Classic recipes from the world’s great cookbooks.
Simple ingredients, timeless techniques, and the perfect wine pairing.
From the Cookbooks: Polenta with Sausage
Italian sausage simmered with pancetta, soffritto, and tomatoes, served over soft polenta is an alternative to the usual pasta night.
About Cooking the Classics
I’m cooking my way through some of the world’s most beloved cookbooks, starting with Italian favorites from Marcella Hazan. I’m learning along the way as a home cook with no formal training, just a curiosity and a love of good food and wine. Read more about the cookbooks I’m working in, the recipes to start with, pantry staples, and wine pairings.
For a closer look at pairing Italian wines with food and how to read the label, download the Italian Wine Pairing Guide to keep on hand while cooking or shopping.
Wines I Love to Have on Hand
I try to keep a sparkling, a white, and a few reds on hand for cooking and pairing with meals. Most of the wines I recommend are between $12 and $25 and are widely available at grocery stores or wine shops.
Vermentino
Fresh, citrusy, and slightly herbal. Vermentino is perfect with seafood, chicken with lemon, vegetables, pesto, and lighter pasta dishes.
Chianti
A classic Italian red with bright acidity that pairs beautifully with tomato sauces, pizza, meatballs, and rich pasta dishes.
Barbera
Soft tannins and bright fruit make this a great match for sausage, mushrooms, roasted vegetables, and hearty pasta dishes.
Recipes Worth Repeating
A collection of recipes I make regularly, from simple pasta dishes to soups, sauces, and classic meals.
Pasta e Fagioli Soup
A classic Italian soup made with beans, pasta, and a rich, flavorful broth.
Bolognese Meat Sauce
Slow-simmered classic meat sauce, rich with milk, wine, and tomatoes.
Zucchini with Tomato and Basil
A flavorful side finished with basil.
From My Kitchen
Discover some of the the tools and ingredients I keep on hand while cooking through these recipes.
Essentials of Classic Italian Cooking
The Marcella book I use most often. A foundational guide to sauces, soups, braises, and classic Italian home cooking.
Microplane Zester
I use this for garlic, lemon, and parmesan when I want them to blend smoothly into a dish. It gives you a finer texture than chopping.
Canned Whole Tomatoes
These are the base for many sauces and soups. A good can of tomatoes makes a noticeable difference in the final dish.
