From Danilo Cortellini, Abruzzo native and former head chef at the Italian Embassy in London, comes this easy, weeknight friendly carbonara recipe. For this particular dish, Chef Cortellini chooses Rustichella d'Abruzzo Spaghettoni, a thicker version of spaghetti that clings onto the creamy carbonara sauce so that every bite is bursting with flavor. What makes this recipe "fool-proof" is the smooth sabayon that serves as the base of the sauce, preventing any undercooked or overcooked eggs in the final dish.   Recipe by Chef Danilo Cortellini ..read more

Enjoy the bounty of spring with this light, vibrant pea and green garlic pesto. Add a dollop of this magical green paste to soup, over egg dishes, grilled salmon or shrimp, and roasted potatoes. And naturally, it's a perfect match for pasta.  Recipe by Asha Loupy ..read more

This rustic tart celebrates the best of spring—asparagus and thinly sliced spring onions atop a luscious cheesy filling surrounded by buttery melt-in-your-mouth crust. Serve as an elegant addition to a brunch buffet or as a simple meal alongside lightly dressed greens. The crust and filling also make a wonderful base for other seasonal produce—try substituting rounds of zucchini or cherry tomatoes in the summer, cubes of butternut squash in the fall and thinly-sliced potatoes and sautéed kale as the months grow colder. Recipe by Asha Loupy. Originally published April 2017 ..read more

Orecchiette alla Pugliese is the signature pasta dish of Puglia, in the heel of Italy's boot. Cooking the pasta in the broccoli rabe cooking water enhances the lush color and hearty flavor of the dish, and a drizzle of Puglian olive oil finishes it all off with an extra touch of regional authenticity ..read more

What’s more romantic than staring into your Valentine’s eyes over a pot of bubbling, ooey, gooey cheese? This recipe serves two, but to scale up for a larger crowd, keep in mind that a half pound of cheese will feed one person. We make our fondue in a classic fondue pot, but if you don’t have one at home, any heavy-bottomed pot will do.    ..read more

These light, airy cookies (psst, they're gluten-free too) are inspired by the classic Italian—and much-loved—combination of chocolate and hazelnut. Enjoy with an espresso or macchiato! Recipe by Asha Loupy ..read more

This recipe from Sicilian fruit preserves company Marchesi di San Giuliano makes a wonderfully simple ending to a fall dinner or Thanksgiving feast. We've suggested using Sicilian Mandarin Marmalade, but any of their organic citrus marmalades would be delicious. Recipe courtesy of Marchesi di San Giuliano, Photo & styling by Asha Loupy ..read more

Surprisingly substantial for a meatless chili, this recipe comes together quickly but tastes like it’s been simmering for hours thanks to a combination of a few heavy-hitting ingredients. Chili powder (we used Rancho Gordo New Mexican Red Chile Powder) and Las Hermanas Pimentón de la Vera add smoky chile depth, Oliveri Porcini Mushroom Powder and caramelized tomato paste amp up the umami and a touch of Volpaia Red Wine Vinegar adds just the right amount of brightness to balance it all out. We cooked up a batch of Rancho Gordo Pinto Beans to make this chili (a 1 lb bag makes 6 cups of beans ..read more

Flageolet beans—classically used in French cooking (they're the star ingredient in traditional Cassoulet, after all)—are known for their delicate flavor and supple, creamy texture. Cooked slowly with fennel, leeks and aromatics, these beans become a simple, yet stunning vegetarian main dish. Or they also are an equally delicious companion to meats of all kinds, from roasted chicken and pork loin to flame-kissed lamb chops. Please note: The total cooking time does not include soaking the beans overnight. Recipe by Asha Loupy ..read more

Love spinach & artichoke dip? This baked pasta is for you. A big, bubbly pan of cheesy goodness, this recipe is a combination of the beloved party dip and another cherished comfort food: macaroni 'n' cheese. A few ounces of cream cheese adds a pleasing tang to the sauce, while white cheddar lends a satisfying sharpness and Monterey Jack gives you that sought after cheese pull. A touch of lemon zest complements the kale and briny bites of marinated artichokes—plus, who doesn't love a golden, crunchy blanket of breadcrumbs on top? Recipe, food styling and photography by Asha Loupy. Thi ..read more