Preparing pasta alla chitarra with other delicious ingredients like pancetta and fresh Spring peas is simply amazing. This dish is quick to prepare and packed with tons of flavor. Give it a try and let me know what you think.
Fresh pasta chitarra is easily in my top 3 favorite pasta shapes. It’s thickness provides some chewiness, the addition of semolina flour helps the pasta grab sauce and it’s just really fun to make.
This is hands down my death row meal. Making cheese fondue is very simple and will only take about 15 minutes of your time. There are only a small handful of ingredients in this recipe so make sure everything you buy is of high quality.
This recipe makes the most incredible dry-rubbed wing you’ll ever taste. I use a ground ancho chile and cinnamon mixture that infuses flavor into the chicken wings prior to cooking. It’s best to let them rest overnight for maximum flavor.
Farrotto is simply farro (a type of grain) cooked in the style of risotto. Here, I pair it with oyster mushrooms and broccoli rabe, but farro is versatile so you could switch up the ingredients as you see fit.
Lobster can be tricky to prepare. Often it’s overcooked and tough. Watch my video to learn how to cook tender grilled lobster tails. My recipe is simple to prepare and can be easily assembled in minutes.
This preserved lemons recipe has never let me down. I always have a jar living in my kitchen somewhere. Essentially, the process makes a lemon pickle. Sounds weird I know, but you have to give them a try!
Gnocchi are Italian potato dumplings that are actually quite easy to prepare. This version omits the egg, which is considered by many to be a more authentic preparations. It’s also great for folks that have an egg allergy.
Finely chopped raw salmon is tossed with a preserved lemon vinaigrette and paired with a delicious avocado puree. The dish is finished with some finely sliced preserved lemon and fresh cilantro.
