A classic lobster fra diavolo recipe made easier to eat by shelling the lobster. This is an Italian-American classic.
I started making mushroom ravioli many years ago, when I began seriously hunting mushrooms. These little parcels of love pack a ton of flavor, and are best served simply, with an herb or two, maybe some additional fresh mushrooms, and lots of butter or good olive oil. You’ll notice the pasta is brown. That’s because
You need to learn this recipe, as it works for many things, not just salmon. Piccata is an Italian sauce of butter, parsley, shallots, white wine, lemon and capers.
Tuna crudo is basically Italian sashimi. Thin slices of raw tuna, dressed with really good olive oil, lemon, flaky salt and capers.
Sometimes simple is best. That’s the case here with this simple crab pasta.
Classic pasta primavera the way Le Cirque used to make it back in the 1980s: Angel hair with fresh spring vegetables and cream.
A classic Italian shrimp risotto that uses saffron, some peas and lots of butter. It screams spring, even in winter.
How to cook agretti, the Italian vegetable that also goes by monk’s beard and is Salsola soda in Latin. Agretti is easy to grow, too.