Cacio e Pepe
Four ingredients and no cream. Spaghetti, Pecorino Romano, toasted black pepper and starchy pasta water emulsified into a silky sauce.
Pie Dough
Flour, cold cubed butter and ice water worked to coarse crumbs. Makes one base, and it is the difference between a good pie and a great one.
Pumpkin Pie
Roasted pie pumpkin or butternut pureed with condensed milk and warm spices, including a little black pepper for lift.
Apple Pie
Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.
Pecan Whiskey Pie
Brown butter, whiskey and three cups of pecans in a blind-baked shell. Richer and less cloying than the pecan pie you grew up with.
Chicken Piccata
Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.
Candied Nuts
Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.
Spiked White Balsamic and Honey Lemonade
Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.
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.
Focaccia
Napoletana "00" flour, water, salt and a whisper of yeast. Hands-on time is short, but allow twelve to thirteen hours for the prove.
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.