Food Wishes Video Recipes (2024)

Some recipes have amusing, or romantic stories for how theycame to be, but this peposo isn’t one of them, unless you consider making badquality beef taste better by covering it in black pepper, amusing or romantic.

As the story goes, the workers who made terracotta tiles inthe city of Impruneta, would place this stew into clay pots, and leave it theirstill-hot kilns overnight, where it would be ready the next morning. Since theywere often stuck using less than fresh meat, copious amounts of blackpeppercorn was used to make the beef palatable.

I hear that beef shank is the traditional cut of meat touse, but short ribs worked really well. You could even use some beef chuck, cutinto two-inch pieces, but you’d have to adjust the cooking time. Having saidthat, forget the time, and keep cooking until a fork goes in easily. Regardlessof which cut you use, or how fresh it is, I really hope you give this a trysoon. Enjoy!

Ingredients for 6 portions:

6 bone-in beef short ribs (about 8 to 10 ounces each)

1 tablespoon kosher salt to coat the beef

8 cloves garlic, peeled and crushed

1 tablespoon tomato paste

2 tablespoons black peppercorns, freshly crushed

1 tablespoon freshly ground black pepper

3-4 sage leaves

3-4 small sprigs rosemary

2 cups red wine, preferably Chianti

2 bay leaves

salt to taste, to adjust sauce

- Simmer on low, covered, about 3 1/2 hours, or until forktender. Turn occasionally.

You have to give it to the Italians when it comes to namingrecipes, and this pork saltimbocca is a perfect example. By now, you’ve probablyheard that “saltimbocca” means “jumps in the mouth,” which makes perfect senseif you’ve had it before.

Maybe we should start doing this to American recipes? Forexample, we could rename Buffalo Chicken Wings, “Order More Beer Bones.” Let methink that one through a little more, but the point is, I love the idea of tryingto describe a food’s affect in its name.

Feel free to use the more classic veal loin for this recipe,but the pork tenderloin really works beautifully. It’s just as tender, andmaybe even a bit more forgiving if slightly overcooked. Which reminds me, don’tovercook this. Slightly pink pork tenderloin is completely safe, not to mentionjuicy and delicious. So, whether you use pork, veal, or even a chicken breastfor this, I really do hope you give it a try soon. Enjoy!

Ingredients for 2 portions:

1 to 1 1/4 pound pork tenderloin, seasoned generously with salt and freshly ground black pepper to taste

about 12 sage leaves

4 large thin slices prosciutto

flour for dusting

2/3 cup white wine, or Marsala wine for a little sweeter sauce.
- Be sure season the final sauce before serving.

For the stock:

1 tablespoon butter

chopped pork trimmings

1 cup homemade or low sodium chicken broth

1/2 cup water, or as needed

1 teaspoon unflavored gelatin

- simmer until reduced by half

This Rigatoni al Segreto recipe was the most closely guardedsecret at Gino’s, one of New York City’s most famous Italian restaurants. Itwas as legendary, as their signature zebra-print wallpaper, and it won awards asthe best red sauce in town.

While there were rumors that the secret ingredientwas butter, no one really knew for sure. Once the restaurant closed in 2010, the recipe got out, andindeed, the butter legend was confirmed. Having never been there, I was excitedto try it, but there was a big problem. Actually, a small problem. The recipecalled for just a half-tablespoon of butter. Regulars knew this couldn’t beright, and so the recipe remained a mystery. Was it a typo? Was the old chefjust trolling people?

We may never have known; had it not been for a documentarycalled, “The Missing Ingredient.” It’s a great film, but despite the name, it’snot about the butter. However, there’s a scene near the end, where the old chefmakes this pasta for the filmmaker, and it shows how much butter goes in.

He made a much larger amount than the published version, butI concluded that it was a typo, and should’ve been half a stick of butter. So,not only am I recommending that you make this delicious sauce, but I alsoreally hope you checkout the movie soon (it’s on Netflix). Enjoy!

Ingredients for four small or two large portions:

4 tablespoons olive oil

1 cup diced onion

1 teaspoon salt, plus more to taste
2 or 3 cloves crushed garlic

a pinch of red pepper flakes (not in original recipe)

1 can (28 oz) San Marzano tomatoes, blended smooth
1/2 cup water to rinse out the can of tomatoes

Small handful of basil leaves, left whole or sliced justbefore adding

1 cup freshly grated Parmigiano-Reggiano (about 1.5 oz byweight), plus more to top

4 tablespoons butter, cubed

This amazing Calabrian pepper spread is as delicious, as itis unknown. It doesn’t even have a Wikipedia page. Hey, even I have a Wikipedia page. But, despite the fact there’s not a lot of information available, I believeI got relatively close, and really love how this comes out.

As I said in the video, I like this best served simply onsliced bread, but beyond that, this is one of the most versatile condiments Iknow. You can toss it with pasta; add it to a sandwich; fill an omelet; top apizza; use it like a salsa on grilled fish; spice up a potato salad; as well ascreate the world’s best deviled eggs. Actually, I’ve never made deviled eggswith it, but I know it’d be the best.

Another key is waiting for this to cool down completely,before you finalize the seasonings. We always want to adjust a recipe at thesame temperature it’s going to be served at, since that just makes sense.Another thing that makes sense, and a lot of sense, is you giving this bombaCalabrese a try soon. Enjoy!

Ingredients to make about 4 cups Bomba Calabrese:

3/4 cup olive oil, divided

1/2 yellow onion

1 small eggplant

4-5 large button mushrooms

2 pounds hot cherry peppers (or about 1 pound aftertrimming)

1 pound sweet red bell peppers (or about 12 ounces aftertrimming)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon crushed fennel seeds

1 teaspoon dried oregano

1/4 cup white wine vinegar, or to taste

There are lots of recipes people claim taste better if madeby hand, but there’s no easier case to prove than pesto. That the name means,“to crush,” should tell you something, and while this method does takeconsiderably more physical effort, when you taste this you’ll forget everypestle-pounding minute.

Of course, you can play around with the ratios of the five ingredients,and easily adjust this to your tastes, but no matter how they’re combined,taking the time to crush them by hand is well worth the effort. I hope you givethis fresh basil pesto a try soon. Enjoy!

4 cloves garlic peeled

1/4 teaspoon kosher salt

1 large bunch basil (about 4-5 ounces)

3 tablespoons pine nuts

2 ounces Parmigiano-Reggiano, grated on microplace (about 11/2 cups unpacked)

1/2 cup mild extra virgin olive oil

Calamari is affordable, delicious, and sustainable, yet manycooks shy away from it, since it has a reputation for being tricky to workwith. I should’ve said “unfair reputation,” because while it’s true calamarican end up with a rubbery texture if overcooked, there’s a very simple way toavoid this… by really overcooking it.

When it comes to calamari, it needs to be cooked in either45 seconds, or 45 minutes, and nothing in between. If you sear it in a pan, orpoach it in a sauce for a very brief time, you should get something nice andtender. However, after just a few extra minutes, the squid gets chewy.

I also think it takes on more a meaty flavor, which I love,especially when using this to sauce pasta. So, if you’ve wanted to try cookingcalamari, but were afraid of over-cooking it, I really hope you give this easysauce a try soon. Enjoy!

Ingredients for 4 portions:

2 tablespoons olive oil

1 yellow onion,sliced thin

4 garlic cloves, crushed
1 anchovy fillet

1/2 teaspoon red pepper flakes

1 Serrano chili pepper sliced thin

1/2 teaspoons salt, plus more if needed

1/2 cup drinkable white wine

1 cup clam juice

6 cups crushed or puréed Italian plum tomatoes

1/2 teaspoon dried oregano

2 pounds frozen calamari tubes and tentacles, thawed, slicedinto half-inch pieces

1/4 cup freshly chopped Italian parsley

freshly grated Parmigiano-Reggiano, optional

1 pound dry pasta

Since I’m not really working, I’ll keep this “babyporchetta” post short and sweet, and simply let you refer to the video for allthe important stuff. Like how amazing this tasted; and how impossibly moist andtender it was.

Notwithstanding some overlapped bacon (which I’ll do in asingle layer, in maybe a hotter oven next time), I loved how this came out! I’mnot sure if it will bring you prosperity in the New Year, but this is so good,who cares?

I want to wish you all a very healthy, and bountiful, 2017! HappyNew Year, and, as always, enjoy!

Ingredients for 2 large or 4 smaller portions:

1 boneless pork tenderloin roast, about 1 to 1 1/2 pounds

about 8 strips bacon or enough to wrap

For the spice rub:

1/2 teaspoon whole fennel seeds

3 cloves sliced garlic

1 tablespoon finely sliced sage leaves

2 teaspoons chopped rosemary

2 teaspoons freshly ground black pepper

1 teaspoon kosher salt, or more to taste

zest from one lemon

1 teaspoon red pepper flakes

1 tablespoon olive oil

- Roast at 450 F. about 25 minutes, or until 134 F. internaltemp, which should get you a finished, rested temp of 140-145 F.

I’ve never shared the same love for veal osso buco that mostof my fellow Italian food fans profess, and it’s been the source of a fairamount of introspection. Was there something wrong with me? It’s a sticky,succulent shank, braised until fork tender; what’s not to like? Then I made itwith pork, and figured it out.

It comes out too good with the veal shank. Because of theirmassive quantities of connective tissue, the sauce veal shanks produce is rich,sticky, and sweet; which I personally find overpowering. It’s great for a fewbites, but then I’m over it, quickly. On the other hand, pork shank isn’t quiteas rich, and gelatinous, and I personally enjoy it much better.

For some of the same reasons, I don’t generally reduce thesauce too much. It’s not supposed to be a very thick sauce, and I’m generallyhappy to get to the coats-the-back-of-a-spoon stage. Anyway, whether you useveal or pork, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

six thick-cut pork shank sections

salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 large yellow onion, diced

1 large carrot, diced

2 ribs celery, diced

1/4 cup tomato paste

2 tablespoons all-purpose flour

1 cup white wine

2 cups chicken broth

1 bay leaf

1/8 teaspoon ground clove, or *one whole clove

1/2 teaspoon dried thyme

1/2 teaspoon dried Rosemary

freshly chopped Italian parsley and freshly grated lemonzest for the tops

* if using whole clove, tie in some cheese cloth, along withthe bay leaf and other herbs to create a “bouquet garni.”

Gnocchi alla Romana are as delicious, as they are virtuallyunknown. I feel like I’ve eaten a fair amount of Italian food, and I’ve been toRome, but it wasn’t until late in life that I discovered these wonderful, bakedsemolina dumplings.

Above and beyond their exquisite texture, and great taste, Ilove their versatility. They’re a world-class side dish as is, but can bepaired with your favorite pasta sauce, and served as an appetizer, or entrée.Rave reviews should come your way; along with lots of “But, why are thesecalled gnocchi, again?”

For a great winter twist, you can place some sage leaves in betweenthe gnocchi before baking them, and they’d be perfect at any holiday feast. Infact, now I’m upset I didn’t do that this time. I’m going to have to makeanother batch. Anyway, I really do hope you give these a try soon. Enjoy!

Ingredients for about 16 Roman-Style Gnocchi:

Note: I used a 2.75-inch cutter

3 cups milk

1 teaspoon kosher salt, or to taste

1 1/4 cup semolina

1 cup freshly grated Parmigiano-Reggiano cheese (only about1.25 ounces by weight, but if you grate it on a microplane, it will easily filla cup)

2 large egg yolks

3 tablespoons cold unsalted butter, cut into small cubes

3 tablespoons melted butter for the top

more grated Parmigiano-Reggiano for the top

It’s kind of nice when the name of a recipe is simply what’sin it, as is the case with this pan of roasted chicken, sausage, peppers, andpotatoes. As soon as you see the words, you know exactly what you’re gettinginto.

The only problem is, “chicken, sausage, peppers, and potatoes,” uses up a lot ofcharacters on Twitter, so if you did have an idea for a shorter and/or catchier name, I’mall ears.

I went with hot Italian sausage here, since it sohighly-seasoned, but you can really tailor a dish like this to your personaltastes, by switching up what you use, as well as the herbs, and seasonings. No matter what you include, just be sure to season generously, and leave it in theoven long enough. We want everything beautifully caramelized, and ourchicken fork tender. I really hopeyou give this a try soon. Enjoy!

Ingredients for 6 portions:

4 large Italian sausage links

1 tablespoon olive oil, plus more as needed

6 to 8 bone-in, skin-on chicken thighs

2 teaspoons kosher salt, plus more as needed

freshly ground black pepper to taste

2 large handfuls, seeded and cut sweet peppers

1 sliced small red onion

1/2 sliced yellow onion

4 large Yukon Gold potatoes, quartered

2 generous teaspoons dried Italian herbs (I actually used an“Herb de Provence” herb blend, which included rosemary, thyme, oregano, marjoram,basil, parsley, and lavender)

fresh Italian parsley to garnish, optional

Whenever I make this refreshing lemon ice, I always think ofa story my father told me many years ago, about the Italian ice vendors in NewYork, stirring a few lemon seeds into their tubs, so that people would thinkthey were using real lemons.

They weren’t, which sort of disappointed me at the time, buteventually I came to appreciate the hustle. I loved the story, but it also hadme facing the cold, hard truth that all is not what it seems. What else wasn’treal? Anyway, that’s about as heavy as I want to get on this pleasant summerevening.

This couldn’t be any easier to make, and you can really playaround with the texture, depending on what you’re into. Some people will stopat the slushy stage, but I generally keep freezing and forking until I haveshaved ice crystals. I love the contrast between that light texture; and bright,vibrant flavor. I really hope you give this a try soon. Enjoy!

Ingredients for 8portions:

4 cups cold water

7/8 cup sugar (14 tablespoons)

2 tablespoons lemon zest

1 cup freshly squeezed lemon juice (about 8 to 10 lemons)

1 teaspoon lemon extract

For something called “cooked cream,” there’s very littlecooking involved here. Actually, there is very little anything involved here.If you can somehow manage to start your panna cotta the day before you want toeat it, this classic Italian recipe is about as simple as it gets.

As long as you keep the same basic gelatin to creamy liquidratio, you can flavor this any way you want. I’ve had them scented witheverything from Earl Grey tea to cardamom, so feel free to play around. Samegoes for the proportion of buttermilk, which can be increased for a tangierversion.

One thing I should have mentioned is not to put the plasticwrap on while they’re still warm. It looked like I wrapped mine immediately,but I actually let them cool before putting them in the fridge. It’s not a hugedeal, but if you put the plastic on warm, you’ll get condensation, which willthen drip, and wreck that perfectly pristine surface.

This is so perfect in the summer, and not just because it’seasy and refreshing. All that amazing seasonal fruit gives you the perfectreason…excuse…to make these easy treats. I hope you give this panna cottarecipe a try soon. Enjoy!

Makes about 8 servings:

1 envelope unflavored gelatin (just shy of 1 tablespoon) sprinkledover 3 tablespoons cold water

2 1/2 cups heavy cream

1/2 cup sugar

3 strips lemon peel

extremely tiny pinch salt

1/8 teaspoon vanilla extract

1/2 cup buttermilk

1 tablespoon fresh lemon juice

What started out as a frustrating attempt to test some pizzadough, turned into what we’re calling salami bread. This 14-inch long loaf ofdelicious serendipity was a revelation, and I didn’t even get to use it forit’s most obvious purpose…to make the world’s greatest Italian submarine sandwich.

As I mention in the video, I’m not even sure I’d do a meatsub with this, but instead may just load it up with lots of Italian cheeses, aswell as fresh and pickled vegetables. Then I’d find a picnic, where I could sitback to soak in the sun, and the compliments.

There are hundreds of possible variations, sothat’s going to be your homework. Why wait until the unlikely scenario ofhaving pizza dough, but no toppings? Let’s be proactive. But no matter how youroll, and I really do hope you give this a try soon. Enjoy!

Ingredients for one salami bread:

12 to 16 ounce ball of pre-made pizza dough

8-10 slices salami or other similar meat

1/4 cup tomato sauce, or other crushed tomato product

freshly grated Parmigiano-Reggiano to cover

scattering of freshly chopped herbs, to taste

olive oil, as needed

- Bake at 400 F. for 25 to 30 minutes until browned andcooked through.

On those rare occasions I find myself dining in one ofAmerica’s casual restaurant chains, chicken parm is one of my go-to meals. Ilove chicken parm, especially when it’s made with fresh mozzarella, which italmost never is.

It usually features the same bland, rubbery stuff you find on cheappizza, and even though I know this going in, I’ll order it anyway.That’s how much I love chicken parm. Of course, at home we canuse the real stuff, which is much more flavorful, and significantly lessrubbery, but it can be pricey, and not everyone has access, so I decided to trysomething new. Instead of mozzarella, I made a cheese spread using ricotta, fortified with sharp cheddar.

So, if you love chicken parm as much as I do, but aren’tcrazy about the typical bland-but-bouncy mozzeralla topping, I really do hopeyou give this a try soon. Also, this is my last video, as I’m retiring at theend of the day. Thanks for everything, and as always, enjoy!

For 2 portions New & Improved Chicken Parmesan:

2 large boneless, skinless chicken breasts

salt and freshly ground black pepper to taste

1/2 cup flour

1 beaten egg

3/4 cup plain bread crumbs

olive oil for frying

For the cheese spread:

1/2 cup ricotta cheese

1/2 cup shredded sharp white cheddar

salt and freshly ground black pepper to taste

pinch of cayenne

1/2 teaspoon olive oil

2 tablespoons Parmigiano-Reggiano for the top

- Serve with hot marinara sauce, andchopped Italian parsley.

You hear stracciatella often referred to as, “Italian eggdrop soup,” which is fine, but knowing the name actually means little, tornrags, or shreds, works so much better metaphorically.

When you’ve been runragged, stracciatella is always there for you. After a long, infuriating day atwork, you want something fast, filling, and comforting; ideally made withingredients you already have on hand. This is all that, and less.

Sure, you could order someunhealthy, and expensive take-out, but that’s just a shame spiral waiting tohappen. Better to beat up a few eggs with some cheese, and boil up the last ofthat homemade chicken stock, you made using this video.

By the way, if you’re a normal person, and don’t havehomemade broth in the freezer, this works perfectly well with a high-quality,packaged broth. As you eat this, hopefully with some nice crusty bread, imagineall those little “rags” floating in the bowl are all your torn-up problems, bothreal and imagined. They were there, and then they were gone. You just won, withsoup. I hope you give this stracciatella a try soon. Enjoy!

Makes 2 large or 4 appetizer sized portions:

3 large eggs

2 tbsp chopped fresh parsley

2 tablespoons semolina flour

1/2 ounce Parmigiano Reggiano (about 1/2 cup if grated on amicroplane)

1/2 ounce Pecorino Romano cheese (about 1/2 cup if grated ona microplane)

salt and freshly ground black pepper to taste

pinch cayenne

pinch nutmeg
olive oil and pepper flakes to garnish

The theme of this torrone post was originally about makingthis gorgeous candy for your Valentine, but then I realized what would be evenbetter than making this for your sweetheart, would be making with yoursweetheart.

While very easy, this procedure does take about one and ahalf hours to complete, and most of that time is spent standing at the stove, stirring,which is why tag-teaming this Italian confection makes the job much easier, andI’ll assume a lot more fun.

By the way, this is the real way to make torrone, and by “real,”I mean the really old way. Today, most candy makers use a much faster method,where a caramelized sugar syrup is simply added to the whipped egg whites. I’vetried this both ways, and while the modern technique is way faster, I muchprefer this method. It seems to have more soul, whatever that means.

The visual clues, and times I give in the video should beenough, but don’t forget the cold water trick I showed you. That’s a great wayto check you work, and sneak a taste. I hope you give this a try very soon.Enjoy!

400 g honey (about 1 1/3 cups)

250 g white sugar (about 1 cup plus 3 tablespoons)

2 large egg whites

pinch salt

1/4 teaspoon vanilla extract

1 rounded tablespoon lemon zest

3 cups roasted almonds (I used Marcona almonds)

1 cup roasted pistachio

2 sheets “wafer” paper (*edible rice paper)

*Follow this link for info on the one I ordered.
If you don't use the wafer paper, you can just spray plastic wrap with oil, and that also works. Some people use cornstarch, but I'm not a fan. Google for many other tricks.

- I used an 8 x 11 baking dish to mold mine in.

When you go over the things you really want in a Valentine’sdessert, this ultra-simple zabaglione checks all the boxes. Assuming that yoursweetheart enjoys things like sweet, juicy fruit enveloped in a rich, butimpossibly light custard, this should work out nicely.

I like to use a dry Marsala wine, but sweet Marsala is alsoa popular choice. If you use the sweet variety you’ll need to cut down oreliminate the sugar. If you’re not intowarm wine foams, you can literally use any other flavorful liquid, and thetechnique will work the same.

You may need to change the garnish, but things like coffee,fruit juices, and pretty much any other liquor, or liqueur, will work with thistechnique. Experiment, and see what happens. So, whether you make this for thatcertain someone this Valentine’s Day, or just for a random weeknight treat, Ireally do hope you give this a try soon. Enjoy!

Makes 2 or 3 servings:

3 large egg yolks

3 tablespoons white sugar

1/4 cup dry Marsala wine
1/2 cup diced strawberries tossed with a spoon of sugar

Our grandparents called them the winter blues, but nowadayswe know this condition as Seasonal Affective Disorder; a melancholyscientifically proven to be caused by shorter, darker days.

Since fall andwinter are full of those, we’re going to need some coping strategies, and thishearty Tuscan bean soup is one of the more effective. There’s just something about that combo of smooth, silkysoup, and crunchy, crispy croutons that makes everything seem okay.

I tried a new method prepping our veggies; pureeing theminstead of dicing. I thought this might save time, possibly extract moreflavor, and quicken the cooking. Hey, two out of three aren’t bad! It wasfaster than dicing, and the soup only had to simmer for 15 minutes, but Ididn’t think the flavor was quite as good as the classic diced veggies method.

Either way, this soup is delicious, and guaranteed to fog upyour kitchen windows. Smiley face sold separately. I really hope you give thisTuscan bean soup a try soon. Enjoy!

Ingredients for 4 servings:

1 onion, diced

1 stalk celery, diced

1 carrot, diced

3 cloves garlic
*As stated in the post, I prefer diced veggies to the ground ones I tried in the video, and if you do go for the traditional method and cut your vegetables in small cubes, you'll have to simmer you soup for about 30 minutes, or until they are sweet and very tender.

1 tbsp olive oil

1 tbsp butter

salt to taste

freshly ground black pepper to taste

cayenne to taste

1/2 teaspoon chopped rosemary

1/2 teaspoon picked thyme leaves

2 (15-oz) cans white kidney beans aka cannellini beans

4 cups chicken broth

1/3 cup crème fraiche or heavy cream

1/2 lemon, juiced

- Garnish with fresh bread cubes fried golden in olive oil, tossedwith Parmigiano Reggiano, and fresh Italian parsley.