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Melissa Pellegrino

  • How-To

    From Rinds to Riches

    Why adding a stock made from cheese “scraps” to risotto, braises, and more is an easy, economical way to boost flavor.

  • Recipe

    Braised Chicken Legs with Prosciutto, Sweet Potatoes, and Olives

    Tender chicken is at the heart of this homey braise, but it’s the other ingredients—the broth, rich prosciutto, sweet potatoes, and tangy olives—that make it memorable.

  • Recipe

    Cheese Rind Broth

    This savory broth makes use of something that might otherwise be tossed: the rinds of Parmesan or Grana Padano cheese. Use the broth in soups, risotto, pastas, and braises.

  • Recipe

    Butternut Squash Risotto

    Yes, cheese is often added to risotto, but that flavor gets intensified when using cheese rind broth, too. One bite, and you may not go back to using any other…

  • Recipe

    Parsnip & Parmesan Soup with Pumpkin Seed Pesto

    This silky soup is quite good on its own, but the gorgeous green pesto adds a burst of flavor.

  • Recipe

    Zucchini and Caramelized Onion Pizza

    White pizzas tend to be drier than red, so it’s good to include ingredients that add moisture, as in this one topped with a tangle of summer squash and sweet…

  • Recipe

    Shrimp Scampi

    Bright and full of flavor, shrimp scampi is quick enough for a weeknight meal, but it’s also sophisticated enough for a dinner party. Serve it with pasta, rice, or crusty…

  • Recipe

    Campanelle with Butternut Squash and Herbed Breadcrumbs

    Sweet butternut squash and aromatic sage are a classic fall combination. Add some sautéed leeks, cream, and pasta, and you get an amazing dinner.

  • Recipe

    Spiced Lamb Chops with Chickpea Purée

    You’ll be amazed by the deep flavor and luscious texture of this chickpea purée, which is enriched with crème fraîche. A buttery pan sauce and fresh mint tie everything together.

  • Recipe

    Pot O'Gold

    Weeknight cooking used to be a breeze for me—I shopped at the market daily on my way home from work, picking up whatever looked good and cooking simple meals. Then…