Every so often, a recipe hits the spot, and I find myself making it again and again. So it is with this dish, which I have devoured twice this week. The process, rather than the recipe itself, is what makes it so creamy, crunchy, salty, and utterly satisfying. It is simple to double—or even triple—the amount, but the potatoes need to roast in a single layer.

Developed for the Molesini Wine Club

A sweet-tart apricot and plum compote. The difference between a compote and a preserve is a faster cooking time and lack of pectin. Delicious served over ice cream or plain cake. 

Italians love sformatino (flan) and frequently serve it as a first course. The types of sformatino vary with the season, with porcini mushrooms, spinach, butternut squash, and chard being amongst the favorites. One thing the variations all have in common is a rich cream sauce that pairs well with red wine.

Is your garden suddenly overflowing with cherry tomatoes? This tomato compote is a secret weapon. Keep it on hand for bruschetta; dollop on top of hummus; whisk the tomato-infused olive oil into dressings; toss it warm with pasta, basil, toasted pine nuts, and Parmesan; drizzle over grilled vegetables. It will keep refrigerated in a closed container for days. The recipe was developed for and featured on My Cortona Blog.

Blistered tomatoes inspired by Argentine chef Francis Mallmann. These tomatoes have a complex flavor, and using a cast-iron skillet is essential for success.

Rapini’s bitterness makes it a perfect accompaniment to rich meats. Rapini in Europe differs from American broccoli rabe in being more bitter and far leafier. They are interchangeable, though, in how you prepare them. Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.

From my cookbook

From my cookbook

A foolproof method for cooking broccolini, which is not baby broccoli but rather a hybrid of American and Chinese broccoli.