More recipes from New York
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Today, I’m excited to bring you a couple more recipes I picked up during my recent trip to New York. It was an experience that was truly unforgettable. I had the chance to attend the “Live from New York, It’s Salad Night” event. It was hosted by Wish-Bone Salad Dressing, featuring none other than celebrity chef Tyler Florence. The event was held at the beautiful Rustico Cooking studio. It was a dream come true to be surrounded by such culinary talent and energy.
The recipes I’m sharing today come from Micol Negrin, the chef behind Rustico Cooking, and they were both absolutely delicious. One is a vibrant Orecchiette with Roasted Grape Tomatoes and Arugula Salad. This pairs perfectly with Wish-Bone’s bold flavors and is a standout pasta dish. It features roasted tomatoes that are rich, sweet, and packed with flavor. I couldn’t get enough of that pasta, and I know you’ll love it too.
And to top it all off, I have a recipe that’s pure dessert magic: Molten Chocolate Cakes with Vanilla Whipped Cream. These little cakes are the kind of treat that feels like it came straight from a fancy restaurant. However, they’re surprisingly simple to make at home. With their rich, gooey centers and delicate outer crusts, they offer that irresistible contrast of textures that chocolate lovers dream about. Pair them with a dollop of lightly sweetened vanilla whipped cream. Now you’ve got a dessert that’s both comforting and elegant.
Whether you’re planning a cozy dinner for two or hosting a festive gathering, these cakes are sure to impress. They’re quick to prepare, bake in individual portions, and deliver that “wow” moment when you cut into them and the warm chocolate flows out. Trust me—this is one recipe you’ll want to keep in your back pocket for every special occasion.
Something Fun
I’m also happy to share that I’m now a contributor over at Crazi Beautiful Women! It’s a vibrant, inspiring space with incredible women, and I’m feeling honored to be part of it. To kick things off, I’ve posted a delicious Mother’s Day brunch recipe. It’s perfect for celebrating the moms in your life with something homemade and heartfelt. If you’re looking for a fresh idea to make your Mother’s Day table extra special, be sure to head over and check it out. You’ll find plenty of uplifting content and creative inspiration while you’re there!
Orecchiette with Roasted Grape Tomatoes and Arugula (from Micol Negrin)
Real Mom Kitchen
Equipment
Ingredients
For the sauce:
- 2 pints grape tomatoes
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic chopped
- 1 Tbsp Italian parsley minced
- ½ tsp salt
- ⅛ tsp freshly ground black pepper
- ⅛ tsp chili flakes
To cook and serve:
- 2 Tbsp salt
- 2 lbs orecchiette
- 5 oz pkg arugula, stems removed, julienned
- 1 cup fresh whole-milk ricotta
- 1 clove garlic minced
- 1 Tbsp Italian parsley minced
- 2 Tbsp basil chopped
- ⅔ cup ricotta salata 1/4 pound grated
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 450. Toss cherry tomatoes with the olive oil, garlic, parsley, salt, pepper, and chili flakes on a 11 x 17 baking sheet. Roast for 20 to 25 minutes or until soft.
- Bring 6 quarts of water to a boil. Add the orecchiette and the 2 Tablespoons salt. Cook until pasta is al dente, about 12 minutes. Drain; reserving 1/2 cup of the pasta water.
- Place the pasta in a large bowl with the roasted tomatoes. Stir in reserved pasta water, arugula, ricotta, garlic, parsley, basil, ricotta salata and olive oil. Serves 10.
Nutrition
Molten Chocolate Cakes with Vanilla Whipped Cream (from Micol Negrin)
Real Mom Kitchen
Ingredients
- cooking spray
- ¼ cup granulated sugar plus extra for dusting the molds
- 4 oz bittersweet chocolate coarsely chopped
- 8 Tbsp unsalted butter , cubed
- 2 eggs
- 2 egg yolks
- 1 Tbsp flour
Vanilla Whipped Cream:
- ½ cup whipped cream
- 1 Tbsp powdered sugar
- ½ tsp vanilla
Instructions
- Preheat oven to 425. Spray five 1/2 cup ovenproof molds generously with cooking spray and dust generously with sugar.
- In a large stainless steel bowl set over simmering water, gently warm chocolate and butter until melted, stirring often with a rubber spatula. This takes about 5 minutes. Remove from heat.
- Meanwhile in a large bowl, beat eggs and egg yolks and sugar with a whisk until sugar crystals are dissolved and mixture is just a little paler in color.
- Slowly beat the chocolate into the egg mixture, whisking continually to prevent curdling. Beat the flour in quickly until the mixture is homogeneous and there are no white streaks; DO NOT OVER MIX.
- Divide the batter among the prepared molds. (they can refrigerated up to 12 hours. Just bring to room temp before baking) Place molds on a 11 x 17 baking sheet and bake for about 8 minutes. The centers will be quite soft but sides will set.
- Beat whipped cream with sugar and vanilla until soft peaks form
- While cakes are still warm, invert mold onto plate and wait at least 10 seconds before trying to remove the mold. Remove the mold and top with whipped cream.
