A seasonal fig pizza with crumbled blue cheese, fresh mozzarella, and peppery arugula. This Neapolitan-style pizza uses a slow, cold fermented dough but can just as easily be made with a no-knead sheet pan pizza dough.
Neapolitan-Style Marinara Pizza with a crisp, airy crust and simple tomato sauce. Made with a slow, cold fermented dough and baked in an outdoor pizza oven. Classic and perfect!
These giant bow-ties, farfalle giganti, are made with a rich egg yolk pasta dough. Hand-shaped, delicate, and perfect for a dinner for two, a few, or a special occasion.
A fresh and easy tuna tomato salad made with ripe tomatoes, fresh basil, and canned tuna in olive oil. Ready in under 10 minutes, it’s the perfect summer lunch or easy dinner.
Crispy chicken cutlets topped with a frisée, fennel, and grape salad tossed in a bright Chardonnay vinaigrette. This delicious chicken cutlet recipe is simple, fresh, and endlessly adaptable.
These malted milk waffles are crisp, nutty, and buttery. Made with brown butter, brown sugar, and malted milk powder, this easy recipe is a weekly favorite.
Miso honey butter cod is a perfect, quick weeknight dinner—seared cod with a sweet-savory miso butter, served with a crisp frisée, fennel, and peach salad.
Sweet, tangy, and so easy to make. This cherry compote recipe is perfect for preserving fresh or frozen cherries. Use it as a topping for desserts, yogurt, or even savory dishes.
This big batch basil pesto recipe uses weight measurements for perfect results every time. Packed with fresh basil, Parmesan, Pecorino, pine nuts, garlic, and olive oil.
This octopus salad with potatoes and olives is ready in minutes thanks to the canned octopus. Tossed with lemon, parsley, capers, and olive oil, it’s a light Mediterranean lunch or easy starter.
Lorighittas have a distinct twisted ring shape and are made simply with semolina and water. Learn how to make this traditional Sardinian pasta by hand with these step-by-step instructions.
