My personal mission was to create a comparable sauce to my favorite dish at Carbone that I found myself craving.
Roasted pumpkin is combined with onions, diced tomatoes, honey and a bit of cinnamon for a creamy fall inspired pasta sauce. I add Gorgonzola, a veined blue cheese to add a salty “bite” and offset the sweetness of the pumpkin in the sauce.
This lasagna consists of layers of lasagna noodles, creamy spinach béchamel, beef and veal Bolognese, fresh spinach leaves and Parmesan cheese.
The leeks, shallots and artichokes are slowly simmered and combined with fresh lemon juice to create a bright and citrusy pasta dish perfect for a weeknight meal.
This pasta is all about bringing the most flavor out of a few ingredients. To confit the cherry tomatoes you cook them slowly over low heat, as this preserves them but also gives them incredible flavor.
This is the classic “chicken and dumplings” dish reinvented. My recipe calls for roast chicken with crispy skin served with gnocchi and creamy reduced chicken broth for some upscale comfort food.
The vodka is used to bring out the flavors of the tomato in the sauce while also acting as an emulsifier to keep it all together.
Udon noodles are thick Japanese wheat noodles that are soft and chewy and can be found at Asian markets.
I love coming home on a chilly day and making this warming and “not entirely bad for you” seasonal dish that is filled with collard greens, mushrooms, Italian sausage and Parmesan.
This gnocchi is warm and inviting with flavors of roasted and slightly caramelized butternut squash, pancetta, and is topped with brown butter sauce and sage.