Spicy Sauteed Fish with Olives and Cherry Tomatoes
Author: Candida Sportiello
Garlic Tomato Sauce
Author: Marina Riccardi
Collard Green Olive Pesto
Author: Danny Toma
Potato and Parmesan Gratin
Author: Oriana Neri
Amaretto Chocolate Pudding
Author: Michael Thompson
Pasta with Broccoli Pine Nut Pesto
Author: Michael Thompson
Ultimate Caprese Salad
Real talk: This is a dish to make when the tomatoes are peaking-at the farmers' market, you should be able to smell them before you see them.
Author: Rick Martinez
Toasted Almond Parfait
Author: Candida Sportiello
Pasta alla Gricia
Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.
Author: Leonardo Vignoli