Risotto al tonno is a humble dish with southern Italian roots — no butter, no cheese, just pantry staples. Canned tuna, anchovies, tomato paste, and olive oil come together with risotto rice for a simple, satisfying dish. This is the kind of dish that delivers a lot with very little. The anchovies dissolve into the…
Carbonara is one of the most iconic Roman dishes — creamy without cream, rich without being heavy, and made with just a handful of ingredients. When done right, traditional pasta alla carbonara is quick, luscious, and full of flavor. This version sticks to the traditional method: eggs, Pecorino Romano, guanciale, and black pepper. No cream,…
This is a proper Bolognese. No garlic, no herbs, and definitely not “done in 30 minutes.” It’s slow-cooked and built on good meat, soffritto, wine, milk, and time. The result is rich, balanced, and comforting without being overly tomato-heavy like many quick versions. There may be slight differences to the official recipe published by the…
This tuna and ricotta pasta is an easy, solid weeknight meal. It’s mostly pantry ingredients and comes together in one pan while the pasta cooks. The ricotta makes it creamy without being heavy, and the capers and chili give it a bit of a kick. I usually add lemon zest if I have a lemon…
This steak sandwich is simple but packed with flavor — seared steak, sweet caramelized onions, peppery arugula, and a tangy horseradish-balsamic sauce. Choosing the Steak You don’t need a fancy cut, but it should be something tender. Sirloin, ribeye, or flank steak all work well. I used fillet cap steak, which I find very flavorful…
This chicken-gochujang stir fry is a quick, tasty way to get a solid meal on the table fast. It’s got tender chicken, thick noodles, eggs for extra protein, and just enough gochujang to give it a little kick without being too spicy for most people. I kept it simple with spinach, carrot, and green onion,…
Pasta alla Boscaiola is a hearty, comforting pasta dish made with sausage and mushrooms — ingredients that give it an earthy, rustic feel. “Boscaiola” roughly means “woodcutter’s style”. There are different versions depending on region and preference — some include cream (or ricotta), tomato, or pancetta. I kept mine straightforward with white wine, Parmigiano, and…
Pasta alla Norcina is a creamy, meaty pasta that originates from the Umbria region in Italy. It’s simple enough for a weeknight but flavorful enough to pair with a glass of wine and call it a proper dinner. Traditionally it’s made with sausage from the town of Norcia, known for it’s butchers and pork products….
This Mediterranean-inspired chicken and zucchini dish is full of flavor and comes together quickly — perfect for lunch or a light dinner. It’s high in protein, low in carbs, and easy to adapt based on what you have on hand. It’s a great base recipe you can tweak to fit your mood or what’s in…