Recipes
How to Make Nonna Approved Cacio e Pepe
Celebrate World Pasta Day with Italian Street Kitchen’s nonna approved Cacio e Pepe, the most searched pasta in Italy. Creamy, simple, and full of Roman flavor.
How to Make Sicilian Tapenade for Your Antipasto Platter
Bring a taste of Sicily to your table with this easy olive and caper tapenade. It's a savory spread that adds instant Mediterranean flair to any antipasto platter or appetizer board.
World’s Best Chocolate Chip Cookie with a Nutella Heart
A nostalgic and indulgent cookie made with bittersweet chocolate, buttery dough, and a molten heart of Nutella, perfect for the one who makes life sweet.
How to Make Bella Luna’s Raspberry Chocolate Martini
Forget a dirty martini—we’re all in on this dessert martini made at Bella Luna, a New York City restaurant on the Upper West Side.
How to Make Power Pasta
A nourishing whole grain pasta recipe with fresh greens, lemon, and pistachios that delivers comfort and flavor in every bite.
Corn Agnolotti From NYC’s The Noortwyck
The Noortwyck’s Corn Agnolotti combines grilled corn, ricotta, parmesan, and summer truffle for a pasta that keeps a touch of summer on the table as fall begins.
A Texas Twist on the White Negroni
Waterloo Gin’s Prickly Pear and Rose brings the Hill Country into the glass with a colorful twist on the White Negroni.
How to Make Pumpkin Sauce with Locatelli Pecorino Romano
This seasonal recipe for pasta with a creamy pumpkin sauce features Locatelli Pecorino Romano cheese in two ways.
How to Make Scungilli Fra Diavolo Pasta
Fra Diavolo pasta gets a fresh twist with canned scungilli for tender seafood flavor.
How to Make Tagliolini with Norcia Black Truffle Cream
Michelin-star chef Emanuele Mazzella shares his recipe for tagliolini that features black truffle, a prized ingredient from Umbria.
