During my time working and living on an agriturismo farm in Tuscany, I fell in love with the rustic charm of Ribollita, a hearty Italian dish that celebrates the tradition of peasant cuisine. This vibrant soup, thickened with both beans and stale bread, is a delicious testament to resourcefulness and creativity, transforming leftover minestrone into a comforting meal that is also sustainable.

I developed this recipe while working as the lead chef at a beachside cafe in Puerto Rico, where I crafted daily specials based on the freshest ingredients available. One day, I found myself with an abundance of unripe (green) papayas and decided to transform them into a comforting vegetarian curry. The dish quickly gained popularity amongst the regulars at the cafe, who often asked for the recipe to try at home.

As a self-proclaimed “sandwich girl” from New Jersey, I’ve always loved eating heroes (or hoagies) from my hometown deli. This Italian Hero Pasta Salad is my tribute to those flavors I grew up enjoying, bringing together two deli staples: sandwiches and pasta salads.

Spring is the perfect time to whip up these grilled artichokes with ramp aioli, a show-stopping appetizer that’s sure to impress!