preserved lemon pappardelle with fried pine nuts, feta, and mint

molly on the range goes to print today. hallelujah! all of my fears about typos and clarity were at an all time high this week. i started to second guess some things that i thought were funny when i first wrote them and wondered if they weren't funny at all. at first i thought, well, nothing is funny after you've read it 5,000 times. but then i realized that pitch perfect 2 is still funny after watching it 5,000 times. so that's what kept me up at night this week. i started drafting answers to questions that i'm afraid people will ask when the book comes out, in case they don't understand things. i'm probably being silly, or maybe i'm just paranoid because i'm extraordinarily sleep deprived. but in general i am very excited to be one step closer to have all of my favorite recipes in a physical object that i can splatter paint with soy sauce, give as gifts, and just pet like a small animal.

the one other thing that kept me up at night this week was tel aviv nightlife. i cashed in all of my frequent flier miles for a little college reunion with brian and rob, my bridesmen, and we did some of the best most shameless dancing we've ever done. (it was probably more like stylized jumping than dancing, but whatever.) what i like about the dancing in tel aviv is that you don't have to get dressed up or wait on a long dumb line, there's just an abundance of chill bars with chill humans that aren't overcrowded and which happen to have great djs in one section where you can dance like tomorrow is the end of the world if you want. (fave spots: sputnik, radio, and kuli ama.) it was such a great time! but now i'm so happy to be home, right in time for wheat harvest! and also our garden is like whazzup! 

in the summer i love fresh pasta with just fresh herbs, olive oil, and lemon. leave the heavy sauce for sweater weather, these days i'm all about things from the garden tossed about and served next to a sausage or vegetable from the grill. my little macaroni eggs (well, now they are big macaroni, as you can see!) make this pasta so beautiful and yellow, and i'm using the fresh pasta recipe from my friend emiko's stunning new book, florentine (i'm giving away a copy of it over here, btw)the pasta is surprisingly easy to make and totally luxurious, but if you're short on time or just can't be bothered to get out your pasta maker, the combination of flavors here is still worth ripping apart your mint plant for. it's a combination i cannot get enough of these days: feta, mint, olive oil, nuts, spicy stuff, and either a fresh squeeze of lemon or chopped preserved lemon (which lends a funkier pickle-y flavor that i love, just make sure to rinse them otherwise this will be too salty). it's sort of like a deconstructed pesto situation that's just gotten back from summer vacation in morocco. i'm using preserved lemons from trader joe's, but you can also make your own. and california olive ranch's rich and robust olive oil is my go-to for this since its oomph factor can really hang well with the strong personalities of feta and lemon. 

this is a pasta i would gain 300 pounds for, fyi. 

preserved lemon pappardelle with fried pine nuts, feta, and mint

serves 4


kosher salt

1 lb pappardelle (store bought or use emiko’s recipe, below)

1/3 c california olive ranch rich and robust olive oil

4 cloves garlic, minced

1/2 c raw pine nuts

4 slices preserved lemon, rinsed and finely chopped

1 c lightly packed fresh mint, chopped

Black pepper

1 c crumbled feta

Crushed red pepper


bring a large pot of water to a boil, salt it ferociously, and cook the pasta according to the manufacturer’s directions. 

While the pasta is cooking, heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the garlic and pine nuts and cook, stirring, until they’re lightly browned, about 2 minutes. Add the preserved lemon and half the mint and cook, stirring, for another 1-2 minutes. Add the cooked pasta to the pan, reduce the heat to low, and toss the pasta to coat it evenly in the mixture. Give it like 20 turns of black pepper. Top it with the remaining fresh mint, the feta, and a few pinches of crushed red pepper. Serve immediately and enjoy. 

emiko's pappardelle

from emiko davies' book florentine

serves 4


200g plain flour

200g semolina, plus extra for dusting

4 eggs


Sift the flour and semolina onto a flat work surface and create a well in the middle with your hands. Crack the eggs into the well. Gently beat the eggs with a fork in a circular motion until they become creamy. Begin incorporating the flour and semolina little by little until it becomes too difficult to use the fork and then gather the dough with your hands. Knead for about 10 minutes or until it becomes elastic. Let the dough rest, covered so it does not dry out, for at least 30 minutes.

Divide the dough into two or three portions. With a pasta rolling machine or a rolling pin on a floured surface, roll out the dough until about 1 mm thick or until you can see your fingers through the other side. If rolling by hand, roll from the centre outwards.

The noodles should be cut to about 2–2.5 cm wide. Fold the dough lengthways over itself three or four times (dust with semolina between each fold so they do not stick) and then cut across the short side of the folded pasta. Use a sharp knife for a straight edge or a fluted pastry wheel cutter for a ruffled effect (good for catching sauce). Unroll the pasta, shaking it out, dust generously with semolina and shape into little ‘nests’ of equal portions – 100 g is equal to one serving. Cover under a dish towel or plastic wrap until ready to use.

Cook the pasta in boiling, salted water for about 3-5 minutes, or until silky and cooked al dente.


thank you, california olive ranch, for sponsoring this post! 

cannellini and soffritto pizza with pancetta and parmesan + a pizza party in tuscany!

we have rules in our house about friday night pizza night:

1. we have to eat pizza every friday (duh)

2. things that have traditional pizza ingredients but aren't necessarily technically pizza count. so, like, cheese on toast with a tomato slice counts. spaghetti with tomato sauce and parmesan cheese counts. a grilled cheese with ketchup counts. this is weird, i am aware.

3. if eggboy and i are apart on a friday or if we're somewhere on a friday night where there is no pizza, we either try to plan ahead and have pizza for friday lunch or makeup for it and have pizza on saturday or sunday.

4. frozen pizza is ok. take-out is ok. planning a day ahead and starting a batch of jim lahey's no-knead pizza dough on thursday night is ideal though. i should have a reoccurring reminder on my phone for this.

5. if we're apart for a week or more, all bets are off. eat as much pizza as you want, when you want, standing over the sink, while watching reality t.v. anytime, anywhere. sending blurry pizza eating selfies and surpluses of pizza emoji are noted bonuses.  

my pizza night in tuscany was a category five pizza night: it was on a monday. a monday! and it was at sunset, with a view of the rolling tuscan hills and a big hunky pizza oven that was part of our home for the week. rebecca, alana, brandiego, and i used herbs from the garden and tons of other tasty things to build soo much pizza, it was fantastic. with some inspiration from the surrounding vineyards, i made a little riff on this prosciutto + grape pizza. it had a grape smiley face.

today, as a little reunion for our tuscany trip, the other davinci storytellers and i are posting pizza recipes inspired by our trip! since i already posted the grape pizza that i made at our party, my recipe today is inspired by the amazing cannellini beans that i ate in tuscany. they were so good and fresh, i think we were there during bean season. beans have never really been at the top of my favorite foods list (unless they were blended into hummus), but with the way these tuscan ones were prepared, with plenty of rosemary, garlic, and olive oil, i saw them in a whole new way. so in the place of sauce, this pizza has a cannellini bean puree, and it's then topped with a basic soffritto and some crispy pancetta. 

and ok, i am well aware that it is not the most supermodel-y lookin pizza, no amount of casually dropped rosemary sprigs or fresh parm or even white truffle oil from the tiny tuscan town of san miniato can fix that. but listen up! it tastes like grandma's chicken soup went on a pizza and it's good. 

cannellini and soffritto pizza with pancetta and parmesan

serves 4


1 can cannellini beans, strained and rinsed
1/2 sprig of fresh rosemary (stem removed), plus more for garnish
2 cloves garlic
2 tablespoons olive oil, plus more for finishing the pizza
Kosher salt and pepper
5 ounces chopped pancetta
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 large onion, finely chopped
1 batch Jim Lahey’s pizza dough (divided into 2 parts, not 4), or pizza dough of your choice
1/2 cup shredded parmesan cheese, plus more for serving

white truffle oil, optional



Preheat the oven to 500ºF.

In a food processor, combine the beans, rosemary, garlic, olive oil, a good pinch of salt and a few turns of pepper and blend until smooth. Taste and adjust seasonings as desired.

In a medium skillet, cook the pancetta until crispy. Remove it to a plate, keeping the fat in the pan. You’ll want a thin coating of fat on the pan to cook the vegetables, so pour some off if needed, or if the pan is a bit dry, supplement the pancetta fat with a drizzle of olive oil. Heat the fat over medium high heat and add the vegetables with a pinch of salt. Cook, stirring, for 7-10 minutes, until the vegetables have softened. Salt and pepper to taste.

On a baking sheet or pizza peel, flatten out half of the pizza dough. Top it with half of the bean mixture, pancetta, vegetables, and parmesan and bake until the crust is splotchy with brown spots. Begin checking for doneness at 5 minutes. Repeat with the other half of the pizza dough and toppings.

Finish the pizzas with fresh rosemary, a drizzle of olive oil or white truffle oil, and more parmesan and enjoy with a glass of davinci chianti!


as a davinci wine storyteller, this post was created in partnership with davinci wine


hi, tuscany is no joke. there really are rolling vineyards everywhere you look, the focaccia does have grapes in it, and people actually do sit outside for beautiful timeless lunches with wine and prosciutto and dreamy conversation. that stuff's not just in the movies, it's all real. and really tasty.

my tuscan days began with crisp morning walks through the vineyards with alana or hilltop pilates class with rebecca and ended with pitch perfect 2 c/o brandiego (and his pitch perfect 2 obsession which gives me inspiration in my everyday). in between, we harvested grapes, visited montalcino for a vertical davinci brunello tasting and a gelato photoshoot, stood in the birthplace of leonardo da vinci, ate tons and tons of pizza, blended chianti, and made friends with some cows and their cheesemaker owner. note to self: make more friends with cows and their cheesemaker owners. we slept in a handsome yellow casale that was built in the 1600s.

on our last day, alana and i ate tuscan rice pastries with the wonderful emiko before zooming off to malta!

it was so magical and exactly what i imagined tuscany would be. i arrived craving pizza and pasta and left with, yes, a belly full of pizza and pasta, but also: enough wine knowledge to not look like a complete doofus when i taste a new wine, a deep affection for cannellini beans, farro and panzanella goals, and new amazing blogger friends.

every day since returning i've wondered just how expensive it would be to take up a wine hobby. so there's that. does anyone wanna coach me through this?


as a davinci wine storyteller, this post was created in partnership with davinci winedavinci was started in vinci in 1961 when 30 winegrowers created a farming co-op. today, davinci includes 200 winegrowers in tuscany whose grapes produce varietals like chianti, chianti riserva, pinot grigio, and brunello. 

zhoug risotto with fresh tomatoes, onions, and za'atar

it might be risotto season. i don't know, i don't really go outside these days unless it's to see macaroni or to pull an onion from the ground. minnesota is at its peak buggiest. so everything i know about the weather, i know from your tweets or what eggboy tells me about it (or i smell it on him). the two have kind of been giving me conflicting results these days because apparently it's hotter than hot in new york but cool enough to avoid sweating in other places (like here). but by my calendar, fall is around the corner and that means risotto season! so, here: your green light to go stand above a stove for 45 minutes. 

this risotto is inspired by the yemeni lahoh stand in tzfat that i love so very much. lahoh is a sour flatbread, similar to injera, and at this particular stand, they top it with cheese, za'atar, tomatoes, onions, fresh herbs, and zhoug. zhoug is a suuuuuper spicy yemeni condiment that is dangerously hot but also oddly refreshing because a lot of it is made up of fresh cilantro and parsley. i really like it on all things, but i avoid saying the word "zhoug" out loud at all costs because it is by far the most difficult word i've ever tried to pronounce. you have to inhale and exhale at the same time and do some acrobatics with your throat to really get it down. i'm working on it. i just tried googling a pronunciation video to show you but it doesn't look like there are any online... one day i'll periscope my zhoug pronunciation practice sessions, or something. 

zhoug is super easy to make. you just put a bunch of stuff in a blender, you don't even have to rip any herbs off of their stems. and then whatever you don't use for this recipe, you can store in the fridge for your morning eggs or you could even freeze it into little cubes and defrost it bit by bit.

so this dish is indeed what would happen if a yemenite and an italian got together and made a food baby. and whyyyyyy the sudden italian influence? (other than i love risotto and risotto season is here?) i'm going to tuscany! with davinci wine! just for a bit, i'll be back by beet harvest, but alana and brandiego and rebecca and i are headed off on saturday to be davinci wine storytellers and i am so gosh darn excited. after seeing celeste's tuscany photos from when she was a storyteller, i couldn't not go. so here i am, packing all of my dark colored clothes to allow for plenty of wine stains, and they're also stretchy to allow for pizza and pasta and, yes, risotto!

zhoug risotto with fresh tomatoes, onions, and za'atar

makes 2-4 servings


4 c chicken broth

1/4 c olive oil, plus more for serving

1 small onion, finely chopped

kosher salt

2 cloves of garlic, minced

1 c arborio rice

1 c davinci pinot grigio

1 c shredded parmesan, plus more for serving

2 tb zhoug (recipe below), or to taste

black pepper

chopped fresh tomatoes, chopped fresh onions, fresh cilantro and/or flat leaf parsley, and za'atar, for serving


5 jalapeños, deseeded

4 cloves garlic

1 bunch flat leaf parsley, roughly chopped

1 bunch fresh cilantro, roughly chopped

1 tsp cumin

1/2 tsp ground coriander

1/4 tsp cayenne

a good pinch of salt

1/4 c olive oil


bring the chicken broth to a low simmer and allow it to stay simmering while you prepare the other ingredients.

in a large pan, heat olive oil over medium heat. add the onion and a pinch of salt and cook until soft, about 5 minutes. add the garlic and cook for 2 more minutes. add rice and cook, stirring, for a few minutes until it is slightly toasted. add one cup of broth and cook, stirring, until it is absorbed into the rice. repeat this process with the remaining 3 cups of broth and the cup of wine. 

stir in the parmesan cheese and zhoug. taste and add more zhoug, if desired, as well as salt and pepper. spoon into bowls, drizzle with olive oil, and top with tomatoes, onions, fresh herbs, za'atar, and more cheese. enjoy with davinci pinot grigiot!


to make the zhoug:

put all of the ingredients in a food processor and blend until it has the consistency of pesto.

store leftovers in the fridge for a few days, or freeze.



as a davinci wine storyteller, this post was created in partnership with davinci! follow along on my travels with #davincistoryteller!