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
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.
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.
As a Jersey boy, this classic Italian-American pasta dish was one of my favorites: Linguini with white clam sauce. Clams, herbs, olive oil and lotsa garlic!
This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.