Paccheri with Seafood
A luxurious Neapolitan pasta dish where large, tubular paccheri pasta is dressed with a bounty of fresh seafood. The generous tubes capture the flavorful sauce, making every bite a taste of the sea.
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Spaghetti con le Polpette
A classic Italian-American favorite: tender, homemade meatballs simmered in a rich, flavorful tomato sauce, then served over a bed of spaghetti. It's the ultimate comfort food, perfect for family dinners.
Read MoreSpaghetti alla Nerano
A famous pasta dish from the Amalfi Coast, featuring fried zucchini that become incredibly sweet and tender. They are then tossed with spaghetti, melted provolone del Monaco (or a good Provolone), and a touch of pasta water to create a creamy, decadent sauce.
Read MoreRigatoni alla Carbonara
A rich and creamy Roman pasta made without cream. The sauce is a velvety emulsion of eggs, pecorino cheese, guanciale, and black pepper. The hollow rigatoni tubes are perfect for catching every bit of this luxurious sauce.
Read MoreSpaghetti Cacio e Pepe
The epitome of Roman simplicity: spaghetti tossed with a creamy emulsion of Pecorino Romano cheese and coarse black pepper. Just three ingredients create a sauce that's far greater than the sum of its parts.
Read MoreOrecchiette with Cime di Rapa
A quintessential dish from Puglia, where the little 'ear' shaped pasta perfectly captures the slightly bitter, tender greens of cime di rapa (broccoli rabe). Finished with anchovies, garlic, and chili, it's a simple, rustic masterpiece.
Read MorePenne with Sausage and Broccoli Rabe
A hearty and flavorful pasta dish that combines spicy Italian sausage with slightly bitter broccoli rabe. The combination is a classic in Southern Italian cooking, and the penne is the perfect vehicle for this savory, satisfying meal.
Read MoreFusilli with Pesto Genovese
A vibrant and aromatic pasta dish from Genoa. Fresh basil pesto, with its bright green color and intense flavor of basil, pine nuts, garlic, and Parmesan, coats the spirals of fusilli perfectly, ensuring every bite is packed with flavor.
Read MoreSpaghetti allo Scoglio
A spectacular Italian seafood pasta, literally meaning 'spaghetti on the rocks.' It's loaded with a variety of fresh seafood like mussels, clams, shrimp, and calamari, all tossed in a light tomato and white wine sauce. A true taste of the Mediterranean coast.
Read MorePasta alla Norma
A classic Sicilian pasta dish celebrating the flavors of the island. It features tender eggplant, a rich tomato sauce, salted ricotta, and fresh basil. A true taste of Sicilian sunshine.
Read MoreBucatini all'Amatriciana
A classic Roman pasta dish from the town of Amatrice. The sauce is a simple yet powerful combination of guanciale (cured pork cheek), tomatoes, and Pecorino cheese. The hollow bucatini noodles are perfect for capturing the rich, savory sauce.
Read MorePenne with Vodka Sauce
A beloved Italian-American classic featuring a creamy, tomato-based sauce with a hint of vodka, which adds a subtle kick and helps to meld the flavors. It's a restaurant favorite that's surprisingly easy to make at home.
Read MoreLinguine alle Vongole
A classic Italian seafood pasta that tastes of the sea. Fresh clams are steamed open in a fragrant broth of white wine, garlic, olive oil, and parsley, then tossed with tender linguine. Simple, elegant, and incredibly flavorful.
Read MorePenne all'Arrabbiata
A fiery Roman classic, 'arrabbiata' means 'angry' in Italian, referring to the spicy kick from plenty of red chili peppers. This simple tomato and garlic sauce is a quick and flavorful weeknight staple.
Read MoreCouscous Tfaya (Couscous with Caramelized Onion Topping)
A luxurious and sweet variation of the classic couscous, Couscous Tfaya is a specialty often served at celebrations. The fluffy steamed couscous is generously topped with Tfaya—a heavenly mixture of caramelized onions, raisins, and cinnamon—and often accompanied by tender pieces of chicken or lamb and garnished with fried almonds. Every spoonful is a perfect balance of savory, sweet
Read MoreBriouats with Kefta (Fried Stuffed Pastries)
Crispy, savory, and utterly addictive, Briouats are triangular or cigar-shaped pastries filled with a variety of savory or sweet mixtures. These are filled with spiced kefta (minced meat), often mixed with cheese, then deep-fried or baked until golden. They are a staple of Moroccan Ramadan tables and festive buffets, served as an appetizer that disappears in minutes.
Read MoreMrouzia (Sweet and Spicy Lamb Tagine with Raisins and Almonds)
A special-occasion tagine, particularly associated with the Eid al-Adha feast, Mrouzia is a celebration of sweet and savory flavors. Lamb is simmered with a unique blend of spices called 'Ras el Hanout', honey, and cinnamon, then finished with plump raisins and fried almonds. The long, slow cooking results in incredibly tender meat in a thick, fragrant, and sticky-sweet sauce that is simply
Read MoreDjej M'hammer (Grilled/Seared Chicken)
A popular and simple way to prepare chicken, Djej M'hammer relies on a flavorful marinade and a good sear. The chicken is marinated in a blend of smen (fermented butter), garlic, paprika, cumin, and saffron, giving it a deep golden color and rich aroma. It's then roasted or pan-seared until the skin is crispy and the meat is succulent, often served with french fries and a simple salad.
Read MoreMint Tea (Atay B' Naanaa)
More than just a beverage, Mint Tea is the heart of Moroccan hospitality and a daily ritual. It's a green tea infused with fresh spearmint and sweetened with sugar, traditionally poured from a height to create a frothy top. Served throughout the day, it accompanies every meal and is offered to guests as a sign of welcome and friendship. The preparation and pouring are considered an art form.
Read MoreMeknes-style Kamama (Cumin and Onion Sauce with Meat)
A specialty from the imperial city of Meknes, Kamama is a rich and deeply flavorful onion and cumin sauce, typically served with tender pieces of beef or lamb. The sauce is made by slowly caramelizing a large quantity of onions until they are jammy and sweet, then simmering them with a generous amount of ground cumin, garlic, and other spices. The result is a thick, intensely savory and aromatic
Read MoreKhlea wa L'bid (Dried Cured Meat with Eggs)
A hearty and flavorful dish from the Fes and Meknes regions, Khlea wa L'bid features pieces of preserved and dried cured meat (khlea) sautéed until crispy, then combined with eggs to create a rich, savory scramble. The khlea, which is typically beef or lamb preserved in fat and spices, imparts an intense, umami flavor to the eggs. It's a breakfast of champions or a satisfying meal, traditionally
Read MoreSfenj (Moroccan Doughnuts)
Light, airy, and irresistibly chewy, Sfenj are Morocco's beloved doughnuts. This simple yeast-risen dough is shaped into rings by hand and deep-fried until puffed and golden brown. They are traditionally enjoyed plain, dusted with powdered sugar, or dipped in honey for a sweet breakfast treat or an afternoon snack with a glass of mint tea. Their name comes from the Arabic word for 'sponge'
Read MoreTangia Marrakchia (Marrakech-style Pot-cooked Meat)
A quintessential dish of Marrakech, Tangia is a simple yet incredibly flavorful meat stew, traditionally cooked by men in a special earthenware pot (also called a tangia) in the embers of a public hammam or bakery. It typically uses cheaper cuts of meat like lamb shoulder or shank, cooked for hours with preserved lemon, saffron, cumin, and garlic, and plenty of olive oil and water.
Read MoreHout M'cherml (Fish with Chermoula and Peppers)
A vibrant and aromatic dish where fish is the star, Hout M'cherml features fish fillets cooked in a rich sauce of caramelized onions, bell peppers, tomatoes, and the quintessential Moroccan chermoula marinade. The sauce is thick, fragrant with garlic, cumin, and paprika, and has a lovely tang from preserved lemon. It's a celebratory dish that's both comforting and elegant
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