Cooking with Capicotto: Rib Roast & Fondant Potatos
An oldie but a goodie: rotisserie rib roast. Also attempting fondant potatoes – can we achieve this golden, buttery beauty of a side dish? Tell us what you think, Chef…
Cooking with Capicotto: BBQ Ribs
Baby got back. While Rory McIlroy was chasing his career Grand Slam, we were chasing some seriously good eats: bbq ribs and fries! Look how tempting that blueberry and lemon…
Cooking with Capicotto: Sausage and Peppers
Exercise is important but so is eating right. Today we're making Jalapeño Peach and Cheese & Parsley Italian Sausage from #NiagaraProduce along with onion, some colorful bell peppers, chicken thighs,…
Cooking with Capicotto: Roasted Lamb Shoulder
When your son comes home from college, you cook something special. Enzo loves lamb so I'm whipping up a lamb shoulder from Moriarty Meats & Café Bar with potatoes, sweet…
Cooking with Capicotto: Stuffed Shells (Part 2/2)
(Part 2/2) Let's ask the professional: Chef Gianluca Ruggieri – what do you think? We think this jalapeño peach sausage paired with our spinach ricotta stuffed shells is TDF. (To…
Cooking with Capicotto: Stuffed Shells (Part 1/2)
(Part 1/2) From spine surgery to spinach ricotta. We're making a spe-shell dish for Sunday Fun Day: stuffed shells featuring jalapeño peach sausage from Niagara Produce! Struggling with chronic back…
Cooking with Capicotto: Fennel Ravioli
It's the fennel countdown. Trying something new with our latest batch of ravioli: fennel mania! Struggling with chronic back or neck pain? Give William Capicotto MD a call today or…
Cooking with Capicotto: Orange Almond Cake
Citrus got real. 🍊 Let's ignore the current price of eggs and focus on the positive: Orange. Almond. Cake. 😋 Struggling with chronic back or neck pain? Give William Capicotto…
4th Flavours of Italy with Chef Gianluca Ruggieri
Last month we had the incredible opportunity to attend the 4th FLAVOURS OF ITALY – a special 8 course Italian Family Style dinner prepared by Chef Gianluca Ruggieri at Rily…
Cooking with Capicotto: Tenderloin Burgers
Let's supercharge this ground tenderloin with egg, parmesan cheese, pancetta, and panko breadcrumbs. Why Constanzo rolls? Because I can't-stanzo a burger without one! Struggling with chronic back or neck pain?…
