Top a pumpkin smoothie with pie spice for a healthy shot of fall, suggests chef Paolo Vasapolli.
Top a pumpkin smoothie with pie spice for a healthy shot of fall, suggests chef Paolo Vasapolli.
Using panettone for homemade croutons gives a rich note to a Caesar salad from chef Paolo Vasapolli.
Using panettone for homemade croutons gives a rich note to a Caesar salad from chef Paolo Vasapolli.
In his recipe for gazpacho, chef Paolo Vasapolli roasts the vegetables before puréeing.
In his recipe for gazpacho, chef Paolo Vasapolli roasts the vegetables before puréeing.
Chef Paolo Vasapolli uses wine, capers, and lemon zest and juice to add zing to chicken.
Chef Paolo Vasapolli uses wine, capers, and lemon zest and juice to add zing to chicken.
Chef Paolo Vasapolli’s banana-oatmeal pancakes add a tropical note to a healthy breakfast.
Chef Paolo Vasapolli’s banana-oatmeal pancakes add a tropical note to a healthy breakfast.
Pair grilled salmon with a salad of tomato, green onion, and cucumber to make refreshing summer meal.
Pair grilled salmon with a salad of tomato, green onion, and cucumber to make refreshing summer meal.
Chef Paolo Vasapolli shares his recipe for pappardelle with beef ragú.
Chef Paolo Vasapolli shares his recipe for pappardelle with beef ragú.
Chef Paolo Vasapolli uses basil from his home herb garden to make pesto.
Chef Paolo Vasapolli uses basil from his home herb garden to make pesto.
A garnish of sliced scallions completes a dish from chef Paolo Vasapolli.
A garnish of sliced scallions completes a dish from chef Paolo Vasapolli.
Chef Paolo Vasapolli served his baked fish over baby bok choy sautéed with garlic and little chili peppers.
Chef Paolo Vasapolli served his baked fish over baby bok choy sautéed with garlic and little chili peppers.
