How to Make Spätzle (aka Spaetzle) – Little Swallows for Big Meat

Apparently “Spätzle” translates to “little swallows” in German, which makes a lot of sense when you consider their shape. What do…

Rice-Ah-Roni – The San Francisco Treat?

While it’s true this great side dish was invented in The City, to call it “the San Francisco treat” is a bit of a stretch. Like I…

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…

Spicy Chicken Noodles – It’s The Rice That Makes It Nice

The only downside to this beautiful, spicy chicken noodles recipe is that I’m now going to get even more requests for Pad Thai th…

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…

Love Letter to Rome Part 1 - Instant Pot Carbonara

So, we just got back from a trip to Paris and Rome and my head is so full of recipes that I want to replicate that I almost don&#…

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’…