Andrew’s Mac & Cheese
Preheat the oven to 400 degrees. Cook the pasta al dente, drain well, set aside, and mix with 2 tablespoons of extra virgin olive oil so that it does not stick. To prepare the cheese-and-besciamella sauce (yields about 2 cups): In a medium
Rick’s New England Clam Chowder
This slightly smoky version is based on the traditional, but would make a New England purist very upset. Scrub the clams thoroughly under cold running water and place in a large pot with 1 cup of boiling water. Cover the pot
Tomatoes & Bread Salad
To prepare the Parmesan-glazed croutons: Preheat the oven to 200 degrees. Mix all the ingredients, using 1 tablespoon of the Parmesan for this step and reserving the remaining tablespoon. Be sure to coat the croutons well. Place the croutons on a baking tray
Cajun Roasted Chicken Breasts with ‘Shrimp Jambalaya Hash’
To prepare the Cajun roasted chicken breasts: Marinate the chicken breasts in ¼ cup of olive oil and the garlic, jalapeño, Creole seasoning, cracked black pepper, kosher salt and lemon juice for at least 1 hour. In a large, hot, ovenproof sauté
Pork Chops with ‘Zenzero’ Sauce
Place the pork chops in a re-sealable plastic bag. Place the water, sugar and salt for the marinade in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. Seal the bag shut and
Pork Ragù
In a large saucepot or brazier pan (6 quarts or so) on medium-high heat, sear the pork in the olive oil until dark brown. Season the meat with salt and pepper to taste. When the meat is well browned, add the
Spaghetti & Meatballs plus Meatball Sandwiches
To prepare the meatballs: Place the cubed bread in a stainless-steel bowl and cover with the milk. Let sit for at least 20 minutes, pour off the milk that has accumulated at the bottom of the bowl, and squeeze the bread
Veal Scaloppine alla Romana
To prepare the scaloppine: Place the veal cutlets 5 inches apart between 2 pieces of plastic wrap and pound with a mallet until very thin - about ⅛ inch thick. Remove the plastic wrap, season with salt and pepper, and dust
Tiramisù & Strawberry Sauce
Tiramisù:Mix the cold coffee and the liqueur in a large bowl. In batches, dip the ladyfingers in the coffee mixture. You want them to be moist on the outside but still crunchy on the inside.Beat the egg yolks with half
Vita’s Ricotta Doughnuts
To prepare the doughnuts:Mix the batter ingredients in order with a wooden spoon, being careful not to overmix. You can place the batter in the refrigerator at this point and keep it there till you’re ready to fry, up to