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THE BEST ROMAN PIZZA & More!

I recently visited a place that’s been on my list for a while ever since @the_burratababe posted about it– @dariospizzali in West Hempstead, NY (Long Island). SO GOOD AND WORTH THE TRIP!!!

My friend Francesca of @hello150ish and I ordered about a dozen different slices of Dario’s Roman-style and NY pizza that are both made with long fermentation sourdough … and yes you can tell the difference.

They also have amazing sandwiches made on homemade rolls and focaccia! We tried the famous chicken caesar on focaccia with perfectly-grilled chicken thighs as well as their monster cheesesteak made with in-house cut, juicy ribeye.

And, apparently there is a Sicilian guy working in the kitchen that makes all the arancini, so of course we ordered 3 rice balls as well–and their taste was reminiscent of what I had in Palermo. Yum!

Dario’s mom makes all the desserts and sweets that range from fluffy bomboloni (stuffed doughnuts also made with sourdough) to mini fruit tarts to cornetti (croissant) stuffed with pistachio or hazelnut cream.

Plus they have off-menu specials, so there’s always an opportunity to try something new.

Even if you’re not in the NY area, this place needs to go on your list. I can’t wait to return!

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This is Italian comfort food at its finest. 💚🤍❤️

Creamy Pasta Fagioli needs little introduction! It’s one of those cozy, homemade recipes with simple ingredients, comforting texture and nostalgia overload.

Satisfying, filling, nutritious and delicious, it’s what mom often made on meatless Fridays or anytime we needed a meal quickly.

I like to think of it as part of a category of Italian and Italian-American dishes that I refer to as “soupy pastas”. It definitely straddles the line between “pasta” and “soup”.

Comment “RECIPE” below and I’ll message you.

Buon Appetito!

https://mangiawithmichele.com/pasta-fagioli-soup/

#PastaEFagioli #PastaFazool #ItalianComfortFood #italianrecipe HomeCooking

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After a year hiatus, Thanksgiving Turkey is back for 2025!

Reserve before November 1st to lock in $10/lb. price. Prices will increase to $12/lb. for any reservations after that date.

We’re raising broad breasted white turkeys this season and will be taking reservations until sold out!

You can choose to pick up in one of three locations:
- Brooklyn, Grand Army Plaza Greenmarket
- North Fork, Long Island at FitFoods in Southold
- The farm in Sharon Springs

Get more info or reserve your bird via the link in our bio.

And please scroll through some photos of turkeys enjoyed in previous years.

#turkeytime #thanksgiving2025 #feistyacres #holidaydinner #holidaydinnerparty #thanksgivingturkey

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If you read down to the end of Francesca’s post you will notice the reference to #valentinesday and cookies. @cescapardo is really the baker. Those cookies were so professional looking no one believed they were home made..twice. Repost from @hello150ish
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It was a fun day with @literarycounsel making Mrs. Bulzone’s recipe for peanut brittle. For as long as I can remember Fran and I have teamed up in the kitchen to make all kinds of foodie gifts. Our first foray started with @marthastewart giant heart-shaped cookies for Valentine’s Day, which my cat Franco toppled 1/2 the cooling cookies onto the floor. There’s always another trip to the grocery store to purchase more ingredients due to something or another, and today was no different when a can of the peanuts spilled and landed on the floor!

#laughteristhebestmedicine
#holidayseason
#peanutbrittle
#marisaandmrsbwemissyou

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If you’ve been following me for awhile, then you know that I am all about the Garlic Confit.🧄

Slow-cooked Garlic Confit and Garlic Oil is a staple in my kitchen and for great reason! It’s rich, sweet and flavorful and adds loads of mellow umami (i.e., savoriness) to whatever it is combined with, even if it is a plain piece of rustic bread! If you are even a mild fan of garlic, you will be hooked after making this recipe just once. Once! You will be looking to add this Garlic Confit and Garlic Oil to every possible recipe (and would be justified in feeling that way).

When you add Garlic Confit to something, it immediately makes the dish more interesting. This is due in large part to the significant umami (the fifth taste sensation referring to a special type of savoriness) that it contains. Garlic Confit really doesn’t have any sort of bite or sharpness, like its raw counterpart. It is intensely sweet, rich and mellow all at the same time, adding an unmatched complexity to whatever it is added to.

Make lots of it. Use daily.
(One dreamy recipe using it is coming later today! Stay tuned!)
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GARLIC CONFIT & GARLIC OIL⁠
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Head to my blog to learn more about this amazing ingredient, including a recipe!
--> Click the link in my bio @MangiaWithMichele and search for "Garlic Confit" (or, tap the link in my Stories today.)
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#garlicbread #garlicconfit #breadlove #carbloading #italiancooking #buzzfeast #eeeeeats #cleaneating #aglioeolio #marinara #sundaygravy #italianamerican #italianrecipe #todayfood #italianfood #lacucinaitaliana #nomnomnom #feedfeed #forkyeah #nytcooking #eatingwell #wholefoods #realsimple #kitchn #f52grams #foodandwine #MangiaWithMichele #micheledipietro #pastalover #pastaaddict

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My first REEL!
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Linguine with Calamari Ragu
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Recipe coming soon in feed and also check out my Stories later today for more step-by-step!

#aglioeolio #spaghetti #garlic #sundaygravy #pastalover #pasta #italianfood #lacucinaitaliana #linguineandclams #italianamerican #italianrecipe #everybodylovespasta #micheledipietro #MangiaWithMichele #friedcalamari #cooking #nomnomnom #eatingfortheinsta #feedfeed #tohfoodie #ragu #epicurious #todayfood #thecookfeed #nytcooking #eatingwell #wholefoods #realsimple #kitchn #f52grams

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THERE IS JUST SOMETHING ABOUT THE EXCITEMENT OF PASTA.💫⠀⁠
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Especially when it is a really fun shape like this Ruote Giganti with a Wild Boar Ragu.⁠⁠
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It's definitely not your everyday ragu (not that there is such a thing...).⁠
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Wild Boar is a very Tuscan dish (though definitely not only made in Tuscany). My ragu here is not traditional Tuscan, but a bit more Bolognese in spirit, actually, with the addition of dairy to smooth out the flavor and texture.⁠
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It was pretty darn good, if I do say so myself!⁠
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And, it was served at my first dinner party in over one year—a reason for a great meal with something a little different.⁠
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Happy Sunday, all!⁠
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#ragu #wildboar #wildboarragu #sundaygravy #lacucinaitaliana #italiacize #meatsauce #pastalover #pasta #italianfood #pastapasta #thespruceeats #italianamerican #italianrecipe #foodandwine #cooking #eatingfortheinsta #feedfeed #tohfoodie #epicurious #todayfood #thecookfeed #nytcooking #noodles #realsimple #kitchn #f52grams #everybodylovespasta #micheledipietro #MangiaWithMichele⁠

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What better way to spend this Sunday than testing out @claire__tofu’s Taro Cake recipe?! Talk about a #sundayfunday 😎🎉 head to the link in our bio for full recipe!

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Recipe 6 - Winnie Lum’s Taro Cakes
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“My great-grandma Winifred Zane Lum, or Tai Tai as my sister and I called her, was an amazing woman - fiercely independent and endlessly generous. She seemed to have lived hundreds of lives. Winnie Lum travelled the globe, ran a saimin stand in Palama on Oahu, co-owned a clothing store in Honolulu’s Chinatown, worked as the photo librarian for the Hawai’i Visitors Bureau, raised three children, watched Hank Aaron break Babe Ruth's home run record, and single handedly cooked entire Chinese nine course dinners. She lived to be 98 years old and made the most of everything she had.
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Some of my fondest childhood memories are at Tai Tai’s house watching her simmer huge pots of beef stew on the stove, pour sizzling oil over fish with green onion and ginger, or baking custard pie, which always made me think of a gigantic dan tat (egg tart). A few months ago, my mom, Cathy, found Tai Tai’s faded, but well-loved recipe box filled with recipes typed on index cards Tai Tai had collected throughout her lifetime - it felt like we had unearthed buried treasure.
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This taro cake recipe is from Tai Tai. Although I don’t have a memory of Tai Tai cooking this dish, my Grandma Millie remembers making this with her mom. Her lips curled into a smile as I told her I wanted to recreate Tai Tai’s taro cakes. “That one’s a little difficult,” Grandma said. “Can you find taro?” I assured her I’d find some at the market in Chinatown. She nodded, “You can add some lap cheong, too.” My plan was to make two versions: One with lap cheong, Chinese celery, green onion and the other without the sausage. Grandma grinned, “Tastes good to eat with some oyster sauce.” - @claire__tofu

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The holidays are here and you'll have FOUR chances to experience the 2nd annual Deck the Stalls Holiday Market, presented by @nycedc. Following Dec. 8th in the @seaportdistrict.nyc, mark your calendars for a weekend-long celebration of NYC's Public Markets at @essexmarket from Friday, December 13 - Sunday, December 15. Festive, fun and free for all ages!

http://deckthestalls.org/ (link in bio)
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#nyc #newyork #nycholidays #christmas #christmasinnewyork #holidaymarket #farmersmarket #givingtuesday #smallbusiness #smallbiz #shopsmall #shoplocal #iloveny #eatlocal #giftguide

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Don’t forget your four legged friends this holiday season! Snag some @amusepooch_treats to stuff Fido’s stocking at the 2nd annual Deck the Stalls Holiday Market! Sunday, Dec. 8th in the @seaportdistrict.nyc. 11am - 5pm. Free for all ages! Presented by @nycedc @snapdragonapple @rubyfrostapple

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