New recipes every week, reruns of Instagram to Table, and 10-minute video recipes straight from Instagram.
Some of these recipes have precise ingredients, the reruns from the show do not. My goal is not to make of people world-renown chefs, but rather to cultivate curiosity, mindful cooking, creativity and, ultimately, to trust our instincts when it comes to the food we choose to eat and share with the people we love.
Squash blossom are a spring/summer treat that reminds me of my grandmother’s cooking, and then of my mama’s, back in Italy. Instead of frying the blossoms I baked them, and they made a perfect, healthier appetizer. Enjoy!
I cooked this dish in the aftermath of a terrible earthquake in central Italy. The tragedy made me think about how I spend my time, and therefore to mindful cooking and mindful living — staying in the present.
I didn’t think about the ingredients for too long; I wanted to eat fish, so I seasoned it with what I had in the pantry on the evening of August 24th, 2016. Feel free to substitute capers with olives, anchovies, or sun dried tomatoes. Feel free to bake halibut instead of salmon, or mahi-mahi, or your favorite fish. Trust your taste, trust your creativity, and enjoy supper with your loved ones.
A summer salad that takes me to Mexico at the first bite. This dish is refreshing and seducing, thanks to its many layers of flavors and textures. Sweet watermelon, earthy and creamy queso fresco, spicy chili, and aromatic cilantro make me travel in space and time.
Paste di Meliga are among my favorite biscotti from Piemonte, where I am from. Since I can’t seem to find them here in Los Angeles, I asked my mom to teach me how to make them a home. This is her recipe; I promise you won’t be disappointed.
Tropical twist on tiramisu, to visit the Caribbean, even if only with your imagination. Mascarpone, coconut, rum, papaya & mango are a stairway to heaven.
This classic rice salad is a typical summer dish that is very popular in northern Italy, where I am from. This dish reminds me of Madri, my grandmother, who would make the most delicious one, when I was a child. I am vegetarian, but if you aren’t, you can add diced Vienna sausage as well. Lemon and cornichons make this rice salad fresh and appetizing for your culinary summer fun.
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