Le Castagne‘s Executive Chef Michael DeLone: I’m running a healthier version of the traditional ‘Straw and Hay’ fettuccine dish on our summer menu. This is a modern, summertime interpretation of a classic Italian dish with shaved …
Le Castagne‘s Executive Chef Michael DeLone: I make a mean gnocchi of which I have tons of recipes. So I can share one that uses pumpkin, which in a few months should be abundant! Enjoy my …
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The Pickled Heron‘s Owner/Chef Todd Braley: My great-grandma’s spaghetti was a staple in our house. Now mind you, my family on that side is from Czechoslovakia and Scotland, so pasta is not their strongest [suit]. …
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The Pickled Heron‘s Owner/Chef Daniela D’Ambrosio: My paternal grandmother would always make us grandkids pizza whenever we went over, no matter why we were there. Easter dinner — rabbit, pasta and pizza. Christmas — seven …
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Donna & Co. Artisanal Chocolates‘ owner/chocolatier Diane Pinder: Before I became a chocolatier I use to think I would open an Italian seafood restaurant. Years ago, I was an avid fisherperson. I would go to …
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Johnny Brenda’s Chef Paul Kimport: My grandmother would make Pennsylvania Dutch Chicken Pot Pie for special company of four or more people, when given at least a day’s notice. The concept of chicken pot pie in …
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Nourishing Notes’ Julie: La Manastra — or “manasht,” as my family shortens it — is something that is almost always cooking at my grandparents’ house. Below are some “notes,” but I hesitate to call it …
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Toscana‘s Gigio Longo: Spaghetti Alla Carbonara is a dish that reminds me of my childhood spending time in Rome during the summers. Carbonara is a dish that I’ve tried in the U.S. at many fine establishments but …
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North Mountain Pastures‘ Anna: Brooks loves short ribs – barbecued or braised. Enjoy his favorite: Red Wine Braised Short Ribs. North Mountain Pastures’ Brooks: As with the barbecued short ribs, my standard formula for braising is two …
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Misconduct Tavern’s Chef Nicholas Mezzina: I have a very savory salty palate, and I’m not too much into sweets, even as a kid. As a child, I would love broccoli rabe and spaghetti. My father …
Misconduct Tavern’s Chef Nicholas Mezzina: When I worked at the German restaurant in the Poconos as a teenager, I was introduced to roulade. It’s very similar to Italian braciole, except for the German pickles and …
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Little Baby’s Ice Cream’s Martin Brown: My family was not huge on regular family dining or even special holidays. But growing up in Maryland, it was a regular occurrence to eat bushels of crabs with my …
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Miss Rachel’s Pantry‘s Rachel Klein: My spaghetti scramble reminds me of my childhood because it’s so simple, comforting and satisfying. It’s a good breakfast-type dish to eat any time of the day. The opposite of fancy. …
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Good Dog Bar‘s Executive Chef Jessica O’Donnell: One of my favorite foods is, and has always been, mac & cheese. And I find that’s common for many people. Maybe it’s the kid in all of …
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