When the media review the Mozzarella Bar, they almost always mention having eaten this dish. It is composed of two special ingredients—large hazelnuts that we get from Trufflebert Farms in Eugene, Oregon, and sheep’s milk ricotta imported from Italy—paired in an unusual way. Aillade is a French condiment of garlic pounded with some type of nuts, usually served as a condiment for duck or other meats. We make ours with hazelnuts; it’s one of the few condiments that we make at the restaurant using a mortar and pestle because otherwise it comes out too smooth, like peanut butter.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.