Friends always jokingly encourage me to open a soup-and-sandwich shop—usually after I’ve coerced them into hours of hard labor in my gard...

I’m not quite ready to give up hot soup in the spring, but I definitely want an “enlightened” change from the hearty ones of winter. We b...

The classic summer vegetable stew is often referred to as “ratatouille.” What could be better than cooked-down garden tomatoes, summer sq...

Put bacon on the menu and it sells! Bacon means flavor, and that is certainly true of the Mountain Products Smokehouse variety, which hap...

I never understood the appeal of eggplant Parmesan until I traveled in Sicily, where it is all about the eggplant rather than the breadin...

The Barbina is the most popular salad at Gigi Trattoria. Almost every ingredient is purchased locally, including baby greens from Sky Far...

We use mushrooms from Wiltbank Farm in Saugerties to prepare this earthy and creamy rag, which we toss with our handmade pasta and use t...

I started preparing this dish for guests about ten years ago, and now I cannot entertain in the fall or winter without a request for it. ...

This is an every-season side dish at Gigi Trattoria. We also use this as the base for our broccoli rabe pesto, to fill stuffed pasta, and...

This hearty sauce from the Emilia-Romagna region of Italy can be tossed with just about any kind of pasta, but it is especially divine wi...

You can’t beat the presentation of a bone-in leg of lamb, and this recipe is a showstopper. I serve it during the holidays and throughout...

This succulent roast is easy to prepare, gorgeous to look at, and best of all, wonderful to eat. Lavender grows in the herb garden right ...

I love the one-pot feature of this soul-stirring fall or winter stew, which goes from stovetop to oven straight to the table. Its present...