White Pesto Lasagna

Spaghetti with Meatballs or Italian Sausage

Seafood Risotto

Chicken Picatta

Braised Shortrib

Brown Butter Sage Gnocchi

Seafood Pierro's

Chicken Fettucini Alfredo

Lobster Ravioli

Bistecca Roma

Pesto Housemade Pizza

Affogato

Cappuccino

Espresso

Classic made with fresh mozzarella cheese, basil and tomatoes.

Margherita Pizza

Lasagna Anna Louisa

Salmon Picatta

Fra Diavlo

Seafood Rissoto

Pappardelle Bolognese

Cavatappi Ala Vodka with Chicken

Lobster Carbonara

Porkchop Marsala

Chicken Leonardo

In a large mixing bowl, combine 3 cups ricotta, 1 cup grated Parmesan, 1 large egg, 1 cup chopped basil, 2 minced garlic cloves, 1 tsp lemon zest, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir until smooth and evenly mixed. Taste and adjust seasoning; set aside.

Combine filling

Preheat a small skillet over medium heat. Add 3/4 cup walnuts or almonds and toast, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove and let cool slightly.

Toast nuts (optional)

In a food processor, combine the toasted nuts, 2 cups packed basil, 1/4 cup parsley (if using), 2 garlic cloves, 1 tbsp lemon juice, and 1/2 tsp kosher salt. Pulse until coarsely chopped. With the processor running, slowly drizzle in 3/4 cup extra-virgin olive oil until a loose, creamy pesto forms. Add 1/2 cup grated Pecorino/Parmesan and pulse just to incorporate. Taste and adjust salt, pepper, or lemon juice. The final pesto should be creamy but spreadable; if too thick, add up to 1–2 tbsp more olive oil or 1–2 tbsp water.

Blend pesto

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tsp olive oil to prevent sticking.

Preheat and prep pan

Spread about 1/2 cup of the white pesto in the bottom of the prepared baking dish to prevent sticking and to flavor the first noodle layer.

Layer 1

Place 3–4 lasagna noodles in a single layer over the pesto (depending on noodle width). Spread one-third of the ricotta filling (about 1 cup) evenly over the noodles. Dollop and gently spread another 1/3 cup–1/2 cup white pesto over the ricotta (reserve remaining pesto). Sprinkle about 3/4 cup shredded mozzarella evenly over the layer and add a few slices of fresh mozzarella if using. Repeat this layering two more times: noodles, ricotta mixture, pesto, shredded mozzarella. Finish with a final layer of noodles topped with the remaining pesto (about 1/2 cup), the last of the shredded mozzarella (about 3/4 cup), and the 1/4 cup extra grated Parmesan.

Layer noodles and fillings

If you like a touch of heat, sprinkle 1/4 tsp red pepper flakes over the top before baking.

Optional spice

Cover the assembled lasagna tightly with aluminum foil (tenting slightly to avoid touching cheese) and bake at 375°F (190°C) for 25 minutes.

Cover and bake

Remove foil and bake an additional 12–15 minutes, until the cheese is melted, bubbling, and golden at the edges.

Uncover and finish baking

Remove the lasagna from the oven and let rest, uncovered, for 12–15 minutes. Resting firms the layers and makes slicing cleaner.

Rest

Before serving, sprinkle 1/4 cup chopped fresh basil and 1/4 cup extra grated Parmesan over the top and finish with a pinch (about 1/4 tsp) of coarse salt. Slice into 8 generous portions and serve warm.

Garnish and slice

whole-milk ricotta

freshly grated Parmesan

large egg

fresh basil, chopped

garlic, minced

lemon zest

kosher salt

freshly ground black pepper

shelled walnuts or blanched almonds

packed fresh basil leaves

fresh flat-leaf parsley (optional)

garlic, peeled

fresh lemon juice

extra-virgin olive oil

grated Pecorino Romano or Parmesan

oven-ready lasagna noodles (or cooked lasagna sheets)

shredded mozzarella

fresh mozzarella, sliced (optional)

olive oil (for pan)

red pepper flakes (optional)

fresh basil leaves

extra grated Parmesan

coarse salt

If using Italian sausage links instead of making meatballs, skip to browning step: slice or brown whole links. In a large bowl, combine ground beef and ground pork. Add breadcrumbs and pour milk over them; let soak 2 minutes. Add egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, salt, and pepper. Mix gently with your hands until just combined—do not overwork or meatballs will be dense.

Prepare the pan and mixture

Portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 tablespoons of mixture) to yield roughly 18–20 meatballs. Place formed meatballs on a tray or plate and refrigerate 10–15 minutes to firm up for easier browning (optional).

Form meatballs

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. When hot, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning with tongs, about 6–8 minutes total until a deep golden crust forms. They do not need to be cooked through. Transfer browned meatballs to a plate and set aside. If using sausage links, brown and partially cook them the same way, then set aside.

Brown meatballs

In a large wide pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add finely chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add 3 cloves minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown the garlic.

Sweat aromatics

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Stir to combine and bring the sauce to a gentle simmer.

Build the sauce

Gently nestle the browned meatballs (or browned sausage links) into the simmering sauce. Reduce heat to low so the sauce maintains a gentle simmer. Cover partially and simmer for 20–25 minutes, turning meatballs once halfway through so they cook evenly and absorb sauce flavor. For larger meatballs or sausages, simmer 30 minutes until cooked through (internal temp for pork/beef meatballs ~160°F/71°C; sausage per package guidelines).

Simmer with meat

Taste the sauce and adjust seasoning with salt, pepper, or a pinch more sugar if needed. Stir in torn fresh basil leaves in the last 2 minutes of cooking, if using. If sauce seems too thick, loosen with up to 1/2 cup reserved pasta water or plain water.

Finish the sauce

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz dried spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup cooking water, then drain the pasta.

Cook the spaghetti

Add drained spaghetti to the pot with sauce or to the Dutch oven with the simmered meatballs. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to create a silky sauce that clings to the pasta (use up to the 1/2 cup reserved). If you prefer, plate pasta and spoon sauce and meatballs on top instead.

Combine pasta and sauce

Divide among 4 plates. Sprinkle each serving with freshly grated Parmesan and chopped parsley or basil. Serve immediately with extra cheese and crushed red pepper at the table.

Serve

ground beef (80/20) or ground Italian sausage (mild or hot)

ground pork

fresh breadcrumbs (or panko)

whole milk

Parmesan cheese, finely grated

fresh parsley, chopped

dried oregano

Kosher salt

black pepper, freshly ground

olive oil (for browning)

yellow onion, finely chopped

crushed tomatoes (canned, 28 oz)

tomato paste

dried basil

sugar (optional, to balance acidity)

salt

black pepper

fresh basil leaves (optional, torn)

dried spaghetti

salt (for pasta water)

reserved pasta cooking water

freshly grated Parmesan or Pecorino Romano

fresh parsley or basil, chopped (for garnish)

Pat shrimp and scallops dry with paper towels. Season both lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Prep seafood

In a large skillet over medium-high heat, add 1 tablespoon olive oil. When shimmering, add scallops and sear 1.5–2 minutes per side until golden and just opaque. Transfer to a plate. Quickly add shrimp (and squid rings if using) to the same skillet and cook 1–2 minutes per side until shrimp are pink and opaque; squid should be just cooked and tender (about 1–2 minutes). Remove seafood from skillet; squeeze 1 tablespoon lemon juice over, set aside. Reserve any pan juices for flavor (wipe lightly if burnt).

Cook seafood

Place 5 cups fish or low-sodium chicken stock in a saucepan and keep at a gentle simmer over low heat; this prevents cooling the rice each time you ladle stock in.

Warm the stock

In a heavy-bottomed wide saucepan or sauté pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the finely chopped shallot and cook, stirring, until translucent and soft, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, without browning.

Sauté aromatics

Add 1.5 cups arborio rice to the aromatics and stir to coat each grain in fat. Toast the rice for 1.5–2 minutes until edges look translucent and grains are slightly warm and fragrant.

Toast rice

Pour in 1/2 cup dry white wine and stir, scraping any browned bits from the bottom. Cook until the wine is mostly absorbed, about 1–2 minutes.

Deglaze

Start adding the simmering stock, one ladleful (about 1/2 cup) at a time. Stir frequently but not constantly — steady stirring releases starches and creates creaminess. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, tasting the rice after 15 minutes; it should be al dente (tender with a slight bite) and the overall texture should be creamy but not soupy. You may not use all 5 cups or you may need up to the full amount depending on your rice and heat.

Cook risotto

When rice is nearly done, remove pan from heat and stir in remaining 1 tablespoon butter, 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, and 1 teaspoon salt (adjust to taste) and 1/2 teaspoon black pepper. Stir vigorously to emulsify and create a glossy finish. If the risotto is too thick, add a splash (1–2 tablespoons) of warm stock or water to loosen to a spoonable, slightly flowing consistency.

Finish risotto

Gently fold the reserved cooked seafood into the risotto to warm through and distribute evenly. If you prefer, keep the scallops whole on top and mix the shrimp in. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Combine seafood with risotto

Divide the risotto among warmed plates or shallow bowls. Arrange scallops on top if reserved. Sprinkle with the remaining 1 tablespoon chopped parsley, a light drizzle of olive oil (1 teaspoon), and serve with lemon wedges on the side.

Serve immediately — risotto is best enjoyed right away while creamy and warm. Leftovers can be refrigerated for up to 2 days and gently reheated with a splash of stock.

large shrimp, peeled and deveined

sea scallops, muscle removed

squid rings (optional)

olive oil

lemon juice

arborio rice

unsalted butter

shallot, finely chopped

garlic cloves, minced

dry white wine

fish stock or low-sodium chicken stock

parmesan cheese, finely grated

extra parsley

lemon wedges

drizzle of olive oil

Slice each chicken breast horizontally to make 2 thinner cutlets (or butterfly and pound to 1/4-inch thickness). Pat dry with paper towel. Season both sides with kosher salt and black pepper.

Prepare chicken

Place the flour in a shallow dish. In another shallow bowl, whisk together the eggs and milk until smooth.

Set up dredging station

One at a time, lightly coat each cutlet in flour, shaking off excess, dip into the egg mixture, then lightly dredge in flour again for a thin even coating. Shake off excess flour.

Dredge

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams and oil shimmers. Add chicken cutlets (work in batches so they don’t overcrowd) and cook 2–3 minutes per side until golden brown and just cooked through (internal temperature 160–165°F / 71–74°C). Transfer cooked cutlets to a warm plate and tent loosely with foil.

Cook chicken

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet and, if needed, 1 teaspoon butter. Add minced garlic and sauté 20–30 seconds until fragrant but not browned, scraping up browned bits from the pan.

Sauté garlic

Carefully pour in the white wine (or chicken broth) to deglaze the pan, stirring and scraping any browned bits. Bring to a simmer and let reduce by about half, 3–4 minutes.

Stir in the lemon juice and capers. Reduce heat to low and whisk in the cold butter pieces a little at a time to emulsify the sauce and give it a glossy finish. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Finish sauce

Return the chicken cutlets to the skillet, spoon sauce over them, and simmer gently for 1–2 minutes to reheat and meld flavors. Remove from heat and sprinkle chopped parsley over top.

Warm chicken in sauce

Transfer chicken to plates or a serving platter, spoon extra sauce and capers over each cutlet, garnish with lemon slices or wedges and additional parsley if desired. Serve immediately over cooked pasta, rice, or mashed potatoes to catch the sauce.

boneless skinless chicken breasts

all-purpose flour

large eggs

milk (or water)

garlic (minced)

dry white wine or low-sodium chicken broth

fresh lemon juice (about 1 large lemon)

capers (rinsed and drained)

unsalted butter (cold, cut into pieces)

fresh parsley (chopped)

lemon slices or wedges

cooked pasta or mashed potatoes

Pat the short ribs dry with paper towels. Trim excess loose fat if desired. Season all sides generously with the kosher salt and freshly ground black pepper.

Trim and season

Lightly dust the seasoned short ribs with the all-purpose flour, shaking off excess. The flour helps with browning and will slightly thicken the braising liquid.

Dredge in flour

Heat a large heavy Dutch oven or ovenproof braising pan over medium-high heat. Add the olive oil and butter. When the fat is hot and shimmering, sear the short ribs in batches (do not overcrowd) for 3–4 minutes per side until deep brown. Transfer browned ribs to a plate and set aside.

Brown the short ribs

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot with a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Sauté vegetables

Stir in the tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Increase heat briefly to bring the wine to a simmer and reduce by about half, about 3–5 minutes.

Develop flavor with tomato paste and deglaze

Return the short ribs and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, bay leaves, thyme sprigs, and rosemary if using. The liquid should come about two-thirds of the way up the ribs; add a little more stock or water if needed. Bring the liquid to a gentle simmer on the stovetop.

Assemble braising liquid

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender and falling from the bone, about 2.5–3 hours depending on size. Check once at about 1.5 hours to ensure liquid level and that nothing is burning.

Braise in the oven

When short ribs are tender, carefully remove them to a platter and tent with foil. Remove and discard bay leaves, thyme stems, and rosemary. Strain the braising liquid into a saucepan through a fine-mesh sieve, pressing lightly on solids to extract flavor. Skim off excess fat from the top (or refrigerate briefly and remove solidified fat).

Strain and reduce sauce

Bring the strained liquid to a simmer over medium-high heat and reduce until slightly thickened to your liking, about 8–12 minutes. Taste and adjust seasoning with salt, pepper, and the optional brown sugar or honey if the sauce is too acidic. Off the heat, whisk in the cold tablespoon of butter to give the sauce a glossy finish.

Mount and finish sauce

Return the short ribs to the sauce to rewarm for a minute or two, spoon sauce over them, and garnish with chopped fresh parsley. Serve braised short ribs over mashed potatoes, polenta, buttered noodles, or roasted root vegetables and spoon extra sauce on top.