Clams

Ricotta

Spinach

Parmesan

Broccoli

Mozzarella

Peppers

Cheese

Tomatoes

Onion

Mushroom

Buffalo

Hot Oil

Chicken

Pepperoni

Meatball

Bacon

Sausage

Our Delicious Mini Cannolis, Stuffed with Housemade Ricotta Filling and Chocolate Chips. By the dozen

Mini Cannolis

Oversized Muffin CupCakes, choice of Chocolate Mousse, Strawberry Shortcake, Carrot Cake or Red Velvet, each flavor is served by the dozen

Cupcakes

Our Housemade Pizza Dough Bites, tossed with powdered sugar during the last half hour of service

Fried Dough Bites

A Classic, Fried Mozzarella with Marinara Sauce

Fried Mozzarella

Romaine Lettuce, Tomatoes, Black Olives, Dressing

Family Style Salad

Rinse the clams under cold running water to remove surface grit. Discard any clams with cracked shells or that remain open when tapped. Place clams in a large bowl and cover with 2 cups cold water mixed with 2 tablespoons coarse salt; refrigerate and soak for 20–30 minutes to encourage them to purge sand. Lift clams out of the water (do not pour the bowl through them) and give a final quick rinse under cold water.

Inspect and purge

Mince the garlic and finely dice the shallot. Chop the parsley and set aside. Measure wine, stock, lemon juice, and spices so they are ready.

Prepare aromatics

In a large wide sauté pan or Dutch oven over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter is melted and foaming, add the diced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly to prevent burning.

Cook aromatics

Add the white wine to the pan and increase heat briefly to bring to a simmer; scrape any browned bits from the pan. Let the wine reduce by about half (about 2 minutes). Add 1 cup of stock, the remaining 1 tablespoon butter, 1/4 teaspoon black pepper, and 1/2 teaspoon kosher salt; bring to a gentle simmer.

Deglaze and make broth

Increase heat to medium-high and add the cleaned clams to the simmering broth in an even layer. Cover the pan tightly with a lid and steam for 5–7 minutes, checking at 5 minutes. Shake the pan gently once or twice during cooking. Cook until the majority of clams have opened. Discard any clams that remain tightly closed after 7 minutes.

Steam the clams

Remove the pan from heat. Stir in the fresh lemon juice and chopped parsley. Taste the broth and adjust seasoning with additional salt, pepper, or a pinch more lemon if desired.

Finish the sauce

Spoon clams and broth into warmed shallow bowls. Serve immediately with thick slices of baguette or crusty bread and lemon wedges. Offer softened butter for the bread if desired so guests can spread.

Serve

Leftover clams and broth can be refrigerated in a covered container for up to 2 days. Reheat gently over low heat—do not overcook. Discard any clams that were closed when reheating or smell off.

Storage

fresh littleneck or Manila clams (cleaned)

cold water (for soaking)

coarse salt (for purging)

unsalted butter

extra-virgin olive oil

garlic (finely minced, about 3 cloves)

shallot (finely diced)

dry white wine (or clam juice)

low-sodium chicken or seafood stock

fresh lemon juice

flat-leaf parsley (finely chopped)

red pepper flakes (optional)

black pepper (freshly ground)

kosher salt

baguette or crusty bread (for serving)

unsalted butter (softened for bread, optional)

lemon wedges

Place the fine-mesh sieve over a large bowl. Line the sieve with a double layer of cheesecloth or a clean thin tea towel, leaving enough cloth over the edges to gather and lift the curds.

Line sieve

Measure 60 ml (4 Tbsp) white vinegar and 1 tsp fine sea salt. Keep them near the stove for quick use.

Measure acids and salt

Pour 2 liters whole milk and 250 ml heavy cream (if using) into the large heavy-bottomed pot. Stir gently to combine. Attach an instant-read thermometer if available.

Warm the milk over medium heat, stirring occasionally to prevent scorching. Heat until it reaches between 85°C and 90°C (185°F–195°F). Small bubbles will form at the edges and steam will rise; do not boil.

Remove the pot from heat. Wait 30 seconds, then slowly pour the 60 ml white vinegar into the hot milk while gently stirring once or twice to distribute. Stop stirring and let the pot sit undisturbed for 10 minutes. Curds (soft white clumps) should form and separate from the translucent pale-yellow whey.

If curds have not formed well after 10 minutes, add additional vinegar 1 tablespoon at a time (up to an extra 2 Tbsp), wait another 5 minutes, and check again.

Using a slotted spoon or ladle, gently transfer the curds into the prepared cheesecloth-lined sieve. Let the whey drain into the bowl beneath. For a moist, spoonable ricotta, drain 15–20 minutes. For firmer ricotta, gather the cloth and let drain 30–60 minutes in the refrigerator or at room temperature.

During draining taste a small spoonful and mix in the 1 tsp fine sea salt to the curds; adjust salt to taste. If you added salt to the curds while still hot, stir gently before final draining. Reserve the whey for other uses (baking, soups) if desired.

Transfer the drained ricotta to an airtight container. For the creamiest texture, fold the curds gently — avoid overworking. Chill for at least 1 hour before serving to allow flavors to meld.

Store in the refrigerator for up to 4–5 days. Discard if off-odor or mold appears. Use the leftover whey within 3–4 days or freeze for later use.

whole milk

heavy cream (optional for creamier ricotta)

white vinegar

fine sea salt

cheesecloth or a clean thin tea towel

fine-mesh sieve

large heavy-bottomed pot

slotted spoon or ladle

instant-read thermometer (recommended)

bowl to catch whey

Rinse the spinach thoroughly under cold running water to remove grit. Shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels. Trim any thick stems or tough portions; leave tender stems.

Wash and trim

Measure about 12 cups of loosely packed fresh spinach (this wilts down to about 2 cups cooked). Have garlic minced and shallot chopped before you begin cooking.

Measure

Warm a large wide skillet or sauté pan over medium heat. Add the olive oil and butter. Heat until butter foams and oil shimmers but does not smoke, about 1 to 1½ minutes.

Heat fat

Add the chopped shallot to the pan and cook, stirring, until softened and translucent, about 2 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute—do not let garlic brown.

Sauté aromatics

Add about one-third of the spinach to the pan and gently toss with tongs or a wooden spoon until it begins to wilt, about 30–45 seconds. Repeat with remaining spinach in two more additions, allowing each batch to wilt before adding the next. This prevents steaming that leaves watery spinach.

Cook spinach in batches

Once all spinach is wilted and bright green (total cooking time ~3–5 minutes), sprinkle in the salt, black pepper, and a pinch of grated nutmeg. Squeeze in the lemon juice and stir to combine.

Season and finish

If using, reduce heat to low and stir in the cream (or creme fraiche) and grated Parmesan. Stir until just warmed and sauce lightly coats the spinach, about 1 minute. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

Optional cream and cheese

Transfer the cooked spinach to a warmed serving bowl. Sprinkle with a pinch of red pepper flakes if using, and an additional dusting of Parmesan or a drizzle of olive oil. Serve immediately as a side or use as a base for proteins, grains, or pasta.

Leftovers can be cooled to room temperature, stored in an airtight container in the refrigerator for 3–4 days, or frozen for up to 3 months. Reheat gently in a skillet over low heat to avoid overcooking.

fresh spinach leaves

garlic cloves, minced

shallot, finely chopped

black pepper, freshly ground

grated nutmeg

light cream or creme fraiche

grated Parmesan cheese

red pepper flakes

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats. If you have a pizza stone, place it in the oven while it preheats for crisper edges.

Prepare

Measure heaping tablespoons of the finely grated cheese (about 1 tablespoon = ~7–8 g). Place small mounds about 2–3 inches (5–7 cm) apart on the prepared baking sheet; each mound will spread into a crisp. For 1.5 cups of cheese, you should get about 18–24 crisps depending on size.

Portion the cheese

Sprinkle each mound with a very light pinch of freshly ground black pepper. If using, dust a tiny pinch of smoked paprika and a trace of dried Italian herbs onto each mound to add a subtle smoky/herb flavor.

Season

Using the back of a spoon or the bottom of a small measuring cup, gently flatten each mound into a uniform circle about 2–3 inches (5–7 cm) in diameter and roughly 1/8 inch thick. Slide the baking sheets into the preheated oven (or onto the preheated pizza stone). Bake for 5–7 minutes, watching closely: edges should turn golden brown and interiors should be slightly amber. Rotate the pan halfway through if your oven has hot spots.

Flatten and bake

Remove the baking sheet from the oven. Let the crisps rest on the sheet for 1 minute so they set, then use a thin spatula to transfer them to a cooling rack or a paper towel. They will firm up completely as they cool. If you want curved crisps (for bowls or spoons), transfer the hot crisp immediately to the underside of an inverted small bowl or rolling pin to shape; hold until cooled and set.

Cool to crisp

Store cooled crisps in an airtight container at room temperature up to 2–3 days. They will lose some crispness in humid environments; re-crisp for 1–2 minutes in a 350°F (175°C) oven if needed.

Just before serving, sprinkle the cooled crisps with a tiny amount of lemon zest and a few flecks of chopped parsley for brightness and color. Serve as an appetizer, salad garnish, soup topper, or crunchy snack.

finely grated Parmesan or Pecorino Romano

freshly ground black pepper

smoked paprika (optional)

dried Italian herbs (optional: oregano/thyme)

fresh parsley, finely chopped

lemon zest

Rinse the broccoli under cold water. Trim the tough stem ends and peel the outer fibrous layer of the thicker stalks if desired. Cut the crowns into uniform florets about 1 to 1½ inches across so they cook evenly. Slice any remaining tender stem into 1/4-inch coins.

Trim and cut

Measure and have ready the water, olive oil, butter (if using), minced garlic, lemon juice, and seasonings.

Place a medium skillet with a tight-fitting lid over medium-high heat. Add 1 cup water to the skillet and bring to a simmer. Add the broccoli florets and stems in an even layer. Cover and steam for 3 to 4 minutes, checking for doneness at 3 minutes — the broccoli should be bright green and just tender when pierced with a fork (crisp-tender). Drain any remaining water.

Steam until crisp-tender

Reduce the heat to medium. Add the olive oil and butter to the same skillet. When the butter is melted and oil is shimmering, add the minced garlic and sauté for 20–30 seconds until fragrant (do not brown). Add the steamed broccoli back to the skillet and toss to coat, cooking 1 to 2 minutes to allow edges to develop slight color.

Sauté with garlic

Season with salt, black pepper, and red pepper flakes (if using) and squeeze the lemon juice over the broccoli. Toss to combine and warm through, about 30 seconds.

Transfer the broccoli to a serving dish. Sprinkle with grated Parmesan if using, add toasted almond slices or walnuts and lemon zest for brightness. Taste and adjust seasoning with additional salt, pepper or lemon juice as needed.

Serve immediately as a side or let cool to room temperature to add to salads. Leftovers keep in an airtight container in the refrigerator for up to 3 days.

broccoli crowns (trimmed, cut into florets)

water

unsalted butter (optional)

garlic (minced)

lemon juice (fresh)

sea salt

grated Parmesan (optional)

toasted almond slices or chopped toasted walnuts

Dissolve 1.5 tsp citric acid in 2 tablespoons cool water in a small cup; set aside. In a separate small cup, dilute 1/2 tsp liquid rennet in 2 tablespoons cool water; set aside.

Prepare acids and rennet

Pour 2 liters whole milk into a large stainless steel pot. Slowly heat milk over medium-low heat, stirring gently and occasionally to prevent scorching, until it reaches 13°C (55°F). Remove from heat briefly to stir in the citric acid solution.

Warm the milk

Return the pot to the heat and continue heating slowly to 32°C (90°F), stirring gently. The citric acid will lower the milk pH to a level that helps curd formation.

Acidify and continue heating

Stir the diluted rennet into the milk using an up-and-down motion for about 30 seconds. Stop stirring and let the milk sit undisturbed for 5–10 minutes. The milk should set into a soft custard-like curd with a clean break (when you insert a knife, the cut holds).

Add rennet and set

Using a long knife or an offset spatula, cut the curds into 1–1.5 cm (1/2 inch) cubes, making vertical cuts then horizontal. Let the curds rest for 5 minutes.

Cut the curd

Gently heat the curds to 38–41°C (100–106°F) over about 5–10 minutes, stirring slowly and gently to keep curds separated. Maintain this temperature for another 5 minutes to firm the curds slightly.

Cook the curds

Turn off the heat and let curds settle for 2–3 minutes. Using a slotted spoon or ladle, transfer curds into a colander lined with cheesecloth set over a bowl to catch whey. Allow whey to drain for 5–10 minutes; reserve whey if desired.

Separate whey

Place drained curds into a microwave-safe bowl. Microwave on high for 30 seconds, drain off any excess whey, then fold the curds over themselves (use gloves or a spoon; it will be hot). Microwave two more times for 20–30 seconds each, draining and folding between sessions, until curds are very hot and stretchable (about 57–60°C /135–140°F).

Microwave method: heat curds

If you prefer not to microwave: heat a pot of water to about 80–85°C (176–185°F). Place curds in a heatproof bowl and submerge bowl in the hot water for several minutes until curds are very hot and pliable. Remove and drain.

Or hot water bath method

With clean, gloved hands or using oiled spoons, fold and stretch the hot curd repeatedly: pull it like taffy, fold it back, and rotate. When it becomes smooth, shiny and elastic, sprinkle 1 tsp salt over the curd and continue stretching to incorporate salt evenly. Form into a ball or braid shapes as desired.

Stretching and salting

Prepare an ice water bath (2 cups ice water). Submerge the formed mozzarella in the ice water for 5–10 minutes to set the shape and cool quickly. Drain and pat dry.

Cool the mozzarella

Store mozzarella in an airtight container in the refrigerator. For best texture, place in a shallow brine (about 1 tsp salt dissolved in 2 cups water) and use within 3–5 days. Serve fresh at room temperature for best flavor.

Store and serve

whole milk (not ultra-pasteurized)

citric acid

cool, non-chlorinated water (for dissolving citric acid)

liquid rennet

cool, non-chlorinated water (for diluting rennet)

cheese salt or kosher salt

ice water

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Rinse bell peppers, slice off the tops, remove seeds and membranes, and halve lengthwise. Pat dry with a towel.

Preheat and prep peppers

Place pepper halves cut-side up on the prepared baking sheet. Brush or drizzle the 2 tbs olive oil evenly over the peppers and sprinkle with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside while you prepare the filling.

Season peppers

Heat a nonstick skillet over medium heat. Add 1 tbs olive oil (from the prepared amount if desired) and sauté 1/2 cup finely chopped onion for 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant; do not let the garlic brown.

In a bowl, combine 1 cup cooked quinoa or rice, the sautéed onion and garlic, 3/4 cup quartered cherry tomatoes, 1/2 cup crumbled feta, 2 tbs chopped fresh basil, and 2 tbs toasted pine nuts. Add 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Combine filling ingredients

Spoon the filling evenly into each pepper half, pressing lightly so the filling sits level with the pepper edges. If you prefer a lighter version, leave peppers unstuffed and roast as a side instead.

Stuff peppers

Place the filled (or simply seasoned) peppers in the preheated oven and roast for 22–28 minutes, until peppers are tender and the filling is heated through. If using parmesan, sprinkle 1/4 cup grated parmesan over peppers about 5 minutes before the end of baking to melt and brown lightly.

Remove the peppers from the oven. Drizzle each with 1 tsp extra-virgin olive oil, sprinkle with 1 tbs chopped fresh parsley, and serve warm. Leftovers keep in an airtight container for up to 3 days in the refrigerator.

bell peppers (mixed colors), tops removed, seeded and halved

olive oil

cooked quinoa or cooked rice

onion, finely chopped

cherry tomatoes, quartered

feta cheese, crumbled

fresh basil, chopped

pine nuts, toasted

lemon juice

salt

black pepper

grated parmesan (optional) or more feta

extra-virgin olive oil for drizzling

fresh parsley, chopped

Sterilize or thoroughly clean a large stainless-steel pot, a long-handled spoon, a thermometer, a colander, cheesecloth or butter muslin, and a cheese mold or small bowl lined with cheesecloth. Keep everything warm and dry.