Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx, Reviewed

 

Parm to Table by Christian Petroni is hands-down my new favorite Italian cookbook, and as a St. Louis native with a serious Italian food obsession (thanks to the late Mr. O-P’s lasagna obsession and our city’s legendary “Hill” neighborhood), that’s saying something. This book is like a big, warm hug from an Italian nonna, mixed with a Bronx-born chef’s swagger and a sprinkle of Food Network flair. It’s fun, it’s unfussy, and it’s packed with recipes that’ll have you cooking like you grew up in an Italian kitchen.Christian Petroni, a chef who cut his teeth in his uncle’s Italian restaurant and spent summers soaking up old-world vibes on the coast of Naples, brings all that heritage to the table. His debut cookbook, Parm to Table, is a delicious mash-up of Italian-American classics and Ponza-inspired dishes that feel like they’re straight out of your family’s Sunday supper. With over 70 recipes, this book covers everything from 8-Hour Marinara Sauce and Neapolitan Eggplant Parmigiana to weeknight lifesavers like My Babe’s Sausage & Peppers and crowd-pleasers like Fresh Mozzarella Sticks. There’s even a chapter for dolci (sweets!) to satisfy your sweet tooth.

  

Many things make this book appealing. For starters, it’s organized in a way that just makes sense: Italian-American Classics, Family-Style Meals, Weeknight Go-To’s, Ponza-inspired dishes, plus sections for soups, braises, heros (sandwiches), and sauces. Whether you’re craving a cozy Lasagna “Calabrese Influence” or a quick Potato Frittata, there’s something for every mood. The ingredients are accessible—think stuff you can grab at any grocery store or have in your pantry—and the recipes lean hard into olive oil for that rich, soul-satisfying flavor. 

 Additionally, Christian’s personality shines through with funny little comments sprinkled throughout, making you feel like you’re cooking with a buddy. The lush photography is a feast for the eyes (though I wouldn’t mind a few more pics for us visual learners). You also get a peek into Christian’s life—his Bronx roots, his family, and how he went from a kid in the kitchen to a Food Network star. It’s like a memoir and a cookbook rolled into one, and it makes every recipe feel personal.

For beginners who want to whip up authentic Italian dinners for two, this book is a godsend. The instructions are clear, the equipment is stuff you probably already own, and Christian even throws in tips for nailing the best flavors (like which staples to keep on hand). It’s perfect for anyone who loves Italian food but doesn’t want to deal with pretentious recipes or hard-to-find ingredients. I’m already planning to cook my way through this one, from Spaghetti Vongole to Zia Gisella’s Braised Calamari Pasta.If you’re an Italian food lover, a beginner cook, or just someone who wants to bring a little Bronx-Italian magic to your kitchen, Parm to Table is a must. It’s fun, it’s flavorful, and it’s bound to become your go-to for cozy, crowd-pleasing meals. Grab a copy, pour some wine, and get cooking—you won’t regret it!This book is scheduled for publication on September 23, you can pre-order your copy here.

 Disclaimer: I received an advanced digital copy from NetGalley in exchange for an honest review.

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Slow Cooker Smothered Pork Chops with Baby Potatoes

I have officially entered “autumn mode.” It happens every August, don’t ask me why. I’m at the point where I am sick of the deck garden, my harvest wasn’t as large as I had anticipated, I’m tired of fertilizing every week, watering every day, and while I’m not all that eager for cold weather, I am ready to open the windows and let in some fresh air. I’m also ready to head toward the slow cooker and comfort food, and nothing says comfort food like a plate of tender, juicy pork chops, smothered in a rich, creamy mushroom sauce, paired with melt-in-your-mouth baby potatoes. This slow cooker recipe is a lifesaver for busy weeknights or cozy weekends when you want a hearty meal with minimal effort. The combination of savory pork, earthy mushrooms, and flavorful gravy makes this dish a family favorite. Plus, the slow cooker does all the heavy lifting, leaving you with a delicious dinner and a kitchen that smells amazing!

Slow Cooker Smothered Pork Chops with Baby Potatoes

4 large bone-in rib pork chops
1 8-oz. pkg. sliced mushrooms (baby bellas recommended)
1 yellow onion, sliced
1 1-oz. envelope ranch dressing mix
½ t. garlic powder
½ t. freshly ground black pepper

Pinch smoked paprika
1 1-oz. envelope pork gravy mix
1 10.5-oz can cream of mushroom soup
½ c. water
1 lb. Melissa’s Baby Dutch Yellow Potatoes (or as many as desired)
 
Scatter the sliced mushrooms and onions evenly across the bottom of a 6-quart slow cooker.

Pat the pork chops dry with paper towels. Sprinkle both sides generously with the ranch dressing mix, garlic powder, and black pepper.

Place the pork chops on top of the mushrooms and onions in the slow cooker.

In a medium bowl, whisk together the cream of mushroom soup, pork gravy mix, and ½ cup water until smooth. Pour the mixture over the pork chops.

Cover and cook on low for 6-8 hours or high for 3-4 hours. Check for doneness after 4 hours on low or 3 hours on high; pork chops should be tender and reach an internal temperature of 145°F.

About 30 minutes before serving, add the baby potatoes to the slow cooker, nestling them into the sauce.

Carefully remove the pork chops and potatoes to a serving platter. Spoon the creamy mushroom sauce over the pork chops and potatoes. Garnish with fresh parsley if desired, and enjoy! 

Serves 4

Leftovers can be refrigerated for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

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Easy Chicken Comfort Casserole

As soon as August rolls around, there’s something in the air that screams cozy, comforting meals. Maybe it’s the subtle shift from summer’s heat to the promise of fall, but I find myself craving casseroles and pumpkin muffins the moment the calendar flips to August 1st. This year, I stumbled across a gem of a recipe on Jenna’s delightful blog, The Painted Apron, called the Easy Chicken Comfort Casserole. With “comfort” in the title, I knew it was destined to become a staple in my kitchen. However, I couldn’t help but tweak it to make it even more practical and waste-free. Here’s how I turned this recipe into a hearty, no-fuss dish that’s perfect for those early August evenings.

The original recipe called for a small can of refrigerated biscuits, but it only used four out of five, leaving one lonely biscuit behind. It also used just half a can of cream of chicken soup, which, let’s be honest, often means tossing the other half because who has time to store half a can of condensed soup? With food prices climbing, I wanted a version that used every ingredient to its fullest. So, I swapped the 8x8-inch pan for a 1.5-quart casserole dish, used all five biscuits, the entire can of soup, and even tossed in half a cup of peas for a built-in veggie boost. The result? A creamy, cheesy, savory casserole that’s as economical as it is delicious.

Here’s my adapted version of the Easy Chicken Comfort Casserole, perfect for a cozy family dinner or a make-ahead meal.

Easy Chicken Comfort Casserole

  1½ c. cooked, chopped chicken
1 (10.75-oz) can Cream of Chicken Soup 
½ c. sour cream
½ c. shredded cheddar cheese, divided 
½ c. frozen peas 
1 T. dry Ranch dressing mix 
3-4 strips cooked bacon, crumbled 
2 green onions, chopped, divided 
1 small can (5 count) refrigerated biscuit dough 

Preheat oven to 350ºF. Lightly spray a 1.5-quart casserole dish with PAM.

Cut each biscuit into 4 pieces and arrange evenly in the bottom of the dish.

In a large bowl, mix chicken, cream of chicken soup, sour cream, peas, ¾ of the shredded cheese, ¾ of the green onions, and Ranch dressing mix until well combined.

 Pour the chicken mixture over the biscuits, pressing it down gently to fill in around the biscuit pieces.

Sprinkle the remaining cheese on top.

Bake for 25-35 minutes, until the casserole is bubbly and the biscuits are golden brown.

Garnish with remaining green onions and crumbled bacon before serving. 

**Tips**
This casserole can be assembled ahead of time and refrigerated for baking later in the day. 

Feel free to swap peas for your favorite veggie, like carrots or broccoli, for a personalized touch.

Serve with a simple side salad for a complete meal. 

This dish is everything I love about August cooking: warm, comforting, and easy to pull together with pantry staples. The biscuits bake up fluffy, soaking up the creamy chicken mixture, while the bacon and green onions add just the right amount of crunch and zing. Plus, using the full can of soup and all five biscuits means no waste—just pure, home-cooked goodness.

What’s your go-to comfort food when August hits? Let me know in the comments, and happy cooking!

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Ultimate Chicken Crescent Pockets

There’s something undeniably comforting about a warm, flaky crescent roll stuffed with a creamy, savory filling. My Ultimate Chicken Crescent Pockets are the perfect blend of convenience and indulgence, transforming simple ingredients into a dish that feels like a hug on a plate. This recipe is my own creation, born from a love of bold flavors and the desire to elevate a classic comfort food into something truly special. Whether you’re hosting a cozy dinner or looking for a crowd-pleasing appetizer, these golden pockets—brimming with tender chicken, earthy mushrooms, and a luscious cream sauce—are guaranteed to impress.

 The beauty of this dish lies in its versatility. It’s easy enough for a weeknight meal but fancy enough for a special occasion. The creamy chicken filling, seasoned with garlic, parsley, and a touch of onion, is wrapped in buttery crescent dough and baked to golden perfection. Topped with a rich, sherry-spiked cream of celery sauce, each bite is a delightful mix of textures and flavors.

Ultimate Chicken Crescent Pockets

For the Pockets:

1 3-oz. pkg. cream cheese, softened

2 T. unsalted butter, softened

2 c. cooked chicken breast, cubed

½ c. celery, finely chopped

1 .5-oz. pkg. Melissa’s dried porcini mushrooms, hydrated and chopped

¼ t. kosher salt

¼ t. garlic powder

¼ t. Montreal Chicken Seasoning

¼ t. freshly ground black pepper

2 T. whole milk

1 T. finely chopped fresh parsley

1 T. finely chopped scallions

1 8-oz. pkg. refrigerated crescent rolls

2 T. melted butter (for brushing)

¼ c. Italian breadcrumbs

For the Creamy Celery Sauce:

1 10.5-oz. can cream of celery soup

1 t. roasted chicken base

3 T. sour cream

2 T. whole milk 

1-2 T. dry sherry

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicon liner for easy cleanup.

 In a large bowl, blend the softened cream cheese and butter until smooth. Add the cubed chicken, celery, mushrooms, salt, garlic powder, chicken seasoning, black pepper, milk, parsley, and scallion. Mix until well combined.

 Unroll the crescent dough and separate it into four rectangles, pressing the perforations to seal. Spoon 1/4 of the chicken mixture into the center of each rectangle. Pull the four corners of the dough to the center and pinch to seal, forming a pocket.

 Place the pockets on the prepared baking sheet. Brush each pocket with melted butter and sprinkle with Italian breadcrumbs. Bake for 20-25 minutes, or until golden brown.

While they are baking, make the sauce by whisking together the cream of celery soup, chicken bouillon granules, sour cream, milk, and dry sherry in a small sauce pan. Heat over low heat, stirring occasionally, until steaming but not boiling.

 Spoon the warm sauce generously over the baked pockets and serve immediately.

NOTES:

- Swap mushrooms for bell peppers or spinach for a different flavor profile.

- Make ahead: Assemble the pockets and refrigerate for up to 4 hours before baking.

- Pair with a crisp green salad for a complete meal.

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A Flavorful Journey with Beef Daube: A Provençal Delight from Murder on the Menu

 

You may recall my culinary curiosity sparked by the Provençal classic, Beef Daube, after watching the captivating French series “Marianne, One of a Kind.” Last week, I revisited this hearty dish with a new recipe from my book, Murder on the Menu, courtesy of Howard Engel, the brilliant author behind the Benny Cooperman mystery series. The result? A rich, soul-warming stew that’s as comforting as it is delicious. Here’s the recipe, perfect for cozy evenings or impressing guests with rustic French charm.

Boeuf en Daube Recipe

2 T. good olive oil
¼ lb. salt pork or streaky smoked pork, cubed
1 piece of orange peel
1 large onion, studded with 7 cloves
10 peppercorns
3-5 cloves garlic, peeled
1½ lbs. best-quality stewing beef, cut into 1” cubes
1 bay leaf
2-3 carrots, cut into rounds
1 t. dried thyme
1 t. dried rosemary
Good red wine (enough to cover ingredients)

In an earthenware crock* with a tight-fitting lid, combine olive oil, salt pork, orange peel, clove-studded onion, peppercorns, garlic, beef, bay leaf, carrots, thyme, and rosemary.

 Pour in red wine to cover all ingredients.

Seal the lid with a flour-and-water paste to minimize moisture loss.

Bake at 325°F for at least 1½ hours. Alternatively, simmer on low in a coated metal pot for the same duration. The longer it cooks, the richer the flavors!

Serve over a bed of mashed potatoes or shell pasta for a complete meal.

 *I used a Dutch Oven.

This Beef Daube is a testament to the magic of slow cooking—tender beef, aromatic herbs, and a robust wine-infused broth that warms the heart. Pair it with a glass of red wine and crusty bread for an unforgettable dining experience. Have you tried Beef Daube before? Share your thoughts in the comments!

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Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking, a Review

Jodi Moreno’s Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking is a refreshing departure from the often lackluster cookbooks flooding today’s market. As a James Beard–nominated chef, Moreno brings a vibrant, indulgent, yet approachable energy to her collection of comfort recipes that celebrate life’s simple pleasures. From the moment you open the book, its beautifully designed pages and comprehensive index—a rarity in modern cookbooks—draw you in. Every recipe is accompanied by a stunning photograph, making it as much a visual feast as a culinary one.

 

What sets this book apart is Moreno’s knack for reinventing familiar dishes with unexpected twists. The pickle-brine sheet pan chicken with capers, red onion, and dill is a standout, its bold flavor combination will no doubt provide a “toothsome” experience that lives up to its intriguing title. Similarly, the broccoli with feta, almonds, and lemon, inspired by her boss’s obsession, is a simple yet sophisticated dish that delivers on both taste and ease. As a broccoli enthusiast, I found this recipe to be a delightful addition to my repertoire.The shrimp scampi with tomato rice is another gem—elegant enough for company, yet straightforward for novice cooks. Moreno’s Golden Salmorejo, a yellow tomato gazpacho, is a must-try for summer, especially for those growing their own yellow tomatoes, like me. Her take on potato leek soup, enhanced with crispy potatoes and leeks, challenges even the most confident home cooks to rethink a classic. The book’s variety ensures there’s something for every taste, budget, and skill level, from indulgent butter-laden dishes to lighter, feel-good options. 

 

Moreno’s playful organization, with sections like “Pasta Parties” and “Long Leisurely Gatherings,” invites readers to embrace cooking as a joyful, communal experience. Her love for bold ingredients—crème fraîche, juicy tomatoes, mounds of parmesan—shines through, creating recipes that balance decadence and nourishment. Simple Pleasures is a cookbook that feels personal, thoughtful, and inspiring, making it a must-have for anyone who cherishes quality, creativity, and the art of cooking.Get your copy here.

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Stoemp

 

I often find culinary inspiration in the most unexpected places—foreign television. Years ago, I stumbled upon beef daube while watching the French series “Marianne, One of a Kind.” Recently, it was an episode of “Maigret”—the brilliant French adaptation of the Georges Simenon books starring Bruno Cremer—that introduced me to stoemp. The word was unfamiliar, so I dug into some research and discovered a dish that’s as comforting as it is delicious. 

Bruno Cremer as Simenon’s “Maigret.”

   Stoemp (pronounced “stomp”) is a traditional Belgian classic, rooted in the country’s rural, peasant cuisine. Born from necessity, it transforms simple, seasonal ingredients into a hearty, flavorful meal. A staple in Flemish and Brussels homes, this creamy mash of potatoes and vegetables is perfect for warming up on a cold night.

To me, stoemp feels like Belgium’s answer to colcannon, the Irish potato dish. But where colcannon leans on bacon, leeks, and cabbage, my stoemp swaps in finely shaved Brussels sprouts in place of the cabbage for a distinct flair. I ran the potatoes through a ricer for extra texture, though a whisk or hand mixer works if you prefer silkier results. Here’s my take on this Belgian gem.

Stoemp

4 medium Melissa’s russet potatoes, peeled and cubed

1 T. salt

3 slices thick-cut bacon

2 T. butter

2  Melissa’s leeks, sliced into thin coins (white and light green parts only)

1 c. finely sliced Melissa’s Brussels sprouts

Few gratings fresh nutmeg

⅔ c. heavy cream

Freshly ground black pepper

 Boil the potatoes in salted water until tender. Drain and mash or run through a ricer.

In a large pan, fry the bacon until nearly crisp. Add butter, leeks, and Brussels sprouts, cooking for 5 minutes until softened (avoid browning).  Stir in the cream, nutmeg, and salt and pepper to taste. Bring to a boil, then simmer for 15 minutes.

 Strain the liquid (reserve it), and mix the bacon and veggies into the potatoes. Return the reserved liquid to the pan, boiling until reduced by half, stirring constantly. Pour it into the potato mixture, adding extra butter or cream if it feels too dry.

Serve hot and enjoy!

 

Creamy Curried Tomato Soup

 

Are you in the mood for something comforting, yet with a twist that will tantalize your taste buds? Let me introduce you to my Creamy Curried Tomato Soup. This recipe blends the classic comfort of tomato soup with the exotic flair of curry — adding a warm, spicy note that elevates this soup beyond the ordinary — creating a dish that's both familiar and adventurous. This soup can be a light starter or the star of a meal, perfect for any season but especially comforting during the cooler months.Creamy Curried Tomato Soup

1 T. butter
1 small yellow onion, chopped
1-2 t. curry powder, more or less to taste
1 28-oz. can crushed tomatoes
2 c. homemade chicken stock
1 c. heavy cream
Salt and freshly ground black pepper, to taste

Melt the butter in a 4-quart saucepan over medium heat. Add the chopped onion to the pan. Sauté until the onions are soft and translucent, about 4-5 minutes. Stir in curry powder; for about 30 seconds to release the flavors of the spice.

Pour in the crushed tomatoes and homemade chicken stock. Bring the mixture to a simmer. Let the soup simmer for about 15 minutes to allow the flavors to meld together.

Using an immersion blender, blend the soup directly in the pot until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.

Stir in 1 heavy cream. This will give your soup a rich, creamy texture. Season the soup with salt and pepper to taste. Remember, the amount of salt needed can vary based on the saltiness of your chicken stock, so taste as you go.

Garnish with a sprinkle of fresh cilantro or a dollop of sour cream, both of which can add an extra layer of flavor and visual appeal.

Serve with crusty bread or grilled cheese sandwiches for the ultimate comfort meal.

Despite its gourmet taste, this recipe is straightforward, making it accessible for cooks of all levels.

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Slow Cooker Lasagna Soup

 

There’s something magical about the way a slow cooker transforms simple ingredients into a meal that feels like a warm hug. And when that meal is a hearty, cheesy lasagna soup? Well, that’s pure bliss in a bowl. Imagine all the flavors of classic lasagna—savory beef, sweet Italian sausage, tender noodles, and creamy ricotta—swirling together in a rich, tomatoey broth. This slow cooker lasagna soup is the kind of recipe that fills your kitchen with irresistible aromas and your heart with contentment. Perfect for a chilly March evening, it’s easy to whip up and even easier to love.

Slow Cooker Lasagna Soup

1 lb. ground chuck

½ lb. sweet Italian sausage

1½ c. finely chopped yellow onion

1 T. Melissa’s minced garlic (or 3-4 fresh cloves, minced)

½ t. kosher salt

¼ t. freshly ground black pepper

6 c. beef broth

1 (24-oz.) jar Rao’s marinara sauce

1 (15-oz.) can petite diced tomatoes, undrained

1 (6-oz.) can tomato paste

1 t. Italian seasoning

¼ t. crushed red pepper

8 oz. uncooked lasagna noodles, broken into 1¾” pieces (about 8-9 sheets)

2 c. fresh baby spinach, chopped

Ricotta cheese, to garnish

Freshly grated Parmesan cheese, to garnish

Extra crushed red pepper, for garnish (optional)

Heat a 10-inch skillet over medium-high heat. Toss in the ground chuck, sweet Italian sausage, and finely chopped onion. Cook until the meat is browned and the onion is soft, breaking it up with a wooden spoon as it sizzles. Stir in the minced garlic, kosher salt, and black pepper, letting the garlic bloom for about a minute. Transfer this fragrant mixture to a 6-quart slow cooker.

Pour in the beef broth, marinara sauce, petite diced tomatoes (juices and all), tomato paste, Italian seasoning, and crushed red pepper. Give it a good stir until everything melds together into a vibrant, tomato-rich base.

Cover the slow cooker and set it to LOW for 4½ to 5 hours, or HIGH for 3 hours, until the soup thickens ever so slightly and the flavors deepen into something truly irresistible.

Stir in the broken lasagna noodles, making sure they’re submerged in the broth. Crank the slow cooker to HIGH, cover, and cook for about 30 minutes, or until the pasta is al dente—tender but with a little bite.

In the last 5 minutes of cooking, stir in the chopped baby spinach until it wilts into the soup. Taste and adjust with more salt and pepper if needed.

Ladle the steaming soup into bowls, topping each with a generous dollop of creamy ricotta and a sprinkle of freshly grated Parmesan. For those who like a little kick, a pinch of extra crushed red pepper does the trick.

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My Mother’s Vegetarian Casserole

Back in the 80s, mother and I stumbled upon a hidden gem at a quaint tea room—a toothsome vegetarian dish so tasty that my mother, driven by her culinary passion, returned home to recreate it. The result? A vegetarian casserole that replicates the one from that much loved, but sadly, now closed, tearoom. I've always savored this dish as a hearty main course, finding it both delicious and incredibly satisfying, but it works equally well as a side dish. Yes, I know what you’re thinking, there are a lot of convenience foods used here. Yep, there are, but this was the ’80, remember, and that doesn’t mean that it’s not good.

This recipe is one from my new book, Murder on the Menu, Recipes from Sleuthing Stars, a cookbook filled with culinary contributions from actors, actresses, mystery writers, bookshop owners, and fans of the mystery genre. You can read more about its lengthy journey here.My Mother’s Vegetarian Casserole

2 c. broccoli florets
4 T. unsalted butter
1 medium yellow onion, diced
1 6-oz. jar sliced mushrooms, drained
1 8-oz. can sliced water chestnuts, drained
2 c. cooked Uncle Ben’s Long Grain and Wild Rice*
1 10.5-oz. can cream of mushroom soup
1 c. (8 oz.) shredded cheddar cheese
Freshly ground black pepper
Crumbled cheese crackers
Sliced almonds

Preheat oven to 350°F and butter a 1½-quart casserole dish.

Blanch the broccoli in boiling water for 4 minutes, drain, chop, and set aside in a large bowl.

In a 10” sauté pan, melt the butter and sauté the onion until translucent. Add this to the broccoli along with mushrooms, water chestnuts, and rice.

In a medium saucepan, combine undiluted cream of mushroom soup with shredded cheddar cheese. Warm over medium heat, stirring until the cheese melts. Pour this over your vegetable mix, add a generous grind of black pepper, and stir well to combine.

Pour everything into the prepared dish and bake for 20 minutes. Sprinkle the top with crumbled cheese crackers and sliced almonds, and bake for an additional 10 minutes until golden and bubbly.

* Rice-A-Roni Wild Rice works too

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