Cooking with the Cap Times (video series)

Bar Corallini chef Giovanni Novella makes fresh stuffed pasta | Cooking with the Cap Times

On this members-only edition of Cooking with the Cap Times, chef Giovanni Novella of Bar Corallini demonstrates how to make Doppio Raviolo alla Zucca — double stuffed squash and smoked ricotta ravioli served with homemade butter, sage, toasted almond and parmigiano reggiano crisp. Food editor Lindsay Christians hosts.

Thanks to our sponsor, Leopold's Books Bar Caffè and Kessenich's.

Lombardino’s chef Patrick O’Halloran makes bomba-spiced lamb meatballs | Cooking with the Cap Times

On the March edition of Cooking with the Cap Times, food editor Lindsay Christians hosted Patrick O'Halloran, chef and co-owner of Lombardino's and Madison spice company The Deliciouser, in the Kessenich’s Innovation Center Kitchen. O'Halloran prepared spiced lamb meatballs with an aromatic tomato sauce, served over pasta with a simple green salad and a spirit-free cocktail called a pomegranate smash.

Thank you to our sponsors who help make this series possible: Provision Market at Pasqual's Cantina, Leopold's Books Bar Caffè and Kessenich's Ltd.

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