A New Dinner Favorite: Cacio e Pepe Broccolini with White Beans and Burrata

 By: The Food Hunter

I recently tried a new recipe that I found on Food & Wine and it instantly earned a permanent spot in my weekly dinner rotation: Cacio e Pepe Broccolini with Crispy White Beans and Burrata. It’s everything I want in a meal—simple, comforting, full of texture, and surprisingly elegant.

The broccolini is has just the right bite, sautéed until vibrant green and lightly charred. Tossed in a peppery, cheesy coating inspired by the classic Cacio e Pepe pasta, it brings that cozy, familiar flavor, but with a fresh twist. The real magic, though, comes from the creamy burrata that melts slightly into everything, adding richness and tying it all together. It’s a meal that feels indulgent without being heavy, and it comes together fast enough for a weeknight but feels special enough for guests.

If you're looking to shake up your meal routine with something nourishing and seriously delicious, I can't recommend this dish enough. It's elevated comfort food.

Cacio e Pepe Broccolini with White Beans and Burrata

2 bunches fresh Broccolini, trimmed
extra-virgin olive oil
1 teaspoon fine sea salt, divided
2 (15.5-ounce) cans cannellini beans, drained, rinsed, and patted dry
1 garlic clove, finely chopped
1/4 cup chopped fresh flat-leaf parsley
8 ounces burrata cheese
1 1/2 ounces pecorino Romano cheese, grated
1 teaspoon black pepper

Heat a large skillet over medium-high until very hot. Toss together Broccolini and some oil in a large bowl until coated. Add half of Broccolini to skillet, and spread in an even layer. Cook until slightly charred and crisp-tender, 2 to 3 minutes per side. Transfer to a large bowl, and repeat with remaining Broccolini. Toss Broccolini with 3/4 teaspoon salt. 


Carefully wipe skillet clean, and return to heat over medium-high. Add 2 tablespoons oil; swirl to coat. Add half of the beans; spread in an even layer. Cook, undisturbed, until outer skins of beans begin to peel back, crisp, and brown slightly, about 1 minute and 30 seconds. Add garlic, stir, and cook, undisturbed, until fragrant, 15 to 30 seconds. Transfer mixture to bowl with Broccolini. Repeat procedure with remaining 2 tablespoons oil and remaining beans. 


Gently toss Broccolini and beans with parsley and season with salt and black pepper. Arrange burrata in center of serving bowl, and surround with Broccolini and beans mixture. Sprinkle with pecorino Romano and cracked black pepper. Drizzle with oil, and serve.

 

A Night at the Leopard Lounge: A Philadelphia Dining Experience

 By: The Food Hunter

If you're looking for a spot that combines elegance with a touch of excitement, the Leopard Lounge in  in the heart of Philadelphia's Rittenhouse Square, is an upscale restaurant that is quickly became a go-to destination for those seeking a sophisticated yet laid-back setting in one of Philly's most charming neighborhoods.

As soon as we entered, the lounge's intimate atmosphere drew us in. With plush seating, soft lighting, and a unique leopard-print carpet, it was clear this place exudes both style and comfort. The lounge is also home to a glass-topped baby grand piano, which sets the stage for the live music performances that take place nightly. The music was the perfect backdrop, creating an inviting vibe without overpowering conversation. 

For starters, we indulged in Oysters Rockefeller, which were a standout dish at the Leopard Lounge. Each oyster was nestled in its shell and topped with a rich, creamy spinach and herb mixture, perfectly seasoned to complement the briny freshness of the shellfish. Each bite was a perfect balance of rich, savory, and fresh—a must-try for seafood lovers.

Next, we enjoyed a classic Caesar salad. The crisp, fresh romaine lettuce was generously coated in a creamy, tangy Caesar dressing, with crunchy croutons and a delicate dusting of shaved Parmesan—simple but full of flavor.

For the main course, my companion and I couldn’t resist sharing both a perfectly cooked veal chop and a delicate fish dish. The chop was tender, juicy, and seasoned to perfection, while the sea bass was flaky and succulent, offering a light, flavorful contrast. The creamed spinach was rich and velvety, providing a savory, creamy complement to the steak, while the mashed potatoes were buttery and smooth—the ultimate comfort food to round out the meal.

One of the most memorable parts of our visit was the vibrant atmosphere, made even more special by the live piano music that created the perfect backdrop for the evening. It was the kind of place where you could easily lose track of time, whether you were savoring a delicious dinner or sipping a cocktail during happy hour. The lounge’s happy hour, offered Wednesday to Friday from 4:30 PM to 6:30 PM, gives you the perfect opportunity to unwind with expertly crafted drinks and appetizers while soaking in the soothing live tunes.

Looking back, our experience at the Leopard Lounge was truly unforgettable. Between the exceptional food and the lively ambiance, it’s the kind of place that suits any occasion—whether you’re casually enjoying a drink or celebrating a special night out. If you're ever in Philadelphia, it’s definitely a spot worth checking out.

Leopard Lounge
1701 Locust St
Philadelphia, PA
19103

13 Must-Have Wines for Your Holiday Feast

 By: The Food Hunter

As the holidays approach, there's no better time to gather around the table with loved ones, indulge in delicious food, and savor a glass (or two!) of exceptional wine. Whether you're hosting a grand celebration or a cozy family dinner, wine has a special way of elevating the dining experience. To make your holiday menu planning a breeze, I've curated a list of my favorite wines from around the world, including exceptional bottles from Italy and beyond, along with perfect food pairings to inspire your festivities.

1. Statella, Etna Rosso Pettinociarelle 2020

This Sicilian red from Mount Etna is made from Nerello Mascalese and Nerello Cappuccio grapes. It offers a delightful combination of red berries, herbs, and a distinctive smoky minerality. Light-bodied with firm tannins and bright acidity, it’s perfect with roasted meats, lamb, or pasta dishes such as a hearty meat ragù.

2. Barone di Villagrande, Etna Bianco DOC Milo 2019

Made from the Carricante grape, this crisp white wine from Mount Etna has fresh citrus and green apple notes, complemented by a touch of herbal and volcanic minerality. It pairs beautifully with seafood such as grilled fish and oysters, as well as fresh salads and vegetable dishes.

3. Pietre di Luna, Catarratto 2022

This refreshing white from Sicily is crafted from the Catarratto grape, showcasing zesty citrus, floral aromas, and a hint of almond. Its crisp acidity makes it a perfect match for light fish dishes, seafood pasta, or fresh cheeses like ricotta or mozzarella.

4. Volpolo Bolgheri DOC 2022

A lighter style red from Tuscany’s Bolgheri region, Volpolo is a blend of Merlot and Cabernet Sauvignon. With flavors of ripe cherry and plum, soft tannins, and a touch of spice, it pairs wonderfully with grilled meats, pasta with tomato sauce, or roasted vegetables.

5. Cloudy Bay Sauvignon Blanc 2023

This iconic Sauvignon Blanc from Marlborough, New Zealand, is packed with tropical fruit, citrus, and grassy notes. It’s crisp and refreshing, making it an ideal match for seafood such as oysters or salmon, as well as goat cheese and light salads.

6. Etude 2022 Carneros Pinot Gris

From the Carneros region in California, this Pinot Gris offers fresh flavors of pear, green apple, and floral hints, with a clean, crisp finish. It pairs beautifully with roasted chicken, or seafood salads.

7. Torrevento, Castel del Monte Rosso

From the Puglia region, this red wine is made from the Nero di Troia grape. It’s rich with dark berry flavors, tobacco, and spice. Its earthy finish make it ideal for pairing with roast meats, hearty stews, and aged cheeses.

8. Torrevento, Castello del Monte Ottagono

Another gem from Puglia, this wine blends Primitivo with a touch of other local varietals. Full-bodied and opulent, it’s packed with ripe blackberries, plums, and a hint of pepper and chocolate. This wine is a natural partner for grilled steaks, and rich pasta dishes like bolognese.

9. Tenuta Perano Chianti Classico DOCG 2021

From the heart of Tuscany, this Sangiovese-based Chianti Classico offers vibrant flavors of cherry, raspberry, and a touch of earthiness, with high acidity and medium tannins. It’s versatile enough to pair with roasted turkey, tomato-based pasta sauces, or mushroom risotto.

10. Poggio al Tesoro Bolgheri Superiore DOC "Sondraia" 2020

This Bordeaux-style blend from Tuscany combines Cabernet Sauvignon, Merlot, and Cabernet Franc. The wine presents complex dark fruit aromas with herbs and a touch of oak. It’s full-bodied with structured tannins and pairs beautifully with wild game, or beef tenderloin.

11. Sonoma-Cutrer Russian River Valley Pinot Noir 2021

From Sonoma, California, this Pinot Noir is bright and aromatic, with notes of cherry, raspberry, and earthiness. It's an excellent choice for roasted chicken, creamy pasta dishes, or soft cheeses like brie and camembert.

12. Hahn Wines 2022 Pinot Noir

This California Pinot Noir from Monterey County offers ripe cherry and strawberry flavors, with subtle vanilla and oak. Silky smooth and medium-bodied, it’s perfect for pairing with roasted duck, grilled salmon, or wild mushroom dishes.

13. Flora Springs - Holiday Wine

Flora Springs’ Holiday Bottles are created exclusively for wine club members as a special thank-you for their loyalty.  Each bottle is meticulously etched and hand-painted, making them true works of art. As the only Napa Valley winery to offer unique holiday designs each year, Flora Springs pours immense care into every detail, ensuring the wine inside and the bottle itself are nothing short of perfection. These elegant bottles make ideal gifts and are perfect for festive holiday celebrations, offering a memorable experience both in taste and presentation.

Introducing the NEW Stanley Pan in Amalfi Sunset—and More!

 By: The Food Hunter

 

Meet the new 4.5-quart Stanley Pan, a sleek, compact version of last year’s popular 6.5-quart model. Now available in six stunning, Italian-inspired colors, the smaller Stanley pan brings a touch of Mediterranean charm right into your kitchen.

 

Photo: William Sonoma

 

Perfect for everyday use, this versatile pan excels at everything from searing to simmering. Its high sides and flat bottom make stirring effortless, while the unique lid locks in flavors for unbeatable results. Not only is the new Stanley Pan highly functional, but it’s also stylish enough to go straight from stove to table.

 

This cookware line is the result of a collaboration between the esteemed brand GreenPan™ and the multi-talented actor and author Stanley Tucci™.  Available exclusively at Williams Sonoma, starting today, the collection is designed to elevate your culinary adventures with unparalleled quality and style.

Whether you’re cooking for a crowd or whipping up a quick meal, the Stanley Pan has you covered! Explore it here.

Stanley Tucci's Favorite Panini

 By: The Food Hunter

 

On an episode of the Desert Island Dishes podcast, host Margie Nomura asked Stanley Tucci what his favorite sandwich was, to which Tucci exuberantly replied, “I love all sandwiches!”  Tucci went on to share that one sandwich, in particular, holds his favorite spot, and that is his twist on the infamous grilled cheese.

It should come as no surprise that Tucci’s version of this American classic uses authentic Italian ingredients. I wouldn't have expected anything less from the Italian sex symbol. 

If you want to recreate his favorite sandwich at home Tucci suggests using mozzarella, dry-cured salted ham (aka prosciutto) and fresh basil or pesto (or both).

Stanley Tucci's Favorite Cheese Panini

Ingredients

3-4 pieces of thinly sliced prosciutto
3 slices fresh mozzarella cheese
fresh basil or pesto or both
2 slices artisan bread
butter or olive oil for bread

Decide if you want to use butter or oil. My preference is butter. Coat one side of your bread slices with pats of butter and place face down on a heated griddle or flat pan.

Top each piece of bread with prosciutto and mozzarella. Lastly, top with either piece of fresh basil or a drizzle of pesto or maybe both…it is up to you. Top the sandwich with the other slice of buttered bread and cook. After a few minutes, carefully flip and cook the other side.

Once the cheese has melted, remove the sandwich from the pan, slice it in half and serve.