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Archive by Author

Ricotta Gnocchi

Original recipe makes 5 servings Ingredients Gnocchi 8 ounces Ricotta 2 eggs 1/2 cup fresh grated Parmesan cheese 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 cup all-purpose flour Sauce 3 tablespoons Olive oil 1 tablespoon minced garlic 15.5 ounce canned diced tomatoes 1 dash crushed red pepper flakes 6 basil leaves, finely […]

Potato-and-Mozzarella Croquettes

ACTIVE: 50 MIN TOTAL TIME: 1 HR 50 MIN SERVINGS: 4 Ingredients 1 pound baking potatoes, peeled and cut into large chunks Kosher salt 6 ounces fresh mozzarella, cut into 1/3-inch dice 2 tablespoons finely chopped flat-leaf parsley Freshly ground pepper 2 tablespoons extra-virgin olive oil 2 medium tomatoes (3/4 pound), cut into 1-inch pieces 2 tablespoons finely […]

Zuppa Caprese

Courtesy of Shea Gallante Active: 30min Total Time: 2hrs 30min Servings: 6 **Vegetarian   Ingredients 3 medium tomatoes, cored and coarsely chopped Salt Sugar 1/4 cup plus 2 tablespoons fruity extra-virgin olive oil Freshly ground white pepper 2 balls of packaged buffalo mozzarella with their liquid, at room temperature 2 scallions, white and tender green […]

Burrata with Speck, Peas and Mint

Courtesy of Mario Batali and Nancy Silverton Servings: 2 Time: Fast Ingredients 1/3 cup fresh or frozen baby peas 1/4 cup packed finely shredded mint leaves 1 1/2 teaspoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling Kosher salt and freshly ground pepper 8 thin […]

Glazed-Beet-and-Burrata Toasts

Courtesy of Chef David Hawksworth Total Time: 1hr 15min Servings: 4 Ingredients 3 beets (about 3/4 pound total) 4 thyme sprigs 1 teaspoon black peppercorns 1 tablespoon red wine vinegar 1/2 cup sherry vinegar 2 tablespoons sugar 1 rosemary sprig Salt Twelve 4-by-2-inch slices of dense whole-grain bread, brushed with olive oil and toasted 1/2 […]