Food Network's Donatella Arpaia Spices Up Summer


Iron Chef Judge and TV Chef, Donatella Arpaia, gives us the know-how to chef up some of the meanest, most drool-worthy summer recipes for great outdoor entertaining, plus her newest line of outdoor tableware sure to impress your guests. 


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Donatella’s T-Bone Steak


• 3 T-bone steaks, about 1-2 inches thick

• 2-3 tbsp. fresh rosemary, chopped

• 3-4 large rosemary sprigs

• 6 whole garlic cloves, smashed

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• zest of one lemon

• 3 tbsp. extra virgin olive oil

• freshly ground pepper, to taste

• coarse salt (preferably a smoky black salt), to taste


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• Pat steak dry and rub with rosemary, salt, pepper and garlic. Add 1 tablespoon of extra virgin olive oil to help rub adhere to meat and repeat on other side. Cover with plastic wrap and let meat come to room temperature, approximately 30-60 minutes.

• Preheat gas grill, remove whole smashed garlic from steak, and discard. Place steak on hottest part of grill and lay rosemary sprigs right next to steak. Cover grill and cook until meat is well charred on one side, about ten minutes. Turn and cook on the other side for another ten minutes or until internal temp registers 120 for med-rare.

Carvatella alla Crudiola



• 1 pint pear or cherry tomatoes, halved lengthwise

• ½ cup Gaeta olives, pitted & roughly chopped

• 3 large garlic cloves, peeled & lightly crushed

• 30 small baby green & purple basil leaves, plus a few springs for garnish

• ¼ cup of extra-virgin olive oil

• Kosher salt & freshly ground black pepper

• 1 pound cavatelli

• 5 ounces ricotta salata, shredded on the large holes of a box grater



• Combine the tomatoes, olives, garlic, basil & olive oil in a large serving bowl.

• Season with salt & pepper.

• Toss to coat the tomatoes & set aside at room temperature.

• Bring a large pot of generously salted water to a boil.

• Cook the pasta according to package directions until al dente.

• Remove the garlic cloves from the tomato mixture, & using a spider or slotted spoon, transfer the pasta to a serving bowl.

• Add half of the cheese & ¼ cup of the pasta water & toss.

• Season to taste with salt & pepper.

• Sprinkle the remaining cheese on top & garnish with basil.

• Serve warm or at room temperature.

Rosemary Cocktail



12 black grapes halved

3 ounces Rosso 

1 ounce simple syrup

1 ounce lemon juice

1 ounce hot water

Several sprigs of rosemary



4 ounces Asti

Macerated grapes

Garnish: Rosemary branch



In a bowl, place rosemary and hot water. 

Allow to steep for one minute.  Add to bowl grapes, Rosso, syrup and lemon juice. Stir well to combine and allow to macerate overnight.  When ready to serve, place a heaping tablespoon of mixture with extra of juice into a champagne glass.  Top with Asti.

Favorite Summer Serveware

Capri Dinnerware and Serveware

• Appetizer Plates, Set of Four (6” diameter), $19.50

• Salad Plates, Set of Four (8” diameter), $29.50

• Cereal Bowls, Set of Four (7” diameter), $39.50

• Round Platter (17” diameter), $29.50

Our Westchester Home Design Awards event is June 26!

Our Wine & Food Festival returns June 4-9!

Our Wunderkinds event takes place on May 23!

Our Best of Business Ballot is open through May 15!

Our Healthcare Heroes Awards event takes place on May 9!

Our Westchester Home Builders Awards take place on April 4!

Our Diversity, Equity & Inclusion Forum is March 14!

Unveiled: A Boutique Bridal Brunch is February 25!

Our Best of Westchester Elimination Ballot is open through March 6!

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