Sunday Gravy
While I may not have grown up with a nonna stirring sauce on the stove, I believe there’s something deeply communal and comforting about this kind of meal. In many ways, I think we've lost touch with this tradition in the United States: the idea of cooking slowly, intentionally, and together. For me, there’s nothing more beautiful than a dish crafted from whatever’s in the deep freeze, tucked in the fridge, or recommended by the local butcher that week.
Honeynut Squash Carbonara
I love using the sweet roasted flesh of honeynut squash with egg yolks, from Pete and Gerry’s eggs, for a luxurious, emulsified pasta sauce, butternut will work beautifully. The natural sweetness and richness from roasted squash help prevent carbonara from drying out, ensuring every strand of pasta is thoroughly coated in a creamy, flavorful sauce.
Mango Tiramisu
This is an interpretation of a Filipino dessert called a Mango Float. I substituted lady fingers or sponge cookies and soaked those in mango juice as opposed to the traditional espresso that is used to make tiramisu. Thus, Mango Tiramisu was born.
Stuffed Mushrooms
Holiday season is nearly here. Make these stuffed mushrooms as a last minute appetizer that requires very little prep. They come together in less than an hour.
Hawaiian Garlic Shrimp
Hawaiian Garlic Shrimp is the dish you didn’t know you needed in your life. Take shrimps with their shells on, shallow fry until the shells are crispy, and then toss in a seductive and sweet garlic butter sauce. Move over Shrimp Scampi.