Brooks Reitz

Brooks Reitz liked the tangy-sweet panna cotta so much at Jody Williams’s restaurant Via Carota in New York City that he put it on his menu at Melfi’s in Charleston. Slideshow: More Panna Cotta Recipes 
Roman Pizza
Rating: Unrated
This rectangular pie uses focaccia as the base for a simple topping of tomato sauce, melty stracciatella cheese, and basil leaves. It's unusually crisp, because it's drizzled with olive oil before baking. Slideshow: More Pizza Recipes 
Roasting zucchini tuns them soft yet concentrates the flavor. Chunks of them are tossed with nicely chewy fregola and crunchy pistachios, then powerfully seaasoned with lemon (both the zest and the juice), super fragrant basil leaves and a hit of crushed red pepper. Slideshow: More Zucchini Salad Recipes