Tony Gemignani’s Hand-Crushed Tomatoes
One of my secrets to making a really great chunky sauce with lots of flavor is to add some hand-crushed peeled tomatoes. But I don’t mean just tomatoes you squish between your hands. That’s okay for sauces that simmer for hours. But for a fresher sauce like this, I pull out the stems, seeds, and […]
Tony Gemignani’s New York – New Jersey Tomato (Pizza) Sauce
One of my secrets to making a really great chunky sauce with lots of flavor is to add some hand-crushed peeled tomatoes. But I don’t mean just tomatoes you squish between your hands. That’s okay for sauces that simmer for hours. But for a fresher sauce like this, I pull out the stems, seeds, […]
Tony Gemignani’s Classic American Pepperoni Pizza
This Classic American Pepperoni and Sausage Pizza is based on a great multipurpose Master Dough that gives you a medium-thick, crispy-chewy crust.
Roasted Pepper Frittata with Fontina Cheese
Nothing says Sunday brunch like an oversized Italian omelet. Sliced like a pizza, this easy-to-prepare egg pie features smoky, sweet roasted red peppers and creamy Italian Fontina cheese.
Penne with Pancetta, Provolone and Salami (Penne alla Silana)
This substantial pasta dish comes from the Sila area of Calabria in southern Italy, a region known for bold, intensely flavorful ingredients. Pasta alla silana combines cured meats and two kinds of cheese, along with tomatoes, chili and onion. Classic versions also include porcini mushrooms, but we found the dish to be loaded with flavor […]
Stracotto (Italian Pot Roast)
When it comes to hearty beef dishes, Stracotto, or Italian Pot Roast is at the top of the list for most delicious! The beef is braised until tender in a tomato-based sauce with red wine, vegetables, and herbs and served with polenta or pasta for a truly unforgettable meal!The Italian word, stracotto, translates to […]
Tony’s Poolish Pizza Starter
Poolish is one of the two starters I use most frequently in my book, The Pizza Bible, and in my restaurants. My poolish follows the traditional proportions of equal parts water and flour, so its 100 percent hydration is much higher than my Tiga.
Tony’s Master American Pizza Dough with Starter
This is what I’d call the quintessential American pizza dough, inspired by New York–style pizza: medium thin, satisfyingly chewy, and the ideal companion to mozzarella, tomato sauce, and the pizza toppings Americans love best, from pepperoni and sausage to olives, mushrooms, and other vegetables. It’s the dough I teach first to new students, and […]
Tony’s Biga (Tiga) Pizza Starter
Tiga is one of the two starters I use most frequently in my book, The Pizza Bible, and in my restaurants. Tiga is my slightly more hydrated version of a classic biga starter, which is usually between 50 and 60 percent water. This “Tony’s biga,” which I call “Tiga,” has 70 percent hydration.
Pasta with Nduja and Ricotta Cheese Made Easy
This paccheri pasta with nduja and ricotta cheese makes for a great comfort food. It’s from Southern Italy, and although it requires a few steps, it’s still a very easy recipe, that requires only some good-quality ingredients. This recipe has a strong local identity, and many of its ingredients are tied to southern regions […]
Pork with Pan Fried Fennel
Easy midweek pork chops are super fancy and take only minutes to make. We are taking the humble pork chop and turning it into something special. It is the most glorious little pork chop mixture and you can serve it straight to the table. Serve it with rice or serve it with salad or […]
Baci di Dama (Italian Hazelnut Cookies)
These Lilliputian Italian hazelnut-chocolate sandwich cookies are utterly charming—but only if they're perfect. Our approach makes it easy to get them just right.These tiny Italian hazelnut-chocolate sandwich cookies are typically made from a very rich, fragile dough that easily softens and crumbles when you roll it. Reducing the amount of butter and nuts in the […]
Creamy Tomato White Bean Stew
The comforting flavors of this Creamy Tomato White Bean Stew make the perfect easy lunch or dinner. This plant-based recipe is packed with wholesome ingredients, like protein-packed white beans, cherry tomatoes, and nutrient-dense greens
Garlic Shrimp and White Beans
Canned beans are your friend in this garlic shrimp recipe.
White Bean Soup with Rosemary and Parmesan
A sturdy soup that is a meal in itself, this is a popular dish in northern Italy, especially Tuscany, where the locals are nick-named mangiafagioli, or “bean eaters.” Feel free to substitute other dried beans such as chick-peas (garbanzo beans), white kidney beans or cannellini beans. If you like, garnish with croutons in addition to […]
Slow Roasted Tomato and Chickpea Pasta
This Slow Roasted Tomato and Chickpea Pasta is the most delicious hands-off dinner recipe! Sweet cherry tomatoes and chickpeas are baked with fresh herbs and aromatics until jammy and bursting. Tossed with your favorite pasta, lots of extra-virgin olive oil and basil for a flavor-packed, healthy meal in less than an hour.