NEW · BRUNCH · AUTUMN
Ghee Dutch Baby with Cinnamon Pears & Acacia Honey
A high-rising, golden Dutch baby with warm cinnamon pears and a little acacia honey—an unhurried brunch made with the simplest good things.
Cook this recipe →THE LELLO KITCHEN
Recipes worth returning to.
Original recipes, careful technique and exceptional ingredients—written for the way a beautiful kitchen is actually used.
FIRST EDITION · 75 RECIPES
Designed to cook from, not merely scroll past.
Switch between U.S. and metric measurements, scale servings, read technique notes, and shop the Lello ingredients used in each recipe.
NEW · DRINKS · FRENCH
French Chestnut Hot Chocolate with Espresso & Fleur de Sel
Parisian-style dark hot chocolate enriched with sweet French chestnut cream, a little espresso and a final crystal of fleur de sel.
Cook this recipe →
AUTUMN KITCHEN · COMFORT
Creamy Potato Soup with Smoked Gouda, Chives & Golden Croutons
Simple ingredients, extraordinary comfort: velvety potato soup with smoked Gouda, fresh chives, crisp croutons and extra virgin olive oil.
Cook this recipe →
NEW · AUTUMN · SOUP
Butternut Squash & Apple Soup with Gary’s Secret Croutons
Silky butternut squash and sweet apples, warmed with a hint of nutmeg and topped with Gary’s famously secret golden croutons.
Cook this recipe →
NEW · SOUP · HOSTING
Split Pea Soup with Aged Balsamic & Dehydrated Pears
Velvety green split pea soup topped with delicate dehydrated pears, ten-year-aged Le Marké balsamic and extra virgin olive oil—an elegant first course for entertaining.
Cook this recipe →
NEW · DESSERT · FRENCH-INSPIRED
Warm Almond, Fig & Raisin Gâteau with Roasted Pears & Lavender Honey Crème Fraîche
A Provençal almond cake, gently warmed and set beside butter-glossed pears and cool lavender-honey crème fraîche—ten minutes of attention, the finish of a composed dessert.
Cook this recipe →
NEW · DINNER · AUTUMN PASTA
Cipriani Pappardelle with Creamy Mushrooms & Truffle Olive Oil
Wide egg-pasta ribbons, deeply browned mushrooms and a restrained truffle finish—an autumn supper with the polish of a dining room and the ease of a pantry dinner.
Cook this recipe →
NEW · COCKTAIL · HOSTING
Rose Confit French 75
A dry, luminous Champagne cocktail in which rose confit replaces ordinary syrup, bringing fragrance, softness and a few suspended petals to the glass.
Cook this recipe →
NEW · DESSERT · MAKE AHEAD
Chestnut Tiramisu with Espresso & Dark Chocolate
A make-ahead tiramisu with bitter espresso, cool mascarpone cream and the soft vanilla sweetness of Clément Faugier chestnut cream.
Cook this recipe →
NEW · DINNER · VEGETARIAN
Sheet-Pan Gnocchi with Burst Tomatoes, Burrata & Basil Oil
No-boil potato gnocchi roasted until crisp at the edges with sweet tomatoes and shallot, then finished with cool burrata, basil-infused olive oil and Sicilian lemon sea salt.
Cook this recipe →
NEW · DINNER · ITALIAN-INSPIRED
Burrata & Caper Pasta
A simple plate that feels intentional. Glossy spaghetti, torn burrata and Mediterranean capers, finished with Sicilian lemon olive oil and a few crystals of Ibiza fleur de sel.
Cook this recipe →
DINNER · ITALIAN
Cipriani Tagliolini al Limone with Parmigiano & Lemon Olive Oil
Silky Cipriani tagliolini tossed with Parmigiano, butter and fresh lemon, then finished away from the heat with lemon-infused olive oil and Sicilian lemon salt.
Cook this recipe →
LUNCH · ITALIAN SUMMER
Summer Panzanella with Cipriani Basil Pesto & Mediterranean Capers
Ripe tomatoes, toasted country bread and basil dressed with a restrained pesto vinaigrette, Mediterranean capers and a final pinch of Ibiza fleur de sel.
Cook this recipe →
SIDE · LEMON & THYME
Crispy Smashed Potatoes with Whipped Ricotta
Golden, crisp potatoes over silky whipped ricotta, finished with lemon-thyme mustard dressing, fresh chives and Sicilian lemon salt.
Cook this recipe →
NEW · DINNER · ITALIAN
Roasted Eggplant Parmigiana with Cipriani Sansovina & Lello Oregano
Layers of roasted eggplant, Cipriani Sansovina tomato sauce, mozzarella and Parmigiano finished with Lello oregano.
Cook this recipe →
NEW · LUNCH · FRENCH RIVIERA
Ventresca Tuna Niçoise with Capers & Sicilian Lemon Salt
A composed Niçoise with buttery ventresca tuna, green beans, tomatoes, olives, capers and a bright lemon-salt finish.
Cook this recipe →
DESSERT · TEA TABLE
Paris Tea-Poached Pears with Acacia Honey Mascarpone
Pears gently poached in Nina’s Paris Je T’aime tea and acacia honey, served with softly whipped honey mascarpone.
Cook this recipe →
DINNER · SLOW COOKING
Balsamic-Braised Short Ribs with Rosemary & Butcher Salt
Beef short ribs braised until spoon-tender with red wine, a little balsamic and rosemary, then finished with Butcher Salt.
Cook this recipe →
DESSERT · FRENCH
Vanilla Bean Crème Brûlée with Violet Flower Confit
Classic vanilla bean crème brûlée with a spoonful of violet flower confit tucked beneath the caramelized sugar crust.
Cook this recipe →
SUPPER · COMFORTING
Creamy White Bean Soup with Rosemary, Lemon & Heritage Olive Oil
A restrained white bean soup with rosemary, lemon and a generous finish of Heritage olive oil.
Cook this recipe →
BAKING · AFTERNOON TEA
Wild Blueberry Linzer Cookies with Lemon
Tender butter cookies sandwiched with wild blueberry jam and finished with a veil of confectioners’ sugar and lemon zest.
Cook this recipe →
DINNER · UNDER 30 MINUTES
Garlic Butter Shrimp Scampi with Lemon Olive Oil & Fleur de Sel
Large shrimp cooked quickly in garlic butter, white wine and lemon olive oil, then finished with a restrained pinch of fleur de sel.
Cook this recipe →
DESSERT · AUTUMN BAKING
French Apple Galette with Apple, Pear & Walnut Jam
A free-form French galette lined with apple, pear and walnut jam and topped with layered fruit and toasted walnuts.
Cook this recipe →
DINNER · PASTA
Dirty Martini Pasta with Blue-Cheese Olives, Lemon & Parsley
A glossy, briny pasta that borrows its structure from a dirty martini: olive brine, lemon, parsley and blue-cheese stuffed olives.
Cook this recipe →
TEA · FRENCH BAKING
Marie Antoinette Tea Madeleines with Acacia Honey & Lemon
Tender shell-shaped madeleines scented with Nina’s Marie Antoinette tea, finished with acacia honey and fresh lemon zest.
Cook this recipe →
LUNCH · SUMMER BAKING
French Tomato Tart with Lemon-Thyme Mustard & Heritage Olive Oil
An all-butter puff-pastry tart layered with lemon-thyme mustard, heirloom tomatoes and a finishing drizzle of Heritage olive oil.
Cook this recipe →
DINNER · UNDER 30 MINUTES
Pan-Seared Lamb Chops with Lavender Olive Oil, Lemon & Thyme
Golden pan-seared lamb chops basted with garlic and thyme, then finished after resting with lemon and a restrained drizzle of lavender-infused olive oil.
Cook this recipe →
BREAD · ITALIAN-INSPIRED
No-Knead Focaccia with Basil Olive Oil & Fleur de Sel
An airy overnight focaccia with crisp golden edges, finished after baking with basil-infused olive oil and fleur de sel.
Cook this recipe →
SIDE · HOSTING
Crispy Smashed Potatoes with Truffle Mustard Crème Fraîche & Smoked Fleur de Sel
Deeply crisp smashed potatoes served with cool Périgord truffle-mustard crème fraîche, chives and smoked fleur de sel.
Cook this recipe →
SIDE · FRENCH-INSPIRED
French Green Lentils with Lemon-Thyme Mustard, Capers & Herbs
French green lentils dressed warm with lemon-thyme mustard, Mediterranean capers, fresh herbs and peppery extra virgin olive oil.
Cook this recipe →
BREAKFAST · UNDER 10 MINUTES
Whipped Ricotta Toast with Jasmine Confit, EVOO & Sicilian Lemon Sea Salt
Warm country toast with cloud-like ricotta, fragrant jasmine confit, green olive oil and a final crystal of Sicilian lemon sea salt.
Cook this recipe →
DINNER · ITALIAN
Ricotta & Spinach Stuffed Shells
Jumbo shells filled with ricotta, spinach and Parmesan, baked in tomato sauce and finished with French sea salt and Heritage olive oil.
Cook this recipe →
APERITIVO · COCKTAIL
The Lello Dirty Martini
Cold, saline and impeccably restrained—the martini we make when the smallest ingredient matters most.
Cook this recipe →
QUIET HOUR · SNACK
Rose Honey Toasts with Whipped Ricotta & Pistachio
Warm, crisp toast with cool whipped ricotta, THETA rose honey, pistachios and a pinch of salt—the quiet-hour snack made for a book, a film or no occasion at all.
Cook this recipe →
HOSTING · STARTER
Whipped Ricotta with Rose Petal Confit
Cool ricotta, peppery olive oil and a jewel of rose confit: a five-minute first course that looks far more considered than it is difficult.
Cook this recipe →
SUMMER TABLE · SALAD
Tomatoes with Heritage Olive Oil
A tomato salad stripped to the essentials, where the quality of the oil is not garnish but the point.
Cook this recipe →
CHEESE COURSE · HOSTING
Warm Camembert with Fig Jam
A warm cheese course that requires almost no preparation and gives fig preserves a reason to move beyond breakfast.
Cook this recipe →
FOUNDATION · SAUCE
Lemon-Thyme Dijon Vinaigrette
A bright French vinaigrette designed to be memorized: mustard for body, vinegar for structure, olive oil for length.
Cook this recipe →
DINNER · RICE
Parmesan Risotto, Finished with Olive Oil
Silky risotto with enough restraint that the final spoonful of excellent olive oil remains identifiable.
Cook this recipe →
BAKING · CAKE
Lemon Olive Oil Cake
Tender, fragrant and deliberately simple—a cake built around olive oil rather than disguised by it.
Cook this recipe →
DINNER · VEGETABLE
Roasted Cabbage with Mustard Butter
Deeply browned cabbage, lemon-thyme mustard and herb salt—an inexpensive vegetable treated with the seriousness of a main ingredient.
Cook this recipe →
BREAKFAST · BRUNCH
Greek Yogurt with Lavender Honey
A breakfast bowl built on texture and restraint: cool yogurt, floral honey, citrus and toasted nuts.
Cook this recipe →
TEA · AFTERNOON
Marie Antoinette Iced Tea
A clean, lightly sweetened iced tea designed to preserve the perfume of a fine loose-leaf blend rather than drown it in fruit.
Cook this recipe →
DESSERT · BAKING
Pavlova with Jasmine Confit
Crisp meringue, soft cream and jasmine confit used as an aromatic accent rather than a heavy sauce.
Cook this recipe →
BRUNCH · EGGS
Soft Scrambled Eggs with Truffle Oil
Low heat, patient stirring and a measured finish of truffle oil—luxury used as seasoning, not spectacle.
Cook this recipe →
DINNER · FISH & SEAFOOD
Crisp Branzino with Lemon Salt, Fried Capers & Heritage Olive Oil
Crisp-skinned branzino over crushed potatoes, finished with browned butter, fried capers, Sicilian lemon sea salt and a generous thread of excellent olive oil.
Cook this recipe →
DINNER · ROAST
Lemon-Thyme Roast Chicken with Dijon Pan Juices
A burnished roast chicken lacquered with lemon-thyme Dijon, with sharp little pan juices made for spooning over potatoes.
Cook this recipe →
SIDE · PICNIC
French Potato Salad with Capers & Mustard
Warm potatoes dressed while porous with Dijon, capers, herbs and olive oil—bright, savory and deliberately mayonnaise-free.
Cook this recipe →
HOSTING · STARTER
Burrata with Fig Jam, Black Pepper & Olive Oil
Cool burrata, dark fig preserve, pepper and olive oil: four ingredients that turn a platter into a first course.
Cook this recipe →
DINNER · VEGETABLE
Roasted Carrots with Lavender Honey & Thyme
Carrots roasted until deeply browned, then glazed with French lavender honey and thyme for a floral finish that stays savory.
Cook this recipe →
APERITIVO · CHEESE
Baked Feta with Rose Confit & Pistachios
Warm feta with a restrained spoonful of rose confit, pistachios and olive oil—salty, floral and built for bread.
Cook this recipe →
DINNER · FISH
Olive Oil–Poached Cod with Lemon & Capers
Gentle cod cooked in olive oil with lemon and capers, yielding pearly flakes and a sauce that needs almost nothing else.
Cook this recipe →
SIDE · VEGETABLE
Green Beans with Sicilian Lemon Salt & Hazelnuts
Tender-crisp green beans finished with toasted hazelnuts, olive oil and Sicilian lemon sea salt.
Cook this recipe →
BAKING · CAKE
French Yogurt Cake with Lemon Olive Oil
A tender yogurt cake with lemon-infused olive oil—simple enough for breakfast, polished enough for tea.
Cook this recipe →
APERITIVO · TOAST
Warm Goat Cheese Toasts with Fig Jam
Crisp toast, warm goat cheese and fig preserve with black pepper—the fastest route from pantry to aperitivo.
Cook this recipe →
DINNER · 30 MINUTES
Crispy Chicken Cutlets with Caper-Lemon Butter
Thin, crisp chicken cutlets finished with a sharp caper-lemon butter that turns a weeknight staple into something worth serving.
Cook this recipe →
DESSERT · MAKE AHEAD
Vanilla Panna Cotta with Jasmine Confit
Silken vanilla panna cotta with a restrained spoonful of jasmine flower confit—quiet, floral and made for entertaining.
Cook this recipe →
BRUNCH · BREAKFAST
Brioche French Toast with Lavender Honey
Custardy brioche with French lavender honey and citrus—familiar breakfast made more aromatic, not more complicated.
Cook this recipe →
DINNER · FRENCH-INSPIRED
Pork Tenderloin with Périgord Truffle Mustard Cream
Rosy pork tenderloin with a restrained Périgord truffle mustard cream sauce, white wine and thyme.
Cook this recipe →
BRUNCH · FRENCH
French Crêpes with Wild Strawberry Jam & Acacia Honey Cream
Paper-thin French crêpes with wild strawberry jam and a quiet spoonful of acacia-honey crème fraîche.
Cook this recipe →
DINNER · FRENCH-INSPIRED
Roasted Salmon with Lemon-Thyme Mustard & Crispy Breadcrumbs
Roasted salmon with lemon-thyme mustard, a thin crisp herb-breadcrumb crust and a final pinch of fleur de sel.
Cook this recipe →
BAKING · FRENCH
Dark Chocolate Chestnut Tart with Fleur de Sel
A cocoa tart with a narrow layer of French chestnut paste beneath dark chocolate ganache, finished with fleur de sel.
Cook this recipe →
DINNER · ITALIAN
Chicken Piccata with Lemon & Mediterranean Capers
Golden chicken cutlets in a bright pan sauce of lemon, white wine, butter and Mediterranean capers.
Cook this recipe →
SUPPER · SICILIAN
Sicilian Tuna Pasta with Capers & Breadcrumbs
A pantry supper of tuna, capers, lemon and crisp breadcrumbs that comes together while the pasta cooks.
Cook this recipe →
VEGETABLES · MEDITERRANEAN
Roasted Cauliflower with Capers, Raisins & Pine Nuts
Deeply roasted cauliflower sharpened with capers and vinegar, with raisins and pine nuts for contrast.
Cook this recipe →
BRUNCH · EUROPEAN
Soft Eggs with Caper-Parsley Salsa Verde
Jammy eggs with a vivid parsley, caper, lemon and olive-oil sauce for toast or a composed lunch.
Cook this recipe →
APERITIVO · TUSCAN
White Bean Bruschetta with Rosemary & Capers
Creamy white beans, rosemary and capers piled on charred bread for an effortless aperitivo.
Cook this recipe →
APERITIVO · SPAIN
Pan con Tomate with Ibiza Fleur de Sel
Charred bread rubbed with ripe tomato and finished with olive oil and crystalline Ibiza fleur de sel.
Cook this recipe →
BAKING · EUROPEAN
Dark Chocolate Olive Oil Cookies with Fleur de Sel
Soft-centered dark chocolate cookies made with olive oil and finished with a few crystals of fleur de sel.
Cook this recipe →
DESSERT · SUMMER
Grilled Peaches with Mascarpone, Honey & Ibiza Salt
Warm grilled peaches, cool mascarpone, honey and a restrained saline finish.
Cook this recipe →
SIDE DISH · SPAIN
Crispy New Potatoes with Aioli & Ibiza Salt
Crushed roast potatoes with rough golden edges, garlicky aioli and fleur de sel added at the table.
Cook this recipe →
BAKING · ITALIAN
Rosemary Focaccia with Ibiza Fleur de Sel
A generously dimpled olive-oil focaccia crowned with rosemary and Ibiza fleur de sel.
Cook this recipe →
LUNCH · FRENCH
Wild Mushroom Tart with Truffle Mustard
Flaky pastry layered with truffle mustard, crème fraîche and deeply browned mushrooms.
Cook this recipe →
DINNER · FRENCH
Roast Chicken Thighs with Lemon-Thyme Mustard
Crisp-skinned chicken thighs roasted over shallots with lemon-thyme mustard and white wine.
Cook this recipe →
LUNCH · FRENCH
Comté Grilled Cheese with Truffle Mustard
A crisp, buttered sandwich of Comté, caramelized onions and a thin layer of truffle mustard.
Cook this recipe →
DINNER · EUROPEAN
Sausages, Grapes & Shallots with Two Mustards
A one-pan supper of burnished sausages, grapes and shallots with both truffle and lemon-thyme mustards.
Cook this recipe →
APERITIVO · HOUSE CLASSIC
Two-Mustard Deviled Eggs with Chives
Silky deviled eggs balanced with lemon-thyme mustard and a restrained touch of truffle mustard.
Cook this recipe →
BAKING · TEA TABLE
Wild Blueberry Yogurt Loaf with Lemon Glaze
A tender yogurt loaf ribboned with wild blueberry jam and finished with a thin lemon glaze.
Cook this recipe →
HOSTING · EUROPEAN
Baked Brie with Wild Blueberry Jam & Walnuts
Warm Brie crowned with wild blueberry jam, walnuts and thyme for an effortless gathering.
Cook this recipe →
BAKING · EUROPEAN
Blueberry Almond Thumbprint Cookies
Buttery almond cookies with jewel-like centers of wild blueberry jam.
Cook this recipe →
DESSERT · ITALIAN
Buttermilk Panna Cotta with Wild Blueberry Jam
Silken buttermilk panna cotta with a loose spoonful of wild blueberry jam.
Cook this recipe →
BREAKFAST · EUROPEAN
Ricotta Tartines with Wild Blueberry Jam & Hazelnuts
Country toast with whipped ricotta, wild blueberry jam, toasted hazelnuts and lemon.
Cook this recipe →
BAKING · FRENCH
French Strawberry Jam Tart with Almond Cream
A crisp tart shell layered with almond cream and wild strawberry jam.
Cook this recipe →
BRUNCH · FRENCH
Brioche French Toast with Wild Strawberry Jam
Custardy brioche French toast with wild strawberry jam and softly whipped crème fraîche.
Cook this recipe →
BAKING · FRENCH
Wild Strawberry Jam Palmiers
Crisp, caramelized puff-pastry hearts with a restrained layer of wild strawberry jam.
Cook this recipe →
DESSERT · ENGLISH
Strawberry Jam Fool with Crème Fraîche
A cloud of softly whipped cream and crème fraîche marbled with wild strawberry jam.
Cook this recipe →
DINNER · FRENCH
Duck Breast with Wild Strawberry & Red Wine Sauce
Crisp-skinned duck breast with a restrained red-wine sauce sharpened by wild strawberry jam.
Cook this recipe →