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Recipes
Ceviche Verde Recipe
With bright citrus, tomatillos, earthy olives, and plenty of cilantro, this ceviche verde is a pristine dish for sharing on a summer day.
Recipes
Grilled Eggplants and Peppers
Paired with an earthy chermoula with notes of lime and coriander, the char of the eggplant and peppers blends seamlessly into the sauce.
Recipes
Whole Grilled Black Bass Recipe
This whole grilled black bass recipe from James London is flame-grilled and topped with ginger-scallion sauce for a tangy, sweet addition.
Recipes
Whole Roasted Lamb
Try not to feel intimidated by cooking with fire. With practice, it will grow on you. Use your senses as guidance for this whole roasted lamb.
Recipes
Candy Roaster Squash Cavatelli
Cook the squash low and slow in the embers and ashes of a fire before shaping it into cavatelli and serving it with tomato confit and pecorino
Recipes
Charred Beets with Goat Cheese and Honey
The secret to these charred beets is to not peel the torched skin, but rather, let it be the star. Alternatively, you can also oven-roast them
Recipes
Smoked Castelvetrano Olives
Smoking castelvetrano olives over a fire relaxes the flavors and makes them a mild, warming snack or martini garnish.
Recipes
Gnoccho Frito with Country Ham
This ham and gnoccho frito is a sincerely special recipe that never goes out of style at Ilda because of its warm and crowd-pleasing ingredients.
Recipes
Creamy Polenta with Eggplant Caponata
This creamy polenta with eggplant caponata uses cocoa powder that makes it a little spicy, a little salty, and a little sweet.
Recipes
Winter Citrus and Olive-Braised Chicken Thighs
Resting in a bed of fall vegetables and spices, this braised chicken is sure to bring autumn smells to your kitchen and a full palate to your plate. Don’t be afraid of the braising technique. It will give a tenderized, saucey, one-pan recipe to life, and is [...]