Discover recipes

Sicilian-Style Swordfish

A quick skillet dish of swordfish with cherry tomatoes, olives, capers and toasted pine nuts finished with fresh herbs and a splash of white wine. Bright, Mediterranean flavours ready in minutes.

Dill Pickles

Crisp dill pickles made with a simple warm brine and stored in the refrigerator—no canning required. Ready to eat in as little as 1 day (slices) or 2 days (spears), flavor improves over several days.

Same day 70% Hydration Pizza Dough

A 70% hydration pizza dough recipe that produces two pizzas with a light, airy crumb through repeated folds and long rises. Use semolina to dust when shaping and top/bake as desired.

Preserved Garlic In Extra Virgin Olive Oil

Tender peeled garlic preserved in apple cider vinegar and extra virgin olive oil, flavored with thyme and bay. Keeps in the fridge for weeks and leaves a flavorful garlic-infused oil for dressings.

Yogurt and Chocolate Chip Cake

A moist, simple cake made with Greek yogurt and studded with chocolate chips. Easy to mix together and baked in a 26 cm round pan for a tender crumb.

Béchamel Sauce

A classic smooth white sauce made from a butter-and-flour roux and milk; seasoned with salt and nutmeg. Versatile for fillings, gratins and as a topping.

Venetian-Style Potato Cake

A rustic baked potato cake with a thick golden crust — savory and sliceable, served hot as a side or in place of bread. Simple ingredients and a coarse, batter-like grated potato texture create a crisp exterior and tender interior.

Pastrami Sandwich

A hot skillet sandwich of deli-shaved pastrami (or corned beef) with sweet, slowly cooked onions, sharp white cheese and pumpernickel or dark rye. Buttered and toasted in a skillet until the bread is crisp and the cheese melts.

Miso-Glazed Eggplant (Nasu Dengaku)

Broiled eggplant slices brushed with a savory-sweet miso glaze, finished with toasted sesame and scallion. A simple, flavorful Japanese-style side that’s great with steamed rice.

Jersey Shore Style Sub

A classic Jersey Shore deli-style submarine sandwich with provolone, cured meats, crunchy iceberg, and a simple red wine vinegar–olive oil dressing. Ready in minutes with no cooking required.

Piadina Romagnola

Classic Italian flatbreads from Romagna made with flour, lard and a quick rest — perfect filled with your favorite ingredients. Recipe yields about 5 piadine.