Mezzelune al brasato (Half-moon Pasta filled with Braised Beef) by Frank Fariello

Here's a wonderful way to 'recycle' leftover brasato (beef braised in red wine) or other pot roast—as a filling for stuffed pasta. In Piemonte, where this dish originates, the usual pasta to be stuffed with this brasato filling is actually agnolotti…

Filetti di pesce all'acqua pazza by Frank Fariello

Acqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more specifically, to the poaching liquid.

How to Make Potato Gnocchi from Scratch by Frank Fariello

It's not nearly as hard as you may think!

poached salmon fillet by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

poached salmon fillet

Pumpkin gnocchi with herb butter by Nollian