Soups
- Two turnip soups
- Minestra di verdure (Vegetable minestrone)
- Aromatic chicken soup
- Butternut squash soup with ginger and gochujang
- Chickpea, leek and fennel soup
- Zuppa alla frantoiana (Hearty Tuscan vegetable soup)
- Coconut-carrot soup with ginger
Salads
- Late summer chopped salad
- Winter citrus salad
- Simple green salad
- Summer salad with aiöli
- Sweet corn, tomato, and peach salad
Appetizers and Snacks
Pasta
- Lombrichelli with zucchini and guanciale
- Fresh egg pasta dough
- Pasta e ceci (Pasta with chickpeas)
- Ragù bolognese
- Mushroom ragu
- Cacio e pepe
- Tagliatelle with radicchio and anchovy soffritto
- Gemelli with roasted cauliflower, rosemary and chili
Rice and Grains
- Riso bollito (Boiled rice)
- Riso al burro e parmigiano (Rice with butter and Parmesan)
- Couscous salad with fresh peas and mint
Meat
- Maiale al latte (Pork cooked in milk)
- Chicken with artichokes and lemon
Seafood
- Slow roasted salmon with fines herbs
- Insalata di mare (Seafood salad)
Vegetables
- Sicilian caponata
- Fagioli lessi (Green beans braised in tomato)
- Butternut squash curry
- Summer vegetable tian
- Roasted Brussels sprouts with fish sauce and essenza
- Puglian trise di verdure in agrodolce (Roasted summer vegetables with sweet and sour marinade)
- Chris Behr’s eggplant Parmesan
- Ainsley’s kale
- Verza sofegao (Venetian smothered cabbage)
- Braised radicchio with blue cheese, breadcrumbs and essenza
- Broccoli stracotto (Long-cooked broccoli)
- Pan-roasted eggplant with ginger, scallions and peanuts
- Roasted cabbage with cilantro mojo
Sauces and Condiments
- Lovage salsa verde
- Romesco
- Pesto classico
- Aiöli
- Jeremiah Tower’s Montepellier butter
- Red cabbage sauerkraut
- Zhoug
- Charred eggplant dip
- Cilantro mojo
- Marcella Hazan’s tomato sauce
- Grated tomato
Desserts
Pantry/Essentials
- Olive oil tart dough
- Ricotta
- Oven-dried tomatoes
- Pot of beans
- Anchovy-rosemary marinade
- Schiacciata all’uva (Tuscan-style focaccia with grapes)
