Tortellini at Midnight - Emiko Davies ricer Cooking night after night during

Cooking night after night during the pandemic inspired her to re-think the way she approached dinner

make it a cast-iron skillet

6°C to 287

Keep tortillas warm on the table with a special pocket designed just for the task

roasting game and vegetables in the oven

Tortellini at Midnight - Emiko Davies ricer Cooking night after night duringSometime in the 1950s, Emiko Davies' nonno in law began the tradition of ringing in the new year with tortellini al sugo. He served it along with spumante and a round of tombola, and sparked a trend; up until the 1970s, you could find tortellini at midnight on New Year's Eve in the bars around the Tuscan town of Fucecchio. This is just one of the heirloom dishes in this collection, for which Emiko Davies has gathered some of her favorite family