Recipes By Dan Pelosi
54 recipes found
Pignoli Cookies
Pignoli cookies are the royalty of Italian cookies, not only because they’re encrusted in toasty pine nuts on the outside and feature next-level chewiness on the inside, but also because pignoli (pine nuts, for the unacquainted) and almond paste aren’t the cheapest ingredients on the shelf. They’re worth the investment, though, especially in a recipe as simple as this one, which is adapted from my cookbook “Let’s Party” (Union Square & Co., 2025).
Nonalcoholic Negroni
It can be difficult to find a nonalcoholic version of the classic Negroni that captures the complex flavor notes without involving the use of pricy nonalcoholic spirits. This recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), cracks the code by using a common pantry ingredient: hibiscus tea. It features grapefruit juice for bitterness, tea for floral and tannic notes, a little sugar for sweetness and black peppercorns for that subtle, satisfying tingle.
Roast Salmon With Smashed Olives
Salmon is perfect for roasting because it’s such a forgiving fish. The key is salting the fillet ahead of time, which seasons the flesh all the way through and helps it stay juicy, even if you overcook it a little. In this recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), the salmon is roasted just until cooked then is immediately doused in a floral, herby and briny mix of fresh orange juice, olive oil, roughly chopped olives and parsley, further ensuring that every bite is moist and flavorful.
Charred Broccoli With Anchovy Vinaigrette
Adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), this recipe is a celebration of charring food to extreme crispiness, embracing the briny flavor of anchovies and eating giant chunks of cheese. Peeling the tough outer layer from the broccoli allows you to cut extra-long florets that reach about halfway down the stem; deeply charring them gives them an almost smoky flavor. Cutting the Parmesan into large chunks instead of grating it gives the dish bulky, textural bites. A bold anchovy vinaigrette gives everything a bright and briny coating.
Roast Squash With Crispy Chickpeas and Feta
When it comes to squash recipes, butternut tends to get most of the attention. This recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), is an unabashed celebration of the lesser-used members of the squash family: delicata, acorn and kabocha. When roasted, all three have a dense and creamy texture, with stunning orange flesh that looks gorgeous stacked on a platter. Roasted chickpeas add a crispy crunch, and a mixture of lightly pickled shallots, cooling mint and salty feta will make you see squash in a whole new light.
Roasted Cabbage and Butter Beans
Ribbons of cabbage are roasted until they are sweet and caramelized then tossed with butter beans, garlic and anchovies and finished with fresh parsley; the details make this dish surprisingly flavorful for such a simple ingredient list. An easy and affordable way to get dinner on the table, this recipe makes a hearty main dish served with hunks of crusty bread, or a hardworking side dish next to your favorite protein. If you cannot find butter beans, cannellini beans make a perfect (though smaller) substitute. If you are seeking a vegetarian alternative, a few tablespoons of chopped capers make a great substitute for the flavor that the anchovies add.
Chicken and Broccoli Rabe Pasta
The combination of pasta, garlic and olive oil has long been one of the best ways to feed many mouths with ease. Here, that garlicky pasta is joined by browned chunks of chicken, tender and bitter broccoli rabe and spicy cherry peppers. Browning boneless, skinless chicken breast takes little effort if done right — the key is to not overcrowd the pan. The chicken cooks through quickly, so sautéing it in batches adds minimal time and maximum flavor to this recipe. Feel free to use broccolini instead of broccoli rabe, sweet cherry peppers instead of spicy or even another short pasta instead of cavatelli — just don’t skip the freshly grated Parmesan on top.
Zucchini Lasagna
Long slices of zucchini replace lasagna noodles in this fresh and simple take on the Italian classic. The zucchini slices are cut thin, salted to remove excess water, then cooked in a grill pan or skillet until nicely charred. Ricotta, mozzarella, Parmesan, fresh tomatoes, mint and basil are all tucked in between the layers of zucchini and then baked until extra warm and melty, showing us how delicious the lighter side of lasagna can be.
Balsamic Roasted Chicken With Peaches
Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.
Kale Caesar Pasta Salad
Caesar salad meets pasta salad in this comfort food mash-up. Crisp and sturdy kale leaves hold their own alongside al dente pasta when tossed in a thick and creamy Caesar-inspired, mayonnaise-based dressing. Crunchy, lemony breadcrumbs and salty Parmesan shavings are added just before serving, for extra texture and flavor. Served cold, this recipe is perfect for make-ahead entertaining or meal prep. For those looking for extra protein, cooked chicken or crispy chickpeas are welcome additions. Of course, feel free to swap in romaine lettuce and croutons, if preferred.
Italian Seasoning
Often called for in recipes to add an earthy and sweet flavor, Italian seasoning blend is widely available at the grocery store, but it’s just as easy to make with pantry items you already have at home. Dried oregano is the star player here, supported by a variety of other dried herbs most often used in Italian cooking. Feel free to tweak to your liking, inviting other herbs to join as well. This mix is handy to have on hand for a variety of Italian and Italian-American recipes. Try rubbing it on meats, sprinkling it on vegetables, or using it in soups and salad dressings to boost flavor.
Bacon Ranch Potato Salad
Destined to be the star of your next cookout, this potato salad is loaded with thick, crispy bacon, shredded Cheddar cheese, jammy eggs and crunchy scallions, all wrapped in a tangy, herby hug of ranch dressing. If feeding a crowd isn’t in the cards, this recipe is hearty enough to be a meal on its own, and lasts for days in the refrigerator. Feel free to add more vegetables to the mix, like tomatoes, cucumbers or celery; just be sure to add them right before serving to keep the bacon nice and crunchy.
Russian Dressing
Contrary to its name, Russian dressing was invented in New Hampshire in the early 1900’s and may have gotten its name because the original recipe included a staple of Russian cuisine: caviar. Often used as a dip or a salad dressing, it is perhaps best known as a spread on the iconic Reuben sandwich. Pink in color from a combination of ketchup and mayonnaise, it is frequently mistaken for its sweeter sibling, Thousand Island dressing, but Russian dressing is spicier thanks to the addition of horseradish. This recipe is flexible: Grating the onion releases more of its flavorful juices, but mincing works just fine. Swap the onion for shallot, if you like, or use smoked paprika instead of sweet. For an extra-spicy kick, add a dash of hot sauce.
Marinated Green Beans
This snappy, tangy and super easy recipe for Italian marinated beans makes a perfect side dish, salad or addition to an appetizer spread. The green beans are cooked briefly in salty boiling water just to turn them bright green, then tossed with olive oil, red wine vinegar, grated garlic and fresh herbs and left to marinate. Gently cooking the beans and marinating them while they are still warm allows them to soak up more flavor from the dressing. They are delicious served cold or at room temperature, and you can add a little kick to them with crushed red pepper, if you like. Green beans are available year round, which means this side dish is ready to become a staple in your kitchen.
Italian Dressing
Ever-popular Italian dressing has endless commercial versions available, but you probably have everything you need to make it at home in your pantry. Here, earthy herbs, tangy vinegar and sweet honey are blended with the Italian culinary staples of garlic and olive oil, creating a perfectly balanced dressing that is ready to drizzle over a classic “pizza shop” salad of crisp romaine, sliced tomatoes and cucumbers, olives and cubes of provolone, or soak into chunks of almost-stale bread, ripe tomatoes and sliced onions for a perfect panzanella salad. Of course, it can enhance much more than just salad. Use it as a marinade for chicken, drizzle it over roasted vegetables or toss it with pasta salad. Feel free to make your own Italian seasoning mix (see Tip) instead of buying it, and you can easily swap out the red wine vinegar for white wine or balsamic varieties.
Panzerotti (Fried Tomato and Mozzarella Pockets)
Panzerotti, a fried variety of Italian street food, are often mistaken for small calzone. The name comes from the Neapolitan word “panza,” which derives from the Italian word for “belly” because their shape resembles a rounded stomach. While they are commonly filled with a simple and satisfying mixture of sweet tomato purée and melted mozzarella, you can also use cooked sausage, ham, bacon or anchovies. Remarkably crispy on the outside and soft and pillowy on the inside, panzerotti are best served freshly fried and still warm, ideally with a side of marinara for dunking.
Chicken Florentine
In this weeknight recipe, perfectly browned chicken breasts are smothered in a creamy spinach sauce that comes together with ease, all in one skillet. The highlight of this recipe is the buttery white-wine sauce, which is enriched and thickened with a secret ingredient: cream cheese. The sauce nicely coats the wilted spinach, though you can use sun-dried tomatoes, sautéed mushrooms or canned artichokes instead of, or in addition to, the spinach. A side of mashed or roasted potatoes would round out this dish well, but some crusty bread to sop up every last bit is a must.
Ham and Potato Soup
Cooked ham lends a surprising amount of flavor to this simple, hearty soup. Easy to put together using leftover ham or a ham steak, this recipe is perfect for a weeknight or a busy weekend.
Loaded Oven Fries
Roasting thick wedges of well-seasoned potatoes skin-side down on a sheet pan delivers the crispness of fries while maintaining the soft, pillowy insides of a perfectly baked potato. Top them with crispy bacon, melted sharp Cheddar, chopped scallions and sour cream for a crowd-pleasing game-day snack or hearty appetizer.
Bomboloni
Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite.
Broccoli Rabe Pesto Pasta
Blitzing pungent broccoli rabe into a creamy, nutty pesto (along with walnuts, garlic, Parmesan, olive oil and lemon juice) helps mellow any bitterness in this verdant weeknight pasta. Start by quickly boiling the broccoli rabe and garlic, which takes the edge off. Fans of broccoli rabe will enjoy extra bites of the greens throughout this pasta dish, and those looking to round the flavors out further would do well to add cooked Italian sausage, cannellini beans or a dollop of ricotta cheese. The broccoli rabe pesto can also be used as a topping for crostini or pizza, and can be kept in the refrigerator for up to 3 days, or frozen for up to 3 months.
Potato Wedges
These oven fries are a deeply satisfying and nostalgic side dish that comes together with ease any night of the week. Seasoning the wedges with spices, grated Parmesan and garlic, and roasting them with more freshly grated cheese on top, ensures plenty of flavor in every bite. Soaking the cut potatoes in cold water before baking releases extra starch which leads to crispier outsides and creamier insides. Equally essential to that textural contrast is drying the potatoes fully before seasoning and baking them. Enjoy as-is, or serve with your favorite dipping sauce.
Baked Mostaccioli
In this easy yet irresistible baked pasta recipe, a simple, meaty tomato sauce is layered with mostaccioli pasta and a creamy cheese mixture and baked until both melty (the cheese) and crisp (the pasta). Mostaccioli is identical to penne, but without the ridges. As a baked pasta dish, mostaccioli is similar to a traditional baked ziti and most commonly found on menus throughout the Midwest. Mostaccioli, like penne and ziti, is a favorite pasta shape for baked pasta dishes since the sauce and cheese easily find their way inside their long tubes, creating perfect bites. Adding cooked vegetables into the pasta mix is a welcome addition, and kale or broccoli work especially well. Skipping the sausage altogether and replacing it with cooked vegetables is also delicious and just as satisfying. And of course, swapping the mostaccioli with penne or ziti is always an option.
Chicken Stew
This creamy, cozy chicken stew is fast enough for a weeknight meal yet satisfying enough for a long Sunday dinner. Boneless chicken thighs are used instead of breasts, as they stay juicier longer. Simmering them in the stew along with sweet paprika, chicken stock and a touch of apple cider vinegar adds surprising depth of flavor alongside dried herbs and plenty of vegetables for dimension and texture. Heavy cream is in the mix as well, wrapping everything in a silky blanket. This stew is as versatile as it is easy to make, so feel free to add in other vegetables like mushrooms or peppers and replace the heavy cream with coconut milk, or leave the cream out altogether.