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Josie + Nina Welcome to Josie + Nina! Honoring 2 Italian grandmas through pasta, Italian recipes and cooking tips!

When my kids were small, we used to go to a pizza place a couple of blocks from our house that sold gourmet pizza by the...
10/24/2026

When my kids were small, we used to go to a pizza place a couple of blocks from our house that sold gourmet pizza by the slice. You could get just about anything, but all my kids wanted was a little menu item called Bocce Balls. They were nuggets of pizza dough wrapped around meatballs and sometimes cheese. Named after the Italian yard game!

I finally made my own, and I call them meatball bombs. A meatball made with beef and Italian sausage gets stuffed with fresh mozzarella (sharp provolone or burrata work too), wrapped in pizza dough, brushed with egg, and baked until golden. The cheese pull is real.

Serve them with marinara, pesto, or Alfredo for dipping. Got leftover or frozen meatballs? Use those. Just tuck the cheese in the dough around them. They also reheat well in a 350° oven.

What was the one thing your kids (or you!) always ordered at your family’s pizza place?

Comment RECIPE and I’ll send you the recipe!

A really good cheesy baked pasta is always welcome on my table. But sometimes I want a little meat in the mix, and aroun...
10/23/2026

A really good cheesy baked pasta is always welcome on my table. But sometimes I want a little meat in the mix, and around here, meat usually means meatballs.

So I tucked a mini meatball into a jumbo pasta shell with a light, creamy ricotta and goat cheese filling (a little lemon zest keeps it bright), nestled them in red sauce, and baked until bubbling. Every shell has a little surprise in the middle. Kids especially love them!

They’re great for a crowd because one pan goes a long way. And you can make everything ahead: the sauce, the meatballs, the filling, and the cooked shells. If you’re short on time, jarred sauce and frozen mini meatballs work too (no shame whatsoever).

Tag the person you’re feeding this week!

Comment RECIPE and I’ll send you the recipe!

When my daughter challenged me to come up with a chicken meatball as good as my classic beef and pork ones, I’ll admit I...
10/22/2026

When my daughter challenged me to come up with a chicken meatball as good as my classic beef and pork ones, I’ll admit I was a little nervous. I’ve rolled thousands of meatballs in my life, and chicken has a reputation for being bland and dry.

Here’s what worked. First, use ground chicken thighs. Dark meat stays juicy. Second, season boldly with fresh and dried garlic, sage, oregano, thyme, and a little nutmeg, because chicken needs a lot of flavor. Third, use warm water instead of milk and bread, and a light hand. My Grandma Nina always said the key to a great meatball was all about touch. Roll them gently so they stay pillowy.

Bake them for 10 minutes to brown the edges, then let them simmer in a pot of homemade red sauce until tender. The recipe makes about 48 meatballs, so there’s plenty to freeze for later.

My family actually asks for these over my classic beef meatballs (although the classics are still the undisputed favorite!).

Who in your house is a meatball purist? Tell me in the comments!

Comment RECIPE and I’ll send you the recipe!

I’ve spent a lot of time perfecting meatballs, and I’m going to say something that might surprise you. The only thing th...
10/21/2026

I’ve spent a lot of time perfecting meatballs, and I’m going to say something that might surprise you. The only thing that might be better than meatballs with red sauce is meatballs with Alfredo.

It’s like an Italian version of Swedish meatballs. The meatballs are savory with garlic and a touch of nutmeg, and they’re nestled into a rich sauce made with light table cream, butter, and Parmesan. Serve it over fettuccine, tagliatelle, or bucatini (or cavatappi, which holds on to every drop).

My favorite part? It’s so easy to plan ahead. Make the meatballs and freeze them, then defrost when the craving hits. I don’t make the Alfredo ahead because it comes together in minutes anyway.

One more tip: the meatball mix will feel very wet, especially after the water goes in. Keep mixing... it comes together!

Team red sauce or team white sauce? Tell me in the comments!

Comment RECIPE and I’ll send you the recipe!

There’s a reason my mom cooks her meatballs right in the sauce... and once you try it, you’ll understand.Most meatball r...
10/21/2026

There’s a reason my mom cooks her meatballs right in the sauce... and once you try it, you’ll understand.

Most meatball recipes ask you to bake or fry them first, which means extra pans, extra splatter, and extra time. Grandma’s way skips all that. Mix beef and pork with Parmesan, nutmeg, and warm water, roll them up, and tuck them into a pot of simmering red sauce. Two hours later, you have tender meatballs and a sauce that tastes like it’s been going all day. The meat juices add a layer of flavor, and the acid in the tomatoes keeps the meatballs moist.

I’ve served these piled on sandwiches at graduation parties and on skewers as appetizers. We even had over 700 of them (made with homemade Italian sausage) at our wedding!

Make a big batch. They keep in the fridge for up to 4 days and freeze for up to 3 months.

Who else grew up with Sunday sauce and meatballs? Tell me your taste memory in the comments!

Comment RECIPE and I’ll send you the recipe!

When you hear “Alfredo sauce,” do you think of cream? So did I, until I learned that the man who created it, Alfredo Di ...
10/17/2026

When you hear “Alfredo sauce,” do you think of cream? So did I, until I learned that the man who created it, Alfredo Di Lelio, made his without any.

The traditional version is just butter and cheese. That’s it! (No shade to the creamy version, which has its place.) This one starts with a stick or two of butter melted in a big skillet, then you whisk in freshly grated Pecorino Romano a little at a time. A splash of pasta water at a time brings it all together into a silky sauce, and a toss with al dente fettuccine finishes it. Don’t panic if it looks like it’s separating at first. It will come together!

My grandmas would tell you the same thing I will: with only two ingredients, choose the best you can, grate the cheese fresh, and let the butter and cheese come to room temperature first. Then keep the heat low and take your time.

It’s on the table in under 20 minutes, which makes it perfect for a weeknight that needs a little something special.

Did you grow up thinking Alfredo had cream? Tell me in the comments!

Comment RECIPE and I’ll send you the recipe!

10/16/2026

Every holiday table needs one dish that doesn’t ask anything of the cook on the big day.

This is mine. Orzo gets toasted with onion in butter and olive oil, then simmers right in chicken broth until it soaks up all that flavor. On top goes a bowl of juicy cherry tomatoes tossed with garlic, good olive oil, and fresh basil. It’s served at room temperature, so there’s no last-minute juggling while everyone’s gathering around the table.

It’s also easy to scale up, whether you’re feeding a few people or the whole family. Fresh, garlicky, and a little bit pretty on the platter... your family will ask for this.

The recipe for Tomato Basil Orzo Pasta Salad:

For the orzo:
1 Tbsp unsalted butter
1 Tbsp olive oil
1/2 onion, diced
1 tsp kosher salt
1/4 tsp black pepper
1 lb orzo pasta
1 qt chicken broth
1 cup water

For the tomato topping:
1 1/2 lb cherry or grape tomatoes, halved or quartered depending on size
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup julienned basil
1/2 cup olive oil

Heat the butter and oil in a 4 qt saucepan over medium-high heat. Once melted, sauté the onion for about 3 minutes. Add the orzo and stir, toasting. Season with salt and pepper.
Pour in the broth and water. Bring to a boil, then reduce to low and cover. Simmer until the orzo absorbs the broth, about 8-10 minutes. Drain if needed.
Meanwhile, stir the tomatoes, garlic, and olive oil together in a medium bowl. Season with salt and pepper. Toss with the basil.
Spoon the orzo onto a platter. Scatter or rim the tomato topping over the orzo. Serve at room temperature with extra basil and Parmesan.

What’s the one dish you always make ahead for the holidays? Tell me in the comments!

Some of the best sauces in the Italian kitchen have just a few ingredients, and this is one of them.Brown butter starts ...
10/15/2026

Some of the best sauces in the Italian kitchen have just a few ingredients, and this is one of them.

Brown butter starts as a stick of plain unsalted butter in a small pan over very low heat. Slowly it melts, foams, and then goes from pale yellow to gold to a deep amber, with little toasty brown specks at the bottom. That nutty, caramel flavor is unforgettable on ravioli (especially butternut squash or mushroom), thin spaghetti, or roasted carrots.

A few things I’ve learned over the years: use unsalted butter so you can see it brown and control your seasoning, keep the burner as low as it goes, and swirl the pan about every minute. If the little specks turn almost black, you’ve gone too far.

One stick is plenty for about 1/2 pound of pasta, and the whole sauce takes less than 10 minutes. It makes a plate of pasta feel like a special occasion.

Who else is a brown butter fan? What’s your favorite thing to put it on?

Comment RECIPE and I’ll send you the recipe!

Pesto is the forever favorite, no-cook pasta sauce. It’s also a recipe that can go sideways, so let me share what I’ve l...
10/14/2026

Pesto is the forever favorite, no-cook pasta sauce. It’s also a recipe that can go sideways, so let me share what I’ve learned.

I borrowed my approach from Marcella Hazan. You pulse the basil, garlic, and pine nuts in a food processor (no chopping basil by hand!), stream in the olive oil, and then finish by pressing a little softened butter and Romano cheese in by hand. That last step makes it creamy and rich.

Two things keep pesto beautiful: don’t heat it directly and don’t let it sit in the air. Toss it with hot pasta, press plastic wrap right on the surface if you’re storing it, and you won’t end up with sad, dark pesto.

My favorite trick? Freeze small portions in ice cube trays. A cube of pesto is a quick dinner waiting for you on a busy night. It’s also wonderful stirred into a skillet for eggs in a nest, or whisked into mayo for a chicken caprese sandwich.

What’s your favorite thing to put pesto on?

Comment RECIPE and I’ll send you the recipe!

10/13/2026

Pasta salad doesn’t have to be the sad little side dish at the end of the table.

This one starts with homemade basil pesto (yes, it’s worth getting out the food processor), tossed with spiral pasta that grabs every bit of sauce. Then it gets piled with halved cherry tomatoes and cubes of mozzarella, all the best parts of a Caprese salad in one big bowl.

It’s fresh, a little saucy, and easy to carry to a potluck, tailgate, or family gathering. One tip I always share: add the tomatoes and mozzarella at the end so they stay bright and creamy instead of getting lost in the pasta.

Bring a big bowl and watch it disappear. There’s always room for more!

What’s your go-to dish to bring to a potluck? I’m always looking for new ideas!

Comment RECIPE and I’ll send you the recipe!

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