After working in kitchens in D.C. and Chicago then opening her Brooklyn-based restaurants, Lilia and Misi, the heart of 2010 F&W Best New Chef Missy Robbins’ cooking is inspired by Italy. In these recipes, Robbins shows her range with preserved-tomato paccheri that coaxes depth from pantry staples, anchovy appetizers that prove briny can be elegant, and weeknight-friendly plates like one of F&W’s all-time favorites, Chickpeas and Kale in Spicy Pomodoro Sauce. You’ll also find handmade Spinach and Prosciutto Ravioli with an ultra-supple 12-yolk pasta, and a bright orecchiette laced with marinated eggplant and burrata. Let’s be honest: Pasta never goes out of style. That means Robbins always has a recipe for right now.
01 of 09
Cured Anchovies, Pink Peppercorns, Oranges
Abby Hocking
This bright, five-minute appetizer highlights the delicate flavor of boquerones — white anchovies marinated in olive oil and vinegar. The citrusy zest and juice of fresh orange complement the anchovies’ gentle brininess, while cracked pink peppercorns add a subtle floral heat. It’s finished with a drizzle of olive oil.
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02 of 09
Chickpeas and Kale in Spicy Pomodoro Sauce
Con Poulos
In this one-pan dish — named one of F&W’s 40 best-ever recipes in 2018 — canned chickpeas and Tuscan kale simmer in a slow-cooked tomato sauce infused with garlic, fennel seed, and crushed red pepper for depth and gentle heat. Fresh basil and marjoram lend a bright, herbal lift, while a final dusting of Pecorino Romano ties everything together with salty richness. Plus, it’s on the table in just 45 minutes.
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03 of 09
Sesame Bagels with Soppressata and Burrata
Robbins layers toasted sesame bagels with spicy Calabrian chile paste, silky burrata, and thinly sliced soppressata for a bold, Italian-inspired sandwich that’s ready in minutes. Brightened with orange juice and basil, these make-ahead bagels balance heat, cheesiness, and crunch — perfect for effortless summer lunches or picnics.
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04 of 09
Spinach and Prosciutto Ravioli
Layer delicate, handmade pasta around a rich filling of prosciutto, spinach, ricotta, mascarpone, and Parmigiano-Reggiano. Finished with a buttery sauce infused with fennel pollen and wilted spinach, this dish brings together savory depth with aromatic sweetness. These supple ravioli can be made ahead and frozen.
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05 of 09
Deviled Egg Toast
Abby Hocking
Robbins reimagines the classic deviled egg as an elegant toast, featuring a luxuriously smooth yolk spread enriched with garlic aioli, Dijon mustard, and crème fraîche piped onto golden toasted bread. It’s finished with a dusting of chili flakes and a grating of bottarga (fish roe sack) for a salty, umami-forward edge.
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06 of 09
Preserved-Tomato Paccheri
Robbins transforms San Marzano tomatoes through slow marination in garlic, citrus zest, spices, and olive oil. The result is a vibrant, silky sauce that clings beautifully to the wide, tubular pasta, delivering layers of sweetness, spice, and aromatic depth. It’s finished with fresh marjoram, lemon zest, and a grating of Pecorino Romano.
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07 of 09
Salted Anchovies, Salsa Verde, Bread, Butter
Abby Hocking
“Perhaps my biggest aha! moment in Italy was the discovery of anchovies doused in an eggy salsa verde,” says Robbins. This is her take on that flavor combination: Thick-cut bread and soft butter with salted anchovies and an egg-enriched salsa verde, made from parsley, chives, tarragon, anchovy, shallot, and a hint of Dijon for bite. Ready in about 35 minutes, it easily doubles as a light meal.
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08 of 09
Farro Breakfast Porridge with Raspberries
Robbins will sometimes make a nutty farro porridge for breakfast, which she tops with a premade raspberry and honey sauce. For a looser porridge, stir in more boiling water as desired, a little at a time.
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09 of 09
Orecchiette with Marinated Eggplant, Burrata and Chiles
Grilled Asian eggplant is diced and briefly marinated with garlic, marjoram, and crushed red pepper, then tossed with orecchiette and dotted with luscious burrata, lemon zest, and strips of oil-packed chiles.
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Dining and Cooking