RECIPES

Fresh Heirloom Tomatoes, Mozzarella, Extra Virgin Olive Oil, 5 Basil Leaves Antipasti — Yields 4 Servings This recipe pulls from several corners of Italy; Campania and Liguria. You can taste the mozzarella tradition of Campania, the basil tradition of Liguria in every bite. That’s what makes Italian cooking so fascinating — a single plate can tell the story of an entire peninsula. Cooking vegetables with this kind of intention is what separates Italian food from everything el

Linguine, Corn, Asparagus, Jalapeño Pepper, Pecorino Romano Pasta — Yield: 4 to 6 Portions Summer doesn't get much better than this. Sweet corn, tender asparagus, and a touch of jalapeño come together in a light, vibrant pasta that celebrates the season's best ingredients. Finished with plenty of Pecorino Romano and perfectly seasoned, this simple linguine proves that a handful of fresh vegetables—and great technique—are all you need to create a dish that's elegant enough for

Boneless Chicken Thighs, Lemon, Butter, Extra Virgin Olive Oil, Fresh Herbs Main Dish — Yield: 6 Portions This is Italian-American cooking at its most honest. Chicken limone lives in that space between Italy and the American table — not quite the refined restraint of a trattoria in Rome, not quite the red-sauce-joint version either. It’s somewhere in the middle, and that’s exactly where the best Italian American food exists. The technique is Southern Italian at its core — dre