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Basil, pine nuts, garlic and Parmigiano brought together with good olive oil. The Ligurian original, with Pecorino if you want more bite.

Guanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.

Six pounds of heirloom tomatoes cooked down with sugar, balsamic and lemon zest. Yields five jars and belongs on every cheeseboard.

Jim's cold soup of heirloom tomatoes, cucumber, onion and garlic blended with olive oil and balsamic. Nothing to cook, everything to chill.

Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.

Boiled beet, shaved radish and carrot served with their picked leaves. A first course that leans on good produce rather than technique.

Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.

Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.

Ground beef cooked down slowly with soffritto and wine over at least two and a half hours. Better still if you make it the day before.

Set cream sweetened with Inaudi truffle honey and finished with pink Himalayan truffle salt. Sweet and savory in the same spoon.