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.
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
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
Smoked Castelvetrano Olives￼
Smoking castelvetrano olives over a fire relaxes the flavors and makes them a mild, warming snack or martini garnish.
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.
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.
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 [...]
Pregame serious brunch preparations like the Italians do. Indaco chef Mark Bolchoz suggests trying aperitivos like low-ABV wine and warmed marinated olives.
This refreshing recipe calls you to pound and fry catfish and to serve it over a light bean and cucumber salad brightens up anyone's day.