Red Pepper Tartlet
One savory bite was enough to transport us from the banks of the Rhine straight to the sun-drenched Mediterranean.
Potatoes Rosti
Low-and-slow frying gives the potatoes the time they need to have that perfect crispy mailllard reaction, yet retain that soft, creamy interior.
Aioli – More Than Mayo
Aioli is one of those small touches like compound butters that elevate a dish with bold flavor and a bit of flair.
Foccacia Bread
Once the dough comes together, patience takes over, and the transformation that happens while it rests is nothing short of magic. The payoff is a beautifully airy, delicious golden loaf.
Potatoes Souffle
Growing up, French fries came with exactly one condiment – ketchup. It wasn’t until later this pairing with béarnaise sauce opened my eyes to an entirely new and delicious world. From there, it was a short and inevitable slide into mayonnaise and a full embrace of classic French flavors.
Suckling Pig Porchetta
Everyone must experience Suckling Pig Porchetta . Crispy skin and succulent pork rolled with sausage and mushroom duxelle is simply divine!
Dulce De Leche Ice Cream
Dulce de leche ice cream is perfect unadorned in a bowl or scooped generously into a crisp waffle cone, where the flavor speaks entirely for itself.
Dulce De Leche
As dulce de leche simmers, the milk’s proteins and sugars undergo the Maillard reaction, transforms into a thick, glossy sauce with a flavor that is rich, creamy, and nutty—reminiscent of toffee.
Honey Glazed Carrots
Honey Glazed Carrots and their natural sweetness, kissed with golden honey and caramelized in the oven, makes them a show-stealing side.
Prune Stuffed Gnocchi
Delicate pillows of gnocchi encase a rich prune purée, perfectly balanced by silky butter sauce, seared foie gras, and chopped Marcona almonds.
Pepperoni Grilled Cheese
Pepperoni Grilled Cheese is inspired by those legendary NYC slices and pies covered with that meaty, spicy topping. Yummm!
Italian Tiramisu
Tiramisu is iconic, Italian and all are not equal. Eggs, mascarpone, meringue, ladyfingers and espresso make the perfect dessert.