I don’t know a kid of any age that doesn’t like Pizza Senza Crosta, a bit of a cross between fondue, mozzarella sticks, and pizza. First, you heat rich tomato sauce in a large pot and add big wedges of mozzarella. When the mozzarella starts to melt, it’s time to serve.
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Shaved Fennel, Porcini, and Pecorino
The success of this salad recipe relies heavily on cutting (sawing) the ingredients into equal-size pieces as well as using equal amounts of each. The ingredients should be sliced to the same thickness.
Baked Peppers with Feta and Bread Crumbs
Sweet peppers seem destined for stuffing, given their shape and hollow interior. There are all kinds of delightful sweet peppers available, in every color and size. I found some diminutive, colorful Gypsy peppers at the market one day and came up with this dish, which actually qualifies as dainty and delicate.
Fennel Salad with Blue Cheese and Walnuts
This is the perfect salad for a casual lunch with friends because it comes together in a few minutes and most of the elements can be prepared up to a day before. It’s also ideal for winter since all of the ingredients are available year-round.
Beet and Polenta Cakes with Faux Aioli
Top these beautiful cakes with Vanessa Seder’s Faux Aioli.
Chris Prosperi’s Quick and Easy Tomato-Chicken Soup
This quick soup, one of Chris’s go-tos on a snowy day, uses a genius shortcut ingredient: tomato sauce, but a few plum tomatoes keep the flavor fresh. Chris’s favorite mini pasta, ditalini, adds the umph to make it a meal.
