In Rick Tramonto's Italian take on shakshouka, eggs are cracked straight into the spicy tomato sauce that gives them their devilish name, and baked until set but tender. With a grating of Parmesan and plenty of toast for dipping, it's... More
Photograph from _Nezemnaya_ on Flickr Short of la grande dame Deen herself, I doubt anyone would serve Rick Tramonto's Italian-style pancakes with extra butter. The silver dollar cakes are crammed so full of goat cheese and ricotta that all you... More
Photograph from cerolene on Flickr A slow braise is warming from the moment you preheat the oven to that last, luscious bite of the fork-tender meat, and your kitchen smells deliciously inviting through it all. It's just the season for... More
The following recipe is from the February 4th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The magic of the allium family—members include garlic, shallots, onions, and leeks—is that, on exposure to... More
Photograph from ctaloi on Flickr Today's Cook the Book recipe, pork porterhouse with pancetta-dried cherry vinaigrette, has been outlined very stringently by authors Rick Tramonto and Mary Goodbody; it calls specifically for thin porterhouse pork steaks, to be cooked over... More
Wheels of Pecorino-Romano. Photograph from shansby on Flickr Rick Tramonto's Pecorino custard with tomato sauce is a bread pudding with a difference (or two.) First, it's a savory appetizer, not a dessert. Second, the custard-soaked cubes of bread we associate... More
