RECIPES

Puttanesca is a bold and beautiful sauce that brings together the deep flavors of Kalamata olives, capers and anchovy is a beautiful bath of tomato! It is an absolute favorite of mine and easy to make!

The magic of these combinations creates not only delicious meals, but mess free nights and cooler kitchens.

Fresh whipped cream, sweet dunked lady fingers and devilishly delicious carmelized bananas pile high to make this desert one you won't soon forget or be able to stop eating!

I opened my fridge, dove into my cabinets, clipped some herbs and it just felt right, I knew I was about to deliver some 1980’s Italian American Little Italy realness.  My betrothed rated it in my top ten recipes of all time!

You know what 2020 needs? Cases of wine, to be over, cake, True Blood marathons... yes to all of these things, but how about a big bowl of Stracciatella Soup.

When grill season hits one of my favorite things to do is cook up some skirt steak. The snap of the bread mixed with the juicy steak presents a combination of texture to tease your taste buds!

I love a good hot dog, like really, really love and for my money Feltman's is the best hot dog you can sink your teeth into!

It’s funny how certain sounds, smells and tastes can evoke such clear memories. My desire for this dish brought back a flood of forgotten moments, mostly of NYC and the late 90’s burlesque revival.

I’ve always loved Brussel Sprouts. I'm a big fan of their flavor.  I’ve never understood how folks don’t like them, I imagine that even a hater of the sprout would become a fan of this recipe. 

Craving a cozy dinner? I used pancetta to add a POW of flavor to a fast sauce that made these gnocchis sing!  My husband actually said mid-bite, “These are the best gnocchi I have ever had.”

I tried my best, got my super American on by including some key meatloaf realness ingredients like ketchup, but in the end I HAD to stuff it with mozzarella and my husband concurred that this was the right move and that I had created his most favorite meatloaf ever. 

I grew up with my Grandmothers and Aunts making these on there regular. My Grandma Mary was the team leader on Frittata cooking in my family and like most things in my family, the preparation was laced with drama and suspense!

If pasta could give you a warm hug, this is it. This baked ziti screams comfort food as it serves up al dente ziti with mini beef meatballs, just the right amount of oozy cheese, tomato sauce that hits the spot, sticking to that macaroni just like a good sauce should.

This recipe takes a spin on it by using a classic Bolognese sauce and ricotta cheese making each bite a literal festival of flavors and textures in your mouth.

Oats are filling, an awesome source of energy, they are great for you and keep in the fridge for the whole work week, so you can enjoy them as a fast and easy breakfast, or satisfying snack.

I have made this with prosciutto, speck, and pancetta which is what we are using in this recipe today. None disappoint!!

And as tiny humans go, some love to eat and others simply don’t, my 3 year old does not. Lucky for me, Sistilia’s pediatrician, Dr. Dina DiMaggio has the food game on lock!

Whenever someone would visit the motherland, they would return with a jar full of these fabulous fungi, which my grandmother would likely whip up into her trademark truffle frittata. And while there is nothing quite like a fresh truffle, this olive oil really helped me turn this mushroom sauce out!

If you are hitting a barbecue this summer, consider ditching the macaroni salad for this bountiful bowl of hearty and healthy lentils.

Not only did this Charanda make a killer drink, this marinade is a super win and I will be making it all summer long!

Before becoming the trumpet and singing sensation he is today, my babe, Brian Newman was a top notch bartender and that comes in pretty handy at Casa Pontani-Newman

Much like pizza, folks like their Steak Pizzaiola with many things, I've seen the addition of mushrooms, olives, onion, capers, even cheese. But I like to keep it simple.

You have never met a meatball like this, trust me! They are fresh and light, as they effortlessly mingle some pretty delectable ingredients.

You say sauce, I say gravy, sometimes I say sauce, but regardless....let's fight! It's the age old battle of Italian-Americans. Growing up we always referred to certain things as gravy and certain things as sauce.

I've been finessing this recipe for the past month and was so thrilled when I finally got it right last week. I'm excited to share it with you.

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It's snowing, it's freezing, it's a bomb cyclone weekend. So while your stuck in your house, why not try my cozy and tender, vinegar dreams Balsamic Pork Tenderloin recipe?

At first glance, this gorgeous and decorative cookie can look intimidating, and for years I hesitated even trying to make them. I was pretty surprised to discover how easy they are to make. The only challenging part is finding the patience to cook them two by two on your pizzelle iron.

Frittata's are easy, economical and typically carb free, which makes it my dream food. This recipe puts the spotlight on asparagus, but once you get the hang of it, you can make a frittata with anything.

Growing up, January 1st served up the same annual meal designed to bring us luck for the next 365 days. One of my absolute favorite parts of the meal was my Nonna Mary’s Lentil Soup with Sausage.