Rigatoni al Segreto – Dinner and a Movie

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino’s, one of New York City’s most famous Italian restau…

Bomba Calabrese – This Pepper Spread is the Bomb, Literally

This amazing Calabrian pepper spread is as delicious, as it is unknown. It doesn’t even have a Wikipedia page. Hey, even I have a…

Proper Pesto

There are lots of recipes people claim taste better if made by hand, but there’s no easier case to prove than pesto. That the nam…

Calamari Marinara – Would You Like That In 45 Seconds or 45 Minutes?

Calamari is affordable, delicious, and sustainable, yet many cooks shy away from it, since it has a reputation for being tricky t…

“New Year’s Baby” Porchetta – Here’s to Being Happy, But Not Satisfied in 2017!

Since I’m not really working, I’ll keep this “baby porchetta” post short and sweet, and simply let you refer to the video for all…

Pork Osso Buco – Keeping it Real without Veal

I’ve never shared the same love for veal osso buco that most of my fellow Italian food fans profess, and it’s been the source of …

Roman-Style Gnocchi – No Potatoes Were Harmed During the Making of This Video

Gnocchi alla Romana are as delicious, as they are virtually unknown. I feel like I’ve eaten a fair amount of Italian food, and I’…

Chicken, Sausage, Peppers, and Potatoes – Name That Dish!

It’s kind of nice when the name of a recipe is simply what’s in it, as is the case with this pan of roasted chicken, sausage, pep…

Lemon Ice and Losing My Innocence in New York City

Whenever I make this refreshing lemon ice, I always think of a story my father told me many years ago, about the Italian ice vend…

Basil Ricotta Gnocchi – The Other (Better?) Gnocchi

One of these days, I’ll do a proper potato-based gnocchi video, but it’s hard for me, since I enjoy this style so much more. Sure…

Buttermilk Panna Cotta – The Magic of Barely Cooked Cream

For something called “cooked cream,” there’s very little cooking involved here. Actually, there is very little anything involved …

Salami Bread – Fourteen Inches of Delicious Pizza-Related Serendipity

What started out as a frustrating attempt to test some pizza dough, turned into what we’re calling salami bread. This 14-inch lon…

The Great Flank Steak Roulade Experiment

I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak, and this very…

Tiramisu – It Will Pick You Up and Not Let You Down

In addition to being an incredible tasting dessert, Tiramisu also offers the perfect segue when you’re trying to steer the Valent…

That Other Meat Sauce

We did a classic Italian bolognese sauce not too long ago, which reminded me that I’ve actually never posted a basic, Italian-Am…

Chicago Italian Beef “Stew Meat Edition” – The Deep Dish Pizza of Sandwiches

I’ve always wondered how stewed beef would work instead of the traditional sliced roast beef for Chicago’s famous Italian Beef Sa…

Utica Greens and Beans – Finding Good Fortune in Upstate New York

As many of you hardcore foodies know, there’s a southern tradition of eating beans and greens on New Year’s Day to help bring goo…

Focaccia di Recco – Treating Myself

When I treat myself to a personal “food wish,” it’s usually something I’ve eaten out and become obsessed over, and this episode i…