Asparagus with Parmesan

Celebrate spring with this classic Italian dish

We know spring is here when locally grown asparagus starts popping up in our markets. So let’s bedeck ourselves with blooms and dig into a dish of Asparagus with Parmesan (aka Asparagi alla Parmigiana).

This simple, quick dish makes the perfect side or starter. You can even top it with a fried or poached egg for a light supper.

Now, don’t you just feel like hoppin’ down the bunny trail?

Kentucky Hot Brown Sandwich

This legendary dish is the perfect home for leftover turkey

Thanksgiving dinner is grand. But then come the leftovers. Turkey again?

No worries. Give those stray slices some swagger in this scrumptious sandwich.

The Kentucky Hot Brown (aka Hot Brown, aka Louisville Hot Brown) is an open-faced turkey sandwich smothered in tangy, cheesy Mornay sauce.

It’s quick and easy to make. So you can get out of the kitchen in plenty of time for those Black Friday sales.

Chicken or Turkey Tetrazzini

This baked pasta favorite will liven up your leftovers

It’s November, so there may be turkey in your future. Which means turkey leftovers. Give them a home in this traditional pasta dish and no one will complain about eating remakes. 

And you don’t need to stop with turkey. Tetrazzini works with chicken too. Not to mention seafood and ham.

You may even want to save some leftovers and make this dish for dinner guests. That’s our favorite kind of recycling.

Baked Jalapeño Popper Dip

Liven up your next party with this easy and zesty dip

That Super Bowl thingy is coming up soon. Party time! And what’s a party without dip?

This Baked Jalapeño Popper Dip would be perfect for game day. You can put it together quickly, then socialize while it bakes. Score!

Not in a Super Bowl party mood? Then just call this dinner.

Italian Pork Ragu for Pasta or Polenta

Think of this as Italian Pulled Pork

Cooler weather has arrived in our part of the world, so we’re looking for heartier fare. Like this luscious meat ragu.

In Italian, “ragù” refers to a meat-based sauce. In the US, we mostly use beef for Italian Pasta Sauce. But pork makes a tasty change.

Serve this ragu by tossing it with pasta or ladling it over creamy soft polenta. But be sure to wear ear protection when you dish this up. Because once your guests taste it, their cheers will be deafening.

Kale and Cabbage Gratin

This Provençal-style charmer is a great starter, side, or main dish

We can almost hear you muttering to yourself: “Kale? And cabbage? In a gratin? Really?”

Yes, really. And this is one of the best dishes we’ve made in quite a while.

We don’t say that lightly. We tend to post only recipes that we like a lot. But even by that standard, this dish is extraordinary.

Best of all, kale and cabbage tend to be inexpensive this time of year. So you get tasty on a budget. Nice.

Italian Celery and Mushroom Salad

Pecorino Romano perks up this fresh and healthy delight

Looking for a dish with crisp, sunny flavor—one that can make you forget winter’s gloom? This classic Italian Celery and Mushroom Salad is just the thing.

Mushrooms and celery always play nicely together when dressed with olive oil and lemon juice. But mix in some Pecorino Romano cheese, and look out flavor explosion!

This salad takes just minutes to make. So it’s perfect for a weekday meal. But it’s also delectable enough for a weekend dinner party. Don’t you just love it when recipes are that accommodating?

Chopped Kale Salad with Creamy Lemon Dressing

This Caesar-Style Salad Is Perfect for Fall and Winter

Kale tastes better after it’s been exposed to frost — which is why we see so much of it in our markets starting in October and extending into winter.  Its peak flavor and growing season arrive just when other locally grown greens become scarce. 

Though kale is typically cooked, it can also make a terrific raw salad.  The trick is to finely chop or “shave” the fresh kale. 

Because kale has big, bold flavor, you need to use a dressing that is equally rambunctious.  What could be better than a riff on the classic Caesar dressing?  Here I use extra virgin olive oil and lemon juice to mellow sharp Dijon mustard and pungent anchovies.  This combo creates a dressing that, when tossed with kale, creates a lively flavor combo that dances on your tongue.  Add some sharp cheese and you’ll be blissed out, guaranteed.

This salad is easy to make.  And it’s equally at home served with soup and bread, or as the first course of an elegant meal.  With fall and winter entertaining season here, this is a timely dish you’ll soon learn to love.

Pasta Cacio e Pepe

Romano Cheese & Black Pepper Combine in this Easy-to-Make Classic

Cacio e Pepe is an extremely popular pasta dish in Rome. Cacio is Italian for “cheese” and pepe means pepper. Combined with pasta, they form a deceptively simple dish that delivers big flavor.

The cheese of choice is Pecorino Romano, an Italian cheese made of sheep’s milk. It’s similar to Parmesan (Parmigiano-Reggiano), but has a more rough and robust flavor that is also saltier.

Black pepper is an ingredient we all know. Freshly ground pepper, and lots of it, is a large part of what makes this dish delicious.

And the best part of all? Pasta Cacio e Pepe is extremely fast and easy to make. It’s a great dish for a quick dinner — or as a snack after a night on the town.