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Italian Dishes, Pasta Dishes Robert Brown Italian Dishes, Pasta Dishes Robert Brown

Ragù alla Bolognese

Based heavily on the official Ragù alla Bolognese recipe listed by Accademia Italiana della Cucina, this bolognese sauce uses very little tomato, but has a rich, umami-filled, and a sweetness brought forth by milk. Definitely different from your typical bolognese sauce, but still delicious!

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Pasta Dishes Robert Brown Pasta Dishes Robert Brown

Mountain Herb Pasta

Based on a recipe from Northern Italy, this pasta uses both heated and cooled olive oil to bring out different levels of that floral taste. The mixture of herbs in the dish also brings out a delicious, creamy, yet refreshingly light flavor.

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Pasta alla Nomad

What would happen if you put a shepherd from Italy into the Chinese province of Szechuan? Here’s a recipe for Cacio e Szechuan, where we use Szechuan peppercorns and pork belly to create a fusion Pasta alla Gricia.

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