When I was building the Pizzeria menu, I wanted it to be a true Italian pizzeria experience with a nod to the Italian-American pizzerias that I grew up eating in. With those American pizzerias in mind, I felt that we had to offer meatballs. What I really wanted to serve was a meatball sandwich, but as strongly as I argued for it, Matt argued against it. He softened over time and finally, two years after the Pizzeria opened, I got my meatballs—not as a sandwich, but as an antipasto: a bowl of meatballs served with buttered semolina toast on the side. Today they are the most popular antipasto in the restaurant.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.