Italian Gazpacho
Jim's cold soup of heirloom tomatoes, cucumber, onion and garlic blended with olive oil and balsamic. Nothing to cook, everything to chill.
Fried Zucchini and Squash
Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.
Trapani Pesto
The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.
Pickled Shallots
Shallots sliced thin on a mandoline and quick-pickled in red wine vinegar with peppercorns. Five minutes for acidity you will use all week.
Candied Nuts
Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.
Spring Salad
Boiled beet, shaved radish and carrot served with their picked leaves. A first course that leans on good produce rather than technique.
Fresh Pasta
Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.
20 Hour Braised Chuck Roast, Sauce and Pappardelle
Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.
Chocolate Chunk Cookies
Brown butter, two sugars and real chocolate chunks, finished with flaky sea salt. Makes two dozen, and they rarely last a day.
Sauce Bolognese
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.
White Truffle and Porcini Mushroom Cream Busiate
Busiate in a white truffle and porcini cream. A ten minute primo that tastes like it took far longer.