Ingrdients & Sources

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Ingredients and Sources

Latest Recipes

Swordfish Sicilian-Style

Swordfish Sicilian-Style

Swordfish Sicilian-Style is an oregano-infused sauce imparts bright flavor to hot-off-the-grill steaks – a Marcella Hazan dish.

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Pasta Ncasciata

Pasta Ncasciata

Pasta Ncasciata is a hearty baked pasta dish that is packed with tender eggplant, melty caciocavallo cheese, and crushed tomatoes.

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Lasagna Puttanesca

Lasagna Puttanesca

Lasagna Puttanesca has a ton of flavor for a hearty, but not heavy, eggplant lasagna layered with ricotta and mozzarella.

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Venison Meatballs

Venison Meatballs

Venison in this Venison Meatballs recipe is similar to lean, grass-fed beef with a finer texture. Season them with warming spices and herbs.

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Nduja Sauce

Nduja Sauce

Nduja Sauce is a great medium for meatballs – roast the meatballs and finish them off in the sauce. Also, the sauce would be good over pasta and polenta.

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Poulet Mafé

Poulet Mafé

In Senegal at the Keur Moussa monastery, a typical meal includes poulet mafé, a thick peanut sauce with chicken, root vegetables, and cabbage.

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Coconut-Creamed Swiss Chard

Coconut-Creamed Swiss Chard

In Coconut-Creamed Swiss Chard unsweetened coconut milk and refined coconut oil combine to add a creamy richness to this vegan Swiss chard side.

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Hot Chocolate with Rum

Hot Chocolate with Rum

Hot Chocolate with Rum, a bittersweet hot chocolate drink laced with dark rum that is especially warming on a cold winter night.

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Crusty Baked Shells and Cauliflower

Crusty Baked Shells and Cauliflower

Even sautéed cauliflower feels decadent in this cheesy-crunchy baked pasta from Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven.

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Pizza Rustica

Pizza Rustica

With its rich, savory filling and sweet pastry, this pizza rustica uses the best of local ingredients: ricotta, made from rich cow’s milk; spicy salami, which every farmer prepares himself; and basil, a staple of the family garden.

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Cranberry-Walnut Stuffing

Cranberry-Walnut Stuffing

Rustic hunks of toasted bread form the backbone of this stuffing; a buttery sauteed mixture of onion, celery, herbs, and cooked sausage fills it out with rich flavor. Simmering the cranberries first in vinegar and sugar both intensifies and rounds out their distinctive tartness.

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