Cooking with Capicotto: Who Plated It Better?
I love cooking, and I feel positive that I can create delicious flavor profiles. My plating on the other hand could use some practice. Who plated it better: Angeline or me?…
Cooking with Capicotto: Cavatelli and Guanciale
Bringing the summer color to the kitchen! Whippin' up some cavatelli with tomatoes, spring onion, and guanciale. Watch 'til the end to see how we top off this dish. Struggling…
Cooking with Capicotto: Scallops and Sepia Fettuccine
How to give an Italian boy a heart attack: Hide the anchovies. 😳 Getting our seafood on with scallops, capers, anchovies, and our sepia fettuccine! (Squid ink pasta.) Here are…
Cooking with Capicotto: Crema di Pistachio
Any nutella fans? Because we have another creamy spreadable paste to tickle your tastebuds: Crema di Pistacchio! Struggling with chronic back or neck pain? Give William Capicotto MD a call today…
Cooking with Capicotto: Stainless Steel
While making out rigatoni al forno and meatballs, I got to use stainless steel cookware. Did you know there's a right and wrong way to cook with stainless steel? Let's…
Cooking with Capicotto: Rigatoni al Forno (Part 2/2)
(Part 2/2) Do you Andouille? They say you eat with your eyes first and the layer upon layer of yumminess in this Rigatoni Al Forno is filling us up! Check…
Cooking with Capicotto: Rigatoni al Forno (Part 1/2)
(Part 1/2) Get hungry because we're making Rigatoni Al Forno and meatballs! Andouille sausage and Calabrian salami should give this hearty dish a little heat. Using Alec Morris's meatball recipe…
Cooking with Capicotto: Steak & Beets
And the beet goes on! After a brutal workout, "we" are cooking up some dill-icious steaks for dinner. Struggling with chronic back or neck pain? Give William Capicotto MD a…
Cooking with Capicotto: One Pan Dinner
All that and the kitchen sink! I love helping my patients but when a case gets cancelled, it's time to hit the kitchen. This time it's for a one pan…
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…
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