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.
Chef Paolo Vasapolli adds tuna to his recipe for the Italian bread salad, panzanella.
Chef Paolo Vasapolli adds tuna to his recipe for the Italian bread salad, panzanella.
Chef Paolo Vasapolli’s “lazy” version of eggplant parmigiana dispenses with the breading.
Chef Paolo Vasapolli’s “lazy” version of eggplant parmigiana dispenses with the breading.
A salad of tomatoes, melon, and cucumbers makes the most of local produce, says chef Paolo Vasapolli.
A salad of tomatoes, melon, and cucumbers makes the most of local produce, says chef Paolo Vasapolli.
Chef Paolo Vasapolli recommends serving these vegan biscuits with jam.
Serve vegan biscuits with jam, says chef Paolo Vasapolli.
Breaded avocado fries are a flavourful treat as a snack or appetizer, says chef Paolo Vasapolli.
Breaded avocado fries are a flavourful treat as a snack or appetizer, says chef Paolo Vasapolli.
