SPICY TOMATO SAUCE

As a half-Italian, having a great tomato sauce in my repertoire is almost as important as breathing. It’s deceptively difficult to get it down. After many attempts at perfecting it, here’s a version that makes me (and my children) happy. Obviously, pasta is its natural BFF. It’s also wonderful over wilted greens (spinach, kale, arugula) or roasted vegetables. My elder son, Christian, likes it spicy, so that’s how I do it. But, start slow with the cayenne, and adjust to your taste.

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CREMINI MUSHROOM & LEEK FRITATTA

This is an easy, flavor-packed go-to for a savory Sunday brunch. Cremini mushrooms are a staple for me – a slightly more mature version of the white button and younger than a Portobello. They are all of the same variety, simply in different stages of life. This is why cremini is often packaged as “Baby Portobello.”

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RAMPS CHIMICHURRI

Ramps are a beautiful little spring gem that is available for a short period of time every year from mid-April to early June. In the onion family with a sweet garlicky flavor, they’re wonderful fresh, caramelized by roasting or quickly sautéed. Their lovely leaves are edible and included in this recipe. Fresh, herbal and bright, this is a nice accompaniment to fish, chicken, beef or roasted vegetables.

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