My easy, Italian-style minestrone soup recipe is made with seasonal vegetables, fennel, rosemary, white beans and leafy greens simmered to perfection in a light and delicate tomato broth. My secret? I use a vegetable chopper to cut my prep work in half. It’s a soup season staple! Every recipe is different. That’s what I love about minestrone soup. There’s no...
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These soft, homemade sourdough oatmeal raisin cookies are made with tangy sourdough starter, rolled oats, brown sugar, cinnamon and raisins. The secret is to chill the dough for 1 hour (or more) for crisp on the outside, chewy on the inside, bakery-style cookies. What’s the draw to oatmeal raisin cookies? The oats? Are we convinced it’s a healthy cookie because...
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This isnāt your average granola! My sourdough granola bakes up golden and crisp with big, crunchy clustersāthanks to a boost from sourdough starter (or discard). Oats and puffed rice create a light, airy texture which sets it apart from store-bought blends. Easy to make, freezer-friendly, and endlessly snackable.
Learn how to make Pasta all’amatriciana the authentic Roman way: crisp guanciale, tomato passata, and Pecorino Romano cheese. This famous recipe was taught to me by chef Giancarla Bordoni at Monteverdi in southern Tuscany. Learn how to do it step-by-step! “Amatriciana” is one of the 4 famous Roman pasta dishes, along with cacio e pepe, gricia, and creamy carbonara. It’s...
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My penne pasta recipe is made with juicy cherry tomatoes, fresh basil, Parmesan cheese and creamy butter for a fast weeknight dinner. Less than 10 ingredients & ready in 20 minutes or less. Serves 4.
