• Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
• While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
• Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
• Working next to pot, heat 2 tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
• Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 tbsp. to pot. Discard any remaining fat.
• Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
• Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
• Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
• Whisk ¼ cup reserved pasta water into egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
• Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

• Season chicken with blend and cook in skillet. Remove from skillet and set aside.
• In skillet, add shallots and garlic; cook until fragrant.
• Deglaze pan with Sauvignon Blanc.
• Add chicken broth, orzo, and some salt, and stir.
• Cook orzo until tender (adding more chicken broth as needed), stirring occasionally.
• Add cream and stir until the sauce is creamy.
• Once orzo is done, add parsley and parmesan, and stir.
• Slice chicken into strips and serve on top of or mixed into pasta.

• Boil noodles in a large pot of salted water with a drizzle of olive oil.
• Sauté onion and green pepper for 1-2 minutes with a drizzle of olive oil. When onions are translucent, add garlic. Continue cooking for another minute. Make sure the garlic doesn’t burn.
• Put that mixture in a large bowl and set aside.
• In the same pan that you sautéd the onion in, brown ground sausage until cooked through.
• Cook ground beef & salt and pepper, drain and add to the sausage mixture.
• Add all the pasta sauces to meat and mix well.
• When noodles are fully cooked, drain but leave a little water in the bottom of pan.

Assemble the layers:

• Spoon a small amount of sauce in bottom of a 9 x 13 baking pan.
• Place 3 noodles next to each other side by side. If they will fit, you can try 4.
• Spread ricotta cheese over each noodle, sprinkle 1 tbsp. of oregano over cheese, then spoon sauce over mixture.
• Layer 1/3 of mozzarella cheese over sauce and 1/3 of parmesan cheese.
• Repeat for two layers.
• End top layer with shredded cheeses.
• Bake covered on 350 degrees for 40 - 45 minutes or until bubbly. It’s best if it sits overnight and then bake to reheat the next day.

• Preheat oven to 350 degrees.
• Cook pasta in salted boiling water for 1-2 minutes less than the package directions. Drain pasta, reserving ½ cup cooking liquid.
• Mix cooked pasta and reserved cooking liquid together with the sauce, cottage cheese, egg, and 1 cup of shredded cheese.
• Pour into a large 9x13 pan or casserole dish and top with remaining cheese.
• Bake for 30 minutes, or until cheese is bubbly.
• OR, alternatively, you can prep this dish up to baking, if you don't mind. Cover and refrigerate for up to 3 days before baking. Add 20 minutes to baking time if coming from the fridge.

• Heat olive oil in a large pan over medium heat. Add diced onion and cook until translucent.
• Stir in garlic and sauté for one minute. Then add ground turkey, salt, pepper, and red pepper flakes. Cook until meat is browned.
• Stir in marinara sauce and frozen peas. Add chicken broth and heavy cream and bring to a boil.
• Once the "soup" begins to boil, add noodles and cook until tender, 10 to 15 minutes.
• Remove from heat and stir in Parmesan and mozzarella until melted. Top with basil, serve, and enjoy!

• Heat oil in a sauce pot over medium heat. Add garlic, pepper flakes and anchovies, if using. Cook until fragrant, about 1 minute. Add wine and cook until it reduces by about half, about 5 minutes.
• Add clam broth and fish stock and bring to a light simmer.
• The shellfish can be served in their shells for a dramatic presentation or shucked to make the meal more user-friendly.
• Add the shrimp, squid, clams, mussels and scallops and slowly poach until the fish becomes firm and the mussels open, about 5 minutes.
• Add the crab, white fish and tomatoes and cook gently, lowering the heat as needed to maintain a simmer, until firm, about 3 minutes. Take care not to overcook the fish, or it will flake apart when served.
• Remove from the heat and ladle into serving dishes over the pasta. Garnish with parsley and peppers, if using, and drizzle with olive oil before serving.

• Cook chopped onions in several tablespoons of olive oil over medium heat adding saffron, paprika, and finely chopped garlic clove.
• Stir all ingredients frequently with a wooden spoon.
• After the onion is almost cooked, you can add *optional* vegetables and pasta sauce to your liking to cook for a minute or 2 additionally while stirring and then add rice.
• After rice is added, add 2 liters of your favorite stock flavor and cover the pan completely with 2 sheets of foil.
• Leave heat on medium-low for 15 minutes until water is nearly evaporated.
• In another pan cook Italian sausage and shrimp in a bit of olive oil, saffron and paprika to your liking.
• Once paella rice is nearly finished increase heat for 2-3 minutes, and add the cooked sausage and shrimp as you'd like to paella and let rest for 5-10 minutes uncovered and serve.

For the Stock:

• Combine all the ingredients and bring them to a boil.
• Boil for at least half an hour. The longer you cook it, the better the flavor, but you can add Better Than Bouillon as needed to enhance the flavor.
• When finished, strain the stock with a fine mesh strainer and set it aside.

For the Soup:

• In a large stock pot over medium-high heat, add the butter, celery, carrots, and onion. Sauté for 3 minutes.
• Add the garlic and cook for another 30 seconds.
• Pour in the chicken stock and season the broth with salt, pepper, chopped parsley, chopped rosemary, red pepper flakes, and dried thyme.
• Bring the soup to a boil and add the noodles. Cook the noodles until they are just al dente. They will continue to cook after you remove them from the heat, so you don't want them to become mushy.
• Add the chicken. Taste the broth again and adjust the seasoning as needed. I like to add Tony's seasoning at the end.

• Drain pumpkin in a mesh sieve lined with cheesecloth for at least 1 hour. Press the pumpkin down occasionally with the back of a spoon. Before using, squeeze the cheesecloth to release most of the liquid. You should have 1/2 to 3/4 cup drained liquid.
• Whisk strained pumpkin, eggs, egg yolks, 1/2 cup of parmesan, pecorino romano, salt, and pepper. Set aside.
• Fill a large pot with water and bring to a boil. Meanwhile, cook bacon until crispy. Drain on paper towels and reserve bacon fat in pan.
• Cook pasta according to package directions. Before draining, reserve 1 cup of pasta water. Drain pasta.
• Working quickly, whisk 1/4 cup of hot pasta water into pumpkin/egg mixture to temper the eggs. Pour pasta back into the hot pasta pot and add pumpkin mixture. Stir, using tongs, for several minutes, adding remaining pasta water as you go, until pasta is well-coated and cheese is melted. The sauce will become thick and creamy.
• Add 2 tablespoons of the warm reserved bacon fat and stir. Season with salt and pepper as needed. Top pasta with reserved bacon, remaining 1/2 cup Parmesan, and Italian parsley. Serve immediately.

• Brown 1 stick of unsalted butter. Melt the butter over medium-low heat, swirling occasionally. It will start to smell nutty, and brown bits will form at the bottom. You’ll also see the milk solids separate and crackle a bit. When there’s a good amount and the bits are an amber-brown color, take the butter off the heat. It’s easy to go from brown bits to burnt, so keep a close eye on it. Once the butter is done browning, pour it into a glass bowl and scrape the pan. Let the butter cool until it’s room temperature. It’s OK if it solidifies.
• After the butter is the right temperature, combine the stick of softened butter, the stick of cooled brown butter, brown sugar and white granulated sugar. Mix with a hand mixer until well incorporated, likely 3-5 minutes.
• Add the egg, egg yolk and vanilla; mix until well incorporated.
• In a separate bowl, whisk the flour, baking soda and salt together.
• Add the dry mixture to the wet mixture about a half-cup at a time, while mixing with a stand or hand mixer, until the dry ingredients are incorporated entirely.
• Add the chocolate.
• Roll dough into 2 1/2-inch balls.
• Cover and refrigerate for at least an hour, up to overnight.
• Heat your oven to 350 degrees. Space the cookie balls out on a cookie sheet, about two inches apart to allow them room to spread.
• Optional: Sprinkle a few flakes of sea salt (preferably the large flaky kind) on the top of each cookie ball before baking.
• Bake for 12-15 minutes, rotating the pan halfway through.
• Allow to cool on the pan or another flat surface for a few minutes, then transfer to a wire rack to cool.
• Store in an airtight container and they’ll last 3-5 days. Definitely eat a few while they are hot out of the oven!

• Preheat the oven to 350 degrees.
• In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar. Beat on medium speed until pale, light and fluffy. Add the almond extract, salt and egg. Beat again for 1 minute. Add the flour and almond flour and mix on low until just combined.
• Scoop 1 tablespoon sized mounds and roll them in your hands. Place onto a rimmed baking sheet, press down slightly and bake for 15 to 20 minutes or until just set but not brown. Cool slightly on the tray, about 10 minutes. Dust with powdered sugar before removing to a rack to cool completely.