https://www.jamesagallucci.com/photo-editing-1 daily 0.75 2026-02-25 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763756956682-DFGEQAX5L2ZQU9GVCBZC/ChickenMarsala.jpg Assignments / Photography - Sicilian Chicken Marsala over Penne Recipe Adaption, Food Styling, and Photography by © James A. Gallucci, 2024 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1750113592791-DT733SSWGDUCDCZXFM35/image-asset.jpeg Assignments / Photography - Morning Glory Chicken Burgers Edible, Lehigh Valley, Summer 2025 https://www.ediblelehighvalley.com/about-us/ Food Photography & Food Styling. Photo by James A. Gallucci, 2025 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763756956682-DFGEQAX5L2ZQU9GVCBZC/ChickenMarsala.jpg Assignments / Photography - Sicilian Chicken Marsala over Penne Recipe Adaption, Food Styling, and Photography by © James A. Gallucci, 2024 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1752248695288-CL9UXQUE1YQC4F7WILWF/Edible_Winter1A.jpg Assignments / Photography - Edible Lehigh Valley, Winter 2024 Edible Lehigh Valley is a magazine that promotes and features regional food events, recipes, festivals, and culinary talents. The Winter 2024 issue of Grian features my recipe and photos of Einkorn Orange and Ricotta Pancakes with Honey-Maple Syrup. https://www.ediblelehighvalley.com Photography and Recipe Development by James A. Gallucci ©2024 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1752765066665-OLDNP6MCN0OM5TZTYC10/image-asset.jpeg Assignments / Photography - Edible Lehigh Valley, Summer, 2024 Edible Lehigh Valley is a magazine that promotes and features regional food events, recipes, festivals, and culinary talents. The Summer, 2024 issue features my recipe and photos of Grilled Eggplant Caprese with Lemon-Pesto Dressing. https://www.ediblelehighvalley.com/recipes/grilled-eggplant-caprese-with-lemon-pesto-dressing/ Photography and Recipe Development by James A. Gallucci ©2024 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1665760629379-Q1J6JFOE7CW0DG5GBOZZ/ext.jpeg Assignments / Photography - "What's For Dinner" Marketing Promotion Created an ongoing promotional marketing campaign for a gourmet retail store titled What’s For Dinner. The marketing campaign promoted the store’s brand by featuring selected products in unique recipes and staff bios. This was accomplished through Marketing, Still-Life, Portrait, Food Photography, and Recipe Development. Photos appeared on the company’s website and its social media pages. Marketing, Recipe Development, and Photography by © James A. Gallucci, 2018 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1644002355677-N4XPME2JV1Z0NAY2691W/image-asset.jpeg Assignments / Photography - Eat This Yum! Studio still-life and portrait photography of the chef and owner of Eat This Yum! Images created for a featured, on-air product promotion on The View, TV show. Photography by © James A, Gallucci, 2022. https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1624385925176-KMBLKI6MR9NTROY5JNC0/BSmith_5_24_2020.jpg Assignments / Photography - Portraiture; Environmental and Formal Portraits of B. Smith, Department Head of the Landscape-Architect Division, Barry Isett Engineering. Photos were created to promote the newly formed division. Photography by © James A. Gallucci, 2021. https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1665760267414-1AFIVURAJSZ8582XUA5H/CarboughCBK_Cover1.jpg Assignments / Photography - Family Heritage Cookbook Covers Cookbook cover photography by © James A. Gallucci, 2020 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1665680392058-3WEWYP8G0YM5HDL3YNQL/Screen+Shot+2022-10-03+at+12.12.31+AM.png Assignments / Photography - Recipe Promotion Created a 2-sided promotional card featuring a new recipe utilizing a retail store’s products. Recipe Development, Food Styling, Food Photography, and Graphic Design by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668785043603-QXL78XXVORGFUEO80TMJ/image-asset.jpeg Assignments / Photography - What's for Dinner: Promotion Series for Olive With A Twist What's for Dinner: California Chicken with Strawberry Salad A continuing promotion utilizing key ingredients sold at the retail gourmet store, Olive With A Twist, Frenchtown, NY in unique recipes designed to promote the store and its products. What's for Dinner is both the question and the answer of what to make. Recipes and images appeared in print, on social media sites, and the company’s website. Looking for a light summer dinner? California Chicken with a Strawberry Salad is a quick and easy dish to prepare. The dish takes full advantage of the summer’s strawberry bounty, which is only enhanced with All-Natural Strawberry Infused Balsamic Vinegar — available at Olive With A Twist. Ingredients 4 boneless chicken breast halves 2 tablespoons Taste of California dried herb mix (dried strawberries, lemon zest, cilantro, and thyme) 2, 5-ounce boxes of fresh arugula 6 ounces Humboldt Fog cheese 1, 6-ounce container of fresh strawberries, washed ½ cup Arbequina Extra Virgin Organic Olive Oil ¼ cup All-Natural Strawberry Infused Balsamic Vinegar ½ teaspoon kosher salt Freshly ground black pepper Salad Wash and dry the arugula and strawberries. Hull and cut each strawberry in half, and set aside. Combine vinegar, olive oil, and salt in a small bowl and whisk to make a simple vinaigrette dressing. Reserve. Chicken Heat some olive oil in a cast iron grill pan on high heat. You can also use a large heavy-bottom Dutch oven or outdoor grill. Coat each breast in a little olive oil and generously dust each side with the dried herb mixture. When the pan is hot, gently add each chicken breast and grill for 5-7 minutes. Flip and cover with a lid. Reduce heat to medium-low and cook the chicken for an additional 5-7 minutes or until an instant-read thermometer reached 165 degrees. Transfer the chicken to a warm plate and cover. Let rest for at least 10 minutes before slicing. To Assemble Mix the strawberries with the salad and dress with the vinaigrette. Divide the salad equally between each plate and add some freshly ground black pepper. Slice each breast into 1-inch wide pieces and top each salad with one breast each. Make sure to evenly distribute any remaining strawberries and cheese between the plates. Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2016 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1672163150484-JUO6HDAOARTSSV6VPVTD/image-asset.jpeg Assignments / Photography - Video Marketing Campaign: Plugra Butter Selected to participate in the 2021 national holiday promotion, BakeNotBuy for Plugra Butter. The marketing campaign appeared on television networks and online social media channels. Recipe Development and Still & Video Production by © James A. Gallucci, 2021 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/e2ca8ee9-15b3-4bb9-a1bf-68ab987a24bb/image-asset.jpeg Assignments / Photography - Pumpkin Ravioli in a Béchamel Sauce with Chanterelles Pumpkin Ravioli in a Béchamel Sauce with Chanterelles Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763404763030-L89NA3UW0D9L723BUYD4/ChristmasCookieTray_2023.jpg Assignments / Photography - Family Christmas Cookie Tray For the past 70 years, my family has created a special Christmas Cookie Tray. The tray is made up of everyone’s favorite cookie, and since our family has increased, so has the cookie tray. This year’s tray was extra special! Food Styling and Food Photography by James A. Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763404794940-J7S4QPA3OIAQC150S6WL/Three-Cheese+Ravioli.jpg Assignments / Photography - Traditional Ricotta Ravioli in a Butter Sage Sauce Traditional Ricotta Ravioli in a Butter Sage Sauce - It wouldn’t be Easter without it! “DG” Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763404820549-FIYAXTID390LFK0USTFB/1661540236954.jpg Assignments / Photography - Cranberry-Orange Filled Danish Pastries Cranberry-Orange Filled Danish Pastries King Author Flour, Lamination Baking Class, Norwich, Vermont. Photography and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1665761596418-ZFJSS45TIBE3B4XRKS8Z/MH_MetaShred.jpg Assignments / Photography - Men's Health: The 21-Day Meta Shred Program Producer and Photo Director for a multi-day location and studio photo shoot to create still photography and videos of the program participants for use on the promotional website, social media, DVDs, and product packaging. Selected location, logistics, travel planning, contract negotiation, budgeting, and selecting all freelance talent. Men's Health: MetaShred Website https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763404972271-D12BO59KMU3AWLOX8YV0/Cherry+Tart_Tuileries_Paris.jpg Assignments / Photography - Cherry Frangipane Cherry Frangipane is a classic French pastry that combines cherries and almonds to make an irresistible treat. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. La Terrasse De Pomone, Jardin des Tuileries, Paris Photography and Digital Imaging by © James A. Gallucci, 2021 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763405016263-18HQIWUP867CF7S1QDBT/Blueberry-Almond-Cake.jpg Assignments / Photography https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763405075070-0QAB1MSJRN4QYNQ5G1KN/Strawberry+Ruhbarb+Tart.jpeg Assignments / Photography - Strawberry-Rhubarb Tart Strawberry-Rhubarb Tart Photography and Food Styling by © James A. Gallucci, 2022 The recipe courtesy of https://www.instagram.com/dianevezza/ https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1521236216917-WGMCXIE3HGDQ7K5SUJOG/Screen+Shot+2018-03-16+at+5.31.59+PM.png Assignments / Photography - Blog Post: Mentoring Photographers/Wonderful Machine Blog Post for Wonderful Machine, a marketing company for professional photographers; was written to promote my skills as a Mentor to guide emerging photographers on how to improve their production and design skills in order to increase their ability to secure new clients Mentoring Photographers https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763405229164-RASQR1LU10NVGXRXOAUN/Blueberry-Banana+Oatmeal+Bake.jpg Assignments / Photography - Blueberry & Oatmeal Bake Recipe by Bryan N. Smith Photography and Food Styling by © James A. Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763405937497-04ZC30CBSLLT19ZHC9FN/PSX_20210411_142829.jpg Assignments / Photography - Falafel with Tzatziki Sauce Falafel with Tzatziki Sauce Photography and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1665762288540-NRGZMOFZ2M8DZY2OPO5Q/ext.jpg Assignments / Photography - Practical Piping Design, eLearning Course Image Analyst for The American Society of Mechanical Engineers, Learning & Development (ASME.org). Verify copyright and source information. Research image options and secure permissions to media (photography, sound, illustrations, and graphics) for use in eLearning courses. https://resources.asme.org/practical-piping-design https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1605466562461-28E03HW8D96WE1VDDUZX/CarboughCBK_Cover2.jpg Assignments / Photography - Family Heritage Cookbook Cover Cover photography by ©James A. Gallucci, 2020 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1554765433632-2YXJBCX3DHQ5Q00Y739J/FitBiePageAds.jpg Assignments / Photography - Page Ads - Rodale/MSN Rodale Inc/MSN co-publishers of FitBie, page ads. Selected and edited all images including project management, budgeting & costs, verified usage rights, image research, and permissions. James A. Gallucci, Managing Photo Editor, Rodale Creative Services https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1554766242264-QNLRRLDJXDUKNFH4K3XN/Screen+Shot+2018-03-16+at+2.25.15+AM.png Assignments / Photography - Karen E. Segrave Industrial | Healthcare Portfolio Created a new print portfolio by editing and curating a collection of images into a visual narrative to showcase the photographer’s talents and skills. https://www.youtube.com/watch?v=zOQFRKwjl8E James A. Gallucci, Associate Producer and Photo Editor at Wonderful Machine, 2018 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1554766463984-K5UXWCOXP03YF0DXYLBQ/Screen+Shot+2018-03-16+at+2.22.01+AM.png Assignments / Photography - Lauren V. Allen Photography Portfolio New print portfolio for food and travel photographer, Lauren V. Allen “It's sometimes hard to take two different genres and edit that into a cohesive flow... but since my edit and the printing, I now have so much new work! It's going to be time to make some new pages for my book really, really soon.” Quote used by permission from Lauren V. Allen https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1543250953375-CBRP3S8VXC49K5DQIHDE/Picture+6.png Assignments / Photography - Rodale Photo Department Website Created and maintained the Rodale Photo Department website by contracting hosting services through LiveBooks. Selected, curated, and sequenced image galleries to promote the photographers’ talents. James A. Gallucci, Photo Editor, Rodale Photo Operations and Creative Services https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1605466315121-JZPQ60N80E0457UUDOFH/CarboughCBK_Cover2_LR.jpg Assignments / Photography - Family Heritage Cookbook Cover Photography by James A. Gallucci © 2020 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1456775541750-7LV4WMOOFZNLUGMBA2AG/PaulaDeen2.jpg Assignments / Photography - Blondies Recipe selected included in the direct marketing promotion for a Paula Deen cookbook. Photo Director, Food and Prop Stylist Photo © Mitch Mandel/Rodale, 2015 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1521177587244-BPRIKYNEDHY2FTA3LDQ1/DChambers_Environment.png Assignments / Photography - Dustin Thomas Chambers 1 Website Edit: Environmental Portrait Gallery Dustin Thomas Chambers Photography   https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1537741060328-MHDA2VXKHZUKE2CJNPAO/Screen+Shot+2018-09-23+at+6.16.38+PM.png Assignments / Photography - Web-Edit for Commercial Photographer Edited, selected and curated collections of images into a visual narrative to showcase the photographer’s best work. Categories and galleries designed to meet his business and creative goals. ©Scott Hewitt Photography, 2018 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1537741812129-1B9NIXBJW2SPUFMGRQQY/OWAT_Promo2.jpg Assignments / Photography - Chef Portraits Photography by ©James A. Gallucci, 2018 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1531245867679-7H67YNB5K74JV9RMSYRH/OWAT+Promo%2Cjpg.jpg Assignments / Photography - Location Still-Life Produced and photographed a series of still-life product photos on location for a retail gourmet store. The photos are to be used to promote the company’s products as they expend into the Philadelphia market. Producer/Photographer ©James A. Gallucci, 2018 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1520542729335-OJUCQFQ3VC18ZC18P5M3/Screen+Shot+2018-03-08+at+3.31.39+PM.png Assignments / Photography - Mentoring commercial photograhers Blog post about the challenges and success a photographer found though an ongoing mentorship program. https://wonderfulmachine.com/member-blog/creative-coaching-sam-carbine?results=bd050cd4f63157c827b101f2f7d6ea7a   https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1521236482956-BQ9JI7ZJFRWD8Y6AMP19/Screen+Shot+2018-03-16+at+5.30.00+PM.png Assignments / Photography - Ten Questions with Jim Gallucci Blog Post: Ten Questions with Jim Gallucci https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1520541132941-Q3HBTAIBEHEU1S23STX7/Screen+Shot+2018-03-08+at+3.31.39+PM.png Assignments / Photography - Mentoring commercial photograhers Blog post about the challenges and success a photographer found though an ongoing mentorship program. https://wonderfulmachine.com/member-blog/creative-coaching-sam-carbine?results=bd050cd4f63157c827b101f2f7d6ea7a   https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1455059247593-QZL11753HXQQEZ0S735Y/bke+calendar.jpg Assignments / Photography https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1485652499884-4YD3LWI3V7ZYFNUPMO6O/Screen+shot+2017-01-28+at+8.14.07+PM.png Assignments / Photography https://www.jamesagallucci.com/food daily 0.75 2026-03-26 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1772663882463-TC72FBQQ54B4ZQHSICNS/image-asset.jpeg Recipes: Sweet - click on the (i) icon for more information - Lemon Ricotta Blueberry Pancakes The aroma of sweet blueberries and lemon fills my kitchen as I make one of my favorite Sunday morning breakfasts of Lemon Ricotta Blueberry Pancakes, fluffy and satisfying with bursts of fresh blueberries, dripping with maple syrup. For the best results, avoid using frozen blueberries as the temperature differences prevent them from rising to their fluffy perfection. Ingredients 1¼ cups all-purpose flour ¼ cup fine cornmeal 2 tablespoons granulated sugar 2 teaspoons baking powder 1 tablespoon lemon zest (from 1 large lemon) ½ teaspoon salt 3 large eggs, separated 1 cup whole-milk ricotta ¾ cup of whole milk ¼ cup sour cream 3 tablespoons lemon juice 2 tablespoons melted butter 1 cup blueberries Instructions In a large mixing bowl, combine the dry ingredients (flour, cornmeal, baking powder, lemon zest, and salt). Reserve. Separate the egg whites from the yolks. In another mixing bowl, combine the wet ingredients (ricotta, milk, sour cream, melted butter, and lemon juice. Whisk to blend, then pour the wet ingredients into the dry ingredients and blend with a wire whisk, mixing until just combined. Whip the egg whites until soft peaks form, then carefully fold the egg whites into the batter until no white streaks remain. Preheat a griddle to 375º. When hot, brush 1 tablespoon of the remaining butter over the griddle and ladle ¼ cup of batter on the griddle. Add blueberries to each pancake and cook until the edges are set and small bubbles form, 3-5 minutes. Flip and cook for an additional 2 minutes. Repeat with the remaining butter and batter until all of the batter is used. Makes 12, 5” pancakes. Recipe Development, Food Styling, Photography by ©James A. Gallucci, 2026 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1772663882463-TC72FBQQ54B4ZQHSICNS/image-asset.jpeg Recipes: Sweet - click on the (i) icon for more information - Lemon Ricotta Blueberry Pancakes The aroma of sweet blueberries and lemon fills my kitchen as I make one of my favorite Sunday morning breakfasts of Lemon Ricotta Blueberry Pancakes, fluffy and satisfying with bursts of fresh blueberries, dripping with maple syrup. For the best results, avoid using frozen blueberries as the temperature differences prevent them from rising to their fluffy perfection. Ingredients 1¼ cups all-purpose flour ¼ cup fine cornmeal 2 tablespoons granulated sugar 2 teaspoons baking powder 1 tablespoon lemon zest (from 1 large lemon) ½ teaspoon salt 3 large eggs, separated 1 cup whole-milk ricotta ¾ cup of whole milk ¼ cup sour cream 3 tablespoons lemon juice 2 tablespoons melted butter 1 cup blueberries Instructions In a large mixing bowl, combine the dry ingredients (flour, cornmeal, baking powder, lemon zest, and salt). Reserve. Separate the egg whites from the yolks. In another mixing bowl, combine the wet ingredients (ricotta, milk, sour cream, melted butter, and lemon juice. Whisk to blend, then pour the wet ingredients into the dry ingredients and blend with a wire whisk, mixing until just combined. Whip the egg whites until soft peaks form, then carefully fold the egg whites into the batter until no white streaks remain. Preheat a griddle to 375º. When hot, brush 1 tablespoon of the remaining butter over the griddle and ladle ¼ cup of batter on the griddle. Add blueberries to each pancake and cook until the edges are set and small bubbles form, 3-5 minutes. Flip and cook for an additional 2 minutes. Repeat with the remaining butter and batter until all of the batter is used. Makes 12, 5” pancakes. Recipe Development, Food Styling, Photography by ©James A. Gallucci, 2026 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763407506348-G5EGTBJ21BA2VSCYRZ42/image-asset.jpeg Recipes: Sweet - click on the (i) icon for more information - Orange-Cardamom Oil Olive Cake I especially enjoy making this cake when oranges are at their peak of freshness and sweetness. The flavor will vary in intensity and sweetness depending on the oranges you select; favorites include blood oranges and Cara Cara. Ingredients / Instructions: Candied Oranges* 3 medium oranges (Cara Cara), gently washed and dried. 1½ cups of water 1 cup of sugar Using a sharp knife or mandoline, cut the oranges into 1/8-inch-thick slices. In a medium saucepan, combine the water and sugar. Bring to a boil over medium heat. Reduce the heat to medium-low and add the orange slices. Simmer until the orange rinds are softened, and the pith is less opaque, 20–30 minutes. * For a simpler option, omit the candied orange slices for an additional tablespoon of orange marmalade. Ingredients: Cake 2 cups (240g) cake flour (If you don’t have a digital scale, sift the flour before measuring to prevent using too much flour.) 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 cup (200g) granulated sugar 2 Tablespoons orange zest (from 3 medium oranges) 2 large eggs, room temperature 1 cup (215g) olive oil ½ cup (118g) orange juice ½ cup (120g) buttermilk ½ teaspoon (rounded) ground Cardamom 1 teaspoon vanilla extract 1-2 Tablespoons orange marmalade, heated Instructions Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper. In a large bowl, blend the dry ingredients (flour, baking powder, baking soda, and salt) with a wire whisk. Reserve. In the bowl of a stand mixer, beat the sugar and orange zest until the mixture has the consistency of wet sand and is very fragrant. Add the eggs and beat until fully combined and pale. Increase the speed to high and whip for 4-5 minutes or until doubled in volume. Reduce the speed to medium and stream in the olive oil. Scrape the sides and bottom of the mixing bowl as needed. On low, add the orange juice and buttermilk, followed by the dry ingredients. Mix until just incorporated. Line the prepared pan with the candied orange slices in a concentric circular pattern. Pour the cake batter over the orange slices and smooth evenly with an offset spatula. Place a baking tray under the cake on the bottom rack to catch any escaping batter. Bake the cake in the center of the oven for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean (205 degrees). For ceramic baking pans, increase the bake time to 60 minutes. Cool the cake for 15-20 minutes before proceeding. Release the side of the springform pan and place a serving plate over the cake, and invert. Brush the orange marmalade over the cake. Serves 6-8 Recipe Development, Food Styling, and Photography by James A. Gallucci, 2025 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1715976942646-NOLCWUEVK68BDSRJEWCX/Foccacia2A.jpg Recipes: Sweet - click on the (i) icon for more information - Foccacia Bread Topped with caramelized red onion, thyme, and Kalamata olives, red pesto sauce, and lots of olive oil. Recipe Development, Food Styling, and Food Photography by ©James A. Gallucci, 2024 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763495908904-9GR1G0RRFZ4DC0VVL6F8/Panatone+Bread+Pudding.jpg Recipes: Sweet - click on the (i) icon for more information - Panettone Bread Pudding What happens if you substitute plain bread for rich brioche panettone? You get Panettone Bread Pudding, which is made even more special when served with a sweet, delicious, and easy-to-make rum sauce. Make this in a casserole or in individual ramekins for a special presentation during the Christmas season when Panettone is traditionally available. Ingredients: Bread Pudding 2 cups whole milk ¼ teaspoon salt 2 egg yolks and 1 whole egg 1 teaspoon vanilla 5 cups of traditional or chocolate panettone 1 tablespoon granulated sugar 2 teaspoons butter, plus more for the pan Ingredients: Rum Sauce ¼ cup packed brown sugar 1 tablespoon butter 3 tablespoons heavy/whipping cream 3 tablespoons of rum Instructions: Bread Pudding Heat oven broiler to 350°F. Butter an 8-inch square (2-quart) ceramic baking dish. Cut the panettone into 2-inch cubes and place on a baking sheet. Set the oven rack to the top third position and toast slightly for 3-4 minutes, turning halfway until golden. In a large mixing bowl, combine eggs, sugar, salt, vanilla, and milk. Mix with a wire whisk until well blended. Transfer the bread to the baking dish and arrange evenly, filling to the corners. Pour the milk/egg mixture over the bread and dot with butter. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes. The bread pudding is done when a knife inserted 1 inch from the edge of the baking dish comes out clean. Instructions: Rum Sauce In a 1-quart heavy saucepan, heat the butter, sugar, and cream to a boil over medium heat, stirring constantly, until the sugar dissolves. Add the run and return to a simmer. Serve the sauce over warm bread pudding. Store any remaining sauce in the refrigerator and reheat as needed. Serves 4-6 Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763409098951-9I4ZZXZQ7O4FV36AO1EZ/MomsNutRoll.jpg Recipes: Sweet - click on the (i) icon for more information - Mom's Nut Roll Sweet yeast dough filled with sweetened walnuts and golden raisins. Mom’s Nut Roll has a hint of lemon that adds a brightness not found in most other varieties outside of Italy. While the nut roll originated in Austria and Eastern Europe, this version has been passed down through four generations of my family from my Venetian grandmother. This recipe was painstakingly recreated from handwritten notes, which required many trials. It remains a family Christmas tradition to this day and will continue for future generations to come. Ingredients: Dough ½ cup (122g) whole milk 3 tbsp. (38g) granulated sugar 4 cups (480g) all-purpose flour 8 oz. (227g) butter, unsalted, room temperature 3 large (51g) egg yolks 1 packet (7g) dry yeast 1 teaspoon (6g) salt 1 tablespoon (6g) grated lemon zest ½ tsp. (3g) vanilla extract Ingredients: Filling 1 cup (145g) golden raisins, soaked for 3-6 hours in 2 cups of boiling water. Reserve 4 cups (454g) walnuts ½ cup (100g) granulated sugar 3 (99g) large egg whites ———————————————— 1 large egg 1 tablespoon heavy cream Instructions: Dough Heat milk and sugar in a microwave-safe bowl and heat on HIGH for 3, 10-second bursts until the mixture reaches 100°F. Alternatively, heat milk and sugar in a small saucepan over low heat until the mixture reaches 100°F (do not overheat). Add yeast and stir to blend; set aside. Place the warm milk mixture and remaining dough ingredients into the bowl of an electric mixer fitted with the dough hook. Mix for 5 to 7 minutes at low speed until the dough pulls away from the sides of the bowl and forms a loose ball. Gather the dough and all remaining bits and form it into a ball, then divide it into 3 equal portions, about 11 ounces (300 g) each. Form each piece of dough into a 4 x 5-inch rectangle, and wrap each in plastic wrap. Refrigerate overnight. Filling Drain the water from the raisins and pat dry; set aside. Place the walnuts and sugar into the bowl of a food processor. Pulse until the walnuts are very finely chopped. Whisk the egg whites in a medium bowl until foamy. Stir in the walnuts, sugar, and raisins and mix until well blended. Assembly Preheat oven to 350°F. Roll each piece of dough into an 8 x 11-inch rectangle on a floured surface. Turn the dough so the long edge faces you and spread 1/3 of the walnut mixture over the dough, leaving a ½ border. Roll the dough into a log and place a parchment-lined cookie sheet, seam-side down. Repeat with the remaining 2 pieces of dough. Cover the logs with a clean dishtowel or plastic wrap and let rise for 4-6 hours or until nearly doubled in volume. Cut 4 horizontal slits across the top of each nut roll. Whisk the egg and cream together and brush on each nut roll. Bake for 30-35 minutes until the internal temperature reaches 205 degrees. Cool completely. Using a serrated knife, trim the uneven ends and cut into 1⁄2-inch slices. Dust with powdered sugar. Recipe featured on the 2021 national ad campaign, BakeNotBuy for Plugra Butter <https://plugra.com/recipe/moms-nut-roll/> Recipe Development, Photography, Food Styling by James A. Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763407931392-B0MUVBZED6TJSADQKC8R/AppleCiderDonutCake.jpg Recipes: Sweet - click on the (i) icon for more information - Apple Cider Donut Cake There are many recipe versions of this cake, but this version utilizes the reverse cream technique, which results in a finer crumb and texture. This recipe also has a richer flavor than others because the apple cider is further reduced to a thick syrup. Apple Cider Donut Cake has become a fall favorite and can be served as part of a fall holiday brunch, breakfast treat, or after a dinner of your favorite comfort food. Ingredients Cake: Wet 1 cup unsweetened applesauce (8 ounces). See the instructions below. 1 cup apple cider concentrate (8 ounces). See the instructions below. 2 large eggs, beaten to blend ½ cup neutral oil (grape seed) 2 teaspoons vanilla extract Cake: Dry 3 cups of all-purpose flour (360 grams) 1 cup white granulated sugar (201 grams) ¼ cup brown sugar 1 teaspoon baking powder ¼ teaspoon baking soda 2 teaspoons ground cinnamon ¼ teaspoon freshly grated nutmeg ½ teaspoon Kosher salt ½ cup cold butter (113 grams) Topping 1 tablespoon butter, melted ¼ cup granulated sugar (50 grams) 1 teaspoon ground cinnamon Instructions Apple Sauce (made in advance) Cut apples into ½-inch wedges, remove the seeds, and add to a saucepan. You should have about 2 cups of apple slices from 3-4 medium-sized apples. Cover the saucepan and bring it to a boil. Reduce the heat to medium-low and cook the apples for 20 minutes or until very soft. Add the cooked apples to a food mill and process to remove the skin. Allow the apple sauce to cool before using. Apple Cider Syrup (made in advance) Add 1 gallon of unfiltered apple cider to a medium saucepan and bring it to a low boil, then reduce to a low simmer. Cook until the cider has reduced to 1.5 cups, about 1½ to 2 hours. Cool the syrup to room temperature before using. This can be made several days in advance and will last in the refrigerator for several weeks. Serve the remaining Apple Cider Syrup to pour over pancakes or as an extra flavor booster for apple pie, crisp, or cobbler. Cake Preheat the oven to 350 degrees. Generously spray a 10-quart Bundt pan with nonstick spray or butter, then dust with flour and a little white sugar. In a medium-sized bowl, blend the wet ingredients: applesauce, apple cider concentrate, oil, beaten eggs, and vanilla. Reserve Fit a stand mixer with the whisk attachment. Add the flour and the remaining dry ingredients (white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg) to the bowl of the stand mixer and whisk to blend for about 1 minute. Cut the butter into small cubes and add it to the bowl, a little at a time. Mix the flour/butter mixture until it has the consistency of fine sand, about 3-5 minutes. Switch to the paddle attachment. Add the eggs and beat for 3-4 minutes. Add the remaining wet ingredients and mix until well blended. Do not over-beat, about 2 minutes more. Spoon the batter into the prepared Bundt pan, smooth the top, and tap the pan on the countertop sharply to remove any air bubbles. Bake for 55-60 minutes, or until a cake tester inserted in the center of the cake comes out clean (with a few crumbs attached) and the internal temperature reaches 210 degrees. Cool the cake for at least 20-30 minutes, then invert it onto a cooling rack. Melt the butter in a small saucepan or a microwave-safe bowl, and brush the cake with the melted butter. Place a piece of butcher paper or a baking sheet under the wire rack and dust the cake generously with the sugar/cinnamon topping, pressing the topping into the cake as you go. Serves 10 Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668781855610-19U436WZEXYVIVEZA3KT/image-asset.jpeg Recipes: Sweet - click on the (i) icon for more information - Blueberry Almond Cake Photography and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763408691924-5KD6VT9MLAXT06TVTF7O/20240209_164621.jpg Recipes: Sweet - click on the (i) icon for more information - Bittersweet Chocolate Chip Coffee Cake Bittersweet Chocolate Chip Coffee Cake is like having dessert for breakfast and tastes even better with your morning cup of coffee. It’s the perfect combination of flavors, especially when those flavors are dark chocolate and almond. Ingredients: Topping 2 tablespoons unsweetened cocoa powder (recommend using King Arthur Double Dark Cocoa Powder Blend) ½ cup almond flour (64 grams), can substitute with all-purpose flour ½ cup light brown sugar, packed (100 grams) 4 tablespoons unsalted butter (56 grams), room temperature ½ cup sliced almonds Ingredients: Cake 2 cups all-purpose flour (250 grams) 1 teaspoon baking powder (6 grams) 1 teaspoon baking soda (6 grams) ½ teaspoon salt 4 ounces (113 grams) unsalted butter 1 cup granulated sugar (200 grams) 2 extra-large eggs ½ cup sour cream (4 ounces) ½ cup buttermilk (4 ounces) 2 teaspoons vanilla extract 1/4 teaspoon almond extract 1 ½ cups bittersweet chocolate chips (250 grams) Instructions: Preheat the oven to 350°F. Butter and flour a springform pan. Set aside. Topping: Blend the first three ingredients of the topping (cocoa, flour, and brown sugar) in a small bowl and blend with a fork, then add the butter. Work the ingredients with your hands until large crumbs form, and set aside. Cake: Sift the dry ingredients together (flour, baking powder, baking soda, and salt) in a medium-sized bowl. Reserve. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until fluffy, 4 minutes. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Reduce the speed to low, add the vanilla and almond flavorings, and half of the flour mixture, and fold into the batter. Add the yogurt/buttermilk and mix to blend. Add the remaining flour mixture and fold into the batter, scraping down the sides of the bowl to incorporate all of the ingredients. Remove the bowl from the stand and fold in the chocolate chips with a stiff spoon. Scoop the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the topping evenly over the cake batter, then top with the sliced almonds. Bake the coffeecake in the center of the oven for 55-60 minutes. The cake is done when the internal temperature reaches 210 degrees, and a wooden cake tester inserted near the center of the cake has a few crumbs on it when removed. The center will appear soft. Do not over-bake. Allow the cake to cool for 20-30 minutes before serving. 12 servings Food Photography and Food Styling by © James A. Gallucci, 2024 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763408797953-74PJWV0TSQL3XCGJW9TW/Doube+Chocolate+Almond+Biscotti.jpg Recipes: Sweet - click on the (i) icon for more information - Double Chocolate Almond Biscotti  I’m a dunker! If it can fit in a cup of coffee, I’m there. These Double Chocolate Almond Biscotti are perfect for those who also like to dunk. Dip these into a hot cup of coffee and enjoy a double hit of chocolate from the rich cocoa and the smooth melting chocolate chips. Almonds not only provide more flavor but also additional crunch. A lot is going on with these so if you like chocolate and almonds together, these will become a favorite. Happy dunking! Prep: 15 minutes, Bake: 45 minutes, Total time: 1 hour Ingredients 2 cups all-purpose flour (240g) ¼ cup unsweetened cocoa powder (35g) 1 teaspoon baking soda ½ teaspoon salt 8 tablespoons (113g) of unsalted butter ½ cup granulated sugar 2 x-large eggs 2 teaspoons vanilla extract 1 cup semi-sweet chocolate chips 1 cup almonds Instructions Preheat the oven to 350°F and line a baking sheet with parchment paper. Place whole almonds in a small resealable plastic bag and crush them using the flat side of a mallet or meat tenderizer. Crush the almonds just until they break into large pieces. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Reserve. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and mix on low speed until just combined. Fold in the chocolate chips and chopped almonds. Dust a work surface with flour. Scrape the sticky dough from the bowl and place it on a work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball, then cut it in half. Form each piece of dough into two short logs. Place the logs onto the prepared baking sheet and shape them into long logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5-10 minutes, or until cool enough to touch. Transfer the logs to a cutting board and, using a serrated knife, slice the logs on the diagonal into ¾-inch wide slices. Replace the biscotti on the baking tray and turn them on their sides. Toast them for an additional 10 minutes to dry and crisp. Let cool in the pan for 10-12 minutes, flipping over halfway. Transfer the biscotti to an air-tight container or cookie tin. Makes 2 dozen Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763408963173-L6KZ4GBGFT7EVG1IIZY1/20230209_162445.jpg Recipes: Sweet - click on the (i) icon for more information - Lemon Blueberry Pound Cake There are a few perfect flavor combinations, and lemon and blueberry is one of them. Lemon Blueberry Pound Cake is rich, fresh, and very satisfying. Ingredients: Cake ¾ cup (170g) unsalted butter, room temperature ¾ cup (150g) granulated sugar 1 tablespoon lemon zest 3 large eggs, room temperature 1 teaspoon vanilla extract 2 cups (240g) of all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1/3 cup buttermilk, room temperature ¼ cup sour cream, room temperature 1 cup blueberries, plus ½ cup Ingredients: Glaze 2 cups (240g) confectioners’ sugar 3-4 tablespoons whole-milk Greek yogurt ¼ teaspoon vanilla 1 teaspoon lemon juice Instructions Cake: Preheat oven to 350°F. Line the bottom and sides of a 9 x 5-inch loaf pan with parchment paper. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest and beat for 30 seconds to release the oils from the lemon, infusing the sugar. Alternatively, you can use your hands to massage the zest and sugar together. Add the butter and blend until light and fluffy, about 2 minutes. Add one egg at a time, beating for 1 minute after each addition and scraping down the sides of the bowl as needed. Add the vanilla and the sour cream and mix until well combined. In a medium bowl, whisk together flour, baking powder, and salt. Reserve. Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Combine on low speed until just combined. Mix 1 cup of blueberries with 1 teaspoon of all-purpose flour and toss to coat. Gently fold the blueberries into the batter using a spatula until evenly combined. Do not over-mix. Transfer the batter to the prepared loaf pan and spread to fill all corners. Add the remaining blueberries to areas that appear to be missing berries. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. Alternatively, the cake can also be made in an 8x8-inch square pan. Bake for 20-25 minutes. Glaze: Mix all ingredients in a small bowl until smooth. Reserve. Let the cake cool completely (room temperature) before proceeding. Pour the glaze over the cake evenly, allowing it to drip over the sides. Refrigerate to set. The cake is best if made a day or two in advance. Recipe by brownbutterblondie.com, with changes by J. Gallucci. Recipe Development, Food Styling, and Photography by © James A Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1675983818961-OZZOPJVV74DENSJ74OT6/image.jpg Recipes: Sweet - click on the (i) icon for more information - Lemon Blueberry Pound Cake Ingredients Cake ¾ cup (170 grams) unsalted butter, room temperature ¾ cup (150 grams) granulated sugar 2 tablespoons lemon zest 3 large eggs, room temperature 1 teaspoon vanilla extract 2 cups plus 1 tablespoon (252 grams) of all-purpose flour, divided 1 teaspoon baking powder ½ teaspoon salt 1/3 cup whole milk, room temperature ¼ cup sour cream, room temperature (or full-fat Greek yogurt) 1 cup blueberries Glaze 2 cups (240 grams) confectioners sugar 3-4 tablespoons whole-fat Greek yogurt ¼ teaspoon vanilla ¼ teaspoon lemon juice Instructions Cake Preheat oven to 350°F. Line the bottom and sides of a 9 x 5-inch loaf pan with parchment paper. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Use your hands to massage the zest and sugar together so that the oils from the lemon coat the sugar. Add the butter and cream together until light and fluffy, about 2 minutes. Add one egg at a time, scraping down the bowl in between each addition. Add the vanilla and the yogurt and mix until well combined. In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Combine on low speed until just a few streaks of flour remain. Combine the blueberries with the remaining 1 tablespoon of flour. Gently fold the blueberries into the batter using a spatula or wooden spoon. Do not over-mix. Transfer the batter to the prepared loaf pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs remaining. Recipe by brownbutterblondie.com, with changes. Recipe Development, Food Styling, and Photography by © James A Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763498085053-YBAHJTWKRERHUKA6BQRV/Peaches1.jpg Recipes: Sweet - click on the (i) icon for more information - Peach & Blueberry Upside-Down Cake When fresh fruit is at its peak and ripe for picking at the orchard, there’s no excuse not to bake! Ingredients‍ ‍ 3 large, ripe peaches 1 cup blueberries 1½ cups (180g) all-purpose flour ½ cup (110g) light brown sugar 10 tablespoons (142g) of unsalted butter. Divided ½ teaspoon Kosher salt 2 teaspoons baking powder ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 1 tablespoon honey 1 cup (200g) sugar ½ cup (100g) buttermilk 1 teaspoon vanilla extract 2 large eggs Preparation Heat oven to 350 degrees. Butter and flour a 9-inch cake pan with a 2-inch side. Line the bottom with a round of parchment paper. Peel and cut the peaches into slices about ½-inch thick. Set aside. In a small bowl, toss the blueberries with an additional 2 teaspoons of flour. Set aside. Combine the brown sugar and 4 tablespoons (56 grams) of butter, and the honey in a saucepan. Stir and cook over medium-high heat until the sugar has fully blended with the butter and honey, about 3-5 minutes. Remove from the heat and immediately pour the caramel sauce into the bottom of the pan. Tilt to distribute evenly. Arrange the peach slices in a pattern in the caramel sauce, completely covering the bottom of the pan. In a large bowl, sift together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add the remaining butter (86 grams) and beat until the ingredients resemble sand (Reverse creaming technique), about 7-9 minutes. Add the buttermilk and vanilla all at once and blend for 30 seconds, then beat in the eggs 1 at a time, 30 seconds each. When fully combined, sift the remaining flour from the blueberries and fold it into the batter. Spread the batter evenly over the peaches. Bake for 30 to 35 minutes, until the top, is golden brown and the cake is set. Remove from the oven and cool on a rack for 20 minutes. Run a knife around the sides, place a platter on top and invert. Remove the parchment paper. If any of the peaches stick to the paper, lift them off carefully and replace them on top of the cake. Serve with crème fraîche or whipped cream. 8 servings https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763495434990-6Q6EH4939B35N4S3RDRT/Viennese+Chocolate+Tort.jpg Recipes: Sweet - click on the (i) icon for more information - Vianesse Chocolate Tort Beyond its velvety texture, Vianesse Chocolate Tort is a melt-in-your-mouth, rich dark chocolate cake with a touch of cinnamon. This simple but elegant cake is perfect for celebrating a special event or an intimate dinner. The cake tastes best when made a day in advance, allowing the flavors to blend. The cake will stay fresh for up to a week in an air-tight cake saver, but it's never lasted that long. Ingredients: Cake ½ cup whole milk 2 teaspoons mild vinegar, such as white balsamic or apple cider 1 cup all-purpose flour (120g) ¾ cup brown sugar (213g) ½ cup King Arthur Double-Dutch Cocoa Powder (50g) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon ¼ cup mild olive oil (2 oz) 1/3 cup unsweetened applesauce (2.5 oz) 1 teaspoon vanilla extract ½ cup of boiling hot coffee (4oz) Ingredients: Chocolate Cream Cheese Frosting ½ cup cocoa powder (50g) 1 cup cream cheese (8oz) ¼ cup butter (54g) 2 cups powdered sugar (260g) 1 teaspoon vanilla extract 1 teaspoon heavy cream or whole milk (optional) Instructions: Chocolate Cake Preheat oven to 350 F. This recipe works best when using a round 9-inch silicone cake pan with 2-inch sides. Alternately, you can grease one metal cake pan and then line the bottom with a parchment paper round. In a small bowl, mix the milk with the vinegar, stir, and set aside to curdle. Add the dry ingredients (flour, brown sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt) to the bowl of a stand mixer fitted with the paddle attachment. Whisk to blend, for about 30 seconds. In a small bowl, combine the olive oil, applesauce, vanilla, and the milk/vinegar mixture and whisk until fully blended. Add the wet ingredients to the dry ingredients and mix on medium speed until well blended, about 3-4 minutes. Scrape the sides and bottom of the bowl, and mix again. Reduce the mixer speed to low and carefully pour in the boiling coffee. Continue to beat until well combined. The batter will seem thinner than expected. Set the silicon pan on a baking sheet, and then pour the batter into the cake pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the cake pan for 10-15 minutes, then carefully invert the pan onto a cake plate. Cool the cake completely before frosting. Instructions: Chocolate Cream Cheese Frosting In a medium-sized bowl, blend the butter, vanilla, and cream cheese, and whip until smooth. Add the cocoa powder and half of the powder sugar and beat on low speed until well blended. Add the rest of the powdered sugar and mix starting on a low and increasing speed as the ingredients combine. Beat until fluffy, about 3-4 minutes. If the frosting seems too stiff, add the heavy cream, ½ teaspoon at a time. Top the cake with the chocolate frosting and spread, leaving the sides of the cake exposed. Serves 12 Recipe by Bryan N. Smith and James A. Gallucci Photography, Recipe Development, Image Retouching, and Food Styling by © James A. Gallucci https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763495622464-ODUZA68DSZT3ENG7BK7D/Castanglioli_crop.jpg Recipes: Sweet - click on the (i) icon for more information - Castagnole - Honeyballs Castagnole is an Italian dessert that’s served during Carnival. Traditionally, they are soft, sweet fried balls of dough flavored with lemon, orange, or vanilla, then rolled in granulated sugar. This version of Castagnole is similar to the traditional version but also has some of the same characteristics as Zeppole, which is served at Christmas. Instead of dense balls of fried bread-like dough, this version yields small, sweet cake-like cookies that are coated in orange blossom honey. This recipe comes from my Venetian grandmother, Contessa Elina Loschi (Antonelli), and has now been passed down through four generations. This is part of our Christmas holiday tradition, and hopefully, it will become part of yours as well. Castanole - Honey Balls Ingredients 4 cups all-purpose flour, divided - plus extra for dusting (480 g) 6 eggs ¾ cup sugar (150g) ½ pound butter (225g) 6 teaspoons baking powder (2 tablespoons) (28g) zest of 2 lemons 3 tablespoons rum ½ teaspoon sea salt 5 cups (40oz), grape seed oil, divided 6 ounces orange blossom honey Zest of 1 medium orange (optional) Instructions Combine 3 cups of flour with the sugar, butter, baking powder, lemon, and rum. Knead in the remaining 1 cup of flour. Roll about 6 ounces of the dough at a time into a long rope about ½ inch wide. Pull off just enough dough to form into ½-inch balls. Roll each ball between your hands to form a ball, then roll in some extra flour. In a medium-sized pot, heat oil to 350º-370º. Gently add the dough balls to hot oil and fry in small batches, about 10 at a time. Fry the balls to a light golden color, for about 1 minute, then flip the balls over with a metal slotted spoon and fry the other side. Continue to turn the balls over until they are uniformly a deep golden brown and have puffed up to almost twice their size, about 3 minutes total. Repeat, adding more oil when necessary. Drain balls completely on paper towels. Heat 3 ounces of honey with 1 tablespoon of water. When hot, cover the balls with honey. When cool, coat the balls with the remaining honey, then dust them with colored sprinkles and the orange zest. Best served with toothpicks. The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines. Recipe Development, Food Styling, Historical Research, and Photography by © James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1669126419056-7LB7YWJZP71I92KD5HI7/image-asset.jpg Recipes: Sweet - click on the (i) icon for more information - Cranberry-Orange filled Danish Pastries Cranberry-Orange Filled Danish Pastries King Author Flour, Lamination Baking Class, Norwich, Vermont. Photography and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763407758771-3U3XUECFEZ3YIXN48VFW/Apple+Crisp1.jpeg Recipes: Sweet - click on the (i) icon for more information - Apple Crisp The fall classic is made even better with the addition of Apple Cider Concentrate, which adds an intense, mellow apple flavor. Everyone will be amazed at the flavor and will want to know what your secret is to your delicious Apple Crisp. For an autumn treat, substitute maple syrup for apple cider syrup the next time you serve pancakes and waffles. Ingredients Apple Cider Syrup (best if made in advance)* Heat 1 gallon of good-quality apple cider (preferably unfiltered) in a 4-quart saucepan over medium-high heat. When the cider begins to simmer, reduce the heat to a low simmer and cook until the cider has been reduced to ½ cup. About 4-5 hours, stirring occasionally. When the concentrate resembles dark honey and thickens like syrup, strain. Reserve for use in this recipe: pancakes, waffles. Fruit Filling 8 cups fresh apples (a combination of Ever Crisp and Ida Red) 1½ tablespoons fresh lemon juice ¼ cup Apple Cider Syrup* 2 Tablespoons granulated sugar Pinch of salt 3 tablespoons all-purpose flour 2 teaspoons ground cinnamon Crumb Topping 2½ cups all-purpose flour (325 g) ½ cup oats ½ teaspoon ground nutmeg ½ teaspoon salt 2/3 cup of cold butter (151 g) ¾ cup brown sugar, packed (160 g) Instructions Preheat oven to 375ºF Butter a 9 x 12 baking dish with 2-inch sides. Peel the apples and cut them into quarters. Then, cut each quarter into 1 ½-inch-wide slices. In a large mixing bowl, toss the apples with the granulated sugar, salt, lemon juice, vanilla, cinnamon, and apple cider concentrate. Reserve. In the bowl of a food processor, combine the flour, brown sugar, salt, and nutmeg and blend for 20-30 seconds until combined. With the food processor running, add the cold butter one tablespoon at a time. Continue to mix the topping by pulsing the food processor until small lumps form. Add the oats and pulse for 5-10 seconds more. Pour the apples into the prepared baking dish and distribute them evenly to all corners. Top the fruit with the crumb topping, forming it into small clumps with your hand. Bake for 40-45 minutes. Check halfway to ensure that the top isn’t browning too quickly. If so, cover it with a sheet of aluminum foil. The crisp is done when the topping is a deep golden brown and the fruit is bubbling up around the edges. Serve with vanilla ice cream or gelato. Servings 10-12. Prep Time: 20 minutes. Recipe Development, Food Styling, and Photography by © James A Gallucci 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763408078194-WO0Y08MYH69MTAZ6VCQU/Peach+%26+Bluberry+CrispA.jpg Recipes: Sweet - click on the (i) icon for more information - Peaches and Blueberries Crisp Peach and Blueberry Crisp— Combines two of my summer favorite fruits that fortunately follow each other’s growing seasons. Because both are available within a few weeks of each other during July and August, I make this often throughout the summer when both are available at local orchards. Serves 8 Ingredients: Fruit Filling 4 pounds fresh peaches 2 cups fresh blueberries 1½ tablespoons fresh lemon juice ¼ cup granulated sugar (50 g) ½ teaspoon vanilla extract Pinch of salt 2 tablespoons all-purpose flour Ingredients: Crumb Topping 2½ cups all-purpose flour (300 g) ½ cup oats (50 g) 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon salt 3/4 cup of cold (frozen) butter (200 g) ¾ cup brown sugar, packed (150 g) Instructions Preheat oven to 375ºF Butter a 9 x 12 baking dish with 2-inch sides. Peel the peaches and remove the pits. Cut each peach into quarters, or 1 ½-inch-wide slices, depending on the size of the peaches. In a large mixing bowl, toss the peaches with the granulated sugar, salt, lemon juice, and vanilla. Then add the flour and gently toss again. In a large bowl, combine the flour, oats, brown sugar, salt, and cinnamon and whisk until fully combined. Using a large hole grater, grate the cold/frozen butter into the flour a quarter cup at a time, tossing between each addition. The topping is ready when walnut-size clumps can be formed when pressed with your hand. Pour the fruit into the prepared baking dish and distribute it evenly to all corners. Add the blueberries and distribute evenly, then pour the thickened peach juice over the fruit mixture. Top the fruit with the crumb topping, forming it into small clumps with your hand, making sure to cover the fruit completely. Bake for 35-40 minutes. Check halfway to ensure that the top isn’t browning too quickly. If so, cover it with a sheet of aluminum foil. The crisp is done baking when the topping is a deep golden brown and the fruit is bubbling up around the edges. Serve with vanilla gelato or whipped cream. Prep Time: 20 minutes. Bake Time: 35-40 minutes. Recipe Development, Food Styling, and Photography by © James A Gallucci, 2025 Peaches and Blueberries from County Line Orchard, Kempton, Pennsylvania https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763408219750-H8RUOKVKKTPWHXTCDZ8U/Strawberry_Shortcake2.jpg Recipes: Sweet - click on the (i) icon for more information - Strawberry Shortcake Ingredients: Biscuits 2¾ cups (345g) all-purpose flour, plus extra for hands and work surface ¼ cup (50g) granulated sugar 4 teaspoons aluminum-free baking powder ½ teaspoon baking soda 1 teaspoon fine sea salt ¾ cup (180g) unsalted butter, frozen 1 cup (240ml) cold buttermilk 2 Tablespoons (30ml) heavy cream Coarse sugar, for sprinkling (optional) Ingredients: Strawberries 2 quarts of strawberries, sliced in half or into 1-inch quarters ¼ cup (50g) granulated sugar 2 teaspoons Rum (optional) Whipped Cream 2 Tablespoons (10 grams) granulated sugar 1 teaspoon pure vanilla extract 1 cup (240 ml) heavy cream Instructions Strawberries: Combine the strawberries, rum, and granulated sugar in a large bowl. Cover and set in the refrigerator until ready to use. Reserve. Biscuits: Preheat oven to 400°F. Mix the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Using a large hole grater, grate about 3 tablespoons of the butter into the dry ingredients, and mix. Repeat until all of the butter has been incorporated. Add the buttermilk and blend it with a large spoon until combined. Do not overwork the dough. The dough will be very crumbly. Transfer the dough onto a floured work surface and gather it with floured hands. Flatten the dough into a ¾-inch thick rectangle. Fold it over and gently flatten it into a ¾-inch thick rectangle. Repeat this step two times, turning the dough a quarter turn with each fold. Cut the dough into 3-inch circles with a cookie cutter or a juice glass dipped into flour. Do not twist the cutter, or the edges will seal and the biscuits will not rise. Repeat until you have 10 biscuits. Arrange biscuits in a 10-inch cast-iron skillet, ensuring biscuits do not touch. Brush the tops with the heavy cream and sprinkle with coarse sugar. Allow to rest for 5 minutes, then bake for 18-22 minutes or until biscuits are golden brown. Remove from the oven and cool in the pan for at least 10 minutes before assembling. Whipped cream: Using an electric mixer, beat the heavy cream, granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3-5 minutes. To Assemble: Slice each biscuit in half. Divide the strawberries and any liquid evenly between each biscuit and top with whipped cream. Serve immediately. Recipe, Photography, and Food Styling by © James A. Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1672084423759-2KBJU7BN9DCJYQ8SJFIY/image-asset.jpeg Recipes: Sweet - click on the (i) icon for more information - Three-Cheese Ravioli with a Sage-Butter Sauce First Course (Primo Piatto), Christmas Day, 2022 Photography by © James A. Gallucci, 2022 Recipe by © Lidia Bastianich https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763496269157-N3PFF54S1KVK1CQDVRPT/TropicalCarrotCake.jpg Recipes: Sweet - click on the (i) icon for more information - Tropical Carrot Cake with Coconut Cream Cheese Frosting Tropical Carrot Cake with Coconut Cream Cheese Frosting has become an Easter tradition in my family and with good reason. It’s delicious! Pineapple keeps the cake moist, and fresh ginger and coconut round out the tropical flavors. And because there’s never enough coconut, toast extra coconut to press into the frosting. Serves 10-12 Ingredients Cake 2 1/3 cups (300 g) sifted all-purpose flour (sifted, then measured) 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cardamom 2 tablespoons fresh ginger, finely grated 3 ½ teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda 1½ cups (300 g) granulated sugar 1 cup grape seed oil 2 large eggs 1 tablespoon white vinegar 2 teaspoons vanilla extract 2 cups finely grated peeled carrots, packed 1 cup sweetened flaked coconut 2 8-ounce cans of crushed pineapple in its juice, well drained Frosting 8 ounces of cream cheese ½ cup butter, softened 2 teaspoons vanilla extract 4 cups confectioners' sugar Instructions Cake Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 ½ -½-inch-high sides. Line the bottom of the pans with parchment paper. In a medium bowl, blend the flour, cinnamon, baking powder, salt, and baking soda. Set aside. Fit a stand mixer with the paddle attachment and beat sugar and oil to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and vinegar. Add the ginger and the flour-spice mixture and mix until well blended. Stir in the flaked coconut, carrots, and crushed pineapple. Divide batter evenly between the pans. Bake until tester inserted into center of cakes comes out clean, about 30-35 minutes (Instant-read thermometer 210º). Cool pans on racks for 1 hour. Run a knife around the edge of the pans to loosen cakes and turn the cakes out onto racks; cool completely. Frosting Beat cream cheese and butter in a large bowl until smooth. Beat in powdered sugar and extract. Chill until firm enough to spread, about 30 minutes. Place 1 cake layer, flat side up, on a platter. Spread ½ cup of frosting over the top of the cake. Top with the second cake layer, flat side up. Spread ½ cup frosting over. Top with the third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over the top and sides of the cake. Chill the cake and remaining frosting for 30 minutes. Spread remaining frosting over the top and sides of the cake. Chill for 1 hour. (Can be made 1 day ahead. Cover with a cake dome and chill. Let stand at room temperature 1 hour before serving.) https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763497014097-0OZLOF2BREJHYPDZ8V0Q/AA_Biscotti1.jpg Recipes: Sweet - click on the (i) icon for more information - Almond Biscotti Biscotti was created centuries ago by the Romans. The word biscotto is derived from the Latin 'bis' for 'twice' and 'coctum', later adapted to 'cotto' meaning 'cooked'. The first ‘bake’ cooks the dough. The second ‘bake’ dries and preserves the biscotti, providing an extraordinarily long shelf life for Roman Legions' extended journeys and conquests. This recipe of Almond Biscotti was developed many decades ago by my aunt, which I have remastered for measurement accuracy. Ingredients 1 cup whole almonds 2 large eggs 3 tablespoons almond paste 3 tablespoons of butter 2/3 cup of sugar 2¼ cups all-purpose flour (300g) ½ teaspoon salt 1½ teaspoons baking powder 2 teaspoons grated orange zest (2 medium oranges) ½ teaspoon almond extract Instructions Toast almonds in a 400º oven for 5 minutes, shaking the pan 2-3 times to ensure that the nuts brown evenly. Remove and let cool completely, then chop roughly. Reduce the temperature to 350º F. Fit a stand mixer with the paddle attachment and add the eggs, almond paste, butter, and sugar to the bowl. Mix until well blended, about 2 minutes. Exchange the paddle attachment for the dough hook and add the flour, baking powder, salt, extract, and orange zest. Mix until the dough forms a ball. Transfer the dough to a lightly floured work surface and knead in almonds until the nuts are evenly incorporated. Form the dough into a log: 15” long x 1¼” high x 2½” wide. Place the log on a cookie sheet lined with parchment paper. Bake on the center rack of a 350º oven for 30 minutes or until the top is golden brown and the dough is fragrant. Remove and let cool for 5 minutes. Using a serrated knife, cut the log into ½” wide biscotti at a 45-degree angle. Return the biscotti to the baking sheet, cut side down, and toast for 2-4 minutes. Flip and toast the other side for an additional 2-4 minutes. Biscotti will keep in an airtight container for up to 2-3 weeks. Makes 12-18 biscotti Original Recipe by Ann Gallucci Creato Recipe Development, Food Styling, Prop Styling, and Food Photography by © James A. Gallucci, 2023. https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763497396079-BVTXNRWE06DTQZ9BNROR/9L7D5753a.jpg Recipes: Sweet - click on the (i) icon for more information - Tiramisu in Tazze I was looking for an alternative to traditional tiramisu that was simpler to make but just as delicious. Tiramisu in Tazze (Tiramisu Cups) has all the creamy flavor we‘ve all come to expect, but without the hassle. Serve it with a cup of freshly brewed espresso to complete the recipe. Ingredients 10 ounces whole milk Ricotta Cheese 8 ounces Mascarpone Cheese 8 ounces Crème Fraiche 2 tablespoons Sweet Marsala Wine ½ cup Confectioner's Sugar ½ teaspoon ground Sea Salt (scant) Garnish Mixed fresh fruit (strawberries, blueberries, sliced apple, fresh figs, raspberries). 4 Mint Sprigs – garnish Instructions: Mix all ingredients with a whisk in a small bowl until well blended. Chill for at least 30 minutes to allow the flavors to blend. Taste for salt and adjust. Spoon about ½ cup of the pudding into each dessert cup, dividing evenly, and arrange fruit on top. Serves 4 Recipe Development, Food Styling, Food Photography © James A. Gallucci, 2016 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1666806208977-3D147DAT7QBGHMYBOT50/Butternut_Squash_Ravioli_light.jpg Recipes: Sweet - click on the (i) icon for more information - Pumpkin Ravioli in a Béchamel Sauce with Chanterelles Pumpkin Ravioli in a Béchamel Sauce with Chanterelles Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1763498376408-K4S7JST9H9GPLNJPBSXT/Pumpkin+ChcoChip+Muffins.png Recipes: Sweet - click on the (i) icon for more information - Pumpkin Chococlate Chip Muffins Pumpkin Chocolate Chip Muffins — a blend of flavors that takes pumpkin to the next level. Ingredients ½ cup almond flour, plus extra for topping (48 g) 1 cup all-purpose flour (120 g) 1 cup granulated sugar (200 g) 1 tablespoon ground cinnamon ½ teaspoon allspice ¼ teaspoon ground ginger 1 teaspoon baking soda ¼ teaspoon baking powder 2 large eggs 1 cup plain pumpkin puree ½ cup (1 stick) butter, melted (227 g) 8 ounces dark chocolate chips Instructions Preheat oven to 350º. Grease muffin cups or insert paper baking cups. In a large mixing bowl, whisk the dry ingredients (almond flour, all-purpose flour, sugar, spices, baking soda, baking powder, and salt) until blended. Set aside. In a separate bowl, blend melted butter and pumpkin with a whisk until smooth. Break eggs in another bowl and whisk, then add to the pumpkin mixture and whisk until fully combined. Pour wet ingredients over the dry and mix with a spoon. Fold in chocolate chips. Scoop batter evenly, dividing it between the muffin cups. Top each with a teaspoon of almond flour and bake for 20-25 minutes. The muffins will be spongy but will set as they cool. Remove muffin from the pan and allow to cool. Muffins can be stored in a sealed container for up to a week or frozen for future enjoyment. Best if served slightly warm. Recipe Development, Photography, and Food Styling by © James A. Gallucci, 2021 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1771943549997-OCDUQT4WUXNGF8J9GLJV/image-asset.jpeg Recipes: Sweet - click on the (i) icon for more information - Orange Cranberry Cookies A perfect addition for any holiday cookie tray, summer picnic, or with a cup of your morning coffee, Orange-Cranberry Cookies burst with flavor in the classic pairing of cranberries and orange zest. These are Bryan's favorites! Ingredients 1 cup (227 g) unsalted butter, softened to room temperature 1 cup (267 g) granulated sugar ½ cup brown sugar (packed) 2 Tablespoons orange zest 2 large egg yolks 3 Tablespoons orange juice 3 cups (375 g) all-purpose flour 1 Tablespoon cornstarch ½ teaspoon baking powder ½ teaspoon baking soda 1½ teaspoon Kosher salt 2 cups (200 g) dried cranberries Turbinado sugar Instructions Preheat oven to 425º and line baking sheets with parchment paper or a silicon baking mat. Combine butter, sugars, and orange zest in the bowl of a stand mixer and beat until light and fluffy and very fragrant. Add egg yolks and orange juice and mix until well combined. In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on a low speed until completely combined. Gently fold in cranberries with a spatula until evenly distributed. Roll a tablespoon of dough gently between your palms to make a smooth ball. Roll each cookie ball into the turbinado sugar and place each on the prepared baking sheet, spacing the balls of dough 2” apart. Bake in the center rack of a 425º oven for 10 minutes. Bake until the edges and tops are a light-golden brown. Remove from the oven and allow to cool for 3-5 minutes, then transfer to a wire rack. Store the cookies in an airtight container at room temperature up to 1 week. Recipe Development, Food Styling, Photography by ©James A. Gallucci, 2025 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1772044603103-NCLXMBEL80FSL9266E6N/image-asset.jpeg Recipes: Sweet - click on the (i) icon for more information - Biscotti di Matrimonio (Wedding Biscotti) My grandmother always made Biscotti di Matrimonio (Wedding Biscotti) for special occasions or holidays. For a wedding, she would add tiny silver balls on top of pure white icing. For Easter, the icing was tinted in pastel colors of purple, green, and yellow. Try these with a glass of Prosecco, and you’ll discover why these are perfect for any occasion. Makes 2 dozen Ingredients 3 cups all-purpose flour 3 teaspoons baking powder ¼ sea salt ½ cup white sugar 1 tablespoon vanilla extract ½ cup ricotta cheese ¼ pound butter 6 eggs, slightly beaten Instructions Sift dry ingredients together, then add butter and blend. In a separate bowl, beat eggs, ricotta, and vanilla until well mixed. Attach the dough hook to a stand mixer and knead until all of the dry ingredients are incorporated and the dough is no longer shiny. Remove the bowl from the mixer and cover with a dish towel. Allow the dough to rest for 30 minutes. Preheated the oven to 350º. To form: Dust the work surface with a little flour. Add about ¼ cup of flour to a plate. Scoop 1 tablespoon of the dough at a time with a tablespoon and roll it in the flour. Shape the dough into an oblong about 2 inches long. Place each on a baking sheet lined with parchment paper and bake in a preheated oven for 12 minutes. When completely cooled, dip into pastel icing. Recipe Development, Food Styling, Photography by ©James A. Gallucci, 2026 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1527871307450-5JLA54W5YL7TMPLSF9B4/P1010139.JPG Recipes: Sweet - click on the (i) icon for more information - Summer Arugula Salad Photography and Food Styling by © James A. Gallucci, 2018 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1644435513401-1IUT9ZHWQ7Y94P32DYHJ/image-asset.jpeg Recipes: Sweet - click on the (i) icon for more information - Lemon Chicken with Tzatziki Sauce Photography and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1707841243209-SSVA514BD2LJ7CA92EC3/image.jpg Recipes: Sweet - click on the (i) icon for more information - Chocolate Chip Coffee Cake Recipe from the Chocolate American Style cookbook by Laura Brody, with recipe changes by J. Gallucci. Photography and Food Styling by James A. Gallucci ©2024 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1488242126870-DQ8DHMYB25NPSVGXDJKY/P2240008.jpg Recipes: Sweet - click on the (i) icon for more information - Cheddar Cheese and Raspberry Jam Pockets "What's for Dinner" #1 A continuing promotion for the gourmet retail store, Olive With A Twist. Each recipe utilizes key ingredients to promote the store and its products. Images and recipes appeared in print, on social media, and on the company’s website. Products featured are imported Cheddar Cheese and Eat This Yum! Raspberry-Chambord marmalade. Photography, Recipe Development, and Food Styling by © James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1606323987394-AU949H4P43HFGV1USGN5/image.jpg Recipes: Sweet - click on the (i) icon for more information - Gouda and Cranberries in Puff Pastry “A Thanksgiving-themed dinner” Photography, Recipe Development and Food Styling by © James A. Gallucci, 2020 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1665510204868-2Y0U2E3X6BO6Q4QG3S8V/AppleCiderDonutCake.jpg Recipes: Sweet - click on the (i) icon for more information - Apple-Cider Donut Cake Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022 Ingredients Cake 2 ½ cups, plus 2 tablespoons of all-purpose flour (318g), divided 1 cup white granulated sugar ¼ cup dark brown sugar ¾ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg 2 large eggs (112g) 1 cup apple cider (8 ounces) 1 cup unsweetened applesauce (8 ounces) 2 teaspoons vanilla extract Topping ¼ cup granulated sugar (50g) 1 teaspoon ground cinnamon 1 tablespoon butter, melted Instructions Apple Sauce (make in advance) Cut 2 large apples cut into ½-inch wedges, remove seeds, and add to a saucepan, about 2 cups. Cover the saucepan with a lid and bring it to a boil. Remove the lid and reduce the heat to low and simmer the apples for 20 minutes until very soft. Add the cooked apples to a food mill and process to remove the skin. Allow the sauce to cool before using. Bring butter and eggs to room temperature before beginning. 1. Preheat oven to 350 degrees and spray a 10-quart Bundt pan generously with nonstick spray then dust with flour and a little white sugar. 2. Whisk all dry ingredients together in a large bowl or the bowl of a stand mixer to blend (white sugar, brown sugar, flour, baking powder, baking soda, cinnamon, and nutmeg). Reserve ½ cup of flour. 3. Blend all wet ingredients together in a separate bowl: eggs, apple cider, apple sauce, and vanilla 4. Fit a stand mixer with the paddle attachment. Add all the dry ingredients (less the reserved ½ cup of flour) to the bowl. Cut the butter into small cubes and add to the bowl. Mix until the ingredients have the consistency of sand. About 5-7 minutes. 5. Add all wet ingredients and mix until well blended, do not over-beat. About 3-5 minutes. Fold in the remaining flour until just incorporated, 1 minute more. 6. Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan on the countertop sharply to remove air bubbles. Bake for 45-50 minutes or until a cake tester inserted in the center of the cake comes out clean with a few crumbs attached. 7. Cool the cake for at least 20 minutes, then invert it onto a cooling rack. Melt the butter in a small saucepan or microwave and brush the cake with the melted butter. 8. Place a piece of butcher paper or a baking sheet under the wire rack and dust the cake generously with the sugar/cinnamon topping, pressing the topping into the cake as you go. Serves 10 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1521175863746-AO60NELZFX3FDXKMCU7X/OrangeSalad_LR.jpg Recipes: Sweet - click on the (i) icon for more information - Grilled Orange Salad with Gorgonzola Cheese La Tavola, is a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines. Recipe Development, Photography, and Food Styling by © James A Gallucci, 2015 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1499301306729-WTZLAP6KH1GQC0YJ5J9C/P7050028.JPG Recipes: Sweet - click on the (i) icon for more information - Watermelon and Cucumber Summer Salad “What's for Dinner” #2 A continuing promotional series of recipes that utilize seasonal ingredients to promote a retail gourmet store and its products. Images and recipes appeared in print, on social media, and on the company’s website. Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2018 1, 3 to 4-pound seedless watermelon 1 large seedless cucumber 1-2 tablespoons fresh mint, minced 2 tablespoons Arbequina Extra Virgin Olive Oil* 1/4 cup Watermelon Balsamic vinegar 1, 1 7-ounce package of Mt. Vikos feta cheese lime juice* ½ teaspoons sea salt ½ teaspoon white pepper 1 cup pitted olives (optional) Instructions Cut the melon in half. Using a melon-baller, scoop the melon into 1-inch balls, or cut it into 1 to 1½-inch cubes. Slice cucumber into thin rounds. In a large serving bowl combine the watermelon and cucumber. Cover and refrigerate until ready to serve. To make the dressing - Combine the olive oil, balsamic vinegar, salt, pepper, lime juice, and mint. Whisk to blend and taste to adjust for salt, pepper, and mint. Store dressing in a sealed jar or container until needed. Best if made a day ahead. Assembly Gently toss watermelon and cucumber with the salad dressing. Top with crumbled feta cheese. Garnish with additional mint leaves. *Can substitute olive oil and lime juice with Persian Lime Extra Virgin Olive Oil Makes 4 servings. Prep time: 20 minutes https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1540177363300-18P9IYYNYDSRIZPU6NPP/P4210026a.jpg Recipes: Sweet - click on the (i) icon for more information - Georgian Pork Stew with Sumac and Cilantro Here is my variation of the traditional Georgian Veal Stew with Tarragon. Recipe Development, Food Styling, and Photography by © James A Gallucci, 2018 Ingredients 2 cups water 1 cup dry white wine 3 bay leaves 1 15 oz. can of tomatoes, chopped juice of ½ lemon (1 tablespoon) ½ cup Israeli couscous 1-2 teaspoon sea salt freshly ground black pepper 1 teaspoon powdered sumac 1 cup carrots, chopped ½ cup celery, chopped 1 medium onion, diced 2 large handfuls watercress 2-3 cloves garlic, sliced ½ cup pitted Kalamata olives 2 quarts of beef broth 2 tablespoons of grapeseed or olive oil 2 pounds of boneless pork Garnish: cilantro and/or mint, roughly chopped extra-virgin olive oil lemon zest Instructions: Chop carrots and celery into ½ inch pieces. Dice or thinly slice the garlic. Chop onion into quarter to half-inch pieces. Slice olives in half lengthwise. Cut pork into 1-inch cubes. Reserve each. Heat oil in a 4-quart stock pot on medium-high heat. Toss pork with sumac and add to pot. Sauté on all sides until lightly browned, about 5 minutes. Remove from pot and reserve. To the same pot add onions, garlic, carrots, and celery and sauté until vegetables are slightly softened and the onions become clear. 3-5 minutes. Return the sautéed pork to the pot and add the wine. Cover and let simmer for 2-3 minutes. Reduce heat to a low and add watercress. Simmer just until the watercress is wilted, about 2 minutes. Add broth, water, chopped tomatoes, bay leaves, salt, and a few grinds of freshly ground black pepper. Cover and allow the stew to cook for 2 hours. Test for salt and pepper. 20 minutes before serving add couscous and lemon juice, and olives. Stir to mix thoroughly. To serve: Remove bay leaves. Ladle stew into bowls, and top each with a little lemon zest, chopped cilantro, and mint. Serve with crusty bread. Cook time: 2-3 hours. Makes 3 quarts. Prep time: 20 minutes https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1612226343386-F735DS078P8GU1DW7KL8/PSX_20210128_142339.jpg Recipes: Sweet - click on the (i) icon for more information - Pumpkin Chocolate Chip Muffins Recipe Development, Photography, and Food Styling by © James A. Gallucci, 2021 Ingredients ½ cup almond flour, plus extra for topping 1 cup all-purpose flour 1 cup granulated sugar 1 tablespoon ground cinnamon ½ teaspoon allspice ¼ teaspoon ground ginger 1 teaspoon baking soda ¼ teaspoon baking powder 2 large eggs 1 cup plain pumpkin puree ½ cup (1 stick) butter, melted 8 ounces dark chocolate chips Instructions Preheat oven to 350ºF. Grease muffin cups or use paper baking cups. In a large mixing bowl, blend flours, sugar, spices, baking soda, baking powder, and salt. Set aside. In a separate bowl, blend melted butter and pumpkin with a whisk until smooth. Break eggs in another bowl and whisk until blended, then add to the pumpkin mixture. Pour wet ingredients over the dry and mix with a spoon. Fold in chocolate chips. Scoop batter evenly dividing between the muffin cups. Top each with a teaspoon of almond flour and bake for 20-25 minutes. The muffins will be spongy but will set as they cool. Remove from the muffin pan and allow to cool. Muffins can be stored in a sealed container for up to a week, or frozen for future enjoyment. Best if served slightly warm. https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1550770060134-QOER1BXQQAHZ5JUOHF1A/P1010399.jpg Recipes: Sweet - click on the (i) icon for more information - Tarragon Chicken Stew with Port Wine What’s for Dinner: #5 Recipe created for the ongoing promotional series that features selected or seasonal items. Recipe Development, Photography, Food Styling by ©James A. Gallucci, 2019 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1480983446400-N0M4R9SE64G6M2EFJPQ7/PC050263b_crop.jpg Recipes: Sweet - click on the (i) icon for more information - Chipotle Chili with Hickory Smoked Balsamic Vinegar What's for Dinner: #3 A continuing promotion for a gourmet retail store. Each recipe utilizes key ingredients to promote the store through social media and the company’s website. Just before serving, drizzle a little Hickory Smoked Balsamic Vinegar over the chili. The balsamic adds sweetness and helps to balance the heat of the chili, while adding some extra smokey flavor as well. I like to scoop up the chili with tortilla corn chips, but corn bread works just as well. Recipe Development, Food Styling, Photography by ©James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1540174707309-B3UZOIT4UH7XOGXGOT4J/Pottery1.jpg Recipes: Sweet - click on the (i) icon for more information - Cookware Product shots for Olive With A Twist, gourmet pantry. Styling & Photography by ©James A. Gallucci, 2018 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1492831802672-JV0UTYZ622Z0BGZX15IT/P4210003.jpg Recipes: Sweet - click on the (i) icon for more information - Pork Stew with Sumac and Cilantro This is a variation on a traditional Georgian stew with Veal and Tarragon. Recipe Development, Food Styling and Photography © James A Galllucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1639304762974-XLFCMRD2362SX7BU0BBK/Screen+Shot+2021-12-12+at+5.09.43+AM.png Recipes: Sweet - click on the (i) icon for more information - Butternut Squash Ravioli with Chantarelle Mushrooms Recipe Development, Foof Styling, and Photography https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1499297739624-AP8PQNIKW2ISXQEKE7EN/P7050028.JPG Recipes: Sweet - click on the (i) icon for more information - Watermelon and Cucumber Salad This Watermelon and Cucumber Salad recipe was created with a new seasonal Watermelon Balsamic vinegar and lime juice to promote and market new products from Olive With A Twist and is to appear on the company's website. Recipe Development, Food Styling and Prop Styling, Photography by ©James A. Gallucci https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1606322971581-UDX8QBF99R9NQTOTZZJ1/image.jpg Recipes: Sweet - click on the (i) icon for more information - Gouda and Cranberry Pinwheels Recipe development, Food Styling and Photography by © James A. Gallucci, 2020 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1492832713819-5CMU5S5B8OI6QOMGVJ7W/P4210026.JPG Recipes: Sweet - click on the (i) icon for more information - Pork Stew with Sumac and Cilantro Variation on a traditional Georgian stew of veal and tarragon.   Recipe Development, Food Styling and Photography © James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1526344348920-464DQL9523AMWMIKOI44/P1010092a.jpg Recipes: Sweet - click on the (i) icon for more information - Cacio e Pepe The traditional Roman pasta dish, with a few added ingredients. Recipe Development, Food Stylist, Photography by James A. Gallucci, 2018 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1492832870025-LX82OPIYULOXWQLOTU4W/P4210026.JPG Recipes: Sweet - click on the (i) icon for more information - Pork Stew with Sumac and Cilantro Variation on a traditional Georgian stew of veal and tarragon.   Recipe Development, Food Styling and Photography © James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1493251761685-7MKOUIGLD3GRVXOH4BEN/P4260015a.jpg Recipes: Sweet - click on the (i) icon for more information - Lentil Soup with Lemon and Thyme Red lentils, vegetables in chicken broth with lemon and thyme - developed for Olive With A Twist, gourmet pantry. Recipe Development, Food Styling, Photography ©James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1492831585588-QYQBALL4IETGUFKOQRAJ/P4210003.jpg Recipes: Sweet - click on the (i) icon for more information - Pork Stew with Sumac and Cilantro This is a variation on a traditional Georgian stew with Veal and Tarragon. Recipe Development, Food Styling and Photography © James A Galllucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1488584313784-373ZEN4R3LDG5BIHNF9T/P3030022.jpg Recipes: Sweet - click on the (i) icon for more information - Orange-Blueberry Olive Cake Recipe Development, Food Stylist, Photography by ©James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1489782383318-ZK9X1QH18TS1HG9G61YI/P3170034LR.jpg Recipes: Sweet - click on the (i) icon for more information - Trompette pasta with Basil Pesto Sauce Photo taken to promote new line of pre-packaged meals from Italy. Photo ©James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1489782823611-D9KODW8POOJXI2E61P6Z/P3170034a.jpg Recipes: Sweet - click on the (i) icon for more information - Trompette pasta with Basil Pesto Sauce Photo taken to promote new line of pre-packaged meals from Italy. Photo ©James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1489782735131-6DTC0MZHCAXE380I2GF3/P3170034a.jpg Recipes: Sweet - click on the (i) icon for more information - Trompette pasta with Basil Pesto Sauce Photo taken to promote new line of pre-packaged meals from Italy. Photo ©James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1489782919409-AEG1QZJDY3X3P7Q6TKUG/P3170034a.jpg Recipes: Sweet - click on the (i) icon for more information - Trompette pasta with Basil Pesto Sauce Photo taken to promote new line of pre-packaged meals from Italy. Photo ©James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1489783269380-OGDDGJD861C7TDLYE34E/P3170034a.jpg Recipes: Sweet - click on the (i) icon for more information - Trompette Pasta with Basil Pesto Sauce Photo taken to promote new line of pre-packaged meals from Italy. Photo ©James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1465421094430-28JQSFBK225BMX99BYSJ/OrangeSalad.jpg Recipes: Sweet - click on the (i) icon for more information - Grilled Orange Salad La Tavola, 2013 Recipe by James A. Gallucci https://www.jamesagallucci.com/portfolio daily 0.75 2016-03-03 https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457024162806-XH03IVFMI26S05KB074J/31.jpg portfolio - Caravan In hac habitasse platea dictumst. Fusce eu erat tincidunt, dapibus sem scelerisque, dapibus nibh. Proin fringilla, est non fermentum cursus, elit nibh hendrerit velit, vitae congue neque augue sed odio. https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457034507462-JR4KZT5NAGZ87QILTAC6/28.jpg portfolio - Cliffs https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457031763440-E82H0LAZIG2XLL26AAY2/30.jpg portfolio - Dock https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457031553141-2EDGFCXBDANWD56XX4YY/76.jpg portfolio - Solitude https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457031906980-BVOFDIJSL7YE2U2DMUD0/16.jpg portfolio - Morning Fog II https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457031825066-V3EBUJH0IML6AK82T43U/80.jpg portfolio - Dive https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457032139359-ZKWD9I711OE2K2SMSHY8/97.jpg portfolio - Dry Fire https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457031682086-BIUEI6WPDYWKESP3YXHH/27.jpg portfolio - Morning Fog I https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457031630093-2WADUXNMOKPANBYFCUKY/96.jpg portfolio - Autumn https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457032067576-FPDEJ7CNVUO90W56XX0N/13.jpg portfolio - Yacht https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457024303952-E8OMFUNZVW3SJVA424ML/74.jpg portfolio - Minions https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457031995688-DIRQI4DDQ6K246BMK4CJ/52.jpg portfolio - Wood https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457024233961-13OQC2U6Z5U9NLKY87AH/25.jpg portfolio - Valley Fog https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457034945436-EUEYEHWWC8966HIIR7SN/29.jpg portfolio - Squad https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457034841481-DOYPXHBBXZFIVA7XEVQK/36.jpg portfolio - Risk https://images.squarespace-cdn.com/content/v1/56cddecb2b8ddeef8fbf9088/1457034849831-ZJJVL3M2HD4GGBU1BHR9/34.jpg portfolio - Lineup https://www.jamesagallucci.com/recipes daily 0.75 2026-04-01 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1670358042477-GIAYAYS1JUFFFJUHF97U/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Split Pea Soup with Smoked Ham Originating from New England, Split Pea Soup with Smoked Ham is often served as a puree. However, I prefer a chunkier version with a more stew-like consistency, featuring carrots and lots of big chunks of smoked ham. Serve this with crusty bread as a main meal. Enjoy! Ingredients 1 leek (2 cups), thinly sliced 4 medium carrots, cut into ¼-inch coins 2 stalks of celery with leaves (1 cup), cut into ½-inch pieces 2 cloves of garlic, chopped 1 tablespoon of olive oil 1, 2-pound bone-in smoked ham hock ½ cup dry white wine 2 medium-sized bay leaves 1 quart of chicken broth 1 quart of water, plus more as needed 1 pound of dried split peas 1 teaspoon sea salt ½ teaspoon white pepper Instructions Slice the leek lengthwise, rinse to remove any soil, and then slice into ¼-inch wide strips. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the leeks and sauté for 3-5 minutes until soft. Add the celery and garlic and saute for 30 seconds more. Add the wine and simmer for about 1 minute. Add the smoked ham hock, chicken broth, and bay leaves, and pour just enough water to cover the ham hock. Cover the Dutch oven with the lid and simmer on low heat for 3 hours or until the meat easily falls off the bone. Remove the ham hock and allow it to cool for 20-30 minutes. Meanwhile, add the carrots and the split peas to the Dutch oven. Increase the heat to bring the Dutch oven back up to a simmer. Separate the meat from the bone and break it into bite-sized chunks. Discard the bone, skin, and any pieces of fat. Add the meat back to the Dutch oven and mix to distribute. Simmer for an additional 30-40 minutes, covered. The soup is done when the peas are soft, smooth, and fall apart when stirred. Remove the bay leaves before serving. Makes 6-8 servings. Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1670358042477-GIAYAYS1JUFFFJUHF97U/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Split Pea Soup with Smoked Ham Originating from New England, Split Pea Soup with Smoked Ham is often served as a puree. However, I prefer a chunkier version with a more stew-like consistency, featuring carrots and lots of big chunks of smoked ham. Serve this with crusty bread as a main meal. Enjoy! Ingredients 1 leek (2 cups), thinly sliced 4 medium carrots, cut into ¼-inch coins 2 stalks of celery with leaves (1 cup), cut into ½-inch pieces 2 cloves of garlic, chopped 1 tablespoon of olive oil 1, 2-pound bone-in smoked ham hock ½ cup dry white wine 2 medium-sized bay leaves 1 quart of chicken broth 1 quart of water, plus more as needed 1 pound of dried split peas 1 teaspoon sea salt ½ teaspoon white pepper Instructions Slice the leek lengthwise, rinse to remove any soil, and then slice into ¼-inch wide strips. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the leeks and sauté for 3-5 minutes until soft. Add the celery and garlic and saute for 30 seconds more. Add the wine and simmer for about 1 minute. Add the smoked ham hock, chicken broth, and bay leaves, and pour just enough water to cover the ham hock. Cover the Dutch oven with the lid and simmer on low heat for 3 hours or until the meat easily falls off the bone. Remove the ham hock and allow it to cool for 20-30 minutes. Meanwhile, add the carrots and the split peas to the Dutch oven. Increase the heat to bring the Dutch oven back up to a simmer. Separate the meat from the bone and break it into bite-sized chunks. Discard the bone, skin, and any pieces of fat. Add the meat back to the Dutch oven and mix to distribute. Simmer for an additional 30-40 minutes, covered. The soup is done when the peas are soft, smooth, and fall apart when stirred. Remove the bay leaves before serving. Makes 6-8 servings. Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1771274368572-BARIMLXH265FXOFVS9AB/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Sicilian Chicken Marsala over Pene A classic Italian-American dish, Sicilian Chicken Marsala dates back to 19th-century Sicily, inspired by traditional Italian scaloppina (thinly sliced veal or chicken) dishes, using Marsala wine from the Sicilian city of the same name. Classic French techniques are evident in the preparation, which only adds to its mystery. Rich in flavor and quick to make, yet elegant to serve for a dinner party or Sunday family dinner. Ingredients ½ cup all-purpose flour 2 (8-ounce) boneless, skinless chicken breasts 4 cups mushrooms (combination of cremini, oyster, and shiitake), washed and cut into ¼-inch slices. 3 tablespoons olive oil 2 tablespoons butter 1 medium leek (1½ cups) 3 medium garlic cloves 1 tablespoon fresh rosemary, chopped 1 ½ cups Marsala 1 cup chicken stock Salt and freshly ground black pepper ¼ cup fresh Italian flat-leaf parsley 2 bay leaves Parmigiano-Reggiano cheese, grated Instructions Slice the leek in half lengthwise and rinse it in cold water. Remove the outer leaves and cut the leek just past where it turns from white to light green. Slice the leeks into ¼ inch slices. Continue removing the dark green leaves and continue cutting the remaining white/light green portions. You should have about 1 ½ cups of sliced leeks. Reserve Slice each chicken breast horizontally, creating 4 equal portions. Pat dry with a paper towel. Reserve. Bring a pot of water and 1 tablespoon of salt to a boil. In a shallow bowl or plate, combine the flour with 1 teaspoon of sea salt and ½ teaspoon of black pepper, then stir to combine. Dredge the chicken breast halves in flour, shaking to remove any excess. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and blend it into the oil with a wooden spoon. Add the mushrooms and leeks and cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid and the leeks are soft, about 3-4 minutes. Add the garlic and rosemary and cook just until the garlic is fragrant, about 30 seconds to 1 minute more. Add the pasta to the boiling water and cook according to package instructions. The pasta should be cooked just as the chicken is cooked through, with an internal temperature of 165º. Add the Marsala wine to the pan and bring to a low boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, return the chicken to the pan and add the stock, parsley, and bay leaves. Reduce the heat to medium-low and return the chicken breasts to the pan, with all of their juices. Continue to simmer, covered, until the chicken breasts are cooked through and the sauce has thickened, about 8-10 minutes. Swirl in the remaining 2 tablespoons of butter and add salt and pepper to taste. Transfer the chicken to a serving bowl large enough to hold the chicken and the pasta. Drain the pasta and add it to the sauce, tossing to coat completely, then transfer the pasta to the serving bowl with the chicken. Garnish with parsley and serve. Recipe Development, Food Styling, and Photography by © James A. Gallucci, 2025 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1774529886457-6VHS7JI5Z5L9NG101PGH/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Italian Sourdough Semolina Bread A chewy loaf of sourdough bread that’s crunchy on the outside, chewy on the inside, and rich in flavor, Italian Sourdough Semolina Bread is the perfect choice. It’s great for sopping up any leftover sauce or toasting with breakfast. Ingredients 3 cups (600g) bread flour (King Arthur) 3 cups (600g) semolina flour 1 ½ cups (340g) cold water 1 cup (227g) ripe sourdough starter 1 tablespoon (21g) honey 2 ½ teaspoons (15g) sea salt Cornmeal for dusting Instructions Weigh the flours or aerate them with a whisk before measuring. In a large bowl, combine all the ingredients and knead to form a smooth ball of dough. If using a stand mixer with the dough hook attachment, set the mixer to the lowest speed and mix until a ball of dough forms on the attachment and all the flour is incorporated. Cover the bowl tightly and place it in a cool place (between 40 and 50 degrees) overnight. The dough will have risen slightly and be very fragrant. Transfer the dough to a lightly floured surface and divide the ball in half. Shape one piece of dough by stretching the corners into the center, turning the dough a quarter turn with each fold, then turn it over so the seam is on the bottom. Using a bench scraper, turn the base of the ball to form a round ball. Repeat with the second piece of dough. Line a baking sheet with a clean cloth, bunched in the middle, and place the balls on the cloth, making sure they don’t touch when risen. Cover lightly and place the tray in a warm location, or in the oven set on Proof, for 1 ½ hours or until almost doubled in size. Transfer the dough to a board that’s been dusted with cornmeal. Cover and let rise until puffy, about 30 minutes. Place a baking stone in the oven and preheat it to 450°F. Spray the loaves with water, dust lightly with flour, then score them by making two deep slashes in the tops with a very sharp or serrated knife. Gently guide the dough balls onto the baking stone with the bench scraper. Bake for 30 minutes until the crust is golden brown. Remove the loaves from the oven and cool on a rack. https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1773933918516-41VYDSMFVIQBBV6S2SVJ/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Beef Barley Stew This has to be the coldest, longest winter in recent memory and I find myself craving a hot bowl of something comforting. Fortunately, few meals are as satisfying as Beef Barley Stew - it hits home every time, especially when it’s served with warm baked bread. Ingredients 3 tablespoons olive oil, divided 2 tablespoons red wine vinegar 2 pounds boneless short ribs or chuck, cut into 1½-inch chunks Kosher salt and freshly ground black pepper 1 cup hearty red wine (Chianti or Pinot Noir) 1 large yellow onion, halved and sliced 6 ounces dried porcini mushrooms, roughly chopped 4 cloves of garlic, sliced Small bunch of parsley, 5-6 sprigs of fresh thyme, and 1 large sprig of rosemary, tied into a bundle 2 bay leaves 4 tablespoons tomato paste 2 quarts of low-salt beef broth 1 pound carrots, scrubbed and cut ½ inch coins 1 pound small yellow potatoes, quartered 8 ounces fresh spinach Instructions Preheat the oven to 300 degrees. Season the beef all over with 2 teaspoons of salt, 1 teaspoon of black pepper, and the red wine vinegar. Set aside. Heat the oil in a large 6-quart Dutch oven over medium heat and sauté the onions for about 5 minutes, stirring frequently. Add the garlic and sauté the garlic until fragrant, 1 minute more. Transfer the onions and garlic to a bowl. Add more olive oil to the pot and cook the meat in batches in a single layer, turning until browned on all sides for 5 to 7 minutes. Transfer to a bowl. Add the wine to the pot, scraping up any browned bits, and simmer over medium heat until reduced by half. Return the onions and garlic to the pan and add the tomato paste, stirring until fully blended with the vegetables. Returned the seared meat (and juices), dried mushrooms, 2 teaspoons salt, 1 teaspoon pepper, herbs, and the beef broth to the pot. Bring the pot back to a simmer, cover, and bake for 1 hour more, checking occasionally to make sure there’s enough liquid. Remove from the oven and stir in the carrots and potatoes. Return the pot to the oven and bake until the beef is very tender when tested with a fork, about 1 hour more. Place the pot on the stove and add the barley and spinach, and simmer until the barley is cooked but still firm, about 20 minutes. Taste for seasonings, and serve hot with warm bread. Recipe Development, Food Styling, Photography by ©James A. Gallucci, 2026 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1773092900475-OEQFO0JO5PC8RLNN46AB/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Coq Au Vin In the Burgundy region of France, a recipe of chicken marinated in wine with carrots and mushrooms was created to make old, tough rooster meat palatable through a long, slow-cooking process known as braising. The resulting stew has come to be known as the classic Coq Au Vin. Many chefs, including myself, have added their creativity to both the ingredients and techniques, making this dish a favorite among anyone who has the chance to taste it. I’ve researched and excerpted portions of recipes by Ina Garten, Julia Child, and Gordon Ramsey, including a few changes of my own, to create a more rustic version. Marinade Ingredients: ½ medium yellow onion, quartered 4-5 fresh sprigs of thyme 2 fresh sprigs of rosemary 3 unpeeled cloves of garlic, smashed 2 bay leaves ½ bottle (375 ml) dry red wine such as Pinot Noir 2 carrots, roughly chopped 2 celery ribs, roughly chopped 1 (3 to 4-pound) chicken, cut into pieces, with breasts cut in half Instructions In a non-reactive container large enough to hold all of the chicken and wine, combine the marinade ingredients, then add the chicken and cover tightly. Place the container in the refrigerator overnight. Ingredients continued: 2 tablespoons olive oil 4 ounces pancetta, diced into ½-inch cubes Kosher salt and freshly ground black pepper ½ pound carrots 1½ medium yellow onions 1 teaspoon chopped garlic 2 tablespoons tomato paste ¼ cup Cognac 1 cup low-salt chicken broth 4-5 fresh thyme sprigs 2 tablespoons unsalted butter, at room temperature, divided 2 tablespoons all-purpose flour ½ pound mixed mushrooms (cremini, chestnut, and porcini) Instructions Preheat the oven to 250º. Food Prep - Clean the mushrooms, remove the stems, and cut into quarters; smaller mushrooms can be cut in half. Slice the onions. Chop the carrots diagonally into 1-inch pieces, rotating between each cut, in the French style. Reserve Place a colander over a large bowl and drain the marinade from the chicken. Reserve all of the wine and herbs. Discard the onions and carrots. Pat the chicken with paper towels and lay the pieces on a large sheet pan. Liberally sprinkle both sides of the chicken pieces with salt and pepper. Heat the olive oil in a large Dutch oven over medium heat. Add the pancetta and sauté, stirring frequently, and cook until brown, about 10 minutes. Transfer the cooked pancetta to a large bowl with a slotted spoon, reserving the fat in the pan. Add just enough chicken to the pan in a single layer and cook until brown. Flip and repeat until brown, about 2-3 minutes on each side. Transfer the chicken to the bowl with the pancetta and repeat until all the chicken has browned. Add the remaining chicken to the bowl. To the same pan, add the carrots, onions, ½ teaspoon salt, and ¼ teaspoon black pepper and sauté, stirring occasionally. Cook until the onions begin to caramelize, about 10 minutes. Add the garlic and cook for 1 more minute. Carefully add the Cognac and simmer until most of the alcohol has evaporated, about 2 minutes. Add the tomato paste and cook for 1 minute while mixing in the onions and carrots. Return the pancetta, chicken, and any juices to the pan. Add the wine, chicken stock, remaining thyme, and herbs from the marinade. Bring the pan to a low simmer, cover with the lid, and place it in the oven. Roast for 30 to 40 minutes. While the chicken is in the oven, mash 1 tablespoon of the butter with the flour. Reserve Remove the pan from the oven and place it on top of the stove. Check to make sure the chicken is cooked by inserting an instant-read thermometer into a thick piece of chicken. The temperature should register 165º. Remove the chicken from the pan and transfer each piece to a large serving platter, cover to keep warm, and stir in the butter/flour into the stew. In a large sauté pan, add the remaining 1 tablespoon of butter and sauté the mushrooms over medium heat for 7 to 10 minutes. When browned, add the mushrooms to the pan and stir to blend. Return the chicken to the pan, and simmer for another 5 minutes to thicken, uncovered. Adjust the salt and pepper. Serve hot over mashed potatoes. Recipe Development, Food Styling, and Photography by ©James A. Gallucci, 2025 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1669490795479-KTN25UC1JWT4Z3R5O8JS/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Insalata di Arance Grigliate e Gorgonzola Grilled Oranges and Gorgonzola Salad — It’s the dead of winter and I’m craving the flavors of summer. Fortunately, one of the first varieties of orange to ripen. Cara Cara oranges are sweet, juicy, thin-skinned, and perfect for this salad and the simple dressing is designed to enhance its flavors. Serve this in the new year for a special treat. The salad is best served at room temperature. For special occasions or for the holidays, try adding dried cranberries or pomegranate seeds. The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines. Ingredients 3-4 Cara Cara oranges 3-4 cups mixed salad greens 6 ounces Gorgonzola cheese ½ of a small red onion, thinly sliced ¼ cup extra virgin olive oil 2-3 tablespoons of balsamic vinegar ½ teaspoon sea salt Freshly ground black pepper Instructions Wash and dry the salad greens and add to a large mixing bowl. Remove the zest and pith from the oranges and cut them into 1/2-inch thick slices. Brush a cast-iron skillet* or panini press with olive oil and pre-heat on high. When hot, grill the orange slices for 2-3 minutes until nicely charred. Flip and repeat on the other side. Transfer the slices to a dish and refrigerate to cool. Mix the olive oil, vinegar, and salt to make the dressing. Reserve To Assemble Toss the salad greens and the red onion slices with half of the dressing and transfer to a large platter. Arrange the orange slices on the platter, then add the gorgonzola cheese evenly around the orange slices. Drizzle the remaining dressing over the salad and add a few grinds of black pepper. *Can also use an outdoor gas grill. Recipe Development, Photography, and Food Styling by © James A Gallucci, 2015 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1770924451764-O5QENJ7649B743VJF45N/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Bolognese Ragú with Spinach Linguine Traditional Bolognese ragú is made with ground meat, carrots, celery, and onion, and is slowly simmered with wine and tomatoes until thick, creating this classic Italian pasta sauce — rich and full of flavor. My version uses lean ground Bison for a heartier flavor. Serve it over spinach linguine for a more traditional style that is reminiscent of spinach lasagne from the same region of Italy. Ingredients: 3 tablespoons olive oil 1 medium yellow onion, finely diced (about 1 cup) 2 medium carrots, peeled and finely diced (about ½ cup) 2 medium celery stalks, finely diced (about ½ cup) 3 cloves of garlic, minced 1 pound ground bison 2 teaspoons Kosher salt, plus more as needed ½ teaspoon freshly ground black pepper ½ teaspoon freshly grated nutmeg ½ cup whole milk 1 cup dry white wine 2 (28-ounce) cans of whole peeled tomatoes, preferably San Marzano 2 tablespoons tomato pasta 2 bay leaves ¼ cup parsley, minced Grated Parmigiano Reggiano or Locatelli cheese Instructions: Pour the contents of the tomato cans into a mixing bowl. Remove any tomato seeds and hard center cores, then with your hands, crush the tomatoes into bite-sized pieces. Reserve. Heat the olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the diced onion, carrot, and celery. Sauté the onions until clear, and the vegetables begin to soften, 5 to 7 minutes. Add the tomato paste, and sauté until blended, stirring occasionally. Add the minced garlic and sauté for 1 to 2 minutes, or just until the garlic becomes fragrant. Add the ground Bison, salt, black pepper, and ground nutmeg. Cook, breaking up the meat. Reduce the heat to medium-low and cook until the meat is cooked through, 5 to 7 minutes. Stir in milk and cook, stirring occasionally, until most of the milk has evaporated, 10 to 12 minutes. Stir in 1 cup dry white wine and cook, stirring occasionally, until evaporated, 5 to 8 minutes. Add the tomatoes and their juices to the pot. Reduce the heat to a low setting to maintain a very gentle simmer. Stir in the bay leaves and parsley. Simmer, stirring occasionally and breaking up any large pieces with a wooden spoon. Continue to simmer until the sauce is thickened and the flavors have melded, about 2 ½ -3 hours. Bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions, less 2 minutes. Drain the pasta and add it to the sauce. Continue cooking the pasta in the sauce for 2 minutes, slowly stirring constantly, until the pasta absorbs the sauce yet remains al dente. Divide between bowls and serve with grated cheese. Recipe Development, Food Styling, Photography by ©James A. Gallucci, 2026 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1737912953158-RXU3200J6XIWZ358VHDA/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Lentil Stew with Smoked Ham There’s nothing like a big pot of lentil stew made with a smoked ham hock, carrots, and potatoes to warm you up on a cold winter night. Serve Lentil Stew with Smoked Ham with a loaf of home-baked bread (see recipe) for a heartwarming meal. Ingredients 1 large onion (1½ cups) 4 medium carrots (1½ cups) 4 stalks of celery with leaves (1½ cups) ½ cup dry white wine 2 tablespoons of olive oil 1, 3-pound bone-in smoked ham hock 2 medium size bay leaves 1 quart of water, plus more as needed 1 quart of chicken or vegetable broth 1 pound of dried green lentils 3 cloves of garlic 1 pound waxy potatoes (red skin) 1 teaspoon freshly ground black pepper Instructions Dice the onion into ¼-inch pieces. Slice the carrots into ¼-inch coins. Chop the celery and slice the garlic. Heat the olive oil in a 6-quart Dutch oven on medium-high heat then add the onions, carrots, and celery, and sauté for 5-7 minutes until soft. Add the garlic and sauté for 1 minute more. Add the wine and simmer, uncovered for 1 minute. Add the smoked ham hock to the vegetables, broth, and bay leaves then pour in enough water to cover the ham hock. Cover the Dutch oven with the lid and reduce the heat to a slow simmer. Cook on low heat for 3 hours or until the meat can easily pull off the bone. Remove the ham hock to a separate bowl. Skim off any fat from the surface of the stew. This is best done by allowing the stew to cool overnight. Reheat the stew and add the lentils to the Dutch oven. Separate the meat from the bone and break it into bitesize chunks. Discard the bone, skin, and the fat, then return the smoked ham to the Dutch oven. Dice the potatoes into ½-inch pieces then add them to the pot. Bring the stew to a slow simmer and cook on medium-low heat for an additional 30-40 minutes, covered. The stew is done when the lentils are soft and no longer gritty. Remove the bay leaves before serving. Makes 8-10 servings. Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2025 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1768074855552-G6ZN0R5SALUT4TRVT9M8/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Corzetti Pasta with Blistered Tomatoes and Shrimp Corzetti pasta originated in Liguria, Italy, and dates back to the medieval era. These stamped pasta medallions are named after a 14th-century coin (corzetto) and are created today just as they were centuries ago. https://www.williams-sonoma.com/products/open-box-corzetti-stamps-set-of-3/ Corzetti Pasta (1 pound) Ingredients 300 grams (about 2 cups) 00 pasta flour or all-purpose flour 50 grams (1 large) egg 50 ml (a scant ¼ cup) water 50 ml (a scant ¼ cup) dry white wine Instructions Mix the ingredients in a stand mixer until the dough is smooth and fully combined. Allow the dough to rest for 20 minutes, covered. Kneed for 1-2 minutes, then divide into four equal pieces. Roll the dough to 1/8 inch thick and cut the corzetti using the stamp base, then stamp with the patterned sides as directed, dipping the stamp in flour between each use. Sauce Ingredients 2 cups of leeks, diced 2 tablespoons of olive oil 1 pint of cherry tomatoes 1 cup of dry white wine 1 pound shrimp 3 cloves of garlic, minced 1 tablespoon unsalted butter 1 teaspoon grated lemon zest ¼ teaspoon smoked paprika ‍¼ cup fresh flat-leaf parsley, minced ½ cup reserved cooking water Kosher salt and freshly ground pepper Instructions In a large stock pot, heat 4 quarts of water to a boil over high heat. Devein the shrimp, remove the tails, and wash the shrimp in a large bowl of cold water. Transfer the shrimp to paper towels and pat dry. Sprinkle with paprika, salt, and pepper. Add the olive oil to a large sauté pan and heat over medium-high heat. When hot, add the shrimp and sauté for 2 minutes per side. Transfer the cooked shrimp to a dish to keep warm. Avoid overcooking the shrimp so they stay moist and tender. To the same pan, add the cherry tomatoes and sauté for 3 minutes. When they begin to blister, reduce the heat to medium-low and add the leaks. Sauté the leeks until soft, about 2 minutes. Reduce the heat to low and cover with a lid. Cook the tomatoes until they burst open, about 3-4 minutes more. Add the garlic and sauté until just fragrant, about 30 seconds. Add the white wine and ½ teaspoon kosher salt. Simmer on low heat, uncovered. Add 2 tablespoons of kosher salt to the pot of boiling water and stir to dissolve. Add the corzetti to the boiling water and cook. When the pasta medallions rise to the surface, scoop them out of the boiling water with a slotted spoon, about 2-3 minutes. Divide the corzetti between serving bowls and keep warm until you finish the sauce. To finish the sauce, add the reserved ½ cup of cooking water. Simmer for 2-3 minutes until the sauce is slightly reduced, about 3 minutes. Add the butter and stir to blend. Return the cooked shrimp to the saute pan. Add the lemon zest and chopped parsley. Simmer just until heated through. Top each bowl of corzetti with the shrimp and blistered tomato sauce. Makes 4 - first course servings Recipe development, food photography, and food styling by © James A. Gallucci, 2025 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668781677460-X8PWQ162A2NKQ5W33VCS/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Linguine alle Vongole e Salmone Linguine with Clams and Salmon — from the Campania region of Italy, where the waters of the Mediterranean Sea are plentiful with clams. My version includes salmon, which adds even more flavor to this simple but delicious dish. Ingredients 1 pound wild-caught salmon 2 pounds Littleneck clams (40 to 45), scrubbed 1 pound linguine 3½ tablespoons extra-virgin olive oil, divided ½ cup finely chopped shallot or onion 4 cloves of garlic, coarsely chopped 1 cup dry white wine, such as Pinot Grigio ¼ teaspoon red pepper flakes ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped 2 tablespoons unsalted butter 1 teaspoon lemon zest, from 1 lemon, plus more to taste 1 tablespoon lemon juice, from 1 lemon, plus more to taste Kosher salt and freshly ground black pepper Instructions Wash the clams in a large bowl of cold water with a tablespoon of cornmeal. Let sit for 20 minutes, then scrub clean and transfer to a clean bowl. Meanwhile, preheat the oven to 350 F. Wash and pat dry the salmon, and place it on a baking sheet lined with parchment paper. Using a pastry brush, evenly distribute 2 teaspoons of olive oil over the salmon. Dust with a little salt and a few grinds of black pepper and bake until just flaky, about 12-15 minutes. Remove from the oven and tent with aluminum foil to prevent the fish from drying. Bring 4 quarts of water to a boil in a large pot over high heat. Add 2 tablespoons of kosher salt and stir to dissolve. Add the linguine and cook according to the package directions - less than 2 minutes of the recommended time until very al dente. Meanwhile, heat a very large sauté pan over medium-high heat. Add 2 tablespoons of olive oil and heat until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the white wine, red pepper flakes, ½ teaspoon kosher salt, clams, and ¼ cup of parsley; bring to a simmer and cook, covered, until the clams open, 5 to 7 minutes. Discard any unopened clams. Separate the salmon from the skin and cut it into large bite-sized pieces. Reserve ½ cup of the cooking water and drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta or divide them between the serving bowls. Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, about 2 minutes more. Add the reserved cooking water a few tablespoons at a time to create the sauce. Remove the pan from the heat. Add the butter, the salmon, and any of its juices, the remaining olive oil (2 teaspoons), lemon zest, lemon juice, and the remaining 2 tablespoons of parsley, and toss to coat. Taste and adjust the seasoning with more pepper or lemon juice. Transfer to a serving dish or bowls and serve. Prep Time: 20 Minutes, Cook Time: 20 Minutes, Total Time: 40 Minutes, plus 20 minutes to clean the clams. Servings: 6 Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1681352148003-UE9PJMGZSLUCKESOF5P8/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Roast Pork with Mushrooms, Leeks, and Prosciutto Classic Italian Porchetta - updated. Stuffed with mushrooms, kale, and Provolone cheese makes this classic dish even more special, perfect for any holiday celebration. 8 Servings Filling 1-pound of mushrooms (mix of cremini, woodland, and/or shiitake) 2 tablespoons dried porcini mushrooms 3 cups of baby kale 2 tablespoons unsalted butter 2 tablespoons olive oil 2 cups of leeks (from 2-3 medium leeks) 3-4 medium-sized garlic cloves 3 tablespoons fresh rosemary, minced 1 teaspoon fresh thyme 6 slices of Provolone cheese ½ teaspoon freshly ground black pepper ½ teaspoon Kosher salt Pork 1, 3-to-4-pound pork loin 4 ounces thinly sliced prosciutto, about 8 slices 3-4 fresh sprigs of rosemary 4 medium apples (preferably Sun Crisp or Pink Lady) 1 cup low-salt chicken stock 1 cup dry white wine Instructions Pork (1 day in advance) Butterfly the pork by placing the loin on a work surface with the short end facing you. Holding a long, sharp knife (boning knife) parallel to the work surface, begin at the top of the long side and cut ½ inch above the underside of the loin. Continue slicing inward, pulling back the meat with your free hand. Continue to slice the meat until the entire loin is flat. Cover with a sheet of plastic wrap or butcher paper and pound to an even thickness with a meat mallet. Dry-brine the pork by sprinkling Kosher salt (about 1 teaspoon per pound) evenly on both sides of the pork. Place the pork in the refrigerator, uncovered, overnight. Instructions (continued) Filling Remove any large, tough ribs from the kale, then blanch in boiling water just until wilted, about 1 minute. Using a large slotted spoon, transfer the kale to a paper towel and pat dry. Reserve. Chop leeks. Mince garlic (1 tablespoon). Crush or grind dried porcini mushrooms. Heat the butter and olive oil together in a large skillet over medium heat. Add leeks and mushrooms. Sauté until the leeks are soft and golden, stirring often, about 10 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute more. Add salt and black pepper. Transfer mixture to a bowl and let cool to room temperature before proceeding. Uncover pork and pat dry with paper towels. Spoon mushroom/leek filling evenly over the meat, leaving a ½-inch border. Place the kale leaves on top in an even layer, overlapping as needed. Top with the smoked Provolone slices. Starting with a short side, roll the pork loin into a tight cylinder. Starting at the top and working your way down, wrap slices of prosciutto around the roast. Tie the roast securely with kitchen twine at 2-inch intervals, ensuring that each slice of prosciutto is secure. Tuck rosemary sprigs under twine, spacing evenly apart. DO AHEAD: The pork is best when assembled several hours ahead so the garlic can infuse the meat. Cover and chill. Let stand at room temperature for 2-3 hours before roasting. Preheat oven to 400°. Cut the apples in half, remove the seeds, and place them in a roasting pan, cut side up. To a large skillet on medium-high heat, add 1 tablespoon of cooking oil and 1 tablespoon of butter. When hot, brown the pork on all sides, about 1-2 minutes per side. Place the pork, seam-side down, over the apples. Add chicken broth and remaining wine to the roasting pan. (Tip: adding carrots and onions to the pan will add a rich flavor to the gravy.) Roast the pork for 10 minutes, then reduce the temperature to 375. Continue roasting the pork until an instant-read thermometer inserted into the center of the loin registers 145°, about 1.5 hours. Tent and let the roast rest for at least 20 minutes before slicing. To Serve Cut pork into 1-inch-wide slices and lay them on a platter. Arrange the apples around the slices. Spoon off the fat from the juices in the roasting pan and bring to a simmer over medium-high heat. Add chicken stock and 2 tablespoons of all-purpose flour. Continue to simmer the gravy, scraping the bottom of the roasting pan to release any browned meat or vegetables. Continue cooking until slightly thickened, about 5-8 minutes. Whisk in the remaining 2 tablespoons. butter and season to taste with salt and pepper. Strain the gravy and serve. https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1691931574490-QAEKWGIE0SXS9TTBRQDU/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Stuffed Mediterranean Peppers Ingredients 4 medium-large peppers of mixed colors (yellow, orange, red) 1 medium onion, diced 2 medium cloves of garlic, minced 2 large leaves of kale (1 cup packed) 2 tablespoons of olive oil, divided ½ pound ground turkey ½ pound ground bison ½ cup rice 8 ounces of feta cheese, crumbled 2 8-ounce cans of fire-roasted tomatoes ½ teaspoon sea salt 1-2 teaspoons dried basil ¼ cup of dry white wine (optional) ½ teaspoon freshly ground black pepper 2 slices of Provolone cheese, cut into quarters Instructions Cook the rice according to package instructions. Preheat the oven to 350º F. While the rice is cooking, wash and dry the peppers. Cut off the tops of the peppers. Reserve. Remove all of the white pith and seeds from the peppers and place them in a square or oval baking dish that is just large enough to hold them without falling over. Drain the water from the rice. Remove the main stem from the kale and roughly chop. Reserve each. Drain the liquid from the cans of tomatoes into a small bowl. Reserve. Brown the meats in 1 tablespoon of olive oil and sauté until almost fully cooked. Transfer the cooked meat to a large mixing bowl. In the same pan, add the remaining 1 tablespoon of olive oil and saute the onion and garlic until the onions are transparent, then transfer to the bowl with the meat. Add the chopped kale and a tablespoon of water to the same pan and saute on medium heat until wilted, about 3-4 minutes, then add to the meat mixture. Add the feta, salt, pepper, dried basil, drained tomatoes, and cooked rice to the meat, and mix until the mixture is completely combined. Using a large spoon, stuff the meat into the cavity of each pepper, pressing gently to fill each pepper. Repeat with each pepper. Top each pepper with any remaining meat mixture by mounding it with a spoon and pressing gently to keep it from falling off. Pour the remaining tomato liquid and wine into the bottom of the baking dish and place the pepper tops next to each pepper. Cover the baking dish tightly with foil and bake for 50 minutes. The peppers should be soft but still hold their shape. Remove the foil and return the peppers to the oven and bake for an additional 10-15 minutes until the tops are brown. Remove from the oven and top each with a slice of provolone cheese. Loosely replace the foil so the cheese melts. To serve. Place each pepper in a wide bowl or plate and place the top on each. Serves 4 Recipe Development, Food Styling, and Food Photography by ©James A. Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1694446812589-8R4ETAJSUKH1FNLGWYMF/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Chicken Salsa Verde Ingredients: 3 bone-in chicken breasts 1 12-ounce jar of salsa verde sauce 3 8-ounce cans of beans (Cannellini, Black, or Garbanzo) 1 large onion 2 medium Italian frying peppers 2 medium celery ribs 2, 15-oz cans of fire-roasted tomatoes, drained (optional) 3 tablespoons of olive oil ½ cup of dry white wine 1 quart of chicken stock Freshly ground black pepper ½ cup fresh cilantro, minced Lime wedges Instructions: Place the chicken breasts in a shallow baking dish and cover with half the salsa verde. Bake uncovered at 350º for 20 minutes or until an instant-read thermometer reaches 165º. Remove from the oven and allow the chicken to come to room temperature before using. While the chicken is baking, dice the onions and celery. Dice the peppers, removing all of the seeds and white pith. Drain the water from the cans of beans and place them in a colander, then rinse under cold water. Reserve each separately. Heat the olive oil in a large stock pot over medium-high heat. When hot, add the peppers and saute until softened and slightly charred. Add the diced onions and celery. Continue to saute until the onions become transparent. Add the wine and continue to cook until the wine has evaporated. Reduce the heat to medium-low and add the beans and the remaining salsa verde. Separate the cooled chicken from the bones and shred it into large bite-sized pieces. Add half of the minced cilantro and simmer for 1 hour. Just before serving, add the remaining cilantro and mix to combine. Adjust for salt and pepper. Serve with cornbread and a fresh lime wedge. Prep time: 20 minutes. Total bake/cook time: 1 hour. Serves 4-6. Recipe Development, Food Styling, and Food Photography by James A. Gallucci ©2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1760122983201-KUJJ6BHNO612ALHXK924/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Pull Pork Tacos Reminiscent of Mexican street food, these Pull Pork Tacos and rich in flavor with some heat! Perfect for feeding anyone’s extended family and friends, with some leftover. The chilies in adobo sauce are the basis of this recipe, creating the rich sauce, and the added crunch from the cole slaw makes these satisfying for any occasion. So dig up your slow cooker and enjoy! Prep Time: 10 minutes Cook Time: 6 – 8 hours Serves: 16-20 tacos Ingredients: 1 (3-4 pound) boneless pork shoulder 4 large cloves of garlic, finely minced 2 medium sweet (Vidalia) onions, thinly sliced 2 Tablespoons olive oil 1 teaspoon chili powder 2 teaspoons cumin 2 teaspoons dried oregano ½ teaspoon black pepper 1 teaspoon kosher salt 2-3 Chipotle peppers in adobo sauce (2/mild, 3/medium hot) 3 Tablespoons brown sugar 2 (14.5) ounce cans of fire-roasted tomatoes Instructions: In a small bowl, stir together the olive oil, chili powder, cumin, oregano, black pepper, and salt. Rub the spice mixture over the pork shoulder and transfer it to the pot of a 6-quart slow cooker. Scatter the sliced onions around the pork. In a large mixing bowl, combine the minced garlic, fire-roasted tomatoes, brown sugar, and chipotle peppers in adobo sauce, and pour the mixture around the pork. Cover and cook the pork until it can be easily shredded with two forks, on High for about 6 hours or on Low for 8 hours. Remove the twine from around the pork and remove any excess fat. Shred with two forks, mixing with the sauce. Cover to keep warm. To Serve: Working in batches, lightly char the tortillas over the open flame of a gas grill, gas stove, or in a large cast iron skillet over high heat, about 15-20 seconds per side. Transfer to a tray and cover with a kitchen towel to keep warm. Starting with the warmed tortillas, build tacos by adding 4-5 ounces of shredded pork, a heaping teaspoon of cole slaw or sour cream, and chopped cilantro. Serve with a lime wedge on the side. Recipe Development, Food Photography, Food Styling by James A. Gallucci ©2025 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668711816241-PQ3QOUB8GIHL3KOD7HWB/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Linguine con i Fiori di Zucca Linguine with Squash Blossoms — It’s late in the summer and everyone has had their fill of zucchini, yet there are still blossoms on the plant, which is the perfect time to make this recipe. Use the flowers of any squash plant to bring a subtle sweetness to this, late-summer meal. Ingredients 2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter 1-pound linguine pasta 1 large onion, diced 2 large red peppers 2 cups zucchini or squash blossoms 3 cloves of garlic, minced ¼ cup flat-leaf parsley, chopped ¼ cup fresh basil, minced Sea salt and freshly ground black pepper Instructions Remove the stem and seeds from the peppers and slice them into ¼-inch julienne strips. Lightly rinse and dry the zucchini blossoms. Reserve Bring a large pot of water to a boil. Add 1 tablespoon of salt, then add the pasta. Cook the pasta by reducing the time by 2 minutes so that the pasta is very al denté. Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet. When hot, add the peppers and sauté for 3 minutes until they are slightly charred but still firm. Add the white wine and sauté for 2 minutes more. Add the onions, garlic, a pinch of sea salt, and a few grinds of black pepper. Reduce heat to medium-low and sauté for 2-3 minutes. The peppers should be cooked but still slightly firm. Reserve 1 cup of the pasta water then drain the pasta in a colander. Add the pasta to the peppers and onions and toss. Add pasta water 2-3 tablespoons at a time to finish cooking the pasta. Continue to add pasta water until the pasta is cooked (al dente) about 2 minutes more and has absorbed most of the cooking liquid, tossing gently, making sure to add enough water to make a thin sauce. Add the squash blossoms and the butter and simmer on medium-low heat, for 1 minute more, tossing to combine. Top the pasta with parsley and basil and serve with a generous amount of grated Locatelli or Parmigiano Reggiani cheese. Prep Time: 20 minutes Cook Time: 20 minutes. Serving: 4 Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1755807777683-RYAWTES5SKVPSD4UQZG3/image-asset.jpg Recipes - click on the (i) icon to see the recipe - Summer Cookout with Greek-Style Burgers My mother made so many wonderful family meals, but the Summer Cookouts were always so much fun that I decided to recreate some of her favorite recipes for a cookout of our own. Her potatoes wrapped in foil, dripped with butter, and were loaded with caramelized onions. The fresh corn was soaked in water, then grilled directly over the coals until it was charred and had a smoky flavor. There was always a fresh vegetable picked from the garden, and the burgers were juicy and full of flavor — and now you can make them for yourselves. Greek-Style Burgers 1 pound lean ground beef 1 pound ground turkey 6 ounces feta cheese, crumbled ½ cup sweet onion (Vidalia or leaks), finely diced ½ cup sweet Italian pepper 1 x-large egg ¼ cup plain breadcrumbs 1 tablespoon dried oregano ¼ cup whole milk yogurt 1 small zucchini (about 1 cup), finely grated 1 teaspoon Koshar salt ½ teaspoon freshly ground pepper Add all ingredients to a bowl and mix until fully blended. Divide the mixture into 6, 6-8 ounce burgers. Preheat the grill on high heat. When hot, cook the burgers for 10 minutes, then flip. Grill until the internal temperature reaches 140 degrees, about 5 minutes more. Remove from the heat and keep warm. https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1690224296069-TVTSH4GITS4YRL9OTG7P/IMG_20230721_124224_098.jpg Recipes - click on the (i) icon to see the recipe - Zucchini & Corn Fritters I wait all year for fresh corn. And now that it’s here, I can't get enough of these Zucchini & Corn Fritters. I prefer to use a cast-iron pan, but an electric griddle works equally as well. Serve'em up as is or with a side of sour cream or Greek yogurt. These are the perfect side dish for your next BBQ! Ingredients 2 cups fresh corn kernels (about 3 cobs of corn) 2 cups zucchini, grated 3 tablespoons butter, melted, divided 1 egg 2 teaspoons fresh thyme 1 teaspoon chives, minced ½ teaspoon smoked paprika ½ cup all-purpose flour (60g) ¼ teaspoon baking soda 1 teaspoon salt freshly ground black pepper Instructions Using a large-hole grater, grate the zucchini and place the zucchini in a colander. Press the zucchini to drain the excess water, then spread it on a clean dish towel. Roll the zucchini in the dish towel, squeezing out the excess water. Shuck corn and remove the silk. Cut the corn from the cobs and transfer the corn and 1 tablespoon of the melted butter to a large mixing bowl, and add the grated zucchini and toss to combine. Whisk the egg with the herbs, and add it to the bowl. In a dry bowl, blend the dry ingredients with a wire whisk (flour, baking soda, salt, pepper). Add the dry ingredients to the vegetables and mix thoroughly. Allow batter to sit at room temperature for 15-20 minutes. This will allow the water from the zucchini to mix with the batter. Mix again before using. The batter should be sticky and barely able to hold together. Heat a cast-iron pan or heavy-bottomed skillet over medium-low heat. Add 1 tablespoon of butter. When hot, drop 2 heaping tablespoons of the batter into the pan, pressing down slightly to form a disk. Repeat with the remaining batter, adding more butter as needed. Cook until golden brown – about 4-5 minutes. Flip and cook for another 4-5 minutes. Remove the fritters and place them in a baking dish. The fritters are best if made in advance and placed in a warm oven (250 degrees) for an additional 10 minutes. This will prevent the fritters from becoming soggy. Makes 8, 4-fritters https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1755715068634-6NA08R55LJZR0CBISCXD/image-asset.jpg Recipes - click on the (i) icon to see the recipe - Yellow Watermelon and Tomato Gazpacho Perfect for a hot summer night, Yellow Watermelon and Tomato Gazpacho is a blend of sweet watermelon and mellow tomatoes. The soup is a perfect start to a cookout, and because yellow tomatoes have less acid, the richness of the other ingredients blends with a freshness that only summer fruit and vegetables can offer. 1.5 pounds cubed fresh yellow watermelon 3 medium yellow heirloom tomatoes, halved and cored 1 small (1/2 pound) cucumber, peeled and seeded 1 medium yellow bell pepper, cored ½ small red onion, peeled and quartered 1 large garlic clove, peeled 2 ribs of celery, about ½ cup chopped 2 Tablespoons fresh mint leaves 3 tablespoons olive oil 3 tablespoons white wine or rose vinegar 1 teaspoon fine sea salt 1/2 teaspoon freshly-cracked black pepper 1/4 teaspoon ground cumin Combine all ingredients in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper, and/or cumin if needed. Refrigerate in a sealed container overnight, or until completely chilled. Serve cold, topped with additional olive oil, minced mint, and cucumber. Preparation: 15 minutes Serves: 6-8 Recipe Development, Food Styling, and Food Photography by ©James A. Gallucci, 2025 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1716318670929-XXLWL00A9DHKEND7632W/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Lemon-Herb Marinated Chicken Lemon-Herb Marinated Chicken will brighten any summer meal or picnic. Serve it with your favorite sides or on top of a summer salad. Serves 4 Ingredients 2 boneless, skinless chicken breasts ¼ cup olive oil 3 8-inch sprigs of fresh rosemary (2 tablespoons, minced) 1 small bunch of fresh thyme (2 tablespoons, minced) 4-5 medium sage leaves 3 medium cloves of garlic 2 8-inch sprigs of tarragon (yield 1 tablespoon, minced) Juice of 1 lemon (about 2 tablespoons) Zest of 1 lemon (about 1 tablespoon) ¼ cup of whole-milk Greek yogurt ½ teaspoon Kosher salt Freshly ground black pepper Instructions Trim any excess fat from the chicken breasts and slice in half horizontally to make 4 pieces. Set aside. Gather the herbs and give them a rough chop. Add the garlic and continue chopping until everything is finely minced then add to a large mixing bowl. Remove the zest from the lemon, then cut in half and juice each half then add to the bowl. Add the olive oil, yogurt, sage leaves, salt, and a few healthy grinds of freshly ground pepper, and mix until everything is evenly combined. Add the chicken and toss until each piece is evenly coated. Cover the bowl with transparent film and place it in the refrigerator for 4 to 6 hours. Remove the chicken from the refrigerator half an hour before cooking to allow it to come to room temperature. Preheat a grill on high for 10-15 minutes and grill the chicken for 10 minutes. Flip the chicken and cook until an internal thermometer inserted into the center of the thickest piece registers 165º, about 5-7 minutes more. Alternatively, you can bake the chicken in an air fryer by lining a pan with parchment paper and roasting at 425º for about 15-17 minutes. Recipe Development, Food Styling, and Photography by © James A. Gallucci, 2024 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668700797870-KE93GG0GI7EMIO7GM0DT/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Piccate di Pollo con Lenticchie Chicken Piccata with Lentils Recipe featured in La Tavola — a collection of Italian and Italian-inspired recipes. Ingredients ½ pound dry lentils 2 medium bay leaves 3 cups water 4 boneless, skinless chicken breasts (about 1 pound) ½ cup all-purpose flour 3 tablespoons extra virgin olive oil 3 tablespoons unsalted butter, divided 2 ounces pancetta, cut into ¼ inch cubes 2-3 shallots, minced 1 large lemon, thinly sliced Juice from 1 large lemon 3 cups chicken broth ¼ cup capers (small), rinsed ¼ cup fresh parsley, minced Sea salt and fresh ground black pepper Lemon wedges for garnish Instructions Lentils In a medium-stock pot, bring water to a boil and add the lentils. Add 1 tablespoon of butter, a pinch of sea salt, and bay leaves. Simmer on low heat for 20-30 minutes or until lentils are tender but firm. Drain and reserve. Adjust for salt and pepper. Reserve. Chicken Preheat oven to 350 degrees. Trim chicken of any excess fat. Cut each breast horizontally to make 2 pieces about ½ inch thick. In a bowl or plate add the flour and ½ teaspoon each of sea salt and freshly ground black pepper and stir to combine. Dredge each piece of chicken in the flour and shake off excess flour. Heat half of the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Working in batches, cook the chicken until golden, about 3-4 minutes. Flip and cook for an additional 2-3 minutes. Transfer the chicken to a heat-proof platter. Add the remaining chicken to the saute pan and the rest of the olive oil and cook the remaining chicken until both sides are golden brown. Add the chicken to the serving platter and place it in the oven to finish cooking. To the same sauté pan, add the pancetta and sauté for 3-4 minutes until brown and the fat has rendered. Add the shallots and sauté for 2 minutes more, stirring frequently. Add the chicken broth and stir, scraping the bottom of the pan. Remove the seeds from the lemon slices and add to the sauce. Simmer on medium-low heat for 10 minutes until fragrant. Remove the lemon slices and discard. To make the sauce, add the lemon juice, the remaining 2 tablespoons of butter, chopped parsley, and the capers. Adjust for salt and pepper. Use an instant-read thermometer and check that the chicken has reached an internal temperature of 165 degrees. Remove the platter from the oven and tent to keep warm. Spoon the cooked lentils onto a serving platter and place the chicken on top. Pour the sauce over the lentils and the chicken and serve with additional lemon wedges. Serves 4 Recipe Development, Food Styling, and Photography by © James A Gallucci, 2012 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1669492158411-VU6EP899GHUHKWACLD3Q/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Ravioli Nudi Spinach Dumplings — similar to the filling found in cheese ravioli, but without the pasta, these make a wonderful appetizer or a first course. My mother often served these at dinner parties but it wasn’t until I had them again some 20 years later at a cafe in Florance, Italy (Café ZaZa), that I remembered enjoying them and, now I often serve them as an appetizer, just like she did. Ingredients ¾ cup whole-milk ricotta cheese 1½ pounds fresh spinach chopped finely, or 20 ounces chopped frozen spinach, squeezed dry. 1 tablespoon unsalted butter 2 large eggs ¾ cup grated Parmiggiano cheese ½ teaspoon each, sea salt and freshly ground black pepper 8 tablespoons all-purpose flour ½ teaspoon grated nutmeg 4 tablespoons unsalted butter 3-4 large sage leaves Instructions Melt butter in a large frying pan. Add spinach and sauté for 5 minutes or until completely dry. When the spinach has cooled, mix in ricotta, nutmeg, salt, and pepper. In a food processor, combine flour and eggs until smooth. Transfer to a large bowl and add ½ cup of the grated cheese and spinach mixture. Cool. To form the ravioli - take 2 tablespoons of the mixture at a time and pass between two tablespoons to form walnut size balls. Bring a large pot of lightly salted water to a gentle boil over medium-high heat. Boil the ravioli in small batches for about 5 minutes each. Remove with a slotted spoon and place in a casserole dish. Top with the remaining grated cheese. Bake in a 400ºF oven for 10-15 minutes or until the cheese is golden. Sage-Butter Sauce Melt the butter in a skillet and add the sage leaves. Cook until the leaves are crispy, about 5 minutes. Remove leaves before serving. Divide between plates and spoon sauce over ravioli. Serve hot. Makes 16-18 Original recipe by Virginia Antonelli Gallucci. The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines. Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2015 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1689645987156-4GJC2YR5VXVUHRO0PG7H/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Cilantro-Lime Grilled Chicken, created for Allentown Poultry @ The Allentown Farmer's Market With a blend of cilantro, ginger, and lime, Cilantro-Lime Grilled Chicken is the perfect blend of flavors that makes the perfect marinade for a summer meal of grilled chicken. Serve it with a cabbage slaw and pita. Ingredients 4 boneless, skinless chicken breast halves Marinade 1 large bunch of Cilantro (leaves and stems), about 2 cups packed 1 medium-sized garlic clove 1-inch piece of fresh ginger, grated (about 1 teaspoon) 1½ cups whole-milk Greek yogurt juice of 2 limes (2 teaspoons) ¼ teaspoon freshly ground black pepper ½ teaspoon sea salt Instructions Blend all ingredients in a food processor or a blender until completely smooth. Reserve ½ cup of the marinade for the dipping sauce. Wash and dry chicken, then place in a glass or non-reactive baking dish with 2-inch sides. Pour marinade over chicken and turn to coat evenly. Cover with cling film and refrigerate. Allow chicken to marinade for 3-4 hours, turning over halfway. Half an hour before cooking, remove the chicken from the refrigerator to bring it to room temperature. Preheat the grill to High. Oil the grates and grill the chicken on one side for 5 minutes. Flip and base the chicken with the remaining marinade and grill for 10 minutes more, with the cover closed. When browned, move the chicken to the back of the grill to finish cooking, Insert an instant-read thermometer into the thickest part of the breast and cook the chicken until the internal temperature reaches 165º, about 10 minutes more. Remove the chicken from the grill and tent with aluminum foil. Allow to rest for 10 minutes before serving. Discard all unused marinade. Marinade / Dipping Sauce ½ cup whole-milk Greek yogurt ½ cup prepared marinade ½ teaspoon sea salt In a small bowl, mix the reserved marinade with the remaining yogurt. Mix to blend. Adjust for salt and pepper. Cut chicken into large pieces and pass with the dipping sauce. Serves 4 Recipe Development, Food Styling, and Food Photography by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1671121392631-8PESBFKNJPREDDLSVD28/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Fettuccine con Salsa di Peperoni Rossi An alternative to traditional tomato sauce is Fettuccine with Red Pepper Sauce. It’s not only zesty, but it’s also much quicker to make. While this is a perfect choice for a non-meat dinner, I will often brown a pound of sausage and toss it with the pasta before adding the sauce. Ingredients 2 pounds of red peppers (4-6) 1 tablespoon olive oil 1 small onion, chopped 2 large cloves of garlic, minced ¼ cup prepared marinara tomato sauce ½ pound fettuccine pasta 1 tablespoon unsalted butter 1 tablespoon flat-leaf Italian parsley 1 tablespoon fresh basil, minced 1 cup grated Pecorino-Romano cheese Instructions Wash and dry the peppers. Place the peppers on a gas stovetop burner set at high heat and grill the peppers a few at a time, turning every few seconds until the peppers are charred and black, for about 7-10 minutes for each batch. Alternatively, you can roast the peppers on an outdoor gas grill, or in the oven. Cut the peppers in half, remove the seeds and any white membrane, place on a baking tray lined with foil, and roast under the broiler set to 400 F. When charred and blackened, immediately transfer the peppers to a brown paper bag and close tightly. Allow the peppers to rest for 30-45 minutes until the peppers are soft and the skins have started to separate from the flesh. When the peppers are cool enough to handle, peel off the charred skin and discard it. Cut each pepper in half and scrape away the seeds and any remaining tough membranes, then add them to the bowl of a food processor. Meanwhile, chop the onion and add to a small pan with the olive oil and sauté on medium-low heat until amber in color, about 8-10 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds more. Transfer the onions and garlic to the food processor with the roasted peppers. Add the prepared tomato sauce to the peppers and process until a thick, slightly chunky sauce forms, about 1-2 minutes. Cook the pasta according to package instructions in a large pot of well-salted water. Cook until just ‘al dente’, reserve ¼ cup of the cooking liquid, and drain the pasta. Return the pasta to the pot, add the butter, and toss to coat. Add the red pepper sauce, parsley, and half of the grated cheese, and gently turn to mix. Because the pasta will continue to absorb any liquid, add some of the cooking liquid, a few tablespoons at a time. Top with the minced basil and serve. Pass the remaining grated cheese. Serves 4 (first course) The recipe can also be found in the cookbook La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines. Recipe Development, Food Styling, and Photography by © James A Gallucci, 2020 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1672256174277-SXKS9G8JUNO7GBNR2RLM/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Creamy Tomato Soup Creamy Tomato Soup — The classic American comfort food paired with a crusty grilled cheese sandwich. There are no other combinations that can warm you up on a cold winter day. Ingredients 1 Tablespoon olive oil, plus more for garnish 2 onions, chopped (2 cups) 1 medium carrot, grated ¼ cup celery tops with leaves, chopped 2 medium cloves of garlic, chopped 2, 28-oz cans (56 oz) of peeled-whole tomatoes with their juice, preferably San Marzano 2 cups chicken broth 2 teaspoons dried tarragon ½ teaspoon salt and a few grinds of freshly ground black pepper ½ cup heavy whipping cream Instructions Heat olive oil in an enameled Dutch oven over medium-low heat. Add the onions and sauté until the onions are clear, about 3-4 minutes, stirring occasionally. Add the celery and minced garlic and sauté 1 minute more until the garlic becomes fragrant. Pour the contents of the tomato cans into a bowl and remove the hard core/stem ends from each tomato with your fingers. (Removing the core before cooking removes the bitterness from the tomatoes and the carrot adds natural sweetness). Discard the core/stems. With your hand, crush the tomatoes into chunks. Add crushed tomatoes with their juice, chicken stock, tarragon, carrot, salt, and black pepper to the Dutch oven. Stir together and bring to a rapid simmer then reduce heat to low. Cover the pot with the lid and simmer for 30 minutes. Remove the pot from the stovetop. Using an immersion blender, blend the soup until smooth, or to desired consistency. Return the pot to the stovetop, mix in the heavy cream, and simmer on low heat for an additional 5 minutes. Season to taste with salt and pepper. Serve soup and garnish with additional olive oil and a little heavy cream. The soup is shown with a grilled cheese sandwich made with sourdough bread, provolone, and smoked Swiss cheese. Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1722282817491-QA9K7JUGV2WQR1790XLE/image-asset.jpg Recipes - click on the (i) icon to see the recipe - Cold Cucumber Soup Summer is here, and it's time for one of my favorite recipes. Cold Cucumber Soup is quick, easy, and full of bright summer flavors. 5 medium cucumbers (about 2 1/2 pounds) 1 1/2 cups Greek yogurt 1/4 cup vegetable broth 1/4 cup dill, finely minced 1/4 cup cilantro, finely minced 1 medium Vidalia onion 3 tablespoons olive oil, divided 1/2 teaspoon sea salt freshly ground black pepper Chop the onion and add it to a large saucepan with 2 tablespoons of olive oil. Saute over medium heat until clear, about 3-5 minutes. Peel the cucumber, remove the seeds, and chop. Add to the saucepan with the vegetable broth. Cook, covered over medium-low heat until the cucumber is soft, about 10 minutes. Remove the lid and continue to cook for an additional 10 minutes. Add the herbs to the onion/cucumber mixture and blend using a submersion blender. Add the yogurt, salt, and pepper and blend until completely smooth. Chill. To serve, drizzle the remaining olive oil and garnish with additional herbs. Serves 6 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1687208944423-9QETCT1OAX5BVMVHLFL6/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Italian Potato Salad Here’s my adaptation of our family’s potato salad, which we’ve enjoyed for generations. My twist includes wine, capers, and lemon zest. It’s the perfect accompaniment to any outdoor BBQ. It wouldn’t be summer without it. Italian Potato Salad is best made one day in advance. Toss before serving. Ingredients 3 pounds potatoes ¼ cup dry white wine ½ cup extra-virgin olive oil, plus 2 tablespoons 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 large, sweet onion 2 cloves of garlic, minced 2 tablespoons fresh dill ½ cup (packed) Italian flat-leaf parsley 3 tablespoons capers, rinsed and dried ½ tablespoon lemon zest Instructions Finely mince the parsley and dill. Reserve Dice the onion into ¼-inch pieces then place in a sauté pan with the olive oil. Cook over low heat until the onions turn clear, about 7-10 minutes. Add the minced garlic and sauté for 1 minute more just until the garlic is fragrant. Transfer the mixture to a mixing bowl and allow them to cool to room temperature. Cut the potatoes into ½-inch sized pieces and add to a large stock pot. Cover the potatoes with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes for about 7-10 minutes, or until fork tender. Drain well. Return the potatoes to the pot and immediately add the wine. Allow the potatoes to absorb the wine for 5 minutes, uncovered. Drain off any wine that was not absorbed. Add the cooked onions, minced herbs, and pepper to the potatoes and toss. Add the capers and lemon zest then gently toss again. Cover the pot with the lid and place in the refrigerator to cool. Transfer the potato salad to a serving bowl and drizzle with the additional olive oil. Taste, adjusting for salt and pepper. Bring to room temperature before serving. The potato salad is best if made a day in advance. Keeps in the refrigerator for 3-4 days. Recipe Development, Food Photography, and Food Styling by © James A. Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1676309241231-K27665B3W748CWEOX817/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Semolina Focaccia Bread with Caramelized Onions, Mushrooms, and Olives Ingredients 2 cups (250 grams) of bread flour 2 cups (250 grams) of semolina flour 2 teaspoons (10 grams) kosher salt 2 teaspoons (6 grams) of active dry yeast 1¾ cups (400 grams) of warm water (105-110 degrees) 4 tablespoons olive oil, plus more 1 tablespoon butter 1 tablespoon rosemary, minced 1 teaspoon rosemary, whole 3 cloves of garlic, minced 1 large onion, sliced ½ pound mushrooms (mix of crimini and shitake) ½ cup pitted calamata olives Instructions In the bowl of a stand mixer, whisk together the flour, salt, and instant yeast. Attach the dough hook. Add the warm water and mix until the liquid is absorbed, scraping the sides of the bowl with a rubber spatula. Knead until the ingredients form a sticky ball of dough. Coat the top of the dough with olive oil and cover the bowl with plastic wrap, securing it with a rubber band. Proof the dough in a warm location until doubled in size, about 2 hours. Line a 9×13-inch pan with parchment paper. Coat the parchment paper and sides of the pan with a generous amount of olive oil, about 2 tablespoons. Fold the dough over onto itself 4 times, turning the dough a quarter turn after each fold. Transfer the dough to the pan and spread it with your fingers to fill the edges. Cover the pan with cling film and place it in the refrigerator overnight. Remove the pan from the refrigerator and pour the remaining olive oil over the dough, then sprinkle with the minced rosemary. With oiled fingers, poke holes in the dough to form small pockets of oil. Replace the cling film and let the dough rise until doubled, about 2 hours more. Preheat the oven to 425 degrees. Cut the onion in half, then cut it into thin slices. Melt the butter in a pan and sauté the onions, tossing frequently for about 3 minutes. Add the mushrooms and sauté for 3 minutes more, just until the onions become transparent. Add the minced garlic and sauté for 30 seconds until fragrant. Remove the plastic wrap from the dough. Evenly arrange the onion-mushroom mixture and olives over the dough, then top with rosemary leaves. Bake for 25-30 minutes until deep golden in color Cool in the pan, then transfer the bread to a cutting board and remove the parchment paper. Makes 8, 3¼ x 4½ inch pieces. https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1714422143424-C7OVMKP0RJMRKKXR0ZH8/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Spelt Bread There’s nothing quite like the aroma of a hot loaf of bread when it’s pulled out of the oven! Similar in texture to whole wheat, Spelt flour has a nutty, molasses sweetness that makes Spelt Bread even more flavorful. The recipe was adapted from the popular no-kneed, overnight-raise bread recipe which does most of the work for you. However, this recipe adds two additional folds to ensure a soft texture with a crunchy crust. I usually assemble the dough by late morning so it’s ready to bake early the following day. Serve it with a big bowl of Lentil and Smoked Ham Stew for a hearty winter meal that never disappoints. Yield: One 1-pound loaf Ingredients 200 grams of spelt flour (can substitute with whole wheat or semolina) 250 grams of bread flour, plus more for dusting 2 teaspoons (7g) of active yeast (1 packet) 2 teaspoons (11g) of sea salt 340 ml of water (340g) Cornmeal for dusting Instructions Whisk the flour, yeast, and salt in a large bowl for 15-20 seconds. Heat the water to 105-110 degrees in a separate bowl or pot and add to the dry ingredients. Mix with a sturdy spoon until everything is blended for 3-5 minutes. Alternatively, (preferred method) use a stand mixer fitted with the dough hook attachment. Mix until the dough starts to collect onto the dough hook. Remove the hook from the bowl and cover it with plastic wrap. The dough will appear shaggy and very sticky. Cover the bowl with plastic wrap, and let the dough rise at room temperature for 2 hours. Then refrigerate it for 8-12 hours or overnight. By this time, the dough should be covered with small bubbles and be more than double in size. Turn out the dough on a clean work surface (no flour) and fold it onto itself by stretching one end over the other. Turning the dough a quarter turn after each fold and repeat until all four sides have been folded over. Return the dough to the bowl, cover tightly with plastic wrap, and let rest for another 2 hours at room temperature. Lightly dust the work surface with spelt flour and turn out the dough; sprinkle the dough with a little more spelt flour and fold each corner onto itself by pulling one end over and pinching it in the center. Turning the dough a quarter turn after each fold and repeat the fold 3 more times, then shape it into a ball. Generously coat a thin cotton or linen towel with cornmeal, put the dough seam-side down on the towel, and dust the top with more cornmeal. Re-cover with plastic wrap and let rise for another 2 hours. The dough will double in size and will not readily spring back when poked with a finger. At least a half-hour before you bake the dough, place a 6 to 8-quart covered cast iron pot in the oven and heat the oven to 450 degrees. Carefully remove the pot from the oven and remove the lid. Pick up the towel from the corners and roll the dough into the pot. The dough will appear a bit loose but still hold its shape. Shake the pan once or twice to move it to the center as much as possible. Replace the lid and bake for 30 minutes, then remove the lid and bake for another 20 minutes. The loaf should have a beautiful golden brown color and sound hollow when tapped on the bottom. Remove the bread from the pot and cool. Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2023 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1686087387936-L50RUCP6I6QUFMXYYWFB/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Pasta con Salsiccia e Broccoli Rabe Like most Italians, I crave Pasta with Sausage and Broccoli Rabe. Most any type of good-quality mild or spicy pork sausage can be used. However, the broccoli rabe must be garden-fresh or the bitterness will overwhelm the dish. Pair this with a crisp white wine made of the Vernaccia grape, like that from the region around San Gimignano. 1 pound dry pasta, preferably Gemelli or Orecchiette. 1 pound sweet Italian Sausage 4 cups of broccoli rabe (about 2 large bunches) 4 tablespoons extra virgin olive oil, divided 1 medium onion 2-3 cloves of garlic 1 cup of chicken or vegetable broth ¼ teaspoon fennel seeds ¼ teaspoon red pepper flakes (optional) Locatelli pecorino romano cheese Cut the onion in half, then cut each half into slices. Thinly slice the garlic cloves. Trim the broccoli rabe, discarding any large stems, and cut it into large, bite-size pieces. Remove the casing from the sausage and form it into 1/2-inch pieces. Reserve. Cook the pasta in salted water until just al dente (cooked but still firm). While the pasta is cooking, heat a heavy-bottom saute pot over medium-high heat and add 2 tablespoons of olive oil. When hot, add the sausage and brown on all sides. Reduce the heat to medium-low and add the onions and garlic. Saute for an additional 6-8 minutes until the onions become translucent. Add the broccoli rabe pieces and the chicken broth and cover with a lid. Steam the broccoli rabe for 2 minutes, then remove the lid. Drain the pasta, reserving 1/2 cup of cooking liquid. Toss the pasta with the sausage and broccoli rabe and return the pasta to the stovetop. Add some of the pasta water, a little at a time, and toss until the pasta is cooked, about 2 minutes more. Toss with the remaining olive oil. Adjust for salt and pepper and serve with generous amounts of grated cheese. Serves 4 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1671126638877-65PTS25H3BFQZ03W1FSD/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Roasted Brussels Sprouts with Preserved Lemons Roasted Brussels Sprouts with Preserved Lemons — balance the flavors of grilled and roasted meats, and in this case, Brussels sprouts. The acid in the lemons mellows during the preserving process, adding a subtle freshness to the dish. Originating from North Africa, whole lemons are preserved in salt and their own juices. Preserved lemons are salty, briny, and citrusy with a pleasingly fermented tang (that fermentation process also means preserved lemons are a source of gut-healthy bacteria.) Ingredients 1½ pounds of Brussels sprouts 2 tablespoons olive oil ¼ cup chicken broth ¼ teaspoon salt and freshly ground black pepper 2 preserved lemons, cut into ½-inch pieces* Instructions Preheat oven to 350 degrees Wash the Brussels sprouts and trim off any brown or spotted leaves. Cut the top of each sprout about 1/2 inch deep, turn 90 degrees, and repeat with another cut. Cut extra-large sprouts in half, and leave extra small sprouts whole.) The goal is to keep the sprouts as equal in size as possible so they roast evenly. Transfer the sprouts to a bowl and toss them with olive oil, salt, and a few grinds of black pepper, then add them to a roasting pan. Arrange the Brussels sprouts in a single layer and scatter the preserved lemons evenly on top. Pour the chicken broth around the edge of the pan and place the roasting pan in the center of the oven. Roast for 20 minutes, toss the sprouts, and roast for an additional 20 minutes. *Variations: Substitute the preserved lemons with 3 large sprigs of rosemary, sliced red pepper, or mushrooms. Serves 6 Recipe Development, Food Styling, and Photography by © James A Gallucci, 2020 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668712345641-EYK6WR39NEYJR5B31WUZ/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Poulet Mirepoix Poulet Mirepoix, or chicken with onions, carrots, and celery, is based on a traditional French recipe, re-imagined with an Italian twist. Ingredients 1 pound tagliarini pasta 2 pounds chicken breasts/thighs, bone-in All-purpose flour 1 medium onion, chopped 1 cup carrots, chopped ½ cup celery, chopped 4 cloves of garlic, sliced 5-6 sprigs of fresh thyme (each about 3-5 inches long) 1 cup dry white wine 2 cups chicken broth 2 tablespoons olive oil ½ cup Italian flat-leaf parsley, chopped Sea salt and freshly ground black pepper Instructions In a heavy stockpot (with lid), over medium-high heat, sauté onions, carrots, and celery in olive oil for 3-5 minutes. Remove from pot, Reserve. Dredge chicken in flour to coat. Shake off excess and add to the pot. Brown chicken on both sides, 5-7 minutes. Return vegetables to the pot and add the wine and chicken broth, herbs, and garlic. Cover the pot with a lid on reduce the heat to the lowest setting, and cook for 40 minutes to 1 hour or until the chicken meat separates from the bones. Remove the chicken from the pot. Reserve. Cook the pasta according to the package directions - less than 2 minutes until very al dente. Reserve ½ cup of the cooking liquid, then drain well. Add the cooked pasta to the vegetables and toss the pasta. Simmer for an additional 2-3 minutes, adding the reserved cooking liquid as needed. Transfer the pasta to a warmed serving platter and place the chicken around. Serve with grated Parmiggiano-Reggiano cheese, if desired. Serves 4-6. Using good-quality dry white wine is the key to making this an incredible meal. The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines. Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2015 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1670592637409-QDR9CL6RBLLJ746T2BCZ/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Roasted Brussels Sprouts with Pomegranate Arils Roasted Brussels Sprouts with Pomegranate Arils — is a festive presentation that is perfect for your Holiday celebration. This is a festive accompaniment for roasts or grilled meats and can be served hot or at room temperature. The use of chicken stock adds a subtle richness to the Brussels sprouts and because the sprouts are roasted uncovered, any remaining bitterness is allowed to escape leaving a mellow, nutty flavor. This recipe has converted many haters of these healthy globes of goodness. Ingredients 1½ pounds of Brussels sprouts 2 tablespoons olive oil ¼ cup of chicken broth 2 large sprigs of rosemary, about 6-7 inches each ¼ teaspoon salt and freshly ground black pepper 1 tablespoon balsamic vinegar ½ cup of pomegranate arils (seeds) Instructions Preheat oven to 350 degrees Wash the Brussels sprouts and trim off any brown or spotted leaves. Make a cut on the top of each sprout about 1/2 inch deep, turn 90 degrees, and repeat with another cut. (For extra larger sprouts, cut them in half. For extra small sprouts, leave them whole.) The goal is to keep the sprouts as equal in size as possible so they roast evenly. Transfer the sprouts to a bowl and toss them with olive oil, salt, and a few grinds of black pepper. Lay the rosemary sprigs in the bottom of the roasting pan and add the sprouts, arranging them in a single layer. Pour the chick broth around the edge of the pan and place the roasting pan in the center of the oven. Roast for 20 minutes, toss the sprouts, and roast for another 20 minutes. Remove the roasting pan and drizzle with the balsamic vinegar and add the pomegranate arils. Serves 6 Recipe Development, Food Styling, and Photography by © James A Gallucci, 2020 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1669605139396-3HA5IN7NL6SBSIO38JWH/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Herb Stuffed Turkey Breasts Herb Stuffed Turkey Breasts — Easier than roasting a whole bird, serve this at your next Thanksgiving dinner or buffet party. Serves 6-8 Ingredients: Turkey 2 to 3-pound boneless, skin-on turkey breast 1 large clove of garlic, sliced ¼ cup of Greek, whole-milk yogurt, plus 1 tablespoon, divided 1 small bunch of parsley, leaves only. About ½ cup 2 large sprigs of rosemary, about 5-6 inches long (plus extra for the gravy) 2-3 sprigs of fresh thyme, about 3-4 inches long (plus extra for the gravy) ½ of a medium lemon ¼ cup of chicken broth Kosher salt and freshly ground black pepper Ingredients: Gravy 2 cups chicken broth 2 tablespoons all-purpose flour 1 medium bay leave 1 small sprig of rosemary, about 2-3 inches long 2 small springs of fresh thyme, about 2-3 inches long ¼ cup of dry white wine Instructions: Turkey Wash and dry the turkey and place it in a ceramic or glass baking dish that’s large enough to hold the turkey breast. Separate the skin from the meat to form a pocket. Spread the yogurt evenly over the meat. Layer the herbs evenly over the yogurt then top with the garlic slices. Cover the turkey with plastic wrap and refrigerate for 1-2 hours. (Can be prepped a day ahead and refrigerated over-night) When ready to bake, remove the turkey from the refrigerator and transfer it to a roasting pan. Allow it to come to room temperature before baking, about 30-40 minutes. Cut the lemon into 1/8-inch slices and remove the seeds. Lift the turkey's skin, lay 3-4 lemon slices on the herbs, and replace the skin. Spread the remaining tablespoon of yogurt over the skin and generously sprinkle with salt and pepper. Pour the chicken broth into the pan and roast the turkey until the meat has reached an internal temperature of 160-165 degrees (about 40 minutes). Remove the turkey and tent it to keep warm. Allow the turkey to rest for 10 minutes before slicing. Instructions: Gravy Pour off the fat from the pan, leaving about 1 tablespoon. Place the roasting pan on the stove and add the white wine and 1 cup of chicken broth. Heat the pan drippings over medium-high heat while scraping up the fond, about 2-3 minutes. Transfer the liquid to a saucepan and simmer on medium-low heat. Combine the remaining cup of chicken broth and the flour in a jar and secure the lid. Shake for 30 seconds or until all of the flour has mixed with the chicken broth, then add to the saucepan. Add the herbs and simmer for 15-20 minutes until the gravy is a deep amber color. Adjust for salt and pepper. To Serve Remove the lemon slices and herbs and discard. Transfer the turkey to a cutting board. Slice the turkey into ½-inch slices and arrange them on a serving platter. Garnish with additional fresh herbs. Discard the herbs and serve with the turkey. Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1671752324231-2SV10M0TXDZ4HQ2Q5GJF/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - 'Creamy' Pasta with Sausage and Mushrooms 'Creamy' Pasta with Sausage and Mushrooms is rich and thick and perfect for a cold winter night. However, the creamy texture doesn’t come from heavy cream but from purred cannellini beans. Ingredients 1 pound mild Italian sausage, casings removed 16 ounces porcini and cremini mushrooms ½ pound spinach, roughly chopped 2 medium carrots, grated 1, 15-ounce can of chickpeas, drained and skins removed. 2, 15-ounce cans of white cannellini beans 2 tablespoons olive oil 1 medium onion, diced 2 garlic cloves, minced 4-6 cups chicken broth, divided ½ cup dry white wine 1 cup (250 ml) of whole milk 1 tablespoon all-purpose flour 1 teaspoon dried thyme ½ teaspoon freshly grated black pepper 3-5 medium-sized fresh sage leaves 2 bay leaves 12 ounces conchigliette, or small shell pasta ½ cup Asiago cheese, grated Instructions Drain the can of cannellini beans and rinse under cold water. Add the beans to the bowl of a food processor. Add the garlic cloves, and 1 cup of the chicken stock and blend until completely smooth, about 3-5 minutes. Chop the mushrooms into 1-inch pieces. Remove the casings from the sausage. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Roll pieces of the sausage into mini meatballs and add to the pot. Sauté until golden browned, 5 minutes. Remove. Add the remaining olive oil to the pot and add the mushrooms and onions and sauté until the mushrooms start to release some of their liquid, about 3-5 minutes. Add the white wine and simmer for 2 minutes more to allow the alcohol to evaporate. In a small jar with a tight-fitting lid, add 1 cup of the chicken broth and the flour. Replace the lid tightly and shake until the flour is completely blended with the chicken broth. Return the meatballs to the pot. Add the chicken broth/flour mixture and the remaining 3 cups of chicken broth to the pot, and stir to blend. Add the milk, dried thyme, salt and pepper, and the bean purée. Reduce heat to a slow simmer. Add the carrots, bay leaves, and chickpeas and stir to blend. Simmer, uncovered for 40 minutes. Meanwhile, bring a large pot of well-salted water to a boil and cook the pasta until al dente. Ten minutes before you're ready to serve, stir in the Asiago cheese and chopped spinach. If the soup is too thick, add more chicken broth. Divide the pasta into deep bowls and ladle the soup over top. Pass extra grated cheese at the table. Prep Time 20 minutes, Cook Time 40 minutes, Makes 6 servings Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2021 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668712838827-PHC9KJDKM3JNUJ92L7L8/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Tarragon Chicken Stew in a Port Wine Broth Tarragon Chicken Stew in a Port Wine Broth — takes advantage of this underutilized but flavorful herb. It is thought to have been brought to Italy around the tenth Century by invading Mongols and then later brought to France. Tarragon was originally used for medicinal purposes long before finding its way to the dining room table. More popular in traditional French dishes than Italian, it pairs perfectly with chicken. Ingredients 3 pounds skinless-boneless chicken thighs 3 tablespoons olive oil, divided 3 medium carrots 2 celery stalks (with leaves) 2-3 garlic cloves 8 ounces button mushrooms 1 large sweet onion 2 tablespoons tomato paste 8 ounces port wine 12 ounces of low-sodium beef broth 32 ounces of water 1 large bay leaf ¼ cup Italian flat-leaf parsley, chopped 1 tablespoon fresh tarragon, chopped, or 1 teaspoon dry 1½ teaspoons sea salt, divided ¼ teaspoon freshly ground black pepper 2 tablespoons tapioca flour or all-purpose flour* Preparation Chop carrots and celery into ¼-inch rounds. Trim off as much of the excess fat from the chicken thighs as possible. Dice the onion into ½-inch pieces. Thinly slice the garlic cloves. Wash and pat dry the mushrooms and slice. Instructions Heat 1-2 tablespoons of the olive oil in a 6-quart Dutch oven on medium-high heat. When hot, add the chicken and dust with ½ teaspoon of the sea salt and the black pepper -- do not crowd the pan. Working in batches, cook the chicken for about 3-4 minutes until lightly brown, then flip and cook for an additional 3-4 minutes. Remove the chicken from the pot. Reserve chicken and juices. Add the remaining olive oil to the pot and cook the remaining chicken. Flip and cook for an additional 3-4 minutes. Meanwhile, combine the liquid ingredients in a medium size bowl (port wine, beef broth, and tomato paste) and the tapioca flour, and whisk to blend. Reserve Remove the chicken from the pot and reserve. Reduce the heat to medium-low and add onions and garlic. Sauté until the onions start to become clear, do not brown. About 2-3 minutes. Reduce the heat to low and add the carrots, celery, and mushrooms then return the chicken to the pot and all of the remaining juices. Add the tarragon, parsley, and bay leaves. Pour the liquid mixture over the chicken and vegetables. Add the water and the remaining teaspoon of sea salt. Cover the pot with the lid and simmer on low heat for 3-4 hours. Stir the stew once each hour to ensure that all of the flavors blend. For a thicker stew, remove the lid for the last half hour. Adjust for salt and pepper. Serve with crusty bread. Makes about 3 quarts. Serves 6. Prep time: 20 minutes Cook time: 3-4 hours Cooking Tips *If using all-purpose flour, mix the flour with 1 cup of the broth in a jar with a tight-fitting lid. Shake for 15-20 seconds to blend. There should be no lumps - add to the pot with the other liquid ingredients, stirring constantly to blend. Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2020 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1673375249333-Q3RU7HNYLNZQEH2L25QV/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Georgian Pork Stew with Sumac The original version of Georgian Pork Stew with Sumac from the Old Tbilisi Garden restaurant in Greenwich Village, Manhattan, was so good I had to recreate it, with a few twists of my own. Recipe Development, Food Styling, and Photography by © James A Gallucci, 2018 Ingredients 2 pounds of boneless pork ribs 2 tablespoons all-purpose flour 2 tablespoons olive oil 1 teaspoon sea salt Freshly ground black pepper 2 teaspoons dried sumac 1 cup carrots, chopped ½ cup celery, chopped 1 medium onion, diced 2 cloves of garlic, sliced 1 cup of dry white wine 1, 15 oz. can of tomatoes, chopped 16 ounces of water 16 ounces of beef broth 2 medium bay leaves juice of ½ lemon (1 tablespoon) ½ cup of Israeli couscous 2 large handfuls of watercress ½ cup pitted Kalamata olives Garnish Cilantro and/or mint, roughly chopped, extra-virgin olive oil, and lemon zest. Instructions‍ ‍ Chop carrots and celery into ½ inch pieces. Dice or thinly slice the garlic. Chop onion into quarter to half-inch pieces. Rince the olives. Cut pork into 1½-inch cubes. Reserve. Heat oil in a 4-quart stock pot on medium-high heat. Toss pork with the flour and dust with salt and pepper then add to pot. Reduce heat to medium-low and sauté on all sides until lightly browned about 4-5 minutes. Transfer the pork to a bowl and toss with the sumac, reserve. To the same pot add onions, carrots, and celery and sauté until vegetables are slightly softened and the onions become clear. 3-5 minutes. Add the garlic and sauté until the garlic becomes fragrant, 30 seconds more. Deglaze the pot with the wine while scrapping up any brown bits, simmer for 2-3 minutes, then return the pork to the pot. Reduce heat to a low and add the beef broth, water, tomatoes, olives, and bay leaves. Partially cover the pot and cook the stew on a low simmer for 2 hours. When the pork is fork tender, add the couscous and simmer for 10 minutes more. Add the lemon juice, and watercress and stir to mix thoroughly. Adjust for salt and pepper. Simmer for another minute to wilt the watercress. To serve: Remove bay leaves. Ladle stew into bowls, and top each with a little lemon zest, chopped cilantro, and mint. Serve with crusty bread. Prep time: 20 minutes. Cook time: 2 hours. Makes 3 quarts. https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668723206986-YXUOV16XDDJHN2M0D7BY/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Chipotle Chili with Hickory Smoked Balsamic Vinegar What’s for Dinner #4 - Chipotle Chili with Hickory Smoked Balsamic Vinegar A continuing promotional series of recipes for a gourmet retail store that utilizes seasonal ingredients to promote a retail gourmet store and its products. Images and recipes appeared in print, on social media, and on the company’s website. Ingredients 3 pounds of ground beef or turkey 1 pound ground pork 6 cloves garlic, minced 4 cans of black beans, drained 2, 13-ounce cans of chopped tomatoes 1 bottle (12oz) of dark beer 1, 7.4-ounce can of chipotle chilies in Adobo Sauce, chopped 1-pint fresh salsa (tomato, onion, jalapeño peppers) 1 tablespoon cumin 2-3 bay leaves 1 stick cinnamon 2 teaspoons kosher salt Freshly ground black pepper Hickory Smoked Balsamic Vinegar Optional Toppings: Cheddar cheese, Lime Juice, Cilantro, Corn tortilla chips Instructions Brown meat in a large Dutch oven or 6-quart stockpot with a lid, and drain off fat. Add all remaining ingredients and simmer for 2 hours with the lid on. If you’re using a crock pot, brown the meat in a large pan, drain off the fat, and deglaze with the beer. Add all remaining ingredients and set the crock pot. Place the lid on top on cook on low for 6-8 hours. To Serve Spoon hot chili into bowls, drizzle about 2 teaspoons of the Hickory Smoked Balsamic Vinegar over the chili, and top with grated cheddar cheese. Pass optional toppings. Prep Time: 15 minutes, Cook Time: 2 hours, Makes 5 quarts Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2018 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1672342174809-M4SPAH0AQR99EX55UWVS/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Red Lentil Soup Red Lentil Soup Ingredients 1 large onion 3 medium carrots 3 ribs of celery 1 small russet potato 2 cloves of garlic 2 tablespoons unsalted butter 2 teaspoons fresh ginger, finely grated ½ teaspoon cumin ½ cup dry white wine ½ teaspoon white pepper 2 teaspoons sea salt Juice of one lemon 1–32-ounce (1 quart) container of organic, low-sodium chicken or vegetable stock plus, additional (if needed) 1-quart water 2-3 tablespoons of Extra Virgin Organic Olive Oil 1-500g bag of dried red lentils (1.25 pounds) Instructions Chop the onion, carrot, celery, potato, and garlic and reserve. Wash and drain lentils and reserve. In a 3-quart heavy bottom stockpot with a lid or Dutch oven, melt the butter over medium heat. Add the chopped vegetables, except the potato. Sauté the vegetables until the onions are clear, about 3-5 minutes. Add the lentils and stir to coat in the butter and heat through, about 2 minutes. Add the wine to the pot and stir until most all of the liquid has evaporated about 5 minutes. Reduce the heat to the lowest setting and add the potato, salt, white pepper, ginger, vegetable stock, and water. Cover the pot with the lid and simmer for 1-1½ hours, stirring every 15-20 minutes to prevent the lentils from sticking to the bottom of the pot. After that time, adjust the lid so that the pot is only partially covered. Simmer the soup for an additional 30 minutes or until the soup has thickened and reduced slightly in volume and the lentils have all but dissolve. Using a submersible blender or a traditional stand blender, purée the soup in batches until the texture is silky smooth and no vegetable bits remain. If a thinner soup is preferred, add additional stock at this time until the desired thickness is achieved, and stir to blend. Just before the soup is served, add the lemon juice and cumin, and stir to blend. Taste and adjust for salt. Ladle the soup into bowls and drizzle a teaspoon of extra virgin olive oil on top of each bowl and serve. Makes about 3 quarts, Serves 6-8 Recipe Development, Food Styling, and Photography by © James A Gallucci, 2017 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668700934080-BH62FARQBV7Y8XGZW013/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Pasta Primavera con Gamberi Pasta with Summer Vegetables and Shrimp It’s late summer, and the vegetables in the garden are plentiful and at their peak of flavor. Pasta Primavera con Gamberi is a great way to take advantage of the season’s harvest, and with the addition of shrimp tossed with lemon pasta, this recipe makes a treat for the taste buds. This is the original recipe that I developed for a gourmet specialty shop promotion. Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2018 Ingredients 3 tablespoons Extra Virgin Olive Oil, divided 1-pound bag of Vicidomini Lemon Pasta 1 large onion 2 red peppers 1 pound of tomatoes, chopped (skin and seeds removed) 1 medium zucchini, chopped 3 cups of arugula 1 pound of large shrimp, cleaned and deveined 3 cloves of garlic, minced ¼ cup flat-leaf parsley, minced ¼ cup basil, minced Sea Salt and freshly ground black pepper Red pepper flakes Instructions Bring a large pot of salted water to a boil. Add pasta and cook. Adjust the cooking time so that the pasta is still firm and undercooked by about 2 minutes. Heat 2 tablespoons olive oil over medium-high heat in a Dutch Oven that is large enough to hold all of the vegetables, shrimp, and pasta. When hot, add the peppers and sauté for 3-5 minutes until they are slightly charred but still firm. Add the zucchini, onions, garlic, a pinch of sea salt, and freshly ground black pepper. Sauté for 3 minutes more. Add tomatoes and arugula and toss to heat through. Transfer the vegetables to a large serving bowl. In the same Dutch Oven, toss the shrimp in 1 tablespoon of olive oil and sauté for 2 minutes on each side. When just pink, return all vegetables to the Dutch Oven and toss. Reserve 1 cup of the pasta water then drain the pasta. Add it to the vegetables with a pinch of red pepper flakes and toss on medium-low heat. Add pasta water 2-3 tablespoons at a time to finish cooking the pasta. Continue to add pasta water until the pasta is cooked (al dente) about 2-3 minutes more, tossing gently. Make sure to add enough water to make a thin sauce. Top the pasta and vegetable mixture with parsley and basil and serve. Prep Time: 10 minutes. Cook Time: 20 minutes. Serves 4 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668702176855-HR5P3K2XUCM158P7TXQW/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Watermelon and Mint Salad “What's for Dinner” #2 - Watermelon and Mint Salad A continuing promotional series of recipes for a gourmet retail store that utilizes seasonal ingredients to promote a retail gourmet store and its products. Images and recipes appeared in print, on social media, and on the company’s website. Ingredients 1, 3 to 4-pound seedless watermelon 1 large seedless cucumber 1-2 tablespoons fresh mint, minced 2 tablespoons extra virgin olive oil 1/4 cup Watermelon Balsamic Vinegar 1, 1 7-ounce package of feta cheese 2 teaspoons lime juice ½ teaspoons sea salt ½ teaspoon white pepper 1 cup pitted olives (optional) Instructions Cut the melon in half. Using a melon-baller, scoop the melon into 1-inch balls, or cut it into 1 to 1½-inch cubes. Slice cucumber into thin rounds. In a large serving bowl combine the watermelon and cucumber. Cover and refrigerate until ready to serve. To make the dressing - Combine the olive oil, balsamic vinegar, salt, pepper, lime juice, and mint. Whisk to blend and taste to adjust for salt, pepper, and mint. Store dressing in a sealed jar or container until needed. Best if made a day ahead. Assembly Gently toss watermelon and cucumber with the salad dressing. Top with crumbled feta cheese. Garnish with additional mint leaves. Can substitute olive oil and lime juice with Persian Lime Extra Virgin Olive Oil. Makes 4 servings. Prep time: 20 minutes Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2018 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1668700868773-283F1GPMJFZYVEQVYYAG/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Paradella Italian Apple Pancake — Many countries make versions of an apple pancake, but few compare to the texture and flavor of this recipe. Make this part of a special Sunday brunch and serve it with your favorite sides for a complete meal. Top each slice with any extra apples. Ingredients 3 large crisp apples (Sun Crisp or Winesap preferred) 3 tablespoons butter, melted (43.5g) 2 large eggs pinch of sea salt ¼ teaspoon baking soda 1/3 cup whole milk ½ teaspoon vanilla extract pinch of nutmeg ¾ cup all-purpose flour (100g) 3 large apples (Sun Crisp or Winesap preferred) 1 teaspoon confectioner’s sugar Instructions Mix flour, salt, nutmeg, and baking soda in a large mixing bowl. Reserve. Separate the egg yolks from the whites. Beat egg whites with a handheld mixer for 2-3 minutes until soft peaks form. In a separate bowl, blend the egg yolks, milk, butter, and vanilla. Pour wet ingredients over dry and mix to combine. Gently add the beaten egg whites and fold to incorporate. Set aside for 20 minutes. Slice apples into ½ wide slices and place in a bowl of cold water. Melt the remaining 1 tablespoon of butter in a 9-inch cast iron skillet and tilt to coat the bottom of the skillet. Arrange the apple slices in a concentric circle cut-side down. Pour batter over the apples and smooth the top with a spatula so that the batter fills in between the apple slices. Cover and cook on the stovetop over medium-low heat for 5-7 minutes. Remove the lid and place under the oven broiler for another 4 minutes to brown the top. Invert the skillet onto a serving dish and sprinkle the top with the confectioner’s sugar. Cut into pie wedges and serve. Serves 4-6 The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines. Recipe Development, Food Styling, and Photography by © James A Gallucci, 2014 https://images.squarespace-cdn.com/content/v1/56b361a5ab48de533019b1ca/1772041979301-M3ZCQTU1893MFJ6991G9/image-asset.jpeg Recipes - click on the (i) icon to see the recipe - Braciole in Salsa di Pomodoro (Beef Bundles in Tomato Sauce) Braciole in Salsa di Pomodoro (Beef Bundles in Tomato Sauce) are often used when making a heavy meat sauce that can also include sausage and meatballs. Alternatively, braciole are served as the main course, with a side of pasta. Either way, these will surely satisfy any meat lover. Serves 4 Ingredients 1 quart of prepared marinara sauce 2 pounds top round sirloin or flank steak 3 cloves of garlic, finely minced ¼ cup Pecorino Romano cheese, grated 4 tablespoons Italian flat-leaf parsley, chopped 6-8 slices of provolone cheese 2 tablespoons olive oil Sea salt and freshly ground black pepper Instructions Combine garlic, grated cheese, and parsley in a medium bowl. Set aside. Lay the meat on the work surface and, holding a sharp knife parallel to the work surface, cut the beef into 4 slices. Place the beef slices between butcher paper or plastic wrap and pound them until they are ¼-inch thick fillets. Season each piece with a little salt and pepper. Spread the parsley and cheese mixture over each steak, dividing evenly between each fillet, pressing to adhere. Top with enough provolone to cover. Starting at the short end, roll each fillet as if you were making a jellyroll. Make sure to enclose the filling completely. Secure each with kitchen twine, and if necessary, use metal picks to secure the ends. Sprinkle each braciole with salt and pepper. Heat the olive oil in a heavy-bottomed pan. When hot, add the bracioile and sauté on all sides until brown, rotating often, about 6-8 minutes total. Add prepared marinaratomato sauce. Cover the pot with the lid and simmer for 45 minutes or until the steaks are cooked through and tender. Remove twine and picks before serving. Marinara Tomato Sauce Ingredients 4 1-pound cans of San Marziano plum tomatoes 2-3 medium onions, diced 3 cloves of garlic, minced 1 tablespoon olive oil 1 large handful of flat-leaf Italian Parsley (about 1 cup) with stems 2 bay leaves ½ cup basil leaves Sea salt and freshly ground black pepper Instructions In a large bowl, crush the tomatoes with your hands and remove the hard, bitter stems and as many seeds as possible. Reserve. Heat the olive oil in a large stockpot on medium-low heat. Add the diced onions and sauté for about 2-3 minutes, then reduce the heat to a low simmer. Continue to sauté, stirring frequently until the onions are clear and have caramelized, about 15-20 minutes. Add the tomatoes, bay leaves, and basil. Using kitchen twine, tie the parsley bunch at the stem and add it to the tomatoes. Simmer on low setting for 1 ½ to 2 hours, uncovered. Remove the parsley bunch and bay leaves before serving. Recipe Development, Food Styling, Photography by © James A. 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