Pasta with lardo

This is cold weather fare. I made it when Vermont’s temperatures plummeted to untenable lows over the holidays. I was looking for bone-sticking, fill-you-up stuff and this didn’t disappoint, yet thanks to the complex flavor of the guanciale, it’s still somewhat delicate. Pasta with lardo onions and pecorino Serves 4Continue Reading

I’ve been meaning to jot down my go-to recipe for Gricia for some time now. Truth be told that of the four quintessential Roman pasta dishes – Carbonara, Cacio e Pepe, Amatriciana, and Gricia – the simple Gricia with nothing but pecorino, guanciale, and a little bit of black pepperContinue Reading

Baked tomato pasta with mozzarella

Baked pasta is more of a cooking hack than a recipe and is an easy way to up the delicious factor of many different pasta dishes. You just layer the pasta with mozzarella in a baking dish, top it with parmesan cheese, and pop it in the oven. The meltyContinue Reading

Pasta with zucchini, mushrooms, and pine nuts

Vegetable-based pasta dishes are our go-to for healthy weeknight dinners. I’ll usually just cook whatever vegetables we have on hand. Last week it was mushrooms and zucchini which seemed a perfect September combo as it makes use of the end-of-summer vegetable and the more autumnal funghi. I used chiodini mushroomsContinue Reading

Beachside aperitivo spot

Looking for the best aperitivo by the sea near Rome? There are thousands of aperitivo options in the city center, but lately, we’ve been heading towards the sea for our pre-dinner drinks. Living in Rome I sometimes forget how close the Mediterranean coast is and that with just a shortContinue Reading

A plate of pasta with cherry tomatoes

Pasta with cherry tomatoes has become a regular dinner solution at our house this summer. It does require the use of the stove, but not too much. Some folks like to use raw tomatoes, but I prefer to cook the heebee jeebees out of them for all the extra flavor.Continue Reading