03-01 · Ch. 3 Garde Manger
Caprese 'Ravioli' (Liquid Mozzarella Spheres)
03-03 · Ch. 3 Garde Manger
Modern Caprese
04-02 · Ch. 4 The Mill
Risotto alla Milanese (The MPW Method)
04-03 · Ch. 4 The Mill
Risotto of White Mushrooms
04-04 · Ch. 4 The Mill
Stabilized Cacio e Pepe
04-05 · Ch. 4 The Mill
High-Hydration Focaccia (The 85% Method)
04-06 · Ch. 4 The Mill
Pressure-Gelatinized Polenta
04-08 · Ch. 4 The Mill
Calabrian Chili & Red Pepper Cavatappi
04-10 · Ch. 4 The Mill
Pasta e Patate (Napoli Style)
04-11 · Ch. 4 The Mill
Same-Day Sourdough Discard Focaccia
04-13 · Ch. 4 The Mill
Prosciutto Balanzoni
06-01 · Ch. 6 The Poulterer
Italian Wedding Soup (Pollo Rustica)
07-02 · Ch. 7 The Butcher
Braised Boursin & Bacon Meatball Subs
08-02 · Ch. 8 The Field
Roasted Spaghetti Squash 'Pomodoro Rustico'
09-10 · Ch. 9 The Pâtissier
Florentine Cannoli
10-02 · Ch. 10 Stocks, Sauces & Condiments
Vibrant Basil Pesto (Genovese)
10-13 · Ch. 10 Stocks, Sauces & Condiments
Classic Ragù alla Bolognese
10-14 · Ch. 10 Stocks, Sauces & Condiments
Capuliato Siciliano (Sun-Dried Tomato Pesto)
10-15 · Ch. 10 Stocks, Sauces & Condiments
Sauce Tomate (Mother Sauce No. 4)
10-20 · Ch. 10 Stocks, Sauces & Condiments
Ligurian Salsa di Noci (Toasted Walnut Pesto)
10-21 · Ch. 10 Stocks, Sauces & Condiments
Lemon Cream & Parmigiano Sauce
12-07 · Ch. 12 Les Fonds
The Rich Yolk Pasta Dough (Laminated)
12-08 · Ch. 12 Les Fonds
Gnocchi 201 (The Master Doughs)
12-09 · Ch. 12 Les Fonds
The Definitive Guide to Egg Pasta
12-10 · Ch. 12 Les Fonds