Homemade Flavored Pasta and the King of Italian Herbs

Warm Farro Salad with Cranberry Beans and Red Beet Mousse

Big Chill Cheese Fondue

Gift-Wrapped Risotto

Bittersweet Manicotti with Moscato Wine Sauce

Cous Cous salad with red Radicchio and Pomegranate

Lost Tribes and Tables Regained

Ricotta

Quick Pipe Pasta with Swiss Chard

Strawberry Risotto Straight From the Eighties

Eggplant Ricotta Lasagna

Farro Salad with Pears and Cheese

Crespelle with Asparagus

Four Cheese Pasta – Italian Mac & Cheese

Frisinsal – Pharaoh’s Wheel

Prosecco and White Grape Risotto

Rebecchini – Fried Polenta Sandwiches

Bread and Spinach Dumplings – Strangolapreti

Orzotto: Barley “Risotto”

Pumpkin and Radicchio Risotto

Bucatini Pasta in Cheese sauce with Hazelnuts and Thyme

Pumpkin Soup with Pomegranate and the meaning of Sukkot

Insalata Tricolore (Three Color Salad)

Minestrone – Italian Vegetable Soup

Rotolo di Spinaci e Ricotta

“Masconod” – Sweet Cheese Rolls

Gnocchi alla Romana

Tortino d’Azzima – Matzo Pie

Fennel Soup

Easy Passover Soup with Frittata (“Dadini in Brodo”)

Swiss Chard Ravioli

“Orzotto” with Vegetables – Barley “Risotto”

Kamut Soup with Pumpkin and Saffron

Jota – Saurkraut, Potato and Bean Soup

Venetian Rice with Raisins (“Risi e Ua”)

Chestnut and Spelt Soup

Etrog or Lemon Risotto

Tagliatelle with Pumpkin and Lentils

Pasta with Swiss Chard and Goat Cheese Sauce

How to make the Perfect Pasta

Cheese and Pepper Pasta

Tomato Sauce, and My Pet Peeves

Tagliolini in Lemon Sauce

Bigoli in Salsa

Risotto Primavera

Traditional Pasta Sauce

Riso Giallo del Sabato (Yellow Rice for Shabbat)

Chestnut and Leek Soup

Potato and Leek Soup

Fava Bean Soup with Peas and Arugola