From the archives: Cacio e pepe au poivre. A cheesy and toasted peppercorn Italian take on a French classic. It's also the only sauce I will let my steaks take a bath in moving forward.

Cremini mushroom salads are pretty amazing. This one is shaved thin with a champagne vinaigrette, hazlenuts, and shaved Locatelli. It pairs well with an empty belly and something grilled.

Spaghetti in XO Vodka Sauce is shrimpy (fresh and dried), hammy, with a lucious spiciness.

I made this osetra caviar, Prosecco and butter radiatori to feel better about everything going on in the world we share and the world I’m in.

A new recipe after some time off. My favorite sardine toast ever features uni butter, pickled vegetables, and an herb salad.

Testing a Spaghettoni all’Assassina