8 ounces ricotta cheese

2 tablespoons heavy cream
2 tablespoons grated
parmesan cheese
Kosher salt
1 tablespoon extra-virgin
olive oil
Pinch of red pepper flakes
Pinch of chopped fresh rosemary
1 baguette, sliced and toasted
½ cup orange marmalade
Chopped pistachios, for topping
1. Mix the ricotta, heavy cream, parmesan

and salt in a bowl until smooth. Stir in the
olive oil, red pepper flakes and rosemary.
2. Spread the mixture on the toasts.
Top with the orange marmalade and
chopped pistachios.

x
PROSCIUTTO-
ARUGULA PIZZA
x
and
SANDWICHES
GRILLED VEGETABLE PIZZA
ACTIVE: 1 hr 20 min l TOTAL: 2 hr 35 min l MAKES: two 7-by-12-inch pizzas
FOR THE DOUGH ¼ cup extra-virgin olive oil,

1 cup warm water (105˚ to 110˚) plus more for drizzling
2 teaspoons sugar 8 ounces shiitake mushrooms,
1 ¼-ounce packet active dry yeast stemmed
2 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper
plus more for the bowl and ½ cup tomato sauce
for brushing 8 ounces fresh mozzarella, sliced
3 cups all-purpose flour, ½ cup sliced roasted peppers
plus more for dusting 4 ounces thinly sliced hot or
1 teaspoon kosher salt sweet capicola, torn
1 cup micro greens, pea shoots or
FOR THE TOPPINGS other baby greens
1 red onion, cut into small wedges ½ bunch fresh basil, torn
½ bulb fennel, trimmed, cored and
cut into wedges
1. Make the dough: Whisk the warm water and sugar in a small bowl and sprinkle the
yeast over the top. Let stand until foamy, about 10 minutes. Stir in the olive oil. WHITE CLAM PIZZA
2. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
MAKES: one 12-inch pizza
yeast mixture and stir to make a shaggy dough. Turn out onto a floured surface and
knead until smooth and elastic, about 5 minutes, adding just enough flour to prevent it
3 large cloves garlic, chopped
from sticking. Form into a ball, put in a large oiled bowl and turn to coat with the oil. Turn
¼ cup extra-virgin olive oil,
seam-side down, cover with plastic wrap and let rise at room temperature until doubled
plus more for drizzling
in size, about 1½ hours.
1 pound prepared pizza dough,
3. Meanwhile, make the toppings: Preheat a grill to medium high. Toss the onion and
at room temperature
fennel with 1 tablespoon olive oil in one bowl and toss the mushrooms with the remaining
All-purpose flour, for dusting
3 tablespoons olive oil in another bowl; season with salt and pepper. Grill the onion and
Cornmeal, for dusting
fennel, turning, until soft, about 10 minutes; slice. Grill the mushrooms, turning, until soft,
Kosher salt
about 5 minutes; cut in half.
4 ounces mozzarella, thinly sliced
4. Arrange the grilled vegetables in piles on a baking sheet, season with salt and pepper,
2 6.5-ounce cans chopped clams,
and drizzle with olive oil. Add the remaining toppings to the baking sheet; place near the grill.
juice drained and reserved
5. Reduce the grill heat to medium low (on a charcoal grill, spread the coals into a
¼ teaspoon dried oregano
single layer and let cool until they are covered in a light gray ash). Divide the dough
2 tablespoons grated parmesan
in half and dust the dough and work surface with flour. Roll each piece into a
cheese
7-by-12-inch rectangle, about ⅛ inch thick. Brush an inverted baking sheet with olive oil
2 cups baby arugula
and lay both crusts on it. Lift each piece by the corners and lay on the grill, oiled-side down;
Juice of 1 lemon
cook until the dough puffs and the underside is stiff and marked, about 5 minutes.
Red pepper flakes, for topping
6. Flip the dough with tongs, brush with olive oil, spread with the tomato sauce and top
with the mozzarella. Arrange the grilled vegetables and roasted peppers on top. Cover
1. Preheat the oven to 500˚. Place a
the grill and cook until the cheese melts, about 5 more minutes.
pizza stone or inverted baking sheet on
7. Transfer the pizzas to a cutting board. Top with the capicola, greens and basil; drizzle
the bottom rack.
with olive oil and season with salt.
2. Mix the garlic and olive oil in a
small bowl. Knead the dough about
6 times on a lightly floured surface. Roll
and stretch into a 12-inch round. Place the
dough on a pizza peel or another inverted
baking sheet dusted with cornmeal.
3. Brush half of the garlic oil over the
dough; season with salt. Scatter the
mozzarella and clams over the crust;
drizzle with 2 tablespoons of the
reserved clam juice and the remaining
garlic oil. Sprinkle with the oregano and
parmesan, and salt to taste. Slip the
pizza onto the preheated pizza stone
(the cornmeal will help it slide off). Bake
until the crust is brown, 13 to 15 minutes.
4. Just before the pizza is done, drizzle
the arugula with olive oil and the lemon
juice. Slice the pizza; top each piece with
arugula and season with red pepper flakes.

OPEN-FACE TOMATO-PROSCIUTTO SANDWICHES

ACTIVE: 50 min l TOTAL: 1 hr 50 min l SERVES: 4 to 6
10 heirloom tomatoes 1. Preheat the oven to 375˚ and line a baking sheet with parchment paper. Halve 4 tomatoes
(about 2½ pounds) and sprinkle with 1 teaspoon salt and a few grinds of pepper. Place the tomatoes
Kosher salt and freshly ground pepper cut-side down on the baking sheet, tucking 1 thyme sprig under each. Drizzle with
8 sprigs thyme 2 tablespoons olive oil and roast until the skins start to loosen, about 15 minutes. Remove
6 tablespoons extra-virgin olive oil from the oven; set aside until cool enough to handle, then pinch off the skins and discard.
¼ cup pitted kalamata olives Return the tomatoes to the oven and continue roasting until slightly dried, about 1 hour.
1 anchovy fillet Discard the thyme and set the tomatoes aside to cool. (Keep the oven on.)
1 clove garlic 2. Puree the roasted tomatoes, olives, anchovy, garlic, capers, vinegar, 3 tablespoons
1 tablespoon capers olive oil and 2 tablespoons water in a food processor until smooth. Season with salt and
1 tablespoon red wine vinegar set aside. (The puree can be made 1 day ahead; transfer to a bowl, cover and refrigerate.)
2 ounces prosciutto, thinly sliced 3. Heat a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon
1 baguette olive oil. Working in batches, add the prosciutto slices in a single layer and cook, turning
1 12-ounce ball fresh mozzarella, once, until golden brown and crisp, about 5 minutes. Drain on paper towels.
halved and sliced 4. Cut the baguette in half crosswise, then split each half open to make 4 pieces. Place
Baby arugula and fresh basil, for topping cut-side up on a baking sheet and bake until golden around the edges, about 5 minutes.
Slice the remaining tomatoes. Spread the roasted tomato puree on the baguette.
Arrange the mozzarella and sliced tomatoes on top. Season with salt and pepper,
then top with the prosciutto and some arugula and basil.

GRILLED SHRIMP PIZZA ACTIVE: 35 min l TOTAL: 35 min l MAKES: one 8-by-10-inch pizza
12 ounces medium shrimp, 1. Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and
peeled and deveined oregano. Season with salt and pepper.
1 red onion, sliced into rounds 2. Stretch the pizza dough into an 8-by-10-inch rectangle. Lightly brush the grill with
¼ cup extra-virgin olive oil, olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom
plus more for brushing is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board.
½ teaspoon dried oregano Brush with olive oil.
Kosher salt and freshly ground pepper 3. Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly
1 pound prepared pizza dough, charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza
at room temperature back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked
1 cup cherry or grape tomatoes, halved through and the cheese is soft, about 5 more minutes.
½ cup crumbled feta cheese 4. Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.

POTATO-ROSEMARY PIZZA
ACTIVE: 35 min l TOTAL: 2 hr 35 min
MAKES: two 9-by-15-inch pizzas
FOR THE DOUGH

3¾ cups all-purpose flour, plus more for dusting
1½ teaspoons salt
1½ cups warm water (105˚ to 110˚)
1 tablespoon sugar
1 ¼-ounce packet active dry yeast
3 tablespoons extra-virgin olive oil, plus more for brushing
FOR THE TOPPINGS

1 teaspoon chopped fresh rosemary
1 teaspoon sea salt
2 baking potatoes, thinly sliced
Grated pecorino cheese, for topping
1. Make the dough: Whisk the flour and salt in a large bowl.
Make a well and add the warm water, sugar and yeast; set aside
until foamy. Mix in the olive oil.
2. Turn out the dough onto a floured surface and knead until
smooth, 5 minutes. Brush with more olive oil and place in a bowl;
SALAMI-FONTINA PANINI cover and let rise until doubled in size, about 1½ hours. Divide
into two 1-pound balls.
3. Make the pizzas: Place a pizza stone or an inverted baking
sheet on the lowest oven rack and preheat to 500˚. Stretch
2 Italian sub rolls, split
1 ball of dough into a 9-by-15-inch rectangle on a floured
Extra-virgin olive oil, for brushing
pizza peel, large wooden cutting board or parchment paper.
2 thin slices soppressata
4. Drizzle the top of the pizza dough with olive oil. Top with
2 thin slices capicola
half each of the rosemary, sea salt and potato slices. Top with
2 thin slices salami
pecorino.
4 thin slices fontina cheese
5. Slide the pizza onto the stone and bake until the dough is just
2 roasted red peppers, cut into strips
crisp, about 15 minutes. Transfer to a cutting board and let cool
2 minutes before slicing. Repeat to make the second pizza.
1. Brush the insides of the rolls with olive oil. Layer the
soppressata, capicola, salami, fontina and roasted red peppers
on the rolls.
2. Cook the sandwiches in a preheated panini press or in a skillet
with a heavy pan on top until golden and crisp, 3 to 5 minutes
per side. Cut the sandwiches in half.

BROCCOLINI AND
SAUSAGE PIZZA
ACTIVE: 25 min l TOTAL: 40 min l MAKES: one 11-by-14-inch pizza

1 pound prepared pizza dough, at room temperature
1 14.5-ounce can diced tomatoes, drained
⅓ cup roughly chopped fresh basil
⅔ cup ricotta cheese
2 cups shredded part-skim mozzarella cheese
(about 8 ounces)
3 tablespoons chopped fresh mint
4 hot or sweet Italian sausages (about 12 ounces),
casings removed
3 cloves garlic, thinly sliced
1 bunch broccolini, trimmed and cut into florets
1. Put an inverted baking sheet on the lowest oven rack; preheat

to 475˚. Line another inverted baking sheet with parchment;
drizzle with 2 tablespoons olive oil. Stretch the pizza dough into
an 8-inch oval on the parchment; flip to coat with the oil.
Drape with plastic wrap; set aside.
2. Combine the tomatoes and basil in a bowl. Mix the ricotta,
mozzarella and mint in another bowl; season with ½ teaspoon ITALIAN STEAK SANDWICHES
salt and a few grinds of pepper.
3. Heat the remaining 1 tablespoon olive oil in a skillet over
¼ cup extra-virgin olive oil, plus more for drizzling
medium-high heat. Add the sausages and garlic; cook, breaking
1 onion, thinly sliced
up the meat, 5 minutes. Remove to a plate using a slotted spoon.
Add the broccolini and ½ cup water to the drippings in the skillet
and cook 5 minutes.
1¼ pounds minute steak
4. Stretch the dough into an 11-by-14-inch rectangle on the
parchment; spoon the ricotta mixture on top. Top with the
1½ cups giardiniera (Italian pickled vegetables),
tomatoes, sausage and broccolini. Slide the pizza (on the
plus 3 tablespoons brine from the jar
parchment) onto the hot baking sheet. Bake until the crust is
4 ciabatta rolls, split open
golden, 15 minutes. Transfer the pizza to a cutting board to slice.
4 ounces sharp provolone cheese, thinly sliced
Hot sauce, for serving
1. Heat 2 tablespoons olive oil in a large skillet over

medium-high heat. Add the onion and cook until slightly
softened, about 3 minutes. Add the garlic and cook until soft,
about 3 more minutes. Season with salt and pepper, transfer
to a large bowl and set aside.
2. Lightly pound the steak between 2 sheets of plastic wrap until
about ⅛ inch thick. Heat the remaining 2 tablespoons olive oil in
the same skillet over medium-high heat. Add the meat in batches
and cook until browned, about 30 seconds per side; season with
salt and pepper. Transfer the meat to the bowl with the onion and
garlic. Add the parsley and giardiniera brine and toss to coat.
3. Drizzle the cut sides of the rolls with olive oil. Pile the
steak and onion mixture on the roll bottoms and top with the
giardiniera and provolone. Cover with the roll tops. Serve with
hot sauce, if desired.

ARUGULA PESTO PIZZA WITH ZUCCHINI

ACTIVE: 50 min l TOTAL: 3 hr 35 min l MAKES: two 13-by-18-inch pizzas
FOR THE CRUST 1. Make the crust: Combine the flour, salt and yeast in a large bowl. Stir in the warm water
4 cups bread flour, plus more for dusting and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with
2 teaspoons kosher salt plastic wrap and let rise in a warm place, about 1 hour. Transfer the dough to a generously
1 teaspoon rapid-rise instant yeast floured surface and knead several times until it just starts becoming smooth, about
2 cups warm water (105˚ to 110˚) 1 minute. Transfer to a lightly oiled large bowl. Cover with plastic wrap and let rise in a
½ cup extra-virgin olive oil, warm place until almost doubled in size, 1 hour. Meanwhile, place a pizza stone or
plus more for the bowl inverted baking sheet on the lower oven rack and preheat to 500˚.
2. Brush two rimmed baking sheets (not nonstick) with 3 tablespoons olive oil each.
FOR THE PESTO Divide the dough in half and place one piece on each baking sheet. Cover the dough with
½ cup blanched hazelnuts plastic wrap, then press firmly with your hands to fill the baking sheet. (If the dough is
6 cups baby arugula hard to stretch, keep it covered and let rest up to 30 more minutes.)
2 cups fresh parsley 3. Discard the plastic wrap and transfer 1 baking sheet to the hot pizza stone. Bake
2 cloves garlic until the crust starts browning, about 10 minutes. Remove from the oven and carefully
2 tablespoons capers, drained loosen the crust with a spatula but let cool in the pan. Repeat to make the second crust.
1 cup extra-virgin olive oil (The crusts can be baked, cooled and lightly wrapped in plastic up to 8 hours ahead.)
1 cup grated parmesan cheese Keep the pizza stone on the lower oven rack at 500˚.
Kosher salt and freshly ground pepper 4. Make the pesto: Lightly toast the hazelnuts in a dry skillet over medium-high heat,
stirring occasionally, about 5 minutes; let cool. Transfer to a food processor and add the
FOR THE TOPPINGS arugula, parsley, garlic and capers; pulse until almost smooth. With the motor running,
12 ounces fresh mozzarella (preferably gradually add the olive oil and process until combined. Add the parmesan and pulse
buffalo mozzarella), drained and sliced to combine; add 2 tablespoons water to loosen. Season with salt and pepper.
2 zucchini, very thinly sliced 5. Assemble the pizzas: Spread one prebaked crust (on the baking sheet) with half the
¼ cup grated parmesan cheese pesto and top with half the mozzarella. Arrange half the zucchini in overlapping rows on
2 tablespoons extra-virgin olive oil top. Sprinkle with 2 tablespoons parmesan and drizzle with 1 tablespoon olive oil. Transfer
Torn fresh basil, for topping the baking sheet to the hot pizza stone and bake until the cheese is melted and the crust
Kosher salt and freshly ground pepper is golden brown, 10 to 12 minutes. Remove from the oven and top with basil; season
with salt and pepper. Repeat to make the second pizza.
PROSCIUTTO-ARUGULA PIZZA ACTIVE: 30 min l TOTAL: 35 min l MAKES: one 12-inch pizza
1 pound prepared pizza dough, 1. Place a pizza stone or inverted baking sheet in the oven and preheat to 450˚. Roll out the
at room temperature dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted
All-purpose flour, for dusting pizza peel or another inverted baking sheet; slide the dough onto the hot pizza stone or
Cornmeal, for dusting baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with
¼ cup extra-virgin olive oil the garlic, rosemary, and salt and pepper to taste.
1 clove garlic, grated 2. Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta
½ teaspoon chopped fresh rosemary and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbling,
Kosher salt and freshly ground pepper about 6 more minutes.
½ cup part-skim ricotta cheese 3. Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the
1 cup shredded mozzarella cheese remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with
4 cups baby arugula the arugula salad, prosciutto and shaved parmesan.
1 small shallot, thinly sliced
Juice of ½ lemon
3 ounces thinly sliced prosciutto
Shaved parmesan cheese, for topping

TWO-CHEESE CALZONE
WITH SALAMI
2 large eggs
¼ cup chopped fresh parsley
1 teaspoon grated lemon zest
4 ounces shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 13.8-ounce tube refrigerated pizza dough
4 ounces deli-sliced salami, cut into thin strips
1½ cups giardiniera (Italian pickled vegetables), drained
4 ounces sliced provolone cheese
1. Place an inverted baking sheet in the oven and preheat to 400˚.

Beat the eggs, parsley and lemon zest in a small bowl. Pour half
of the egg mixture into a medium bowl and stir in the mozzarella.
Reserve the remaining egg mixture for brushing on the crust.
2. Invert another baking sheet; line with parchment paper and
brush with olive oil. Unroll the dough on the parchment paper
and pat into a 9-by-12-inch rectangle. Spread the mozzarella
mixture over one half of the dough, leaving a 1-inch border along
the edge. Top with the salami, followed by the pickled vegetables
and provolone. Fold the other half of the dough over to cover the
filling. Crimp and roll the edges to seal, then pierce the top of
the dough in a few places with a knife.
3. Slide the calzone (on the parchment) onto the hot baking
sheet; bake 15 minutes. Remove from the oven and brush with
the remaining egg mixture, then continue baking until the crust MEATBALL PIZZA
is golden, 5 to 10 more minutes. Let rest 5 minutes, then ACTIVE: 35 min l TOTAL: 2 hr 25 min l MAKES: two 15-inch pizzas
cut into wedges.
FOR THE DOUGH
3¾ cups all-purpose flour, plus more for dusting
1½ teaspoons salt
1⅓ cups warm water (105˚ to 110˚)
1 tablespoon sugar
1 ¼-ounce packet active dry yeast
FOR THE TOPPINGS

1 cup tomato sauce
12 ounces fresh mozzarella cheese, sliced
8 cooked meatballs, sliced
Grated pecorino cheese and chopped fresh basil, for topping
1. Make the dough: Whisk the flour and salt in a large bowl.
Make a well and add the warm water, sugar and yeast; set aside
until foamy. Mix in the olive oil.
2. Turn out the dough onto a floured surface and knead until
smooth, 5 minutes. Brush with more olive oil and place in a bowl;
cover and let rise until doubled in size, about 1½ hours. Divide
into two 1-pound balls.
3. Make the pizzas: Place a pizza stone or an inverted baking
sheet on the lowest oven rack and preheat to 500˚. Stretch and
press the dough into an oiled 15-inch pizza pan. Drizzle the top
of the pizza dough with olive oil. Spread with half the tomato
sauce and top with half the mozzarella.
4. Slide the pizza onto the stone and bake until just crisp,
10 minutes. Top with half the meatball slices, then sprinkle
with pecorino and chopped basil. Drizzle with more olive oil
and bake until browned, about 5 more minutes. Transfer to a
cutting board and let cool 2 minutes before slicing. Repeat to
make the second pizza.

MARGHERITA PIZZA
ACTIVE: 45 min l TOTAL: 5 hr l MAKES: two 12-inch pizzas
FOR THE DOUGH

1 teaspoon active dry yeast
1 cup warm water (105˚ to 110˚)
2 teaspoons sugar
1 tablespoon extra-virgin olive oil, plus more for the bowls
3 cups all-purpose flour, plus more for dusting
Kosher salt
FOR THE TOPPINGS

1 14.5-ounce can whole peeled tomatoes, crushed by hand
1 clove garlic, grated
¼ to ½ teaspoon red pepper flakes
Kosher salt
6 ounces fresh mozzarella cheese, thinly sliced
1. Make the dough: Combine the yeast, warm water and the
sugar in a food processor and pulse once to combine. Let sit until
foamy, 5 to 10 minutes. Add the olive oil and pulse to combine.
Mix the flour and 2 teaspoons salt in a medium bowl; add to the
food processor and pulse until the dough pulls away from the
side and gathers around the blade.
2. Turn out the dough onto a lightly floured surface and form GRILLED CHICKEN PARMESAN
into 2 even balls. Transfer to 2 lightly oiled bowls; cover with ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
plastic wrap and let rise in a warm place until doubled in size,
2 to 4 hours. 1 10-inch piece baguette
3. Make the pizzas: Set a pizza stone or inverted baking sheet 1½ pounds tomatoes (about 5), quartered
on the lowest oven rack and preheat to 500˚. Stretch 1 ball of Kosher salt
dough into a 12-inch round on a lightly floured pizza peel or 2 tablespoons extra-virgin olive oil
inverted baking sheet. Combine the tomatoes, olive oil, garlic, 2 cloves garlic, thinly sliced
red pepper flakes and 1 teaspoon salt in a bowl. Spread about Pinch of red pepper flakes
½ cup of the tomato mixture on the dough, leaving a ½-inch border. 4 6-ounce skinless, boneless chicken breasts
Top with half of the mozzarella, then brush the edge lightly ½ teaspoon dried oregano
with olive oil. 4 ounces part-skim mozzarella cheese, thinly sliced
4. Slide the pizza onto the hot stone or baking sheet and bake 3 tablespoons shredded parmesan cheese
until the crust is golden and the cheese is bubbling, ¼ cup chopped fresh basil
8 to 10 minutes. Transfer to a cutting board and let cool
2 minutes before slicing. Repeat to make the second pizza. 1. Cut off a 1½-inch piece of the baguette and pulse in a
food processor to make breadcrumbs. Add the tomatoes and
¼ teaspoon salt and pulse until the tomatoes are finely chopped
but not pureed. Heat 1½ tablespoons olive oil in a medium skillet
over medium heat; add the garlic and cook until just golden,
about 1 minute. Add the red pepper flakes and tomato mixture
and bring to a simmer; cook until the sauce thickens slightly,
8 to 10 minutes.
2. Meanwhile, preheat a grill to medium high. Toss the chicken
with the remaining ½ tablespoon olive oil, the oregano and
¼ teaspoon salt. Split the remaining baguette in half lengthwise
and then cut in half to make 4 pieces.
3. Grill the bread cut-side down until lightly toasted. Grill the
chicken until cooked through, about 5 minutes per side, topping
with the mozzarella and covering during the last 2 minutes.
4. Spoon some tomato sauce onto the bread pieces and top
with half of the parmesan. Top each with a chicken breast,
then the remaining sauce. Sprinkle with the basil and the
remaining parmesan.

SICILIAN PIZZA WITH SAUSAGE AND PEPPERS

ACTIVE: 15 min l TOTAL: 45 min l MAKES: one 10-by-15-inch pizza
1 tablespoon extra-virgin olive oil 1. Preheat the oven to 450˚. Drizzle the olive oil in a 10-by-15-inch baking dish or
2 1-pound balls prepared pizza dough, rimmed baking sheet. Place the balls of dough side by side in the baking dish and pinch the
at room temperature edges together to make one large piece of dough. Press and stretch the dough so it fills
⅔ cup canned crushed tomatoes the dish. Spread the crushed tomatoes over the dough, leaving a 1-inch border around the
¼ teaspoon red pepper flakes edge. Top with the red pepper flakes, cheese, sausage and green pepper.
1½ cups shredded mozzarella or Italian 2. Bake the pizza until the crust is golden brown and the sausage is fully cooked,
cheese blend (about 6 ounces) 25 to 30 minutes. Let cool slightly, then cut into pieces.
8 ounces sweet Italian sausage,
casings removed, crumbled
1 green bell pepper, sliced into rings

x
FOUR-CHEESE
TORTELLINI
ALFREDO
x

Pasta
and
GRAINS
AGNOLOTTI WITH
ARTICHOKE SAUCE
Kosher salt
1 pound refrigerated cheese agnolotti
(moon-shaped stuffed pasta) or ravioli
1 9-ounce package frozen artichoke hearts,
thawed and coarsely chopped
1 cup half-and-half
1 clove garlic, smashed
⅛ teaspoon red pepper flakes
1 cup frozen peas
1 teaspoon finely grated lemon zest
plus 2 teaspoons fresh lemon juice
¼ cup finely grated parmesan cheese
¼ cup torn fresh basil leaves
1. Bring a large pot of salted water to a boil. Add the pasta and
cook as the label directs. Reserve ½ cup cooking water, then drain.
2. Meanwhile, combine the artichokes, half-and-half, garlic,
red pepper flakes and ¼ teaspoon salt in a large skillet and
bring to a simmer over medium heat. Cover and cook until
the artichokes are tender, about 5 minutes. Add the peas and
continue to cook, covered, until tender, about 5 more minutes.
Remove from the heat and stir in the lemon zest and juice.
Discard the garlic clove.
3. Transfer the pasta to the skillet with the sauce. Add the
parmesan and gently stir to coat, stirring in enough of SKILLET VEGETABLE LASAGNA
the reserved cooking water to loosen the sauce. Stir in the basil. ACTIVE: 30 min l TOTAL: 55 min l SERVES: 4
¼ cup extra-virgin olive oil, plus more for drizzling

4 cloves garlic, sliced
1½ pounds ripe tomatoes, diced
¼ cup chopped fresh basil and/or parsley,
plus more for topping
1 cup ricotta cheese
1 large egg
2 tablespoons grated parmesan cheese, plus more for topping
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3½ cups baby spinach
⅓ pound mozzarella cheese, thinly sliced

Add the garlic; cook until golden, 1 minute. Add the tomatoes,
1 tablespoon herbs, ½ teaspoon salt, and pepper to taste; cook
until saucy, about 5 minutes. Transfer to a blender and puree.
Return 1 cup of the sauce to the skillet and reduce the heat to low;
reserve the remaining sauce.
2. Mix the ricotta, egg, parmesan and the remaining 3 tablespoons
herbs in a bowl. Season with ½ teaspoon salt and pepper to taste.
3. Place 2 lasagna noodles over the sauce in the skillet. Layer half
of the carrot and zucchini on top; drizzle with olive oil and season
with salt and pepper. Cover with half of the spinach, half of the
ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons
of the reserved tomato sauce. Repeat the layers, ending with
noodles. Top with the remaining sauce and mozzarella. Cover
and simmer until the noodles are tender and the cheese melts,
20 to 25 minutes.
4. Let the lasagna rest a few minutes before slicing. Top with
more parmesan and fresh herbs.

PASTA AND GRAINS
CAMPANELLE WITH CORN AND KALE ACTIVE: 35 min l TOTAL: 35 min l SERVES: 6
6 ears of corn 1. Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the
Kosher salt back of a knife over the bowl to extract the liquid; set aside. Put the corncobs in a large pot
1 pound campanelle or fusilli and fill with water; season with salt. Cover and bring to a boil, then add the pasta and cook
5 tablespoons extra-virgin olive oil as the label directs; reserve 1 cup of the cooking water, then drain. Discard the cobs.
2½ pounds assorted mushrooms 2. Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or other heavy pot over
(such as shiitake and cremini), high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden,
trimmed and sliced 4 to 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more
3 cloves garlic, sliced minutes; transfer to a large bowl. Add another 2 tablespoons olive oil to the pot and
½ teaspoon red pepper flakes repeat with the remaining mushrooms. Transfer to the bowl.
2 bunches Tuscan kale, stems removed, 3. Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot; cook,
leaves cut into strips stirring, until the garlic is soft, 1 to 2 minutes. Stir in the kale and season with salt. Cover
2 bunches scallions (white and and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, scallions and
light green parts), chopped butter; cook, stirring, until heated through, about 2 minutes. Add the pasta and ½ cup of
4 tablespoons unsalted butter, cubed the reserved cooking water; cook, stirring, until heated through, 1 to 2 more minutes. Stir
Freshly ground pepper in more cooking water to loosen the sauce, if desired. Season with salt and pepper.

MUSHROOM-SPINACH STUFFED SHELLS ACTIVE: 1 hr 10 min l TOTAL: 2 hr l SERVES: 8
FOR THE SHELLS 1. Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta
Kosher salt shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse
8 ounces (20 to 24) jumbo pasta shells under cold water. Drizzle with olive oil and toss; set aside.
2 tablespoons extra-virgin olive oil, 2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
plus more for drizzling and brushing Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the
1 small onion, finely chopped garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed,
2 cloves garlic, minced until golden in spots, about 2 minutes. Add ¼ teaspoon salt and continue cooking,
12 ounces white mushrooms, thinly sliced stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the
1 10-ounce package frozen spinach, spinach and stir until heated through, about 2 minutes. Let cool completely.
thawed and squeezed dry 3. Finely chop the spinach-mushroom mixture and combine in a bowl with the
1½ cups low-fat small-curd cottage cheese cottage cheese, mozzarella, parmesan, egg, basil and ¼ teaspoon salt. Stuff each
1 cup shredded part-skim mozzarella cheese shell with about 2 tablespoons of the filling; set aside. Preheat the oven to 350˚.
⅓ cup grated parmesan cheese 4. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat.
1 large egg, lightly beaten Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly
¼ cup chopped fresh basil golden, about 30 seconds. Add the tomatoes, then fill the can with 1 cup water and
add to the skillet; add ¼ teaspoon salt. Bring to a simmer and cook until slightly
FOR THE SAUCE thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return
2 tablespoons extra-virgin olive oil to the skillet and rinse out the blender.
3 cloves garlic, thinly sliced 5. Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and
1 teaspoon fennel seeds egg in the blender. Puree until smooth.
Large pinch of red pepper flakes 6. Brush a 9-by-13-inch baking dish with olive oil and pour in half of the tomato
1 28-ounce can whole peeled plum tomatoes, sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover
crushed by hand with aluminum foil and bake 25 minutes; uncover and continue baking until
Kosher salt bubbling, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the
¼ cup low-fat small-curd cottage cheese cheese sauce and broil, about 2 minutes.
¼ cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
1 large egg, lightly beaten

PASTA AND GRAINS
SPAGHETTI ROASTED TOMATO SPAGHETTI

CARBONARA POLENTA MARINARA
ACTIVE: 25 min l TOTAL: 25 min ACTIVE: 35 min l TOTAL: 35 min ACTIVE: 10 min l TOTAL: 35 min
SERVES: 4 SERVES: 4 SERVES: 4
Kosher salt 1 28-ounce can whole peeled Kosher salt

12 ounces spaghetti plum tomatoes, drained 1 pound spaghetti
6 slices thick-cut bacon, cut into 1 tablespoon extra-virgin olive oil 3 tablespoons extra-virgin olive oil
½-inch pieces Kosher salt 6 cloves garlic, thinly sliced
4 large eggs, lightly beaten 1 cup instant polenta Pinch of red pepper flakes
1 cup grated parmesan cheese Freshly ground pepper 1 28-ounce can whole peeled
(about 4 ounces), plus more 2 bunches Swiss chard plum tomatoes
for topping (about 2 pounds) 1 cup fresh basil, torn
Freshly ground pepper 4 tablespoons unsalted butter
2 tablespoons chopped fresh parsley 1 7.5-ounce package farmer cheese, 1. Bring a large pot of salted water
crumbled to a boil. Add the pasta and cook as
1. Bring a large pot of salted water to a the label directs. Drain, reserving about
boil. Add the pasta and cook as the label 1. Position a rack in the upper third of ½ cup cooking water.
directs. Reserve ¼ cup cooking water, the oven and preheat to 450˚. Toss the 2. Meanwhile, combine the olive oil,
then drain the pasta. tomatoes, olive oil and ¼ teaspoon salt garlic and red pepper flakes in a large
2. Meanwhile, cook the bacon in a in a large ovenproof skillet. Roast in the skillet. Cook over medium-low heat until
large skillet over medium heat, oven until the tomatoes are charred the garlic is golden, about 6 minutes.
stirring occasionally, until crisp, around the edges, about 25 minutes. 3. Crush the tomatoes into the skillet
about 8 minutes. Add the spaghetti Reduce the oven temperature to 300˚; with your hands; fill the can with about
and reserved cooking water to the keep the tomatoes in the oven. 1 cup water and add to the sauce.
skillet and toss to combine. 2. Meanwhile, bring 5 cups water to a Stir in the basil and season with salt.
3. Add the eggs, parmesan, ½ teaspoon boil in a saucepan over medium heat. Increase the heat to medium and simmer,
salt and 1½ teaspoons pepper to the Slowly whisk in the polenta until uncovered, until thick, 20 to 25 minutes.
skillet; toss to coat. Cook, tossing smooth and creamy, about 5 minutes. 4. Add the spaghetti to the sauce and
continuously to avoid scrambling the Add 1 teaspoon salt, and pepper to taste. toss, stirring in enough of the reserved
eggs, until the sauce is creamy, about Remove from the heat, cover and cooking water to loosen the sauce.
1 minute. Stir in the parsley. Top with keep warm.
more parmesan. 3. Bring a pot of salted water to a boil.
Slice the chard leaves into wide strips
and the stems into 1-inch pieces. Boil
the stems until almost tender, about
5 minutes, then add the leaves and
cook until both are tender, about 3 more
minutes. Drain the chard.
4. Remove the skillet from the oven and
place over medium-high heat. Push the
tomatoes to one side, add the butter and
swirl until the butter is golden brown.
Add the chard and toss to coat. Divide
the polenta among 4 bowls. Top with
the tomatoes and chard. Season the
cheese with salt and pepper and
dollop on top.

SPRING VEGETABLE RISOTTO WITH CACIO E PEPE
PAPPARDELLE PEAS AND HAM WITH ZUCCHINI
ACTIVE: 30 min l TOTAL: 30 min ACTIVE: 45 min l TOTAL: 1 hr l SERVES: 4 ACTIVE: 20 min l TOTAL: 20 min
SERVES: 4 SERVES: 6
6½ cups low-sodium chicken broth
Kosher salt 2 cloves garlic Kosher salt
12 ounces pappardelle 4 tablespoons unsalted butter 1 pound spaghetti
1 cup frozen petite green peas 1 large leek (white and light green 1 large zucchini, grated
2 tablespoons unsalted butter parts only), thinly sliced and ½ cup grated parmesan cheese
1 bunch radishes (about 8), rinsed well (about 1 ounce), plus more
halved or quartered if large 1½ cups arborio rice for topping
2 tablespoons chopped shallot 1 cup dry white wine ½ cup grated pecorino cheese
Pinch of red pepper flakes 2 cups fresh or frozen peas (about 1 ounce)
5 cups baby spinach (thawed if frozen) 4 tablespoons unsalted butter
(about 3½ ounces) 8 ounces thickly sliced deli ham, 2 tablespoons chopped fresh mint
1 cup chopped mixed fresh herbs cut into ¼-inch cubes Freshly ground pepper
(such as parsley and chives) ½ cup grated pecorino romano cheese
1 teaspoon grated lemon zest, (about 1 ounce), plus more 1. Bring a large pot of salted water to a
plus the juice of ½ lemon for topping boil. Add the pasta and cook as the
Freshly ground pepper Kosher salt and freshly ground pepper label directs. Reserve ½ cup cooking
½ cup part-skim ricotta cheese Chopped fresh mint and grated lemon water, then drain the pasta and return
zest, for topping to the pot.
1. Bring a large pot of salted water to a 2. Add the zucchini, parmesan, pecorino,
boil. Add the pasta and cook as the label 1. Heat the broth and garlic in a butter and mint and toss well. Stir in
directs. Reserve 1 cup cooking water, large saucepan over medium heat enough of the reserved cooking water to
then put the peas in a colander and drain until steaming; keep warm. Melt loosen the sauce. Season with salt and
the pasta over the peas. 2 tablespoons butter in a large pepper. Top with more parmesan.
2. Place the empty pot over medium Dutch oven or pot over medium-high
heat and add the butter, swirling to melt. heat. Add the leek and cook, stirring
Add the radishes, shallot and red pepper occasionally, until softened,
flakes. Cook, stirring occasionally, until 2 to 3 minutes. Add the rice; cook,
the radishes are slightly softened, about stirring, until toasted, 2 to 3 minutes.
2 minutes. Add the pasta and peas Stir in the wine and cook, scraping up
along with the spinach, herbs, lemon any browned bits, until absorbed,
juice, ¾ cup reserved cooking water, 3 to 5 minutes.
½ teaspoon salt and a few grinds of 2. Add 3 cups hot broth to the rice;
pepper. Cook, tossing, until the spinach cook, stirring constantly, until mostly
is wilted and the pasta is lightly coated, absorbed, 8 to 10 minutes. Add 3 more
adding more of the reserved cooking cups hot broth; continue cooking,
water if needed to loosen the sauce. stirring, until the risotto is tender and
3. Mix the ricotta, lemon zest, thickened, 12 to 14 minutes.
¼ teaspoon salt and a few grinds of 3. Reduce the heat to low and stir in the
pepper in a bowl. Serve over the pasta. peas, ham, cheese and the remaining
2 tablespoons butter. Stir in more hot
broth if the risotto is too thick; season
with salt and pepper. Top with more
cheese, and mint and lemon zest.

PASTA AND GRAINS
FOUR-CHEESE
TORTELLINI
ALFREDO
SERVES: 4
Kosher salt
1 pound tortellini
6 tablespoons unsalted butter
2 cups heavy cream
Pinch of nutmeg
½ cup grated mozzarella
cheese
½ cup grated parmesan cheese
½ cup cubed taleggio cheese
¼ cup mascarpone cheese
6 cups baby spinach
1. Bring a large pot of salted water

to a boil. Add the pasta and cook
as the label directs. Reserve
½ cup cooking water, then drain.
2. Melt the butter in a large
saucepan over medium heat.
Whisk in the heavy cream and
nutmeg; bring to a simmer.
3. Add the tortellini to the sauce
and toss, stirring in enough
of the reserved cooking water
to loosen the sauce. Stir in the
mozzarella, parmesan, taleggio
and mascarpone until melted,
5 minutes. Stir in the spinach
until wilted. Season with salt
and pepper.

GNOCCHI WITH SQUASH AND KALE ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
2 tablespoons unsalted butter 1. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat.
½ butternut squash, peeled, seeded Add the squash and cook, stirring, until slightly soft and golden, about
and cut into ½-inch pieces 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt;
3 cloves garlic, thinly sliced cook until the garlic is soft, about 2 more minutes.
1 tablespoon roughly chopped 2. Preheat the broiler. Add the chicken broth to the skillet. When it starts
fresh sage simmering, stir in the kale and cook until it wilts slightly, about 2 minutes.
¼ teaspoon red pepper flakes Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are
Kosher salt just tender, about 5 minutes. Uncover and stir in ¼ cup parmesan and the
1¼ cups low-sodium chicken broth remaining 1 tablespoon butter.
or water 3. Sprinkle the gnocchi with the remaining ½ cup parmesan. Transfer to
1 bunch kale, stemmed and roughly the broiler and cook until golden and bubbly, about 3 minutes.
chopped (about 8 cups)
1 17.5-ounce package potato gnocchi
¾ cup grated parmesan or
pecorino romano cheese

PASTA AND GRAINS
CORN-MUSHROOM RISOTTO
5 ounces bacon, diced

3 ears corn, shucked
6 ounces shiitake mushrooms
2 shallots, chopped
1¼ cups arborio rice
1 cup dry white wine
½ to ¾ cup grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh chives
1. Cook the bacon in a large saucepan over medium heat until

crisp. Remove with a slotted spoon and drain on paper towels.
Meanwhile, cut the corn from the cobs and set aside. Snap the
cobs in half and put in a pot with 7 cups water; bring to a low
simmer. Stem and slice the mushrooms.
2. Cook the mushrooms in the pan with the bacon drippings over
medium-high heat until slightly crisp, about 3 minutes. Season
with salt and pepper and transfer to a plate. Add the butter and
shallots to the pan, season with salt and pepper and cook until
soft, about 2 minutes. Add the rice and cook, stirring, 1 minute.
Stir in the wine until absorbed, then add 1 teaspoon salt and the
corn kernels.
BUCATINI WITH TOMATO PESTO 3. Ladle in ½ cup of the hot corn broth, stirring until absorbed.
AND SHRIMP Continue adding broth in ½-cup increments, allowing it to
be absorbed before adding more, until the rice is just tender,
about 20 minutes. Stir in the cheese, chives and some of the
Kosher salt mushrooms and bacon. Season with salt and pepper. Top with
1 pound bucatini or spaghetti the remaining bacon and mushrooms and more cheese.
2 cups drained canned whole peeled plum tomatoes
(about 8 tomatoes)
2 cups packed fresh basil
2 cups packed fresh mint
½ cup sliced almonds, lightly toasted
2 cloves garlic
1 teaspoon finely grated orange zest
⅓ cup extra-virgin olive oil, plus more for frying and drizzling
½ cup instant flour (such as Wondra)
1 pound extra-large shrimp, peeled, deveined
and halved lengthwise
1. Bring a large pot of salted water to a boil. Add the pasta and
cook as the label directs.
2. Meanwhile, make the pesto: Process the tomatoes, basil,
mint, almonds, garlic, orange zest and 1 teaspoon salt in a food
processor until combined. With the motor running, gradually add
the olive oil in a steady stream and blend to make a coarse pesto,
scraping down the sides of the processor as needed. Transfer the
pesto to a large bowl; do not wash out the processor.
3. Heat about ¼ inch of olive oil in a large skillet over medium-
high heat. Put the flour in a shallow dish. Season the shrimp with
½ teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches
until golden and crisp, about 2 minutes per side. Drain on
paper towels and sprinkle with salt.
4. Remove the pasta with tongs (reserve the cooking water)
and transfer to the bowl with the pesto; toss to coat. If the pasta
seems dry, rinse the food processor with ½ cup of the reserved
cooking water and add to the pasta, a little at a time. Season with
salt. Add the cheese and toss. Drizzle the pasta with olive oil and
divide among bowls; top with the shrimp.

LINGUINE WITH PENNE ALLA NORMA BUCATINI
ALMOND PESTO ACTIVE: 30 min l TOTAL: 30 min
SERVES: 4 FRA DIAVOLO
ACTIVE: 20 min l TOTAL: 20 min ACTIVE: 30 min l TOTAL: 30 min
SERVES: 4 SERVES: 4
Kosher salt
12 ounces penne (or other
Kosher salt ¼ cup extra-virgin olive oil,
short pasta)
12 ounces linguine plus more for drizzling
¼ cup extra-virgin olive oil,
1 15-ounce can cannellini or 1 pound medium shrimp,
navy beans, drained and rinsed peeled and deveined
2 small Japanese eggplants (about
⅓ cup unsalted roasted almonds 5 cloves garlic, thinly sliced
1 pound), cut into ¾-inch cubes
1 clove garlic 2 to 4 anchovy fillets, chopped
1½ cups chopped fresh parsley 1 teaspoon red pepper flakes,
1½ cups chopped fresh basil plus more for topping
1 28-ounce can whole peeled
¼ cup grated parmesan cheese 1 28-ounce can whole peeled
plum tomatoes, crushed by hand
¼ cup extra-virgin olive oil plum tomatoes,
½ teaspoon dried oregano
⅓ cup ricotta cheese crushed by hand
½ cup ricotta cheese
½ cup chopped pitted kalamata olives ½ cup dry white wine
½ cup torn fresh basil
2 plum tomatoes, chopped 3 sprigs oregano, leaves
Freshly ground pepper roughly chopped
1. Bring a large pot of salted water to a
Kosher salt
boil. Add the pasta and cook as the label
1. Bring a large pot of salted water to 12 ounces bucatini or linguine
directs. Reserve ½ cup cooking water,
a boil. Add the pasta and cook as the ½ cup fresh parsley or basil,
then drain.
label directs, adding the beans to the roughly chopped
2. Meanwhile, heat 1 tablespoon olive oil
pot during the last 2 minutes of cooking.
in a large nonstick skillet over medium-
Reserve 1 cup of the cooking water, then 1. Heat 1 tablespoon olive oil in a
high heat. Add half of the eggplant,
drain the pasta and beans. large skillet over medium-high heat.
season with salt and pepper and cook,
2. Meanwhile, make the pesto: Pulse the Add the shrimp and cook, turning once,
stirring occasionally, until golden and
almonds and garlic in a food processor until almost cooked through, about
tender, about 4 minutes; transfer to a
until finely chopped. Add the parsley, 1 minute per side. Transfer to a plate.
plate using a slotted spoon. Repeat with
basil and parmesan and pulse until the 2. Add the remaining 3 tablespoons
the remaining eggplant, adding another
herbs are chopped, scraping down the olive oil to the skillet, then add the garlic,
1 tablespoon oil to the skillet.
side of the processor as needed. With anchovies and red pepper flakes; cook
3. Add the remaining 2 tablespoons
the motor running, drizzle in the olive oil until the garlic is soft, about 1 minute.
olive oil and the garlic to the skillet.
and blend until combined. Transfer to a Add the tomatoes with their juices, the
Reduce the heat to medium and cook,
large bowl; stir in the ricotta and olives. wine, oregano and 1 teaspoon salt. Bring
stirring, until the garlic is just golden,
3. Transfer the pasta and beans to the to a simmer and cook, stirring, until
about 3 minutes. Add the tomatoes,
bowl with the pesto and toss to coat. thickened, about 15 minutes.
oregano, ½ teaspoon salt and a few
Add the tomatoes and toss to combine, 3. Meanwhile, bring a pot of salted water
grinds of pepper. Cook, stirring
adding enough of the reserved cooking to a boil. Add the pasta and cook as the
occasionally, until the sauce is thickened,
water to loosen the sauce. Season with label directs. Reserve ½ cup cooking
about 5 minutes.
salt and pepper. water, then drain.
4. Add the pasta, eggplant and the
4. Meanwhile, add the parsley, pasta
reserved cooking water to the skillet;
and shrimp to the sauce along with any
cook, tossing, 1 minute. Season with salt
collected juices from the plate; toss to
and pepper. Top with the ricotta and
combine. Stir in enough of the reserved
basil. Drizzle with olive oil.
cooking water to loosen the sauce.
Season with salt. Divide among bowls
and drizzle with olive oil; top with
red pepper flakes.

PASTA AND GRAINS
MUSHROOM-POLENTA
LASAGNA
ACTIVE: 1 hr 10 min l TOTAL: 3 hr l SERVES: 6 to 8
FOR THE SAUCE

1 ½-ounce package dried porcini mushrooms, rinsed
1 pound button mushrooms, trimmed and quartered
1 pound shiitake mushrooms, stems removed, caps quartered
Kosher salt
1 small onion, chopped
2 cloves garlic, minced
¼ teaspoon red pepper flakes
3 tablespoons tomato paste
1 15-ounce can whole peeled plum tomatoes,
crushed by hand
½ cup chopped fresh parsley, plus more for topping
FOR THE LASAGNA

2½ cups instant polenta
Kosher salt
1 cup grated parmesan cheese (about 2 ounces)
2 large eggs, lightly beaten
¼ teaspoon freshly grated nutmeg
Extra-virgin olive oil, for the baking dish
3 cups grated part-skim mozzarella cheese
1. Make the sauce: Soak the dried porcini in 3 cups hot water,
30 minutes. Drain, reserving 2 cups of the soaking liquid.
Roughly chop the porcini.
2. Heat 1 tablespoon each butter and olive oil in a large pot or
Dutch oven over medium-high heat. Add half of the button and
shiitake mushrooms and cook, undisturbed, until slightly browned
on the bottom, about 2 minutes. Continue to cook, stirring, until
soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another
1 tablespoon each butter and olive oil and the remaining button and
shiitake mushrooms. Transfer to the bowl and add ½ teaspoon salt.
3. Reduce the heat to medium and add the remaining 1 tablespoon
each butter and olive oil to the skillet. Add the onion and porcini
and cook, stirring, until the onion is soft, about 4 minutes. Stir
in the garlic and red pepper fakes. Add the tomato paste and
cook, stirring, until darkened, 1 to 2 minutes. Add the reserved
2 cups porcini liquid, the crushed tomatoes, button and shiitake
mushrooms and ½ teaspoon salt. Bring to a simmer and cook,
stirring occasionally, until thickened, about 30 minutes. Remove
from the heat and stir in the parsley; season with salt.
4. Prepare the lasagna: Bring 7 cups water to a boil in a saucepan;
transfer to a large heatproof bowl. Meanwhile, bring 3 cups water
to a boil in a separate large saucepan. Gradually whisk the polenta
and 1½ teaspoons salt into the bowl of hot water. Cover the bowl
tightly with foil and set over the saucepan of boiling water.
Reduce the heat so the water is simmering; cook the polenta until
the liquid is absorbed, about 15 minutes. Remove from the heat,
uncover and vigorously whisk in the parmesan, eggs and nutmeg.
5. Preheat the oven to 350˚. Lightly brush a 3-quart baking dish with
olive oil. Spread one-third of the polenta in the dish and top with
half of the mushroom sauce. Sprinkle with 1 cup mozzarella.
Repeat the layers (polenta, sauce, mozzarella), then top with the
remaining polenta. (If the polenta gets too stiff, whisk in hot water.)
6. Loosely cover the dish with foil and bake until bubbling, 50 minutes
to 1 hour. Turn on the broiler. Uncover the lasagna and top with the
remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes.
Sprinkle with parsley. Let stand 15 minutes before serving.
BROWN BUTTER–
POPPY SEED RAVIOLI
Kosher salt
1 pound cheese ravioli
1 stick unsalted butter
2 teaspoons poppy seeds
½ cup grated parmesan cheese, plus more for topping
½ cup finely chopped fresh parsley
1. Bring a large pot of salted water to a boil. Add the ravioli and
cook as the label directs. Reserve 1 cup cooking water, then drain.
2. Melt the butter in a large skillet over medium heat and
cook until brown flecks appear, about 3 minutes. Stir in the
poppy seeds; cook 1 minute. Stir in the reserved cooking water;
simmer 5 minutes.
3. Add the ravioli and parmesan to the skillet; toss. Season
with salt and pepper. Top with the parsley and more parmesan.
PIZZA DIP ACTIVE: 10 MIN L TOTAL: 20 MIN L SERVES: 8

2 cups tomato sauce 1. Preheat the oven to 350 ̊ . Simmer the tomato sauce in a small
1 cup ricotta ovenproof skillet. Add the ricotta in dollops and warm through.
½ cup diced mozzarella Scatter the diced mozzarella and pepperoni on top.
½ cup diced pepperoni 2. Bake the dip until bubbling, about 10 minutes. Garnish with basil
Basil leaves and extra-virgin olive oil, for topping leaves and drizzle with olive oil.

PASTA AND GRAINS
FETTUCCINE SWISS CHARD FUSILLI WITH

ALFREDO LASAGNA BROCCOLINI
ACTIVE: 20 min l TOTAL: 20 min ACTIVE: 30 min l TOTAL: 50 min ACTIVE: 20 min l TOTAL: 20 min
SERVES: 4 SERVES: 4 SERVES: 4
Kosher salt 6 no-boil lasagna noodles Kosher salt

12 ounces fettuccine 3 tablespoons extra-virgin olive oil, 12 ounces long fusilli (or regular fusilli)
1 tablespoon unsalted butter plus more for brushing 2 bunches broccolini (about 1 pound),
1 large shallot, minced 1 bunch Swiss chard, finely chopped, trimmed and roughly chopped
1¼ cups heavy cream leaves and stems separated ⅓ cup extra-virgin olive oil,
1 large egg yolk 4 cloves garlic, sliced plus more for drizzling
1 to 2 teaspoons finely grated 1 cup ricotta cheese 1 red jalapeño pepper, halved,
lemon zest ¼ cup heavy cream seeded and thinly sliced
⅓ cup grated pecorino cheese, 1 large egg 2 15.5-ounce cans butter beans,
plus more for topping 2 tablespoons grated parmesan drained and rinsed
Freshly ground pepper cheese Freshly ground pepper
2 tablespoons chopped fresh basil ¼ cup grated pecorino romano or
1. Bring a large pot of salted water to a Kosher salt and freshly ground pepper parmesan cheese, plus more
boil. Add the pasta and cook as the label 2 cups shredded asiago cheese for topping
directs. Reserve about ½ cup cooking (about 7 ounces) 1 cup halved bocconcini or
water, then drain. ¼ cup shredded fresh mozzarella pearl mozzarella balls (8 ounces)
2. Meanwhile, melt the butter in a skillet cheese (about 2 ounces)
over medium heat. Add the shallot, 1. Bring a large pot of salted water to
season with salt and cook, stirring 1. Preheat the oven to 350˚. Soak the a boil. Add the pasta and cook as the
occasionally, until lightly golden, about lasagna noodles in a bowl of hot water label directs, adding the broccolini
3 minutes. Whisk the heavy cream, until they begin to soften, about during the last 3 minutes. Reserve
egg yolk and lemon zest in a bowl. 10 minutes. Meanwhile, heat the 1 cup cooking water, then drain the
Reduce the heat to low and add the olive oil in a large skillet over medium pasta and broccolini.
cream mixture and cheese to the skillet. heat. Add the chard stems and garlic 2. Meanwhile, heat the olive oil in a
Cook, whisking, until thickened, and cook until golden, about 4 minutes. large, deep skillet over medium-high
about 2 minutes. Season with salt Add the chard leaves and cook until heat. Add the jalapeño and cook, stirring,
and 2 to 3 teaspoons pepper. wilted, about 3 more minutes. until softened, about 1 minute. Add the
3. Add the pasta to the skillet and 2. Mix the ricotta, heavy cream, egg, beans, ½ teaspoon salt and a few grinds
toss, stirring in enough of the reserved parmesan, basil, ½ teaspoon salt, and of pepper. Cook, stirring, until the beans
cooking water to loosen the sauce. pepper to taste in a small bowl. start to crisp, about 3 minutes.
Divide among bowls and top with 3. Brush a 2-quart baking dish with 3. Add the pasta and broccolini to the
more pecorino. olive oil and add 3 noodles in a single skillet along with ½ cup of the reserved
layer. Top with half of the ricotta cooking water and the pecorino. Cook,
mixture, chard and asiago. Repeat stirring, until the pasta is coated, adding
with the remaining noodles, ricotta enough of the reserved cooking water
mixture, chard and asiago. Cover to loosen the sauce; season with salt
with foil and bake until the cheese melts, and pepper. Top each serving with the
about 20 minutes. Remove the foil, mozzarella and more pecorino; drizzle
sprinkle with the mozzarella and with olive oil.
bake until bubbling and golden, about
5 more minutes.

ORECCHIETTE GARLIC-TOMATO TORTELLINI
WITH TUNA CAPELLINI “BOLOGNESE”
PUTTANESCA ACTIVE: 30 min l TOTAL: 30 min
SERVES: 4
SERVES: 4
SERVES: 4
Kosher salt ¾ cup dried porcini mushrooms
¼ cup extra-virgin olive oil (about ½ ounce)
Kosher salt
6 cloves garlic, thinly sliced Kosher salt
12 ounces orecchiette
3 tablespoons tomato paste 1 20-ounce package cheese tortellini
¼ teaspoon red pepper flakes 3 carrots, roughly chopped
1 cup frozen peas, thawed 2 stalks celery, roughly chopped
10 ounces capellini (angel-hair pasta) 1 red onion, roughly chopped
2 tablespoons capers
½ cup fresh basil, roughly chopped, 1 teaspoon chopped fresh thyme
½ cup chopped pitted kalamata olives
plus more for topping 6 tablespoons unsalted butter
½ cup grated parmesan cheese Freshly ground pepper
plum tomatoes, crushed by
(about 1 ounce) ½ cup dry white wine
hand, juices reserved
½ cup torn fresh basil,
1. Bring a large pot of salted water to a plum tomatoes, crushed by hand
boil. Heat the olive oil in a large skillet 1 cup fresh basil leaves, torn
1 5-ounce can oil-packed tuna
over medium heat. Add the garlic and
cook, stirring constantly, until the edges 1. Soak the mushrooms in 1 cup hot water,
start turning golden, about 1 minute. 5 minutes. Strain through a paper towel–
Add the tomato paste to the skillet lined sieve, reserving the liquid. Rinse
and cook, stirring, 1 minute. Add the the mushrooms.
directs. Reserve 1 cup cooking water,
red pepper flakes, then add 1½ cups of 2. Bring a large pot of salted water to
then drain.
the boiling water; stir to dissolve the a boil. Add the tortellini and cook as
2. Meanwhile, heat the olive oil in a large
tomato paste. Simmer until reduced by the label directs. Reserve 1 cup cooking
skillet over medium heat. Add the garlic
half, about 5 minutes, adding the peas water, then drain.
and red pepper flakes and cook until
halfway through. Season with salt. 3. Meanwhile, pulse the mushrooms,
softened, 2 minutes. Add the capers
2. Add the pasta to the boiling water carrots, celery, onion and thyme in a
and olives and cook 2 minutes. Add
and cook until softened but not cooked food processor until finely chopped.
the tomatoes and cook 2 minutes.
through, 2 to 4 minutes. Reserve ½ cup Heat 4 tablespoons butter in a large
Add the tomato juice and basil; season
cooking water, then drain. Dutch oven or other heavy pot over
with salt. Cook until thickened, 2 minutes.
3. Add the pasta and basil to the skillet medium-high heat. Add the vegetables,
3. Stir the tuna into the sauce with a
over medium heat, stirring in enough of season with salt and pepper and cook,
fork. Add the orecchiette, stirring in
the reserved cooking water to loosen the stirring, until they start browning,
enough of the reserved cooking water
sauce. Remove from the heat and stir in about 4 minutes. Add the wine and the
to loosen the sauce. Season with pepper
¼ cup parmesan. Top each serving with reserved mushroom liquid; bring to a
and top with basil.
basil and the remaining parmesan. simmer, scraping up the browned bits.
Cook until reduced by half, 3 minutes.
4. Add the tomatoes to the pot and
cook, stirring, until the sauce thickens,
about 10 minutes. Add the basil, the
remaining 2 tablespoons butter and the
tortellini. Toss to coat, stirring in enough
of the reserved cooking water to loosen
the sauce.

PASTA AND GRAINS
Cover
Recipe
RIGATONI WITH ROASTED TOMATOES AND BURRATA

3 pints cherry and/or grape tomatoes, 1. Preheat the oven to 400˚. Toss the tomatoes with 2 tablespoons olive oil, ½ teaspoon
halved salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed
¼ cup extra-virgin olive oil, baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir
plus more for drizzling with a wooden spoon to break up the tomatoes and make a chunky sauce.
Kosher salt and freshly ground pepper 2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label
12 ounces mezzi rigatoni directs. Reserve ½ cup cooking water, then drain.
3 cloves garlic, thinly sliced 3. While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet
2 tablespoons chopped fresh oregano over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about
1 8-ounce ball burrata cheese, 3 minutes; add to the bowl with the tomatoes.
cut into 4 pieces 4. Add the pasta to the tomato mixture and toss, stirring in enough of the reserved
½ cup torn fresh basil cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper.
Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.

PASTA PRIMAVERA ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
Kosher salt 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs;
12 ounces fusilli or other corkscrew pasta add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water
8 ounces sugar snap peas, halved during the last 2 minutes of cooking. Reserve ¼ cup cooking water, then drain the pasta
lengthwise, or broccoli florets and vegetables and return to the pot.
(or a combination) 2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook
2 carrots, shredded until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt;
1 yellow bell pepper, cut into thin strips cook until the tomatoes begin to wilt, about 2 minutes. Stir in the reserved cooking water.
¼ cup extra-virgin olive oil, 3. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half
plus more for drizzling of the goat cheese and toss to combine. Season with salt.
4 cloves garlic, thinly sliced 4. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with
1 pint cherry tomatoes, halved olive oil. Season with salt and pepper.
¼ to ½ teaspoon red pepper flakes
½ cup roughly chopped fresh mint
4 ounces goat cheese, crumbled

PASTA AND GRAINS
SARDINIAN SPAGHETTI
WITH SAUSAGE

1½ pounds sweet Italian fennel sausage, cut into 1-inch pieces
2 28-ounce cans whole peeled plum tomatoes,
drained, seeded and halved (½ cup juice reserved)
2 bay leaves
½ teaspoon fennel seeds
½ teaspoon saffron threads
¼ cup chopped fresh parsley
1½ cups fresh basil leaves, torn
Kosher salt
12 ounces spaghetti
1 cup shredded pecorino
1. Heat the olive oil in a large heavy skillet over medium heat.
Add the sausage and cook, stirring occasionally, until brown,
about 7 minutes. Push to one side of the skillet and increase the
heat to high. Add the tomatoes, stirring to break them up a bit,
and cook until the edges brown and the oil turns red, about
6 minutes. Stir the sausage and tomatoes together.
2. Add the garlic, bay leaves, fennel seeds and red pepper flakes TORTELLINI WITH PEAS
to the skillet, then scatter the saffron over the mixture. Cook,
stirring, about 2 minutes. Add the parsley, 1 cup basil and AND PROSCIUTTO
1 teaspoon salt. Reduce the heat to medium and cook, stirring
occasionally, about 15 minutes. Discard the bay leaves.
3. Meanwhile, cook the pasta in a large pot of salted boiling Kosher salt
water until al dente. Drain, reserving ½ cup cooking water. Add 1 pound meat tortellini
the pasta, cooking water and reserved ½ cup tomato juice to the 1 cup frozen peas, thawed
sausage sauce and toss, about 3 minutes. Top with the pecorino 2 tablespoons extra-virgin olive oil
and the remaining ½ cup basil. 4 ounces prosciutto or pancetta, finely chopped
1 tablespoon tomato paste
¼ cup heavy cream
1. Bring a large pot of salted water to a boil. Add the tortellini and
cook as the label directs, adding the peas during the last 2 minutes.
Reserve 1 cup cooking water, then drain the pasta and peas.
2. Meanwhile, heat a large skillet over medium heat. Add the
olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir
in the garlic and tomato paste and cook until fragrant, about
1 minute. Stir in the reserved cooking water and simmer until
reduced by about half, 3 to 4 minutes. Add the heavy cream and
simmer until slightly thickened, 2 to 3 minutes.
3. Add the tortellini and peas to the skillet, tossing to coat with
the sauce. Stir in the parsley. Sprinkle with the parmesan.

PENNE ALLA VODKA PESTO ORZO LINGUINE WITH
SERVES: 4
WITH PANCETTA RED CLAM SAUCE
ACTIVE: 20 min l TOTAL: 20 min ACTIVE: 25 min l TOTAL: 25 min
SERVES: 4 SERVES: 4
Kosher salt
12 ounces penne
Kosher salt Kosher salt
2 teaspoons unsalted butter
1½ cups orzo 12 ounces linguine
2 shallots, minced
1 tablespoon extra-virgin olive oil 3 tablespoons extra-virgin olive oil
4 ounces pancetta, diced 3 cloves garlic, thinly sliced
1 10-ounce bag frozen peas 2 anchovy fillets
½ cup vodka
3 tablespoons prepared pesto ½ teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
2 tablespoons grated parmesan ½ teaspoon dried oregano
⅔ cup heavy cream
cheese ½ cup dry white wine
½ cup grated parmesan cheese,
1. Bring a large pot of salted water to a plum tomatoes, crushed by hand
½ cup torn fresh basil
boil. Add the orzo and cook as the label 1¼ pounds littleneck clams (about 16),
directs. Reserve ½ cup cooking water, scrubbed
then drain. 12 ounces chopped clams
2. Meanwhile, heat the olive oil in a (drained if canned)
directs. Reserve 1 cup cooking water,
large skillet over medium-high heat. Add ½ cup chopped fresh parsley
then drain.
the pancetta and cook until crisp, about
2. Meanwhile, melt the butter in a
5 minutes. Remove with a slotted spoon 1. Bring a large pot of salted water to a
large skillet over medium heat. Add the
to paper towels to drain. boil. Add the pasta and cook as the label
shallots and cook until slightly softened,
3. Add the peas and 1 cup water to the directs, then drain.
3 minutes. Add the garlic and red pepper
skillet. Simmer until tender, 10 minutes. 2. Meanwhile, heat 2 tablespoons
flakes; cook 30 seconds. Remove from
Stir in the pesto and heat through. olive oil in a large deep skillet over
the heat. Stir in the vodka and tomatoes;
4. Add the orzo and parmesan to the medium-high heat. Add the garlic,
season with salt. Simmer, stirring,
skillet, stirring in enough of the reserved anchovies, red pepper flakes, oregano
7 minutes. Stir in the heavy cream
cooking water to loosen the sauce. and ¼ teaspoon salt and cook, stirring
and simmer until thickened, 3 minutes.
occasionally, until the garlic is lightly
Stir in the parmesan and basil.
golden, about 1 minute. Add the wine
3. Add the penne to the sauce,
and cook until reduced by half, about
stirring in enough of the reserved
3 minutes. Add the tomatoes and cook,
cooking water to loosen the sauce.
stirring occasionally, until the sauce
Top with more parmesan.
thickens slightly, 5 to 7 minutes.
3. Add the whole clams; cover and cook
until they just begin to open, about
3 minutes. Add the chopped clams and
parsley; continue cooking, covered, until
the whole clams are fully opened, about
3 more minutes (discard any that do not
open). Add the pasta and the remaining
1 tablespoon olive oil; toss to combine.
Season with salt.

PASTA AND GRAINS
RIGATONI WITH SAUSAGE AND PEPPERS ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4
Kosher salt 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
1 pound rigatoni Reserve ½ cup cooking water, then drain.
2 tablespoons extra-virgin olive oil 2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the
1 pound Italian sausage, sliced sausage and cook, stirring, until browned, about 5 minutes; transfer to a plate.
2 bell peppers, sliced 3. Add the bell peppers, onion and garlic to the skillet and cook until softened, about
1 onion, sliced 7 minutes. Stir in the wine. Add the tomatoes and 1 cup water; season with the oregano,
4 cloves garlic, sliced red pepper flakes and salt to taste. Simmer 15 minutes, then stir in the parsley.
½ cup dry white wine 4. Add the rigatoni and sausage to the skillet and toss, stirring in enough of the reserved
1 28-ounce can whole peeled cooking water to loosen the sauce. Top with the parmesan.
plum tomatoes, crushed by hand
½ teaspoon dried oregano

x
GARLIC-ROASTED
CHICKEN
x
Meat
and
POULTRY
ROSEMARY PORK AND POLENTA
1 tablespoon dijon mustard

2 teaspoons balsamic vinegar
1 teaspoon chopped fresh rosemary, plus 1 small sprig
1 large pork tenderloin (about 1¼ pounds)
1 bunch broccoli, cut into florets
1½ cups skim milk
¾ cup quick-cooking polenta
1. Preheat the oven to 375˚. Combine the mustard, vinegar,

chopped rosemary and ½ teaspoon each salt and pepper in
a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a
large nonstick ovenproof skillet over medium-high heat. Add
the pork and cook, turning, until browned on all sides, about
5 minutes. Transfer the skillet to the oven and roast until a
thermometer registers 145˚, about 15 minutes. Transfer the
pork to a cutting board and let rest.
2. Meanwhile, wipe out the skillet. Add the remaining 1 tablespoon
olive oil, the garlic and red pepper flakes; cook over medium heat,
2 minutes. Add the broccoli, ¼ cup water and ¼ teaspoon salt.
Cover and cook until the broccoli is tender, 5 minutes.
3. Bring 3 cups water, the milk, rosemary sprig and ¼ teaspoon
salt to a boil in a saucepan over medium heat; discard the
rosemary. Whisk in the polenta and cook, whisking, until
thickened, 3 to 5 minutes. Remove from the heat and stir in the
parmesan. Slice the pork and serve with the broccoli and polenta.
GRILLED SKIRT STEAK

WITH PESTO
FOR THE PESTO

1 cup packed fresh basil
1 tablespoon pine nuts, toasted
1 small clove garlic, roughly chopped
Kosher salt
1 tablespoon grated parmesan cheese
2 tablespoons white wine vinegar
FOR THE STEAK

1¼ pounds skirt steak
Vegetable oil, for the grill
1. Make the pesto: Blend the basil, olive oil, pine nuts, garlic and
⅛ teaspoon salt in a food processor until almost smooth. Stir in
the parmesan, vinegar and 1 tablespoon hot water.
2. Grill the steak: Preheat a grill to medium high. Season the
steak with salt and pepper. Oil the grill grates; grill the steak
2 to 5 minutes per side for medium rare. Brush the steak with
the pesto and let rest 5 minutes before serving.

MEAT AND POULTRY
LAMB CHOPS WITH FENNEL AND TOMATOES ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
1 bulb fennel, trimmed and cut into 1. Preheat the oven to 425˚. Line a baking sheet with foil. Toss the fennel and tomatoes
8 wedges with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the
4 plum tomatoes, cored and baking sheet, with the tomatoes cut-side up. Roast, turning the vegetables halfway through,
halved lengthwise until the tomatoes are soft and the fennel is golden, about 30 minutes.
2 tablespoons plus 1 teaspoon 2. Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over
extra-virgin olive oil medium heat until golden, about 3 minutes. Add the beans and 2½ cups water; cook, stirring
Kosher salt and freshly ground pepper occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan.
2 cloves garlic, smashed 3. Heat a grill pan over medium-high heat. Season the lamb with salt and pepper and grill
2 15-ounce cans cannellini beans, until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch,
drained and rinsed 4 to 5 more minutes for medium rare. Divide the beans among plates and top with the
2 tablespoons chopped fresh oregano lamb and roasted vegetables.
or parsley
4 5-ounce lamb chops, fat trimmed
and bones frenched (ask your butcher
to do this)

BALSAMIC STEAK WITH RADICCHIO ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4
4 6-ounce beef eye round steaks 1. Heat a large skillet over medium-high heat. Season the steaks with salt and pepper.
Kosher salt and freshly ground pepper When the pan is hot, add 1 tablespoon butter, swirling the pan to coat. Add the steaks,
3 tablespoons unsalted butter sprinkle them with a pinch of sugar and sear until golden brown on the bottom, about
1 to 2 teaspoons sugar, plus a pinch 4 minutes. Flip and cook until golden on the other side, 2 more minutes. Transfer to a
1 clove garlic, sliced cutting board and tent with foil.
2 heads radicchio, torn into pieces 2. Reduce the heat to medium and add 1 tablespoon butter to the skillet. Add the garlic
⅓ cup sun-dried tomatoes, thinly sliced, and cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with
plus more for topping 1 to 2 teaspoons sugar and ½ teaspoon salt. Add the sun-dried tomatoes and vinegar
¼ cup balsamic vinegar and cook until the vinegar evaporates slightly, about 1 minute. Add the broth and cook
(preferably aged) until the radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to
½ cup low-sodium chicken broth plates using tongs. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes.
½ cup fresh basil, sliced, Stir in the remaining 1 tablespoon butter.
plus more for topping 3. Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more
sun-dried tomatoes and basil.

MEAT AND POULTRY
CHICKEN WITH EGGPLANT


1 baby eggplant, halved lengthwise
Kosher salt
1 tablespoon pine nuts
4 chicken cutlets (about 1 pound total)
All-purpose flour, for dredging
¼ cup sun-dried tomatoes packed in oil, drained,
rinsed and roughly chopped
¼ cup fresh basil, torn, plus more for topping
½ cup low-sodium chicken broth
¼ cup ricotta cheese
Rustic bread, toasted or grilled, for serving
1. Drizzle 1 tablespoon olive oil over the eggplant halves in

a microwave-safe bowl and sprinkle with salt. Cover with a
microwave-safe plate and microwave 5 minutes.
2. Toast the pine nuts in a dry skillet over high heat, about 1 minute;
transfer to a bowl. Add the remaining 3 tablespoons olive oil to
the skillet. Season the chicken cutlets with salt and pepper and
CHEESE-STUFFED MEATBALLS dredge in the flour, shaking off the excess. Add to the skillet
and cook until brown on one side, 2 to 3 minutes. Flip the
ACTIVE: 15 min l TOTAL: 50 min l SERVES: 4 chicken, add the garlic and cook 2 more minutes.
3. Remove the eggplant from the microwave, cool slightly and
1 pound ground beef slice into chunks. Reduce the skillet heat to medium low; add the
½ cup grated parmesan cheese, plus more for topping sun-dried tomatoes, eggplant, basil, nuts and chicken broth to
¼ cup breadcrumbs the skillet and bring to a simmer.
¼ cup chopped fresh parsley 4. Transfer the chicken to plates. Top each with ricotta, the
¼ cup milk eggplant mixture and more basil; season with pepper. Serve
2 cloves garlic, grated with bread.
1 large egg, lightly beaten
4 ounces provolone cheese, cut into cubes
2 cups marinara sauce
1. Mix the beef, parmesan, breadcrumbs, parsley and milk in

a large bowl. Add the garlic, egg, 1 teaspoon salt and a few grinds
of pepper. Form the mixture into 2-inch balls.
2. Preheat the oven to 425˚. Arrange the meatballs on a
parchment-lined baking sheet. Press 1 provolone cube into the
center of each meatball, then form the meat around the cheese
to cover completely. Bake 15 minutes.
3. Stir together the marinara sauce and 2 cups water in a
deep skillet. Add the meatballs and simmer 20 minutes. Top
with parmesan.

EGGS IN PURGATORY
WITH SALAMI AND PEPPERS

2 cloves garlic, smashed
4 ounces deli-sliced salami, roughly chopped
1 onion, halved and thinly sliced
1 Italian green frying pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
½ teaspoon red pepper flakes
1 cup tomato puree or marinara sauce
¼ cup fresh parsley
8 large eggs
2 tablespoons grated pecorino romano or parmesan cheese
Crusty bread, for serving

Add the garlic and cook until golden, about 3 minutes. Remove
the garlic with a slotted spoon and discard. Increase the heat to
high and add the salami, onion, peppers and red pepper flakes.
Cook, stirring, until the salami starts to brown, about 5 minutes.
Add the tomato puree and ½ cup water and cook until the
vegetables are tender, about 5 minutes.
2. Reduce the heat to medium. Scatter the parsley in the skillet. CHICKEN CACCIATORE
Make 4 indentations in the pepper mixture for the eggs. Break
2 eggs into a small bowl, then pour both into one of the indentations. WITH POLENTA
Repeat with the remaining eggs. Sprinkle with the cheese. Cover ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
and cook until the egg whites are set and the yolks are cooked to
desired doneness; season with salt and pepper. Serve with bread. 8 small skin-on, bone-in chicken thighs, trimmed of excess fat
(2 to 2½ pounds)
Kosher salt
¼ cup all-purpose flour
1 large onion, cut into wedges
2 sprigs rosemary
½ to ¾ teaspoon red pepper flakes
½ cup dry white wine
1 28-ounce can whole peeled plum tomatoes,
crushed by hand
1 cup instant polenta
1. Pat the chicken dry; sprinkle with 1 teaspoon salt, then toss
with the flour. Heat the olive oil in a Dutch oven or deep skillet
over medium-high heat. Add the chicken skin-side down; cover
and cook until browned, 5 to 6 minutes per side. Transfer to a
plate and set aside.
2. Add the onion, rosemary and red pepper flakes to the pot and
cook, stirring occasionally, until the onion starts to brown, about
4 minutes. Add the wine, scraping up any browned bits from the
bottom of the pot. Stir in the tomatoes and ½ cup water.
3. Return the chicken skin-side up to the pot. Cover and bring to
a rapid simmer. Uncover, spoon the sauce over the chicken and
continue simmering until cooked through, about 8 more minutes.
4. Meanwhile, cook the polenta as the label directs; season with
salt and pepper. Serve with the chicken.

MEAT AND POULTRY
TURKEY BOLOGNESE
STUFFED PEPPERS
FOR THE SAUCE

½ onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
½ teaspoon chopped fresh rosemary
1 pound ground turkey
1 28-ounce can crushed tomatoes
½ cup whole milk
FOR THE PEPPERS

8 bell peppers (red, yellow or a mix),
halved lengthwise, seeds removed
Kosher salt
1 cup couscous
1½ cups golden raisins
1½ cups grated asiago or
fontina cheese
3 tablespoons red wine vinegar
1 cup chopped fresh parsley
¼ cup tomato paste
1. Make the sauce: Pulse the onion,

celery, carrot, garlic and rosemary in a
food processor until finely chopped.
2. Heat the olive oil in a large saucepan
over medium-high heat. Add the chopped
vegetables and cook, stirring, until softened,
3 to 5 minutes. Add the meat, 1 teaspoon salt
and ½ teaspoon pepper and cook, breaking up
the meat with a wooden spoon, until no longer
pink, about 3 minutes. Add the tomatoes, milk,
1 cup water and ½ teaspoon salt. Bring to a boil,
then reduce the heat and simmer until slightly
thickened, about 20 minutes.
3. Assemble the peppers: Preheat the oven
to 450˚. Toss the bell pepper halves with
2 tablespoons olive oil and 1 teaspoon salt
in a large microwave-safe bowl. Cover
and microwave until the peppers soften,
10 to 12 minutes.
4. Meanwhile, mix the sauce, couscous,
raisins, 1 cup cheese, 1½ tablespoons vinegar,
the parsley and ½ teaspoon salt in a bowl.
5. Whisk the remaining 2 tablespoons olive oil
and 1½ tablespoons vinegar, the tomato
paste and 1¼ cups water in a large nonreactive
baking dish. Carefully transfer the peppers
cut-side up to the dish and fill with the
couscous. Sprinkle with the remaining
½ cup cheese.
6. Cover the dish with foil and bake until
the peppers are tender, about 20 minutes.
Transfer to plates and drizzle with the
cooking liquid.

CLASSIC CHICKEN PARMESAN ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
2 skinless, boneless chicken breasts 1. Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between
(about 10 ounces each) pieces of plastic wrap and pound with a meat mallet or heavy skillet until ¼ inch thick.
¼ cup plus 1 tablespoon extra-virgin 2. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the garlic and
olive oil red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the
2 cloves garlic, finely chopped tomato puree, then fill the can with 1 cup water and add to the pot. Simmer until
¼ teaspoon red pepper flakes the sauce just thickens, about 10 minutes. Whisk in ¼ cup parmesan and the basil.
1 15-ounce can tomato puree Spread ½ cup of the sauce in a 3-quart baking dish. Preheat the broiler.
½ cup plus 2 tablespoons grated 3. Meanwhile, combine the flour and ½ teaspoon each salt and pepper in a shallow dish.
parmesan cheese Beat the eggs with ¼ cup parmesan in another shallow dish. Heat 2 tablespoons olive oil
¼ cup finely chopped fresh basil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour,
½ cup all-purpose flour tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry
Kosher salt and freshly ground pepper until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the
3 large eggs baking dish. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the
1¼ cups grated mozzarella cheese remaining 2 chicken cutlets. Add to the baking dish.
(about 6 ounces) 4. Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl.
Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce
and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.
MEAT AND POULTRY
PORK MILANESE
8 thin boneless pork chops (about ¼ inch thick),

trimmed of excess fat
6 thick slices white sandwich bread
½ teaspoon minced fresh rosemary
3 large eggs
1½ cups all-purpose flour
1 tablespoon extra-virgin olive oil, plus more for frying
5 cups baby arugula
1 cup cherry tomatoes, halved
Lemon wedges, for serving
1. Season the pork chops all over with salt and pepper. Pulse the
bread in a food processor to make coarse crumbs (you should
have about 3 cups). Transfer the breadcrumbs to a shallow
baking dish and toss with the cheese, parsley and rosemary.
Whisk the eggs in a shallow bowl. Put the flour in another
shallow bowl. Dredge each chop in the flour, then dip in the
beaten eggs, then coat in the breadcrumb mixture, pressing
so the coating sticks.
2. Heat ¼ inch olive oil in a large skillet over medium heat.
Working in batches, cook the pork chops until golden brown
and cooked through, 2 to 4 minutes per side. Transfer to a
paper towel–lined plate to drain.
3. Toss the arugula and tomatoes in a bowl with 1 tablespoon
olive oil, and salt and pepper to taste. Divide the pork chops GARLIC-ROASTED CHICKEN
among plates and season with salt. Serve with the arugula salad ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4
and lemon wedges.
4 skin-on, boneless chicken breasts (about 1½ pounds)
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
1. Preheat the oven to 425˚. Heat the olive oil in a large ovenproof
skillet over medium-high heat. Season the chicken with salt and
pepper and cook skin-side down until browned, about 5 minutes.
2. Separate the heads of garlic into cloves but do not peel.
Flip the chicken, add the garlic and rosemary to the skillet and
transfer to the oven. Roast until the chicken is cooked through,
15 to 20 more minutes.
3. Place the bread on a platter and top each slice with a
chicken breast. Add the vinegar to the skillet and scrape up
any browned bits with a wooden spoon. Add 3 tablespoons water
and simmer until the sauce thickens slightly, about 2 minutes.
Pour the sauce and garlic over the chicken and bread.

ARUGULA PESTO CHICKEN
Kosher salt
6 ounces orecchiette (about 1½ cups)
8 ounces green beans, trimmed and cut into pieces
⅓ cup grated parmesan cheese
1 teaspoon finely grated lemon zest
3 cups baby arugula
½ cup firmly packed fresh parsley
2 tablespoons almonds or hazelnuts, toasted
1 tablespoon fresh lemon juice
4 small skinless, boneless chicken breasts (about 1¼ pounds)
2 tomatoes, halved
2 teaspoons breadcrumbs
1. Bring a pot of salted water to a boil. Add the pasta and cook
as the label directs; about 3 minutes before the pasta is done,
add the green beans. Drain the pasta and beans and rinse under
cold water. Toss with half of the cheese, 1 tablespoon olive oil, the
lemon zest, and salt to taste.
2. Preheat the broiler. Puree the arugula, parsley, nuts,
lemon juice, 3 tablespoons water, the remaining cheese and
1 tablespoon olive oil, and salt to taste in a food processor.
Transfer to a bowl.
3. Place the chicken breasts between two pieces of plastic wrap
and pound to about ½ inch thick. Transfer to a foil-lined
SPICY SICILIAN CHICKEN baking sheet and season with salt. Rub all over with ¼ cup of
ACTIVE: 10 min l TOTAL: 40 min l SERVES: 4 the arugula pesto and broil, turning once, until cooked through,
4 to 5 minutes per side.
2 red onions, cut into wedges 4. Arrange the tomatoes cut-side up on another baking sheet and
⅓ cup pitted oil-cured black olives broil 2 minutes. Spread each with some pesto and sprinkle with the
8 to 12 small dried chile peppers, such as cayenne or breadcrumbs. Broil until golden, 1 more minute. Serve the chicken
chiles de arbol, broken in half with the tomatoes, pasta salad and the remaining pesto.
6 bay leaves
1 orange, halved
8 skin-on, bone-in chicken thighs (about 2 pounds)
1. Position a rack in the upper third of the oven and preheat

to 500˚. Put the onions, olives, chiles and bay leaves on a
rimmed baking sheet. Cut ½ orange into wedges and add
to the baking sheet.
2. Evenly space the chicken thighs skin-side up on the
baking sheet on top of the other ingredients. Drizzle with the
olive oil and squeeze the juice from the remaining ½ orange
on top. Season with salt and pepper.
3. Roast until the chicken is cooked through and the skin is crisp
and golden, 30 to 35 minutes. Discard the bay leaves. Serve the
chicken with the onions, olives, orange wedges and pan juices.

MEAT AND POULTRY
CLASSIC ITALIAN MEATBALLS ACTIVE: 15 min l TOTAL: 50 min l SERVES: 4

1 pound ground beef 1. Mix the beef, parmesan, breadcrumbs, parsley and milk in a large bowl.
½ cup grated parmesan cheese Add the garlic, egg and 1 teaspoon salt; season with pepper. Form the mixture
¼ cup breadcrumbs into 2-inch balls.
¼ cup chopped fresh parsley 2. Preheat the oven to 425˚. Arrange the meatballs on a parchment-lined
¼ cup milk baking sheet and bake 15 minutes.
2 cloves garlic, grated 3. Stir together the marinara sauce and 2 cups water in a deep skillet.
1 large egg, lightly beaten Add the meatballs and simmer 20 minutes.
2 cups marinara sauce

x
SAUSAGE AND CLAMS
WITH POLENTA
x

ish
and
SEAFOOD
TILAPIA MILANESE
4 6-ounce tilapia fillets

1½ cups milk
1 cup all-purpose flour
3 large eggs
6 slices white sandwich bread, torn into pieces
⅓ cup fresh parsley
Finely grated zest of ½ lemon, plus wedges for serving
5 to 6 tablespoons extra-virgin olive oil
6 cups baby arugula
1. Preheat the oven to 425˚. Soak the fish in a bowl with the
milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with
½ teaspoon each salt and pepper in a shallow dish. Lightly beat
the eggs in another dish. Pulse the bread, parsley, lemon zest
and ½ teaspoon salt in a food processor until crumbs form, then
transfer to a third dish.
2. One at a time, remove the fillets from the milk and dredge
in the flour, shaking off the excess. Dip in the eggs, then coat with
the breadcrumbs, gently pressing to coat both sides. Transfer to
a large plate.
3. Line a baking sheet with foil. Heat 2 tablespoons each olive oil
HALIBUT WITH TUSCAN BEANS
and butter in a large skillet over medium-high heat. Add 2 fillets;
cook until golden, about 3 minutes per side. Transfer to the ¼ cup extra-virgin olive oil
prepared baking sheet. Repeat with the remaining 2 fillets, 2 heads endive, quartered lengthwise
adding 2 more tablespoons each olive oil and butter. Transfer the 1 teaspoon sugar
fish to the oven and bake until cooked through, about 8 minutes. 1 small red onion, thinly sliced
4. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, ½ cup jarred roasted peppers, drained and
and salt and pepper to taste. Serve the fish with the salad and roughly chopped
lemon wedges. 1 clove garlic, roughly chopped
1 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
1 small sprig rosemary, chopped
4 6-ounce skin-on halibut fillets
Fresh parsley, for topping
1. Heat 2 tablespoons olive oil in a medium skillet over medium

heat. Add the endive quarters, sprinkle with sugar and cook,
tossing a couple of times, until lightly browned, about 2 minutes.
Add the red onion, roasted peppers and garlic and cook until
the endive is wilted, about 2 more minutes. Increase the heat to
high, add the beans, broth and rosemary and continue cooking,
mashing some of the beans with a spoon to thicken the sauce
slightly, 2 to 3 minutes.
2. Heat the remaining 2 tablespoons oil in a large skillet over
medium-high heat. Season the halibut fillets with salt and
pepper; place skin-side up in the pan and cook until golden,
about 4 minutes. Turn and cook until firm but still translucent in
the center, 4 more minutes.
3. Place the halibut fillets in 4 shallow bowls and spoon the
beans and endive on top. Top with parsley.

FISH AND SEAFOOD
STEAMED MUSSELS WITH FENNEL AND TOMATO

¼ cup extra-virgin olive oil 1. Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook
5 large cloves garlic, very thinly sliced until just soft, about 4 minutes. Add the carrots and season with salt and pepper; continue
1 bulb fennel (with some fronds), cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the
halved, cored and thinly sliced vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot
2 carrots, very thinly sliced and simmer until the vegetables are tender, about 15 minutes.
Kosher salt and freshly ground pepper 2. Stir in the water and mussels. Increase the heat to high, cover and cook until the mussels
¼ cup dry vermouth or white wine open, 3 to 5 minutes (discard any that do not open). Transfer the mussels to a serving
1 28-ounce can whole peeled bowl. Season the sauce with pepper and, if needed, salt, and pour over the mussels.
plum tomatoes, crushed by hand Serve with bread.
2 teaspoons roughly chopped fresh
tarragon
½ cup water
2 pounds mussels (preferably
cultivated), scrubbed well and
debearded
Crusty bread, for serving

SAUSAGE AND CLAMS WITH POLENTA ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1 cup instant polenta 1. Cook the polenta as the label directs; keep warm.
2 tablespoons extra-virgin olive oil 2. Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and
4 cloves garlic, sliced broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly
1 bunch broccoli rabe, florets chopped, tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook
or ½ head escarole, chopped until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes
Kosher salt and freshly ground pepper and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.
12 ounces hot or sweet Italian sausages, 3. Add the clams; cover and cook over medium-high heat until the clams open,
cut into chunks 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot
1 pint grape tomatoes, halved and season with salt and pepper. Divide the polenta among bowls and top with the
¾ cup dry white wine sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.
16 littleneck clams, scrubbed
Chopped fresh parsley, for topping
(optional)

FISH AND SEAFOOD
LEMON-OREGANO TILAPIA

12 ounces baby fingerling potatoes, halved,
or small red-skinned potatoes, quartered
1 head escarole (about 1¼ pounds), torn into pieces
1¼ pounds tilapia fillets, patted dry
2 sprigs fresh oregano, leaves torn
Juice of 1 lemon
1. Heat ¼ cup olive oil in a large deep skillet over medium heat.
Place the potatoes cut-side down in the pan. Add the garlic; cook
until the potatoes are golden and crisp, 4 to 5 minutes. Add the
escarole, season with salt and pepper, then add about ⅓ cup
water. Cover and steam until the escarole wilts, about 5 minutes.
2. Season the fish with salt and pepper; place on top of the
greens in the pan and sprinkle with the oregano leaves. Cover
and steam until the fish is just cooked through, about 5 minutes.
3. Meanwhile, whisk the lemon juice in a bowl with the remaining
¼ cup olive oil; season with 1 teaspoon salt and plenty of pepper.
4. Carefully lift the fish off the greens and transfer to rimmed
plates or bowls. Distribute the greens, potatoes and pan juices
around the fish. Drizzle with the lemon-pepper oil.
SKILLET TUNA AND ORZO


1 clove garlic, thinly sliced
4 scallions, thinly sliced
1 14-ounce can no-salt-added diced tomatoes
¼ teaspoon dried oregano
2½ cups water
1½ cups orzo
1 14-ounce can cannellini beans, drained and rinsed
1 small green bell pepper, thinly sliced
1 5-ounce can solid white tuna packed in water, drained
Juice of 1 lemon

Add the garlic and half of the scallions and cook, stirring,
1 minute. Add the tomatoes and oregano and cook, stirring,
3 minutes. Stir in the water, orzo, ½ teaspoon salt, and pepper
to taste. Bring to a boil, then reduce the heat to medium low and
stir in the beans. Cover and simmer until most of the liquid is
absorbed and the orzo is tender, about 10 minutes.
2. Add the bell pepper and continue cooking, covered, until
tender, about 3 minutes. Stir in the tuna, lemon juice and parsley.
Season with salt and pepper. Top with the remaining scallions.

SALMON WITH WARM
TOMATO-OLIVE SALAD

1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon honey
Kosher salt
4 6-ounce salmon fillets (about 1¼ inches thick)
1 clove garlic
½ cup roughly chopped pitted kalamata olives
2 beefsteak tomatoes, cut into 1-inch chunks
1 cup sliced celery (inner stalks with leaves)
¼ cup roughly chopped fresh mint
1. Preheat the broiler. Line a broiler pan with foil and lightly brush
with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar,
the honey, red pepper flakes and 1 teaspoon salt in a small bowl.
Put the salmon skin-side down on the prepared pan and brush
the tops and sides with the honey glaze. Broil until golden brown SEARED SCALLOPS WITH ORZO
and just cooked through, 4 to 6 minutes. ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
2. Meanwhile, roughly chop the garlic on a cutting board; sprinkle
with a generous pinch of salt, then mash into a paste with the Kosher salt
flat side of the knife. Heat the remaining 3 tablespoons olive oil 1 cup orzo
and 1 tablespoon vinegar, the olives and garlic paste in a small 5 tablespoons unsalted butter
saucepan over medium-high heat until bubbling, about Grated zest and juice of 1 lemon
3 minutes. Transfer the mixture to a bowl and add the tomatoes, Freshly ground pepper
celery and mint. Season with salt and toss to combine. Serve 1 pound sea scallops, “foot” muscles removed
with the salmon. 2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
½ cup dry white wine
1 to 2 tablespoons capers, drained
2 cups baby arugula
1 cup cherry tomatoes, halved or quartered if large
1. Bring a medium saucepan of salted water to a boil. Add the

orzo and cook as the label directs. Reserve ¼ cup cooking water,
then drain. Transfer the orzo to a large bowl; add 2 tablespoons
butter, the lemon zest, half of the lemon juice and 2 tablespoons
of the reserved cooking water. Season with salt and pepper; toss,
adding more of the reserved cooking water as needed to loosen.
Cover to keep warm.
2. Pat the scallops dry and season with salt and pepper. Heat
the olive oil in a large nonstick skillet over medium-high
heat. Add the scallops and cook until browned on the bottom,
about 3 minutes. Flip and cook until just cooked through,
1 to 2 more minutes. Transfer to a plate; cover to keep warm.
3. Add the garlic to the skillet. Cook, stirring, until golden,
about 10 seconds. Add the wine, ¼ cup water and the remaining
lemon juice. Cook until reduced by half, about 3 minutes. Add
the capers and the remaining 3 tablespoons butter; swirl to melt.
Stir in the parsley.
4. Add the arugula and tomatoes to the orzo; toss. Serve with the
scallops and pan sauce.

FISH AND SEAFOOD
SHRIMP SCAMPI WITH GARLIC TOASTS ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
3 tablespoons extra-virgin olive oil 1. Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet
3 tablespoons unsalted butter over medium heat. Add the garlic, ½ teaspoon salt and the red pepper flakes and cook
5 cloves garlic, chopped 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the
Kosher salt garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute
Pinch of red pepper flakes per side. Divide the bread among 4 bowls.
8 ½-inch-thick slices crusty bread 2. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss
1¼ pounds large shrimp, peeled and to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until
deveined, tails intact the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls.
¾ cup dry white wine or low-sodium 3. Return the skillet to high heat and boil the cooking liquid until slightly thickened,
chicken broth 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter
Grated zest and juice of ½ lemon, and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.
plus wedges for serving
⅓ cup chopped fresh parsley
⅓ cup chopped fresh chives

BROILED HALIBUT WITH ARUGULA SALAD ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
1½ pounds skinless halibut (in one piece; 1. Position a rack in the upper third of the oven; preheat to 450˚. Cut the halibut into
preferably center-cut) 4 pieces; arrange on a foil-lined baking sheet. Squeeze 1 lemon half over the fish and
1 lemon, halved, plus wedges for serving season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is
Kosher salt and freshly ground pepper almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops
½ cup mayonnaise are golden, about 3 minutes.
2 tablespoons roughly chopped 2. Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the
fresh chives arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with
2 tablespoons roughly chopped salt and pepper.
fresh dill 3. Transfer the fish fillets and tomatoes to plates. Top the fish with the herb mixture. Drizzle
2 tablespoons roughly chopped the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper.
fresh parsley Top with the arugula salad and serve with lemon wedges.
4 cups baby arugula (about 3 ounces)
3 large heirloom or beefsteak tomatoes,
sliced ½ inch thick

FISH AND SEAFOOD
FRITTO MISTO WITH ANCHOVY DIP

ACTIVE: 1 hr 25 min l TOTAL: 1 hr 25 min l SERVES: 6 to 8
FOR THE FRITTO MISTO Peanut oil, for frying

4 large eggs Olive oil, for frying
6 cups whole milk 4 cups all-purpose flour
Kosher salt Freshly ground pepper
¾ pound extra-large shrimp, peeled 1 lemon, thinly sliced into rounds
and deveined, tails intact 8 large sprigs rosemary
1 pound cleaned squid, cut into
¼-inch rings and tentacles FOR THE DIP
1 large red onion, cut into ½-inch rings 8 oil-packed anchovy fillets, rinsed
1 head Romanesco cauliflower 1 cup fresh parsley
(or ½ head regular cauliflower), 1 tablespoon capers
florets cut into 2-inch pieces Juice of 1 lemon
1 large sweet potato, peeled and cut Pinch of red pepper flakes
into ¼-inch rounds ¼ cup extra-virgin olive oil TUNA PANZANELLA
1. Prepare the fritto misto: Whisk 2 eggs, 3 cups milk and 1 teaspoon salt in a large shallow SERVES: 4
bowl. Whisk the remaining 2 eggs and 3 cups milk, and 1 teaspoon salt in another
shallow bowl. Butterfly the shrimp with a small sharp knife, cutting along the curve from 1 8-ounce piece rosemary focaccia
top to tail almost all the way through. Add the shrimp and squid to one of the bowls. Add 5 tablespoons extra-virgin olive oil
the onion, cauliflower and sweet potato to the other bowl. Refrigerate at least 30 minutes. 1½ pounds assorted heirloom
2. Meanwhile, make the dip: Pile the anchovies, parsley and capers on a cutting board tomatoes, roughly chopped
and chop them into a coarse paste. Transfer to a bowl along with the lemon juice and 1 small head escarole, trimmed
red pepper flakes. Gradually whisk in the olive oil until emulsified. Refrigerate. and chopped
3. Preheat the oven to 350˚. Fill a deep fryer to the fill line with half peanut oil and 2 Persian cucumbers, quartered
half olive oil; heat to 375˚. Line 3 baking sheets with paper towels. Mix the flour, lengthwise and sliced ¼ inch thick
1 teaspoon salt and ½ teaspoon pepper in a large shallow dish. 1 cup fresh basil, roughly chopped
4. Remove the onion rings from the milk mixture and dredge in the flour. Add to the 2 tablespoon capers, drained
frying basket along with a slice of lemon and a rosemary sprig. Fry until crisp, about 2 tablespoons red wine vinegar
5 minutes (cover if your fryer has a lid). Lift the basket, allowing the excess oil to drain off. Kosher salt and freshly ground pepper
Transfer the onion rings to one of the prepared baking sheets and keep warm in the oven. 2 7-ounce jars oil-packed tuna
Repeat with the cauliflower and sweet potato, coating and frying them in batches and (preferably Italian), drained
adding a lemon slice and rosemary sprig to each batch. (Make sure the oil reaches at least and flaked
365˚ between batches.) Transfer the vegetables to the prepared baking sheets and keep
warm in the oven. 1. Heat a grill pan over medium-low heat.
5. Coat and fry the shrimp and squid in small batches in the same manner. Sprinkle the Brush the focaccia with 2 tablespoons
fritto misto with salt while it’s hot and transfer to a platter. Serve with the dip. olive oil. Grill the bread until lightly
toasted, 2 to 3 minutes per side. Cut
into cubes and transfer to a large bowl.
2. Add the tomatoes, escarole, cucumbers,
basil, capers, red wine vinegar and the
remaining 3 tablespoons olive oil to the
bowl; season with salt and pepper and
toss. Top each serving of salad with tuna.

x
ROASTED FENNEL
AND TOMATOES
x

alads
and
SIDES
TUSCAN WHITE BEANS ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4
1 tablespoon extra-virgin olive oil, 1. Heat the olive oil in a large ovenproof
plus more for drizzling skillet over medium-high heat. Add the
2 cloves garlic, smashed garlic and red pepper flakes; cook until
¼ teaspoon red pepper flakes golden, 1 minute. Add the tomato and
1 plum tomato, chopped rosemary and cook 2 minutes. Add the
1 sprig rosemary cannellini beans and cook, partially
2 15-ounce cans cannellini beans, smashing the beans with a spoon,
drained and rinsed 5 minutes. Discard the rosemary.
Handful of chopped fresh parsley 2. Stir in ½ cup water and the parsley;
Kosher salt season with salt. Sprinkle with the
2 tablespoons grated parmesan cheese parmesan and broil until golden, about
3 minutes. Drizzle with olive oil.
PARMESAN CAULIFLOWER
1 head cauliflower, cut into florets 1. Preheat the oven to 425˚. Spread the
and halved cauliflower in a single layer on a baking
3 tablespoons extra-virgin olive oil sheet. Drizzle with the olive oil. Sprinkle
¼ cup grated parmesan cheese with the parmesan, chopped herbs,
1½ teaspoons chopped mixed fresh 1 teaspoon salt and a few grinds of pepper.
thyme and rosemary 2. Roast the cauliflower until tender, about
Kosher salt and freshly ground pepper 30 minutes. Flip and roast until golden all
over, 15 more minutes.
GARLIC-HERB SPAGHETTI SQUASH

1 spaghetti squash, halved and 1. Put the spaghetti squash cut-side

seeded down in a microwave-safe dish; add
2 cloves garlic, thinly sliced 2 tablespoons water, cover and microwave
1 tablespoon extra-virgin olive oil until tender, 15 minutes. Let cool slightly,
2 tablespoons chopped fresh parsley then scrape the squash into strands with a
2 tablespoons chopped fresh chives fork into a bowl.
2 tablespoons chopped pickled 2. Cook the garlic in the olive oil in a small
cherry peppers skillet over medium-low heat until golden,
Kosher salt and freshly ground pepper about 3 minutes. Add to the squash along
with the parsley, chives and cherry peppers;
toss. Season with salt and pepper.
EGGPLANT CAPONATA ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

¼ cup extra-virgin olive oil 1. Heat the olive oil in a large skillet over
1 onion, chopped medium heat; add the onion and cook
1 stalk celery, chopped until slightly softened, about 3 minutes.
1 small Japanese eggplant, chopped Add the celery and eggplant; cook until
1 red bell pepper, chopped soft, 4 minutes. Add the bell pepper and
3 tablespoons golden raisins cook until tender, 3 minutes. Stir in the
2 tablespoons chopped fresh oregano raisins, oregano and ½ cup water; simmer,
1 cup halved grape tomatoes stirring occasionally, 8 minutes.
1 tablespoon apple cider vinegar 2. Add the tomatoes, vinegar and capers to
1 tablespoon capers the skillet; cook until the tomatoes begin
Kosher salt and freshly ground pepper to fall apart, 7 minutes. Season with salt
Torn basil leaves, for topping and pepper and top with basil.

SALADS AND SIDES
GREEN BEANS MARINARA ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

Kosher salt 1. Bring a large saucepan of salted water to a boil. Add the green beans and cook until
1¼ pounds green beans, trimmed crisp-tender, about 5 minutes; drain.
1 tablespoon extra-virgin olive oil 2. Meanwhile, heat the olive oil in a large skillet over medium-high heat; add the garlic and
3 cloves garlic, sliced red pepper flakes and cook 2 minutes. Stir in the tomatoes, basil and parsley; sprinkle with
¾ teaspoon red pepper flakes the sugar and ½ teaspoon salt. Simmer 10 minutes.
1 28-ounce can whole peeled 3. Add the green beans to the skillet, cover and cook 10 minutes. Uncover and cook 3 more
plum tomatoes, crushed by hand minutes to thicken. Season with pepper.
Handful of chopped fresh basil
Handful of chopped fresh parsley
½ teaspoon sugar

PARMESAN TOMATOES ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4
2 pints cherry or grape tomatoes 1. Toss the tomatoes, garlic, ¼ cup olive oil and the thyme in an ovenproof skillet.
4 cloves garlic, smashed Cook over medium-high heat until the tomatoes are soft, about 8 minutes.
¼ cup plus 2 tablespoons 2. Preheat the broiler. Mix the remaining 2 tablespoons olive oil, the breadcrumbs
extra-virgin olive oil and parmesan in a small bowl. Sprinkle over the tomatoes and broil until golden,
2 teaspoons fresh thyme leaves about 3 minutes.
½ cup breadcrumbs

SALADS AND SIDES
PEPERONATA

1 onion, halved and thinly sliced
3 fresh bay leaves
2 tablespoons tomato paste
6 bell peppers (red, yellow and orange),
cut into 2-inch pieces
1 cup dry white wine
½ bunch fresh basil, torn
2 teaspoons balsamic vinegar (preferably aged)
1. Heat the olive oil in a large pot or Dutch oven over medium
heat. Add the onion, garlic and bay leaves and cook, stirring
occasionally, until the onion is soft, about 6 minutes. Add the
tomato paste, 1½ teaspoons salt and ½ teaspoon pepper and
cook, stirring, until the tomato paste turns brick red, 5 minutes.
2. Add the bell peppers and cook, stirring occasionally, until they
begin to soften, about 10 minutes. Add the wine and 1 cup water,
increase the heat to high and bring to a boil. Reduce the heat to
medium low, cover and simmer until the peppers are very soft,
about 30 more minutes.
3. Uncover, increase the heat to medium and cook, stirring
occasionally, until most of the liquid has evaporated, 20 to
25 more minutes. Remove the bay leaves. Stir in the basil and
balsamic vinegar and season with salt and pepper.
TOMATO-BASIL LIMA BEANS
2 tablespoons extra-virgin olive oil,

Kosher salt
1 10-ounce box frozen lima beans, thawed
½ pint cherry tomatoes, halved
Splash of white wine vinegar
Shaved parmesan cheese and torn fresh basil, for topping
1. Heat the olive oil in a large skillet over medium heat. Add
the garlic and red pepper flakes; cook until lightly toasted,
about 3 minutes. Season with salt. Stir in the lima beans;
cook until tender, about 7 minutes. Remove from the heat.
2. Stir the cherry tomatoes and vinegar into the beans.
Drizzle with olive oil and top with parmesan and basil; season
with pepper.

STEAMED ARTICHOKES ACTIVE: 10 min l TOTAL: 30 min l SERVES: 4
2 artichokes, trimmed and halved 1. Season the artichokes with salt.
Kosher salt Place cut-side down in a microwave-safe
2 lemons, cut into wedges bowl with 1 lemon and the thyme sprigs.
4 thyme sprigs Pour in the wine and olive oil; cover and
⅓ cup dry white wine microwave until tender, about 20 minutes.
⅓ cup extra-virgin olive oil Discard the thyme.
Mayonnaise, for dipping 2. Mix a bit of the cooking liquid with
mayonnaise for a dipping sauce. Serve
the artichokes with the sauce and the
remaining lemon wedges.
ASPARAGUS WITH PINE NUT GREMOLATA

2 pounds asparagus, trimmed 1. Preheat the oven to 450˚. Toss the

1 tablespoon extra-virgin olive oil asparagus and olive oil on a baking sheet;
Kosher salt and freshly ground pepper season with salt and pepper. Roast until
½ cup chopped fresh parsley lightly browned, 15 minutes.
⅓ cup pine nuts, toasted 2. Mix the parsley, pine nuts and lemon
Grated zest of 1 lemon zest in a bowl; season with salt and pepper.
Sprinkle over the asparagus.
CHICKPEA-RADICCHIO SALAD
¼ cup extra-virgin olive oil 1. Heat the olive oil in a medium skillet until
1 cup fresh parsley hot. Add the parsley and fry until crisp,
1 15-ounce can chickpeas, about 5 minutes. Drain on paper towels,
drained and rinsed reserving the oil.
1 small head radicchio, cut into wedges 2. Toss the chickpeas and radicchio in a
Juice of 1 lemon large bowl. Drizzle with the lemon juice and
Kosher salt and freshly ground pepper parsley oil; season with salt and pepper.
Top with the fried parsley.
BROCCOLI RABE WITH CHERRY PEPPERS

2 bunches broccoli rabe 1. Cook the broccoli rabe in a steamer

1 tablespoon extra-virgin olive oil, basket set over simmering water until
plus more for drizzling tender, about 7 minutes.
2 cloves garlic, thinly sliced 2. Meanwhile, heat the olive oil in a large
¼ cup sliced jarred cherry peppers, skillet over medium-low heat; add the garlic
plus 2 tablespoons brine from the jar and cook until golden, about 3 minutes.
Kosher salt and freshly ground pepper Stir in the cherry peppers and brine. Toss
Shaved parmesan cheese, for topping in the broccoli rabe; season with salt and
pepper. Transfer to a platter; drizzle with
olive oil and top with shaved parmesan.

SALADS AND SIDES
SPRING PEAS WITH PANCETTA ACTIVE: 30 min l TOTAL: 30 min l SERVES: 6 to 8

Kosher salt 1. Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water.
2 cups shelled fresh English peas or If using fresh English peas, add to the boiling water and cook until tender, about 1 minute.
thawed frozen peas (about 10 ounces) Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas
1 pound sugar snap peas, trimmed and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
4 ounces snow peas, trimmed and 2. Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes.
thinly sliced Transfer to a paper towel–lined plate with a slotted spoon. Add the flour to the drippings
4 ounces pancetta, chopped in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth
2 tablespoons all-purpose flour and heavy cream and cook until reduced by one-third, about 6 minutes.
1½ cups low-sodium chicken broth 3. Drain the peas from the ice water, shaking off the excess, then add to the skillet (if using
½ cup heavy cream frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the
Juice of 1 lemon lemon juice; season with salt and pepper. Transfer to a serving bowl; top with the pancetta.
FRUIT, GORGONZOLA AND
PROSCIUTTO SALAD
3 ounces thinly sliced prosciutto

2 tablespoons sherry vinegar
1 teaspoon dijon mustard
2 peaches, sliced ½ inch thick
2 plums, sliced ½ inch thick
¼ cup thinly sliced red onion
8 cups mixed salad greens
2 to 3 ounces crumbled gorgonzola (or other blue cheese)
Grilled Italian bread, for serving
1. Cut or tear the prosciutto into bite-size pieces. Place a large

skillet over medium-high heat; add 1 tablespoon olive oil. Add
the prosciutto in a single layer (you may need to do this in two
batches); cook until crisp, about 1 minute per side. Drain on a
FENNEL AND PEAR SALAD
paper towel–lined plate.
2. Add the remaining 2 tablespoons olive oil to the skillet over
medium-high heat. Whisk the vinegar, mustard, ½ teaspoon
½ teaspoon crushed aniseed
salt and a few grinds of pepper into the oil to make a smooth
dressing. Add the peaches, plums and red onion to the skillet;
⅓ cup extra-virgin olive oil
toss to coat and wilt the onion. Transfer the mixture to a large
1 bulb fennel, trimmed, cored and thinly sliced,
serving bowl.
plus fronds for topping
3. Add the greens and half of the gorgonzola to the bowl; toss to
2 pears, thinly sliced
combine with the fruit. Divide the salad among plates; top with
Handful of fresh parsley
the prosciutto and remaining gorgonzola. Serve with bread.
Shaved pecorino cheese, for topping
1. Whisk the vinegar with the aniseed, ½ teaspoon salt and

½ teaspoon pepper in a serving bowl. Slowly whisk in the olive oil
until emulsified.
2. Add the fennel, pears and parsley to the bowl; season with salt
and pepper and toss. Top with fennel fronds and pecorino.

SALADS AND SIDES
ROASTED FENNEL AND TOMATOES ACTIVE: 10 min l TOTAL: 40 min l SERVES: 4

2 bulbs fennel, trimmed, cored and 1. Preheat the oven to 500˚. Toss the fennel, fennel fronds, garlic, lemon, olive oil,
thinly sliced, fronds chopped and sugar and 1 teaspoon salt on a baking sheet. Roast until golden, about 20 minutes.
reserved 2. Toss in the tomatoes and continue roasting until the tomatoes burst, about
1 head garlic, separated into cloves 7 more minutes.
1 lemon, quartered
1 teaspoon sugar
Kosher salt
1 pint grape or cherry tomatoes

x
GRILLED PLUMS WITH
HAZELNUT GELATO
x
Desserts
and
DRINKS
LIMONCELLO COOKIES
ACTIVE: 20 min l TOTAL: 1 hr 20 min (plus cooling) l MAKES: about 48
1¾ cups all-purpose flour

1 cup fine semolina flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ sticks (12 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg plus 1 egg yolk
3 tablespoons limoncello or other sweet lemon liqueur
½ teaspoon pure vanilla extract
Finely grated zest and juice of 1 lemon
8 ounces white chocolate, chopped
½ cup pistachios, finely chopped
1. Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a
large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed
until light and fluffy, about 2 minutes.
2. Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice
in a large liquid measuring cup or bowl. Add to the butter mixture; beat on medium speed
until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just
combined. Cover the dough with plastic wrap and refrigerate 30 minutes.
3. Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll the dough
into 2-inch-long, ½-inch-thick logs; arrange about 2 inches apart on the prepared
baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating
the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer
to racks to cool completely. CHOCOLATE-
4. Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of
barely simmering water (do not let the bowl touch the water); stir until the chocolate AMARETTI PARFAITS
melts. Drizzle the cookies with the melted white chocolate and sprinkle with the
SERVES: 4
pistachios. Let set at room temperature, about 15 minutes.
1½ ounces bittersweet chocolate,
finely chopped
1½ cups mascarpone cheese
⅓ cup sugar
1 pint raspberries
½ cup crumbled amaretti cookies
1. Put the chocolate in a microwave-

safe bowl. Microwave, stirring every
30 seconds, until melted, about
2 minutes. Let cool. Mix the mascarpone
and sugar in a medium bowl. Stir in the
melted chocolate until combined.
2. Layer the chocolate cream in parfait
glasses or bowls with the raspberries
and amaretti cookies.

DESSERTS AND DRINKS
HOMEMADE CHOCOLATE GELATO SANDWICHES

ACTIVE: 20 min l TOTAL: 20 min (plus 4-hr chilling) l SERVES: 6 to 8
8 ounces milk chocolate, finely chopped 1. Put the milk chocolate and cocoa powder in a blender. Bring the water and sugar to a
½ cup unsweetened Dutch-process simmer in a saucepan, stirring until the sugar dissolves. Pour the hot sugar syrup into the
cocoa powder blender; cover and pulse 4 or 5 times, until the mixture is smooth but not foamy. Add the
2 cups water vanilla and almond extracts and the salt to the blender; pulse once more to combine.
¾ cup sugar Transfer to a bowl, cover and refrigerate until very cold, at least 2 hours.
½ teaspoon pure vanilla extract 2. Whisk the chocolate mixture, then transfer to an ice cream maker and freeze according
½ teaspoon pure almond extract to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm,
¼ teaspoon kosher salt at least 2 hours.
6 to 8 small brioche rolls, split open 3. Fill each brioche roll with a scoop of chocolate gelato and some whipped cream.
Whipped cream, for serving
GRILLED PLUMS WITH HAZELNUT GELATO ACTIVE: 15 min l TOTAL: 15 min l SERVES: 4
4 plums, halved and pitted 1. Preheat a grill or grill pan to medium high. Brush the plums with the melted butter
1½ tablespoons unsalted butter, melted and sprinkle with the cinnamon. Grill until soft, about 3 minutes per side.
1 teaspoon ground cinnamon 2. Serve the plums with the gelato; top with the hazelnuts.
1 pint hazelnut gelato
½ cup chopped hazelnuts, toasted
DESSERTS AND DRINKS
AFFOGATO ACTIVE: 10 min l TOTAL: 10 min l SERVES: 2

4 small scoops ice cream 1. Put 2 scoops ice cream in each
(coffee, chocolate or vanilla) of 2 coffee mugs or small glasses.
2 shots espresso or 6 tablespoons 2. Pour the espresso over the ice cream.
strong brewed coffee, slightly cooled Top with shaved chocolate and
Shaved dark chocolate and chopped chopped hazelnuts.
toasted hazelnuts, for topping
NEAPOLITAN ICE CREAM SANDWICHES

ACTIVE: 10 min l TOTAL: 10 min (plus freezing) l SERVES: 4
1 to 2 cups neapolitan ice cream, 1. Spread a small scoop of ice cream

slightly softened on 2 slices of pound cake; top each with
4 slices pound cake another cake slice. Cut in half. Smooth
6 ounces dark chocolate, melted the sides so the ice cream is flush
Whipped cream and chopped pistachios, with the cake.
for topping 2. Pour the melted chocolate on top
of each sandwich, letting it drip down
the sides. Freeze until hard. Top with
whipped cream and chopped pistachios.
ZABAGLIONE WITH BERRIES

1 quart strawberries, hulled and sliced 1. Toss the strawberries with 1 tablespoon
¼ cup sugar sugar in a bowl; let macerate 10 minutes.
5 large egg yolks plus 1 egg white 2. Put the egg yolks, egg white, the
1 tablespoon marsala wine remaining 3 tablespoons sugar, the
½ teaspoon pure vanilla extract marsala, vanilla and salt in a large
Pinch of salt heatproof bowl. Set the bowl over a
Biscotti, for serving saucepan of barely simmering water (do
not let the bowl touch the water); whisk
over medium heat until thick, 10 minutes.
3. Spoon the berries into bowls and pour
the zabaglione on top. Serve with biscotti.
MINI ZEPPOLE ACTIVE: 20 min l TOTAL: 20 min l SERVES: 6

Vegetable oil, for frying 1. Fill a pot with 1 to 2 inches vegetable oil
1 pound refrigerated pizza dough, and heat until a deep-fry thermometer
cut into 1-inch pieces registers 350˚. Roll the dough pieces into
Confectioners’ sugar, for dusting balls. Deep-fry in the hot oil, turning as
needed, until golden, about 5 minutes.
2. Remove the zeppole with a slotted
spoon and transfer to a paper towel–lined
plate to drain. Dust generously with
confectioners’ sugar.

PANNA COTTA WITH CHERRIES
ACTIVE: 30 min l TOTAL: 1 hr (plus 4-hr cooling) l SERVES: 6
FOR THE PANNA COTTA

½ cup cold water
1 ¼-ounce packet unflavored gelatin
⅓ cup sugar
1 cup half-and-half
1 cup buttermilk
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract CHOCOLATE-HAZELNUT TART
FOR THE CHERRY COMPOTE
6 cups pitted cherries (2½ pounds whole cherries) FOR THE CRUST
3 cups sugar ½ cup blanched hazelnuts
1 thin slice ginger 1 cup all-purpose flour, plus more for dusting
1 star anise pod (optional) 2 tablespoons sugar
Juice of 2 lemons ¼ teaspoon salt
2 teaspoons pure vanilla extract 6 tablespoons cold unsalted butter, cut into small pieces
Chopped toasted almonds, for sprinkling (optional) 1 large egg, beaten
½ teaspoon pure vanilla extract
1. Make the panna cotta: Fill a small bowl with the water;
sprinkle the gelatin on top and let stand 5 minutes. FOR THE FILLING
2. Heat the sugar and half-and-half in a small saucepan over 2 tablespoons cornstarch
medium heat, whisking to dissolve the sugar. Remove from the 2 cups heavy cream
heat and whisk in the gelatin mixture until dissolved. Stir in ¾ cup chocolate-hazelnut spread
the buttermilk and vanilla and almond extracts. Pour through a ½ teaspoon pure vanilla extract
fine-mesh sieve into a large liquid measuring cup or bowl. Let ⅛ teaspoon salt
cool to room temperature, then divide among 6 glasses or
small bowls. Refrigerate until set, at least 4 hours. 1. Make the crust: Toast the hazelnuts in a skillet over medium heat
3. Meanwhile, make the compote: Combine the cherries and until golden, about 8 minutes. Let cool. Transfer ⅓ cup nuts to a
sugar in a large saucepan. Let sit at room temperature until juicy, food processor. Add the flour, sugar and salt; pulse until the nuts
about 4 hours. are finely ground. Add the butter and pulse until the mixture
4. Add the ginger and star anise to the cherry mixture and bring looks like coarse meal. Drizzle in the egg and vanilla; pulse until
to a boil over medium-high heat. Cook, stirring occasionally and the dough starts to come together.
skimming any foam from the top, until thick and syrupy, about 2. Turn out the dough onto a sheet of plastic wrap and pat into
30 minutes. Stir in the lemon juice and vanilla extract and cook a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely
2 to 3 more minutes; remove from the heat and let cool chop the remaining hazelnuts and set aside for topping.
completely. Remove the star anise and ginger. Spoon the 3. Roll out the dough on a lightly floured surface into a 12-inch
compote on top of the panna cotta and sprinkle with almonds. round. Press into the bottom and sides of a 9-inch tart pan with
a removable bottom; trim the excess dough. Prick the bottom
all over with a fork. Refrigerate until firm, about 30 minutes.
4. Preheat the oven to 350˚. Line the crust with foil, then fill
with pie weights or dried beans. Bake until the edges are golden,
about 20 minutes. Remove the foil and weights and continue
baking until golden brown all over, 15 to 20 minutes. Let cool
completely on a rack.
5. Meanwhile, make the filling: Whisk the cornstarch into
¼ cup heavy cream in a bowl. Combine the remaining 1¾ cups
heavy cream, the chocolate-hazelnut spread, vanilla and salt in a
small saucepan. Whisk the cornstarch mixture into the saucepan
and bring to a boil over medium heat, stirring and scraping the
sides of the pan with a rubber spatula. Once the mixture starts
to boil, stir constantly until thickened, about 2 minutes. Pour
into the crust and swirl the top. Refrigerate until set, 1 hour. Top
with the remaining hazelnuts.

DESSERTS AND DRINKS
CHOCOLATE–OLIVE OIL FIG CAKES ACTIVE: 30 min l TOTAL: 50 min l SERVES: 6

FOR THE CAKES 1. Make the cakes: Preheat the oven to 350˚. Brush a 6-cup muffin pan with olive oil and
⅓ cup extra-virgin olive oil, dust with flour. Whisk the cocoa powder and hot water in a small bowl; let cool slightly.
plus more for the pan Combine the flour, salt and baking soda in another bowl.
½ cup all-purpose flour, 2. Beat the sugar, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with
plus more for dusting the whisk attachment on medium-high speed until pale and thick, about 1 minute. With the
¼ cup unsweetened Dutch-process mixer running, drizzle in the olive oil. Beat in the cocoa mixture until combined. Reduce
cocoa powder the mixer speed to low, and beat in the flour mixture until just incorporated.
¼ cup hot water 3. Divide the batter evenly among the prepared muffin cups. Bake 10 minutes, then top
¼ teaspoon kosher salt each cake with a fig half and continue baking until a toothpick inserted into the center
⅛ teaspoon baking soda comes out with a few crumbs, 8 to 10 more minutes. Let cool in the pan on a rack,
½ cup sugar 20 minutes. Remove the cakes from the pan and let cool completely on the rack.
1 large egg plus 1 egg yolk 4. Make the glaze: Put the chocolate, honey, olive oil, salt and pepper in a microwave-safe
½ teaspoon pure vanilla extract bowl and microwave in 30-second intervals, stirring, until smooth.
½ teaspoon finely grated lemon zest 5. Top the cakes with the glaze and a drizzle of honey. Quarter the remaining 6 fig halves
6 fresh figs, halved and arrange on top; sprinkle with pepper.
FOR THE GLAZE

4 ounces bittersweet chocolate,
chopped
2 teaspoons honey, plus more for
drizzling
2 teaspoons extra-virgin olive oil
Large pinch of kosher salt
½ teaspoon coarsely ground pepper,
plus more for sprinkling

TIRAMISU ACTIVE: 40 min l TOTAL: 40 min (plus 4-hr chilling) l SERVES: 8
6 large egg yolks 1. Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all
¾ cup sugar sides. Fill a large bowl with ice water.
¾ cup whole milk 2. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a
4 8-ounce containers mascarpone saucepan of barely simmering water until the sugar dissolves (do not let the bowl touch
cheese, at room temperature the water). Slowly whisk in the milk and cook, whisking constantly, until the custard is light
1½ cups espresso or strong coffee, and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170˚).
at room temperature 3. Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the
½ cup brandy or cognac custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into
30 to 32 crisp Italian ladyfingers (savoiardi) the mascarpone with a rubber spatula until almost combined, then whisk until just smooth
¼ cup unsweetened Dutch-process (do not overmix or the custard will be grainy).
cocoa powder 4. Combine the espresso and brandy in a shallow bowl. Dip the ladyfingers one at a time
Shaved bittersweet chocolate, for topping in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 ladyfingers
each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers.
Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the
opposite direction. Top with another one-third of the custard. Repeat with the remaining
ladyfingers, alternating directions. Spread the remaining custard on top and dust with the
cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
5. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove
the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and
flip again so it is cocoa-side up. Remove the remaining plastic wrap. Top the tiramisu
with chocolate shavings.
DESSERTS AND DRINKS
ORANGE–OLIVE OIL
CUPCAKES
MAKES: 12
FOR THE CUPCAKES

1⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
2 large eggs
1 teaspoon grated orange zest
½ cup whole milk
FOR THE FROSTING

1½ sticks (12 tablespoons) unsalted
butter, at room temperature
3 cups confectioners’ sugar
Pinch of salt
2 tablespoons whole milk
⅓ cup orange marmalade
Candied orange peel, for topping
1. Make the cupcakes: Preheat the oven

to 350˚ and line a 12-cup muffin pan
with paper liners. Whisk the flour,
baking powder and salt in a medium bowl.
CHOCOLATE-PISTACHIO CANNOLI Beat the granulated sugar and olive oil in
a large bowl with a mixer until combined,
ACTIVE: 40 min l TOTAL: 1 hr 10 min l MAKES: 12
2 minutes. Beat in the eggs, one at a time,
¼ cup chopped semisweet chocolate (about 1½ ounces) then the vanilla and orange zest. Beat in
¼ cup finely chopped pistachios the flour mixture in three batches on low
12 mini cannoli shells speed, alternating with the milk in two
1 cup fresh ricotta cheese batches. Beat until just combined.
½ cup confectioners’ sugar, plus more for dusting 2. Divide the batter among the
1 teaspoon grated tangerine or orange zest prepared muffin cups. Bake until the
1 tablespoon fresh tangerine or orange juice tops spring back when gently pressed,
Pinch of ground cinnamon 20 to 25 minutes. Transfer to a rack
2 tablespoons heavy cream and let cool 5 minutes in the pan, then
transfer the cupcakes to the rack
1. Put the chocolate in a microwave-safe bowl. Microwave about 2 minutes, stirring to cool completely.
every 30 seconds, until melted. Put the pistachios in another bowl. Dip both ends 3. Make the frosting: Beat the butter,
of each cannoli shell in the chocolate, then into the pistachios. Arrange the shells on a confectioners’ sugar and salt with a
baking sheet and refrigerate. mixer on medium speed until combined.
2. Meanwhile, beat the ricotta, confectioners’ sugar, tangerine zest and juice, and the Beat in the vanilla on medium-high speed
cinnamon in a bowl with a mixer until fluffy, about 10 minutes. Add the heavy cream and until creamy, 3 minutes. Beat in the milk
beat until creamy, 1 to 2 more minutes. Cover and refrigerate at least 30 minutes. until fluffy, 1 more minute. Stir in the
3. Transfer the filling to a pastry bag and pipe into the prepared shells from both ends. marmalade. Pipe or spread the frosting
Dust with confectioners’ sugar before serving. on the cupcakes. Top with candied
orange peel.

RICOTTA CHEESECAKE WITH ALMONDS
FOR THE CRUST 1 pound fresh ricotta cheese

¼ cup sliced almonds (about 2 cups)
5 ounces almond biscotti 1 tablespoon amaretto liqueur
2 tablespoons granulated sugar ½ teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted ½ teaspoon pure almond extract
Grated zest of 1 orange
FOR THE FILLING AND TOPPING 1 tablespoon confectioners’ sugar
3 large eggs, at room temperature, ½ teaspoon ground cinnamon
separated ⅓ cup sliced almonds, for topping
½ cup plus 2 tablespoons granulated
sugar
1. Make the crust: Position a rack in the lower third of the oven and preheat to 350˚.
AMARETTO BISCOTTI
Spread the almonds for both the crust and topping (¼ cup plus ⅓ cup) on a MAKES: about 30
rimmed baking sheet and bake until golden, about 5 minutes. Let cool.
2. Crumble the biscotti into a food processor; add ¼ cup toasted almonds and the 2¼ cups all-purpose flour,
granulated sugar and pulse until finely ground. Add the butter and pulse to combine. plus more for dusting
Press the mixture into the bottom of an 8-inch springform pan. Bake the crust until set, 2 teaspoons baking powder
about 12 minutes; transfer to a rack to cool. Reduce the oven temperature to 300˚. ½ teaspoon ground cinnamon
3. Meanwhile, make the filling: Beat the egg yolks and ½ cup granulated sugar in ½ teaspoon salt
a large bowl with a mixer on high speed until pale, about 2 minutes. Add the ricotta 5 tablespoons unsalted butter,
and beat until smooth, about 2 more minutes. Beat in the amaretto, vanilla and at room temperature
almond extracts, and orange zest. 1 cup sugar
4. Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl 2 large eggs
and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using 2 tablespoons amaretto liqueur
a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then 1 teaspoon pure almond extract
gently fold in the rest until just combined. Scrape the batter into the prepared crust. Bake 1 teaspoon pure vanilla extract
until slightly puffed and lightly golden on top, about 1 hour 20 minutes. Transfer to a rack 1 cup raw almonds
and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the 1 cup chocolate-covered almonds
springform ring and let cool completely. 2 ounces white chocolate, chopped
5. Combine the confectioners’ sugar and cinnamon in a fine-mesh sieve and dust over the 2 ounces semisweet chocolate,
cheesecake. Scatter the remaining ⅓ cup toasted almonds on top and dust again. Serve chopped
at room temperature.
1. Preheat the oven to 350˚ and line a
baking sheet with parchment paper. Whisk
the flour, baking powder, cinnamon and
salt in a medium bowl. Beat the butter
and sugar in a large bowl with a mixer on
medium-high speed until light and fluffy,
3 to 5 minutes. Beat in the eggs, liqueur and
almond and vanilla extracts until combined.
Reduce the mixer speed to low; add the flour
mixture and beat until just incorporated. Fold
in the raw and chocolate-covered almonds.
2. Dust your hands and the dough with
flour; divide in half and shape into
two 3-by-12-inch logs on the prepared
baking sheet, about 3 inches apart. Bake
until puffed and set, about 25 minutes.
Let cool 10 minutes on the baking sheet,
then transfer to a cutting board.
3. Reduce the oven temperature to 250˚.
Slice the logs crosswise into 1-inch-thick
pieces; arrange cut-side down on the
baking sheet. Bake, flipping halfway, until
dry and golden, about 45 minutes. Let cool
completely on the baking sheet.
4. Place the 2 chocolates in 2 small
microwave-safe bowls; microwave in
intervals, stirring, until melted. Drizzle on
the biscotti; let set 30 minutes.

DESSERTS AND DRINKS
x
Campari Cocktails
x
AMERICANO
Mix equal parts Campari
and sweet vermouth in a
tall ice-filled glass. Top with
seltzer and garnish with
CAMPARI an orange wedge.
AND SODA
Mix 2 parts Campari and
1 part seltzer in a tall
ice-filled glass. Garnish
with an orange slice.
NEGRONI
Mix equal parts gin,
sweet vermouth
and Campari in an
ice-filled glass.
Garnish with an
orange twist.

Editor in Chief
Maile Carpenter
CREATIVE DIRECTOR Deirdre Koribanick
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Editorial Art Food Network Kitchen

DEPUTY EDITOR Jessica Dodell-Feder DEPUTY ART DIRECTOR TEST KITCHEN DIRECTOR
FEATURES EDITOR Erica Finamore Amy Kaffka Stephen Jackson
ASSOCIATE EDITORS DESIGNER RECIPE DEVELOPERS

Francesca Cocchi, Nora Horvath, Libby Lang Melissa Gaman, Khalil Hymore,
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ASSISTANT EDITORS Ruth Vázquez RECIPE TESTER

Cory Fernandez, Audrey Morgan Jessica D'Ambrosio
ONLINE EDITORIAL COORDINATOR Photography

Michelle Baricevic SENIOR PHOTO EDITOR
Martha Maristany
Copy ASSOCIATE PHOTO EDITOR
COPY CHIEF Chris Jagger Amy McNulty
RESEARCH CHIEF Katherine Wessling ASSISTANT PHOTO EDITOR

Mollie Kingsbury
COPY EDITOR David Cobb Craig
Hearst Magazine media, inc. discovery

PRESIDENT & TREASURER CHIEF LIFESTYLE BRANDS OFFICER
Debi Chirichella Kathleen Finch
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CHIEF CONTENT OFFICER
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Published by Hearst
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CHAIRMAN William R. Hearst III Catherine A. Bostron
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Gilbert C. Maurer, Mark F. Miller
Editorial offices: 300 West 57th Street, New York, NY 10019. Copyright © 2021 Food Network Magazine, LLC. Hearst Specials is a trademark of Hearst. Food Network Magazine and
the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network,” the Food Network logo are the registered trademarks of
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PRINTED IN THE USA. For subscriptions, contact customer service at service.foodnetworkmag.com or write to:
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PHOTOGRAPHY CREDITS
Cover photograph by David Malosh
Antonis Achilleos Kang Kim Andrew McCaul Con Poulos Ralph Smith
pages 2, 12, 20, 22, 24, 26, page 37 pages 14–16 pages 22, 32, 36, 38–39, page 30
28–30, 34, 37–38, 40–42, 43–44, 50–51, 54, 60, 84,
Ryan Liebe Johnny Miller Christopher Testani
45, 48–50, 52, 55–59, 88, 91–92
page 23 page 94 pages 31, 46, 76
61–62, 64, 66–71, 73–74,
Andrew Purcell
76–80, 82–83, 86, 89 David Malosh Marcus Nilsson Justin Walker
pages 13, 18, 62, 90, 94
pages 1, 27, 47 page 25 pages 18–19, 26, 37, 42,
Ryan Dausch
Tina Rupp 46, 54, 69–70
pages 10, 17, 93 Charles Masters Kana Okada
pages 49, 93
pages 10, 38, 46, 50, 63, pages 25, 29 Anna Williams
Steve Giralt
72, 76 Lisa Shin pages 8, 11, 17, 35, 41, 73,
pages 10, 57
page 90 79, 81, 82–83, 86–87, 95
96 FOOD NETWORK MAGAZINE ● ITALIAN FAVORITES

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ITALIAN

avorites 125 GREAT

I should have known that a busy chef wouldn’t want to cook

ITALIAN FAVORITES l FOOD NETWORK MAGAZINE 1

APPETIZERS AND SNACKS ........................ 8

PIZZA AND SANDWICHES .......................... 20

PASTA AND GRAINS ................................. 32

MEAT AND POULTRY ................................ 52

FISH AND SEAFOOD ................................ 64

SALADS AND SIDES ................................. 74

DESSERTS AND DRINKS ............................ 84

ITALIAN FAVORITES l FOOD NETWORK MAGAZINE 3

10 Burrata-Stuffed 10 Garlic-Herb 10 Spicy Grilled 11 Arancini 12 Pizza Dip 13 Stuffed Cherry

14 Roasted Garlic 16 Ricotta-Zucchini 17 Sausage-Stuffed 17 Fried Eggplant 18 Olive-Asiago 18 Fried Zucchini

PIZZA AND SANDWICHES

30 Margherita Pizza 30 Grilled Chicken 31 Sicilian Pizza with

4 FOOD NETWORK MAGAZINE l ITALIAN FAVORITES

PASTA AND GRAINS

50 Pesto Orzo with 50 Linguine with 51 Rigatoni with

ITALIAN FAVORITES l FOOD NETWORK MAGAZINE 5

62 Spicy Sicilian 62 Arugula Pesto 63 Classic Italian

FISH AND SEAFOOD

6 FOOD NETWORK MAGAZINE l ITALIAN FAVORITES

SALADS AND SIDES

76 Tuscan White 76 Parmesan 76 Garlic-Herb 76 Eggplant 77 Green Beans 78 Parmesan

79 Peperonata 79 Tomato-Basil 80 Steamed 80 Asparagus with 80 Chickpea- 80 Broccoli Rabe with

DESSERTS AND DRINKS

89 Zabaglione 89 Mini Zeppole 90 Panna Cotta 90 Chocolate- 91 Chocolate– 92 Tiramisu

93 Chocolate- 93 Orange–Olive Oil 94 Ricotta Cheesecake 94 Amaretto Biscotti 95 Campari Cocktails

ITALIAN FAVORITES l FOOD NETWORK MAGAZINE 7

8 FOOD NETWORK MAGAZINE l ITALIAN FAVORITES

4 large beefsteak tomatoes

¾ cup warm water

SPICY GRILLED OLIVES

1 cup assorted olives

10 FOOD NETWORK MAGAZINE l ITALIAN FAVORITES

ARANCINI ACTIVE: 1 hr l TOTAL: 2½ hr l MAKES: 16

STUFFED CHERRY PEPPERS

FRIED RAVIOLI ACTIVE: 20 min l TOTAL: 20 min l SERVES: 8

CANNELLINI BEAN CROSTINI

ITALIAN FAVORITES l FOOD NETWORK MAGAZINE 13

SHAVED ZUCCHINI CROSTINI

ROASTED GARLIC CROSTINI

14 FOOD NETWORK MAGAZINE l ITALIAN FAVORITES

ITALIAN FAVORITES l FOOD NETWORK MAGAZINE 15

16 FOOD NETWORK MAGAZINE l ITALIAN FAVORITES

FRIED EGGPLANT PARMESAN BITES

1 eggplant, sliced into thin rounds

1. Remove the mushroom stems;

ITALIAN FAVORITES l FOOD NETWORK MAGAZINE 17

½ cup chopped pitted green olives

1. Preheat the oven to 425˚. Combine the olives, parsley,

18 FOOD NETWORK MAGAZINE l ITALIAN FAVORITES

8 ounces ricotta cheese

1. Mix the ricotta, heavy cream, parmesan

ITALIAN FAVORITES l FOOD NETWORK MAGAZINE 19