Recipes
Charred Whole Carrots with Pistachio Puree
This Mediterranean-influenced side dish may overshadow the main course. Its puree of pistachio, feta, and dill perfectly complements charred carrots and can be used for other roasted vegetables as well.
Why You Want an Americano, Americano, Americano (Spritz, that is)…
Appetito's aperitivo expert shares a refreshing summer cocktail that uses an Italian aperitivo you should know.
Chicken Swimming in Lemon & Garlic
A variation on the famous dish from Rao's in New York City that adds pucker and punch from extra lemon and garlic.
How Chef Joe Isidori Ratchets up His Rigatoni alla Vodka
Appetito's contributor Morgan Hines can't forget the signature dish at NYC hotspot Arthur & Sons, so she gets the inside scoop and recipe from owner/chef Joe Isidori.
Elevate Your Negroni Sbagliato With Truffle Syrup
Appetito's Morgan Hines, with help from some cocktail experts, explains how Urbani Truffles and Mionetto Prosecco have raised the flavor profile of the ubiquitous Negroni Sbaliato.
Danielle Caminiti’s Simple, Elegant Take on Stuffed Artichokes
Lawyer and cookbook author Danielle Caminiti shares her iteration of a classic Italian stuffed artichoke dish from her website Have U Covered in the Kitchen.
Add a “Tonic” Boom to Your Next Spritz
Appetito's Riccardo Massetti shares his regular aperitivo expertise with this spritz that cuts the robust Cocchi with tonic and Prosecco.
When Pasta Met Chickpeas
Pasta con Ceci is a beautiful marriage of pantry staples that should be a staple of any meatless Mondays or any other day ending in "Y."
Celebrate National Limoncello Day with This Cocktail
Legendary St. Louis restaurant Casa Don Alfonso shares a recipe for their Alto di Limoncello, a perfect way to elevate National Limoncello Day.
