Rigatoni with Marinara Sauce and Ricotta

We make John’s Sauce on the regular, but every now and then I like to mix it up and try different versions of a marinara sauce. There are no onions or black pepper in this recipe, and the garlic cloves are removed after it toasts in the olive oil. Once the sauce was ready, I topped the pasta (I use…
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Olive Oil Cake

I never had olive oil cake until I moved to Brooklyn, first tasting it at one of our favorite sandwich spots, Court Street Grocers. I was immediately hooked and needed to learn how to make it myself. My first attempt making the cake last Easter was unfortunately not a success. The cake was super oily and the center had slightly…
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Slow-Cooked Bolognese

When John and I went to Italy a few years ago, one of our stops was the city of Bologna. We spent two days there, and it was honestly the best two days of eating I EVER HAD. The food there is truly incredible, and one of the most well-known dishes that originated in Bologna is pasta with bolognese sauce.…
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Twice-Cooked Pork Tenderloin

We love a good bone-in pork chop, but this week I wanted to switch it up a bit and test out a pork tenderloin. The tenderloin cooks a lot faster, and is super juicy and flavorful – it’s perfect for a weeknight dinner. When researching different ways to prepare the meat, I came across a twice-cooked recipe from The New…
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