For the love of cooking. And everything around the table.
IN THE KITCHEN / Pasta
Briny clams, smoky chorizo, garlic, vermouth, and parsley come together in a pasta dish that is bold, savory, and surprisingly balanced.
Cook the recipe →WHAT TO COOK
Flatbread
A crisp, savory flatbread topped with thinly sliced zucchini, cheese, herbs, and a touch of olive oil. Light enough for lunch, but satisfying enough to serve as a simple dinner.
Soup
A silky roasted red pepper soup with sweet peppers, aromatics, and a rich savory base, finished with tender crab for a bright, coastal bowl with plenty of depth.
Pasta
Tender lobster, pasta, garlic, and a light tomato-wine sauce come together in a luxurious dish that still feels bright, balanced, and coastal.
AT THE TABLE / SARASOTA, FLORIDA
Smoked turkey, long-stem artichokes, clam and chorizo soup, and a cold Peroni make a convincing case for the pleasures of an unhurried lunch.
Read the story →THE KITCHEN NOTEBOOK
VEGETABLES / PREPARATION
For our zucchini flatbread, the most useful preparation happens while the oven heats: salt, wait, and blot.
Read the note →SEAFOOD / TWO STAGES
Our grilled octopus recipe gives two different jobs to two stages of cooking: gentle cooking for tenderness, then a brief grill for the finish.
Read the note →PASTA / THE FINISH
The final toss is part of the cooking. In our linguine with clams and chorizo, it brings the pasta and the sauce together.
Read the note →THE PERSPECTIVE BEHIND THE PAGES
In The Dish draws on classical French training, a specialization in Italian cuisine, and years of restaurant and recipe development experience.
We care about what happens before the plate reaches the table: the ingredient you choose, the heat you use, the decision that makes the difference.
Our story →
ON THE BOOKSHELF / THANKSGIVING
The Thanksgiving Kitchen Command Manual brings together 19 illustrated recipes, kitchen planning pages and five ways to make something memorable of Friday.
$17 digital PDF · Coming soon
Explore the manual →