The internet is RIFE with focaccia content right now so we thought we'd keep things relevant by bringing you guys some Italian focaccia made with sourdough starter! There's basically nothing better than fresh, homemade focaccia and if you've got flour, water, olive oil, salt, and a bowl, you've probably got everything you need to make this recipe. If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to ...

Have you ever wondered how to prepare fresh artichokes? Do you find them intimidating like I used to? This week's episode is all about carciofi spinosi Sardi D.O.P. (and about artichokes/carciofi in general). If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to one recipe per week and become a member of the Italian Dish Cooking Club! In this episode: I talk you through how to clean and prep fresh artichok...

I think it's safe to say we could all benefit from this salad! Fennel is great for digestion (an all-Italian obsession) and its refreshing crunch pairs amazingly with the sweet and tangy oranges! That's right, oranges and fennel...in a salad- believe. If you want to make the recipe in this episode, consider supporting the show on Patreon, for just $3 a month, you'll get exclusive access to one recipe per week and become a member of the Italian Dish Cooking Club! In this episode: Make Insala...

Have you ever heard of Pizzocheri? A cozy winter classic, this one-pot pasta dish is made from buckwheat flour and has potatoes, cabbage, cheese, and butter! Uh, yum. This hearty, homestyle dish is native to the Valtellina valley in northern Italy. Our guest, Paolo Rigiroli, teaches me how to make Pizzoccheri for the first time! This week's recipe is brought to you by Paolo from his blog Disgraces on the Menu In this episode: Learn how to make Pizzoccheri from our first Italian guest, Paol...

Originally this episode was supposed to be the first course dish I made for my Italian family's Christmas lunch. The original recording of this episode was also made with the help of my friend and pasta guru, Chris D'Alessandro from @im.pasta.re but as fate would have it, my audio was compromised! Don't fret though guys, you can go back and listen to our first episode together Pici All'Aglione and stay tuned, cause he'll be back on the podcast in no time. Just like in cooking Itali...

Lasagne bastarde, despite its somewhat indecent name, is a typical dish from the northwestern corner of Tuscany. Made from chestnut flour this deconstructed lasagne is just one of many creative uses of this Autumnal nut. Chestnuts, in fact, have always been an important source of calories and nutrients in the Tuscan diet- not to mention their smoky, sweet, nutty flavor. Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! In this episode: M...

This week is American Thanksgiving and thanks to some generous friends, I'm up to my ears in persimmons! According to farming tradition, persimmons are magical and they hold the secret to predicting winter weather! What's the secret? Listen to find out! In this episode: Make Giulia Scarpaleggia's Crostata al Cacao con Cachi e Nocciole! Why you should embrace that the holidays are going to be different this year How and why we're celebrating Thanksgiving in our little Italian-American family ...

WAIT! Come back! Merluzzo in Umido is a one-pot dish that has saved dinner in our household countless times. Totally doable with fresh or even frozen codfish, it is cheap, easy, and of course, savory. In this episode: Make Merluzzo in Umido and have dinner on the table ASAP! Cooking 101: What does it mean to cook "in umido"? Italian-American Toddler feeding update Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italia...

Ragù is the meat-sauce equivalent of having an ace up your sleeve: you want to know how to make this classic sauce. A foundational component of a classic lasagne, but also just an extremely flavorful way to serve up pasta, like tagliatelle al ragù. This episode is part of a three-part series in which I break down how to make lasagne alla bolognese, a giant in Italian cooking. Members of my Patreon will get exclusive access to the two accompanying bonus episodes: Besciamella and Lasagne Assemb...

NO we're not talking about chocolate deli meat here, Salame di Cioccolato is more like the Italian version of a no-bake cookie! This iconic home-made dessert is what I imagine all Italian mamme would make for a school bake sale, that is if they did that kind of thing. Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! In this episode: Make Salame di Cioccolato! (+ Refrigeration time) Chat with Italian-American, Emily, about br...