Pasta — Yield: 4 to 6 Portions Creamy Vialone Nano rice, slowly cooked in porcini-infused chicken stock and finished with Parmigiano-Reggiano, black truffle, and egg yolk. Rich and deeply savory, this is a classic risotto elevated by the earthy aroma of fresh-shaved truffles. Black Truffle Risottto with Egg Ingredients 3 Tbsp Extra-Virgin Olive Oil, or enough to coat the pan 3 Tbsp Shallots, finely diced (brunoise) 1½ tsp Garlic, finely diced (brunoise) Crushed Red Pepper Flakes, as needed...

Crispy Sausage & Potatoes, Scrambled Eggs Finished Right in the Pan Yield: 4 Portions Some of the best recipes are the ones you remember from growing up—the kind that don’t need much to be really good. Sausage, potatoes, onions and eggs, all cooked together in one pan. It’s simple, comforting, and exactly the kind of food I love to make at home. Everything gets crisp and golden, the eggs go in at the very end, and you bring the whole thing to the table straight from the pan. It doesn’t get...

Inspired by the Spanish Tradition of Garlic-Poached Shrimp Antipasti — Yields 4 Servings This Spanish-inspired dish is all about simplicity and bold flavor. Tender baby shrimp and octopus are gently warmed in fragrant garlic-chili oil, creating a light, savory broth that begs to be soaked up with crusty bread. It’s an easy, satisfying dish that lets a few great ingredients do the work. Baby Shrimp & Octopus in Garlic-Chili Oil Ingredients 1 cup extra virgin olive oil 8 garlic cloves, thinly...