Mutti Bolognese from ItalyThis big batch recipe makes enough to serve a crowd and freezes wonderfully. Freeze half right away and serve the other half for tonight’s dinner. Each half of the recipe easily serves six. Slow simmering is the key to developing the rich luscious flavor in this classic northern Italian ragú. Finely chopped pancetta, carrots, celery
Chicken with Artichokes and TomatoesDeeply browned chicken thigh meat is accompanied by salty ham, richly flavored artichokes, and sweet carrots and onions in this phenomenal weeknight dinner whose sophistication belies its simplicity. The wine, canned chopped tomatoes, and a delicate zest of lemon bring it all together for a satisfying meal that works equally well on its own, or
Calderta de pescado menorquin inspired fish stewfrom Chef Alex Raij Inspired by the cooking of Menorca, this tomato forward fish stew is finished with an almond picada that thickens, flavors, and adds a nutty and a toasted garlic aroma. Its satisfying, deep flavors are conveniently achieved with the help of your pantry, freezer and few fresh staples. Watch Alex prepare this dish
Spicy chitarra pasta with burrata, anchovy colatura, and basilfrom Chef Silvia Barban When I was a child, my mother would make fresh pasta every Sunday. I would wake up to the smell of Mutti “salsa” bubbling on the fire with some extra virgin olive oil from Calabria and basil from our garden. When we gathered at the table to eat, beside water and
Pepperoni Rice-Stuffed Mussels with Lemon Aiolifrom Chefs Angie Rito & Scott Tacinelli Inspired by the flavors of Spanish paella with an Italian-American twist, mussels are stuffed with a pepperoni and tomato flavored rice to create a unique, handheld appetizer. Watch Scott and Angie prepare this dish in our Chefs. Home. Cooking. film series.