October evenings have this magical quality - the air gets crisp, leaves crunch underfoot, and suddenly all you want is f ...

Sundays have this magical quality that makes you want to spend the entire afternoon in the kitchen, creating som ...

Chef notes. This is the sort of dish you can make after a long day at work (it can be made from start to finish in less than 20 minutes!) but is bougie enough to serve at a dinner party.

2 packages butternut ravioli ; 1 ½ sticks of butter; 5 sprigs fresh sage, coarse chop. 2 - 3 cloves garlic, minced; ¼ cup parmesan cheese; ½ tsp fresh ground black pepper ...

1) Make pasta dough. Allow to rest for at least an hour and up to overnight. 2) Roll pasta to thinnest setting on pasta roller. 3) Whisk egg with a little water to make a light wash. 4) Lay a ...

In a small saucepan with a light-colored bottom over medium-low heat, melt butter and cook until it starts to brown and develop a rich, nutty aroma, about 10 minutes. Remove butter from heat and stir ...

Preheat the oven to 450 degrees F. Cut both ends of the squash. Discard the end pieces. Peel the skin of the squash with a vegetable peeler. Cut the squash in half vertically.

Executive Chef Will Serafini Eataly Chicago 43 East Ohio St Chicago, IL 60611 Event: December 2nd is Eataly Chicago’s 5year anniversary! From 12-5 p.m., they will be offering complimentary ...

Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth.

One 3 1/2-pound butternut squash—peeled, halved, seeded and cut into 1/2-inch pieces. 2 medium onions, cut into 1/2-inch pieces. 2 tablespoons extra-virgin olive oil ...