Award-Winning Kitchen Designer Announces Cookbook Series in 2019

Award-Winning Kitchen Designer Announces Cookbook Series in 2019

Peter Salerno of Peter Salerno Inc. To Debut Cookbook Series

Our mouths are watering already.

Peter Salerno, CMKBD (the founder of Peter Salerno Inc., the most award-winning North American kitchen and bath design firm of the 21st century) has announced a series of cookbooks inspired by his designs, his Sicilian heritage, and his world travels as an ensign in the United States Navy.

Peter Salerno (of Peter Salerno Inc.) has announced a new line of cookbooks. Here's Peter Salerno in his design showroom!
Peter Salerno (of Peter Salerno Inc.) has announced a new line of cookbooks. Here’s Peter Salerno in his design showroom!

The first Peter Salerno cookbook is set to debut later in 2019.

The announcement was made via Peter Salerno Inc.’s official Instagram and Facebook accounts and was received with anticipation and excitement.

Instagram user Stephanie Lee (@stephanie_lee_): “I’d like to preorder ASAP!!!”

Instagram user J. Patryce Design (@jpatrycedesign): “Congrats!… lmk where to purchase!”

Peter Salerno’s mastery of custom kitchen design, both transitional and traditional, stems from two places – his family tradition of cabinetry and woodworking, and his love of cooking. Peter’s friends and family often find him in his home kitchen, as well as the centerpiece kitchen of his award-winning Wyckoff, New Jersey showroom. Peter blends old-world Sicilian family recipes with other Mediterranean fare, and is eager to bring that knowledge from his kitchen to yours.

We hope Peter salerno shares his secret family homemade cavatelli recipe!
We hope Peter salerno shares his secret family homemade cavatelli recipe!

Peter also is an avid wine enthusiast, and promises to bring wine pairing expertise to his cookbooks with every recipe.

“Developing an understanding of wine pairings doesn’t depend on your budget,” Peter notes. “I’ll be pairing recipes with both high-end and affordable bottles of wine so everyone can enjoy.”

We’ve been present in the Peter Salerno Inc. showroom for some of Peter’s culinary creations, and trust us – we made sure to get a sample (or two, or three…). Whenever Peter dons his La Cornue or Miele chef’s apron, you know something special is about to happen.

Now, those special moments are about to be shared with the world!

Keep an eye out for future articles here on Design Your Lifestyle, as we keep track of Peter Salerno’s new line of cookbooks!

Peter Salerno with his father, Rosolino Salerno.
Peter Salerno with his father, Rosolino Salerno.

Our Favorite Nutella Hot Chocolate Recipe

From Peter Salerno’s Kitchen: Nutella Hot Chocolate Recipe

It’s been bitterly cold in the Northeast lately, which means that the team at Peter Salerno Inc. needs as many ways to keep warm as possible – both at home and at their award-winning design showroom!

(Read about Peter Salerno Inc.’s Innovative Showroom Award here…)

We don’t have to tell you how sweet and comforting a mug of hot chocolate is. And we could go on for days about how delicious Nutella is. But when we found out that A Beautiful Mess put the two together… well, our winter got a lot warmer.

A delicious recipe for Nutella hot chocolate. (Photo and recipe courtesy of A Beautiful Mess)
A delicious recipe for Nutella hot chocolate. (Photo and recipe courtesy of A Beautiful Mess)

A Beautiful Mess is run by sisters Elsie Larson and Emma Chapman. According to the website, their blog is “focused on creating happiness every day through a homemade lifestyle”. That’s a mission statement we can get behind!

Their recipe for Nutella Hot Chocolate is absolutely spectacular. It’s a great blend of sweet and a little salty, rich and smooth. And it’s the perfect, decadent way to treat yourself on a cold winter day – try it!

From Peter Salerno’s Kitchen: Nutella Hot Chocolate Recipe (courtesy of A Beautiful Mess):

Ingredients (2 servings)

1 1/2 cups milk
1/4 cup Nutella
1/8 teaspoon cinnamon
dash of sea salt
fresh whipped cream (optional)

Preparation

  1. Add your milk to a small pot and heat the milk over low-medium heat until warm (don’t let the milk boil; just warm it slowly).
  2. Once the milk has warmed, add your Nutella and stir regularly with a whisk until all the spread has dissolved.
  3. Add the cinnamon and salt, and stir until combined.
  4. Pour into mug and garnish with a dollop of whipped cream.

Halloween Dessert Recipe: Hazelnut Pumpkin Pie

Halloween Special Dessert Recipe: Hazelnut Pumpkin Pie

Peter Salerno’s Favorite Hazelnut Pumpkin Pie Recipe

Try this delicious Hazelnut Pumpkin Pie recipe, courtesy of TasteOfHome.com and Marie Rizzio.
Try this delicious Hazelnut Pumpkin Pie recipe, courtesy of TasteOfHome.com and Marie Rizzio.

Thanks to a wonderful website called Taste of Home, people from all over North America (and the world!) can share their favorite recipes. Sometimes, the staff at Peter Salerno Inc. finds a real gem of a recipe on this website that comes straight out of a private home kitchen.

This recipe is no different. Marie Rizzio of Interlochen, Michigan, submitted a recipe for Hazelnut Pumpkin Pie, and it looked delicious on paper. When we tried her Hazelnut Pumpkin Pie recipe in real life, it was love from the very first bite.

At Peter Salerno Inc., the passion for creating award-winning custom kitchen designs stems from an understanding that the kitchen is a personal haven where family and friends can meet, eat, and enjoy each other’s company. Based on this Hazelnut Pumpkin Pie, we’re sure that Marie Rizzio’s kitchen is full of love and warmth.

(The recipe states that the hazelnut liqueur is optional – we’ve tried it both ways, and love the flavor that the liqueur brings.)

Try it for yourself – and happy Halloween!

Hazelnut Pumpkin Pie Recipe (courtesy of Taste of Home & Marie Rizzio)

Ingredients
2 cups all-purpose flour
2 tablespoons confectioners’ sugar
1/2 teaspoon salt
3/4 cup cold butter, cubed
5 to 6 tablespoons ice water
1 teaspoon white vinegar

FILLING:
3 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3/4 cup packed brown sugar
1/2 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons hazelnut liqueur, optional
2 teaspoons pumpkin pie spice

TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons cold butter
1/2 cup chopped hazelnuts
1 tablespoon hazelnut liqueur, optional

For the full directions on how to make this delicious Halloween dish, head over to Taste of Home!

Fall in Love With White Truffle Season in Italy

Fall in Love With White Truffle Season in Italy

Fall is truly an adventure in Italy’s Piedmont region, as locals, foodies and tourists alike begin the hunt for white truffles. 

October to early December marks the Italian truffle season – especially the elusive and highly prized white truffle, which routinely sells at upwards of $1,000 a pound!

Peter Salerno's homemade white truffle and pasta dish.Peter Salerno's homemade white truffle and pasta dish.
Peter Salerno’s homemade white truffle and pasta dish.

According to Essential Italy, a leading Italian travel site: “Although truffles are generally found in the regions of Piedmont, Molise and Emilia Romagna, there are plenty to be discovered elsewhere. Tuscany, Umbria and Le Marche are perfect places to visit if you’re hoping to make the most of the truffle season.”

Very few of our acquaintances love Italian cuisine and the fine art of cooking white truffles more than Peter Salerno, the owner and founder of Peter Salerno Inc. (the most award-winning North American kitchen and bath design firm since 2002).

October-December is white truffle season in Italy's Piedmont.
October-December is white truffle season in Italy’s Piedmont.

Together with the fine staff at Urbani Truffles on West End Avenue in New York City, Peter Salerno developed his own white truffle and pasta dish to celebrate the Italian Piedmont’s white truffle season. Check out some exclusive photos of Peter’s trip to Urbani, as well as his finished dish!

More information from our friends at Essential Italy (we URGE you to read their full article!):

If you are in Tuscany in Autumn, one truffle-based event to try is the San Miniato Truffle Fair, known as the La Sagra del Tartufo Bianco. Held in the beautiful medieval hill town of San Miniato in November, the event usually takes place over several weekends – most typically the last three weekends of the month.

Tuscany is home to around 25% of Italy’s white truffle produce so there will be plenty to go around and it’s the go-to region if you are new to truffles. The festival is also a great place to visit for a day out with food and craft stands, as well as entertainment and restaurants that allow you to try their truffle menus. Other festivals in Tuscany include ones held in San Giovanni d’Asso, near to Siena, held on the second and third weekend of November, with a truffle museum open on the weekends.

October-December is white truffle season in Italy's Piedmont.
October-December is white truffle season in Italy’s Piedmont.

The go-to Italian regions for white truffle season are the Italian Piedmont (or Piemonte) region, Le Marche, Tuscany and Umbria. For the ultimate white truffle experience, check out the towns of Acqualagna, Alba, Volterra and Pietralunga, among others!

Feel free to share your favorite white truffle recipes, cooking tips, photos and experiences in the comments section below!

Peter Salerno's homemade white truffle and pasta dish.
Peter Salerno’s homemade white truffle and pasta dish.

We Love This Oatmeal Pumpkin Muffin Recipe!

We Love This Oatmeal Pumpkin Muffin Recipe!

October Oatmeal Pumpkin Muffin Recipe from AllRecipes.com

It’s autumn once again, which means anything (and everything) you can eat or drink is made with pumpkin once again! Pumpkin is a delicious, savory addition to your cooking repertoire, and chances are you’ve had your fair share of pumpkin recipes already this year.

Peter Salerno Inc.‘s award-winning custom kitchen designs are often filled with the warm, inviting scent of pumpkin recipes during the fall, and we wanted to share one of our favorite pumpkin recipes with you – enjoyable at breakfast, as a snack, or as a delectable dessert or a treat with your coffee.

October Oatmeal Pumpkin Muffins recipe (credit AllRecipes)

This recipe for October Oatmeal Pumpkin Muffins comes from user EW2012 at AllRecipes.com. It’s a sweet treat (perfect with a macchiato or espresso, or as your morning breakfast!) that is sure to satisfy. We encourage you to warm them up before you enjoy!

For this and more outstanding recipes, check out AllRecipes.com.

October Oatmeal Pumpkin Muffins Recipe (courtesy of AllRecipes)

Ingredients

Preparation

  1. Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.

Please refer to AllRecipes for the full version of this article with complete preparation, instructions and serving portions!

The Epicurious #EpiRecipeClub August 2018 Recipe: Oregano-Marinated Tomato Salad

The Epicurious #EpiRecipeClub August 2018 Recipe: We Love It!

If you follow Design Your Lifestyle, you know how much we love Epicurious. We’ve basically had a running love affair with Epicurious for five years, and they’re our go-to destination for recipes, meal ideas, seasonal menus and food inspirations.

We’re dedicated followers of the #EpiRecipeClub – the official interactive hashtag of the Epicurious Recipe Club. The idea is simple – make the same recipe as the fine folks at Epicurious, post it to Instagram and use the hashtag #EpiRecipeClub, and compare how your creation looks with Epicurious followers the world over!

Post your Oregano-Marinated Tomato Salad to Instagram, #EpiRecipeClub!
Post your Oregano-Marinated Tomato Salad to Instagram, #EpiRecipeClub!

The August 2018 #EpiRecipeClub recipe is for Oregano-Marinated Tomato Salad. It’s simple, refreshing, and full of fresh flavors – in other words, it checks all our boxes for a summer recipe! As Epicurious decribes the recipe:

“Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with crusty bread for mopping it up.”

With a perfect 4/4 rating from Epicurious users (and a 100% “Make It Again” status), we feel pretty confident that we’re not alone in our love for this Oregano-Marinated Tomato Salad. Try it out for yourself – but before you eat it, make sure you post a picture of your creation to Instagram with the August #EpiRecipeClub hashtag!

Our Favorite Summer Farro Salad Recipe

Our Favorite Summer Farro Salad Recipe

Summer Farro Salad. (Recipe by Marco Canora, Food&Wine. Photo credit John Kernick.)
Summer Farro Salad. (Recipe by Marco Canora, Food&Wine. Photo credit John Kernick.)

Over the past few years, we’ve compiled a great list of recipes and trending food topics thanks to Peter Salerno and his love for not only creating kitchen designs, but creating in the kitchen as well!

One of our favorite recipes of the last 5 years is a simple-yet-exquisite summer salad that always leaves us full and refreshed.

This fantastic summer farro salad comes courtesy of Food & Wine (F&W) and their star chef Marco Canora.

Famous for his Tuscan-inspired dishes, Marco Canora’s experience has taken him from Gramercy Tavern in NYC to Cibreo in Florence, Italy, and back again. Canora now calls Hearth & Terroir Wine Bar in New York City home.

If you’ve never eaten farro, it’s all the rage lately in a variety of dishes. From salads to soups to meat dishes, farro is a versatile hulled wheat grain that is well-loved by savvy eaters as a great source of fiber and a “smart carbohydrate”.

This summer salad combines the hearty, nutty flavor of farro with the crunch of carrots, celery and onions and the freshness of cucumbers and tomatoes. We’re sure you’ll love it at your table as much as Peter Salerno and his family love it at theirs.

Recipe: Summer Farro Salad (courtesy Food&Wine, Marco Canora)

Ingredients

  1. 1/3 cup plus 2 tablespoons extra-virgin olive oil
  2. 1 small yellow onion, quartered
  3. 1 small carrot, halved
  4. 1 celery rib, halved
  5. 12 ounces farro (1 3/4 cups)
  6. 5 cups water
  7. Kosher salt
  8. 3 tablespoons red wine vinegar
  9. Freshly ground pepper
  10. 1/2 small red onion, thinly sliced
  11. 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
  12. 1 pint grape tomatoes, halved
  13. 1/4 cup chopped fresh basil

Preparation

  1. In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.
  2. In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.