A fall-inspired ragu that’s part comfort food, part revelation. Creamy beans, roasted vegetables, and golden gnocchi come together under a drizzle of sage butter and toasted pecans.
Eggplant Parmesan doesn’t have to be complicated — this version is layered with golden eggplant, fresh mozzarella, and Marcella Hazan’s perfect tomato sauce for a dish that’s as comforting as it is classic.
Discover Marcella Hazan’s legendary three-ingredient tomato sauce — simple, rich, and unforgettable. A recipe so good, it could inspire The Marvelous Sauce.
A nourishing Italian-inspired soup made with ayocote blanco beans, farro, zucchini, spinach, and a Pecorino rind. Comforting, healthy, and perfect for a dreary day.
Fresh, juicy heirloom tomatoes meet crispy rosemary bread in this simple bruschetta recipe. A drizzle of olive oil, a hint of garlic, and a touch of basil turn it into the perfect summer bite.
A late-summer afternoon, Gio’s first record, and the most satisfying pasta dish I know. This lusty, briny puttanesca hits with bold flavor and a touch of family ritual.
A rustic twist on shrimp scampi—creamy alubia blanca beans and ditalini take the place of plain pasta, creating a silky base for buttery shrimp, bright tomatoes, and a little Serrano heat.
Mini meatballs, creamy Rancho Gordo chickpeas, farro, and escarole in a rustic twist on Italian wedding soup—with a splash of balsamic to brighten each bite.
An Italian comfort dish with Rancho Gordo lentils, orzo, Calabrian chili paste, and a splash of balsamic. Simple ingredients, deep flavor, and a kid-approved favorite.
Sweet Campari tomatoes, roasted garlic, pesto, and creamy bocconcini come together in this Rao’s-inspired pasta that tastes like peak summer in a bowl.
Velvety Rancho Gordo chickpeas, a slow-cooked tomato broth, and ditalini pasta all in one pot. This cozy, rustic meal tastes like an Italian grandmother made it—with just the right texture and plenty of love.
Why settle for bland? This one-pan chicken thigh dinner layers roasted garlic, chickpeas, shiitake mushrooms, and a splash of red wine — all simmered down into something you’ll want to spoon over creamy polenta and eat straight outta the pan.
Made with Bullet
