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Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by Nancy Silverton and Carolynn Carreño

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Notes about this book

  • DKennedy on December 06, 2016

    Cooking out of thread for this book: http://www.chowhound.com/post/cooking-nancy-silvertons-cookbook-mozza-home-1044256

Notes about Recipes in this book

  • Ella's pinzimonio

    • DKennedy on December 06, 2016

      I offered this as part of my Thanksgiving appetizer spread and it was visually a stunner. I went to the Santa Monica farmer’s market the day before and picked up mini squash, tiny tomatoes, brightly colored radishes, dwarf carrots, and baby lettuce bundles. A great way to get people to eat their veggies!

    • mrshalf on November 08, 2018

      This is just a suggestion to get some pretty veggies and put some lemon vinaigrette beside it. But after I read the introduction to the book and see her wish to help us be better hosts/hostesses, I appreciate the care with which she made the suggestions and the additives to make it all a bit more special; because at its heart, entertaining is taking an ordinary event, a meal and making it a bit more special.

  • White beans

    • DKennedy on November 13, 2017

      Susan made this as a side dish for our CTB menu. Wow, were these flavorful right off the stovetop (before straining the broth). She made these using Rancho Gordo cranberry beans and did not presoak. Quite lovely.

  • Avocado salsa

    • DKennedy on February 06, 2017

      Great with Chile Colorado.

  • Charred tomato salsa

    • DKennedy on February 06, 2017

      Made this for Super Bowl - fantastic. Served it with Chile Colorado and also stirred into refried beans. Everything was really delicious.

  • Tomatillo salsa

    • DKennedy on February 06, 2017

      Made for Super Bowl Spread - delicious, but could have been a tad hotter. Thickened up quite a bit. A half recipe is plenty.

  • Grilled spring onions

    • DKennedy on December 06, 2016

      One of the side dishes I served alongside my Thanksgiving turkey, but it would be well suited for a Mexican inspired menu or sprinkle on or two on top of a salad. Delicious.

  • Marinated olives and fresh pecorino

    • DKennedy on December 06, 2016

      Another Thanksgiving appetizer. This was such a welcome surprise. I have attempted to make similar recipes in the past and never enjoyed how they have come out. This one was so easy and so delicious. I love that this can be made ahead of time and held in the fridge for eating later int the week. I didn’t add the pecorino because we had too many other cheese dishes on the buffet, but this would have made for a yummy addition and I will definitely add it when I eat the leftovers. Again, visually stunning served in a bowl with the bay leaves, garlic confit and rosemary peeking through. Leftovers have held well in my fridge for a few weeks.

  • Marinated summer squash salad

    • sosayi on September 05, 2017

      I really enjoyed this salad. I'm not normally much of a raw summer squash fan, but the marinating, dressing and plenitude of fresh herbs really transformed them into something wonderful. I did make a few changes, some based on necessity and some on taste. I forgot to press the squash early enough (12-24 hours), and regret that I didn't do it long enough (only 2-3 hours). The dressing became more watery than I would like after sitting for a while because of this. I also cut the amount of oil in half for the dressing. I prefer things on the more vinegary side, so this worked perfectly for me. I'd definitely suggesting tasting the dressing as you whisk the oil in, to see where you want to stop, as the oil ratio seems fairly high. On balance, I would make this again without hesitation, but definitely would take the time to press the squash for the full 24 hours. Oh, and I also cut back a little on salt and added some feta. I could go either way next time on that.

  • The ultimate hamburger

    • DKennedy on December 06, 2016

      Nancy’s technique for pan searing these burgers animal style, in a cast iron skillet with a slathering of dijon on each side, which she credits to In and Out is sheer genius. This will be my go to technique from now on. Did, indeed, make a lovely crust and the burgers were incredibly flavorful. Can't wait to try the grilled onions the way she recommends.

  • Staff meal oven-roasted chicken thighs

    • bwhip on April 10, 2018

      These are some really tasty chicken thighs, with great flavor from the base of onions, lots of garlic, lemon, thyme and rosemary, with super crispy skin. Easy and delicious.

    • Jane on December 06, 2018

      A very easy roast chicken dish. There was good flavor from the bed of onions, garlic and lemons with herbs. The skin was beautifully crispy even though I didn't dry it anything like the time suggested.

  • Roasted vegetable medley with yogurt dressing

    • bwhip on November 23, 2017

      Fantastic. A fair bit of work, but completely worth it. This will probably need to be a regular in the Thanksgiving rotation.

  • Yogurt dressing

    • DKennedy on December 06, 2016

      Sub-recipe to go along with the blistered green beans. This is a tangy sauce and makes a large quantity. Unless you are serving this buffet style, cut by 1/2.

  • Garlic-rubbed skirt steak with scallion vinaigrette

    • DKennedy on December 06, 2016

      More of a technique than a recipe, I made the steak part of this recipe last night for a quick weeknight dinner for my kids. Super easy and very delicious. I am sure it would have been even better with the scallion vinaigrette but time was short so I served it with chimichurri sauce and it made for an excellent meal.

  • Blistered green beans with yogurt dressing

    • DKennedy on December 06, 2016

      Great technique for cooking green beans and the tangy yogurt sauce was the perfect compliment to this dish. Note that this makes a ton of sauce so you could cut it down by 1/2 or even more and have enough for one meal.

  • Eggplant lasagne

    • michalow on March 27, 2018

      http://www.lottieanddoof.com/2018/03/roasted-eggplant-and-zaatar-lasagna/

    • sosayi on October 16, 2018

      This recipe was absolutely delicious. Amazing flavors with all of the za'atar, olives, eggplant and the bay/onion infused bechamel. While most directions were spot on, I think I'd roast the eggplant differently next time. My skin got far too crisp and left sharp shards in the tomato sauce. I'd either peel the eggplant or do a lower temperature roast (with maybe more oil), so that it gets softer and more gooey and less dark and crusty. Otherwise, an absolutely delicious twist on lasagne.

  • Radicchio salad with bacon and egg

    • bwhip on March 11, 2017

      Nancy Silverton says in the introduction to this recipe, that if she were having a meal of just a salad, she would choose this one. We can see why - it's really good! Flavorful and substantial, with a lovely mix of textures and flavors. As she recommended, we served it with the Avocado Toasts from the same cookbook, which were also fabulous. We'll definitely have this combination again soon.

  • Lamb and chicken tikka kebabs

    • DKennedy on December 06, 2016

      Made this for dinner last night. I bought 3/4 lb chicken thighs and 3/4 lb of lamb shoulder and that was plenty. The marinade was easy to put together and tastes delicious directly from the bowl. Held all components separately as only needs to marinate 30 minutes. Broiled on a baking sheet along with some peppers and onions and served with naan, raita, rice and pakoras from local take out. The lamb and chicken were tasty but not as flavorful as I'd hoped. I am not sure I would repeat. Surprising because the marinade was so delicious. I have some left over so I think I will try it on some chicken tenders and grill them to see if that makes a difference.

  • Flattened chicken thighs with charred lemon salsa verde

    • DKennedy on November 13, 2017

      Made this as part of our CTB menu. It definitely stole the show. Our first batch stuck to the bottom of the pan, grrr! I left some grease for the next two rounds and they came out picture perfect. The tip about using a spider spatula is spot on. I would substitute grey salt for kosher when seasoning the chicken. We also added more oil to the initial marinade. Really, a show stopper dish. Make again for sure.

  • Charred lemon salsa verde

    • DKennedy on November 13, 2017

      Susan made this recipe for our CTB menu so I can't add much except to say it was perfect. Make again.

  • Panicale popcorn

    • DKennedy on November 13, 2017

      We made this as part of our CTB menu. I am not a big fan of popcorn, but we made two to serve along cocktails. Do yourself a favor and cut back on the amount of salt. Way too salty. Also, the spices at the bottom of the pan all burned, next time I think I would add the herbs/spices to season the oil, then fish them out, before popping the corn. Then I would add them back to the finished popcorn, reducing the amount of salt by at least half, maybe even less than that.

    • sosayi on November 20, 2017

      Made this for our Italian-themed Friendsgiving. I cut back a bit on the salt, and with the added Parmesan found that it was plenty seasoned. I didn't have the issue with my herbs burning, but I may have kept my temperature a little too low, too, as I had more kernels not pop than I'd like. Very good, though, and can't wait to apply the concept with other flavor combinations!

  • Pastrami popcorn

    • DKennedy on November 13, 2017

      We made this as part of our CTB menu. I am not a big fan of popcorn, but I will say this is worth trying. The spices, coupled with the orange butter, made for very flavorful popcorn. Do yourself a favor and cut back on the amount of salt. Way too salty. Also, the spices at the bottom of the pan all burned, next time I think I would use whole spices to season the oil, then fish them out, before popping the corn. Then I would add the remaining 1/2 of ground seasoning to the finished popcorn, reducing the amount of salt by at least half, maybe even less than that. Served with cocktails before dinner.

  • Pasta salad with bitter greens, Parmigiano cream, and guanciale

    • DKennedy on November 13, 2017

      Very, very good. Made this as part of our CTB menu. very delicious. This recipe yields a huge amount of pasta salad! I would consider cutting back the greens to 1 head frissee, 1 head radicchio (assuming it is a big head) and 4 cups arugula, or whatever combination would fit on one sheet pan. Similarly, I would cut the pasta back to 1 cup, and the guanciale to 1/2 lb., and the parm cream to 1 cup, unless I was feeding a giant crowd or seeing this as the main course. As a side, it left a ridiculous amount of leftovers with 6 people.

  • Parmigiano cream

    • DKennedy on November 13, 2017

      Quite good on the day of and wonderful as leftovers. We served this as part of our CTB menu. This recipe can be made ahead of time and held in the fridge. It yields 3 cups of Parmigano cream and you only need about 3/4 of a cup for the huge pasta salad, so going forward I will always make 1/3 a recipe instead. The parm cream is luscious and fragrant and would be very good served warm. 1 pound of rind is more than enough to perfume the sauce. I removed the seeds from the jalapeños. This pasta salad is served at room temperature, but if you could manage to serve it warm I think it would be even more amazing.

  • Oily garlicky spinach

    • DKennedy on November 13, 2017

      We made this as part of our CTB menu. While I will acknowledge the spinach was very tasty, it was by no means good enough to warrant the amount of effort suggested by the instructions. Never again as written. In terms of the seasoning oil, that part of the recipe is easy and very delicious. Other than cutting back the amount of salt and the amount of chile de arbol, I would always make this oil as written.

  • Erik Black's potato salad

    • sosayi on September 13, 2018

      A really good variation on a basic potato salad. For a mayo-based recipe, there was a great tang from the added vinegar (I'm normally a vinegar-based potato salad fan, so this was a plus for me). The addition of grated egg yolks to the dressing was a nice touch and I really liked the sweet pickles.

  • Four-layer salted chocolate caramel tart

    • DKennedy on December 06, 2016

      This is really four separate recipes and a show stopper of a dessert. The crust came out perfectly and would make excellent cookies if cut and baked on a cookie sheet. It would also be great as the outside of ice cream sandwiches. Really, it is the crust of my dreams. I made two so now I have one for the freezer. The cookie center was super easy to put together and was delicious. I have the dry ingredients for this one in a ziplock and ready to go for tart #2. The salted caramel sauce I will admit to buying at TJs and I added my own cacao nibs. This was a perfect substitute & seeing how much work this recipe is, a necessary shortcut IMO. The buttercream was the only aspect of this recipe that gave me trouble. I had to make it twice, and the second time it was still a little flat. Taste wise it was spot on. Next time I will modify to use 1 cup of chocolate, as suggested by comparable recipes. I think adding more chocolate is necessary to thicken up the cream. 1 large + 2 mini tarts.

    • DKennedy on December 06, 2016

      Chocolate tart (dough only): The recipe for the chocolate tart dough is genius. I will be using it often from now on. The dough comes together easily, but needs to rest before putting in the tart pan and then rest a second time before baking. When I pulled it out of the fridge to roll it out, it was rock hard, thus the need to divide into thirds to make it play dough like. The dough made enough to fill 1 round tart pan and three mini pans. When baked, it is first blind baked with weights, then put back in without weights, and then baked a third time with the cookie filing.

  • Devil's food rings with spiced White Mountain frosting

    • DKennedy on November 13, 2017

      Made this as part of our CTB menu. The donut shape makes a wonderful presentation. The recipe yields just shy of 30 rings. Dave gobbled up 5, and Claire polished off 3 of the leftovers in one sitting. They were good on their own, but I did not care for the frosting. Even though they were popular, I don't think I liked these enough to make again.

    • DKennedy on November 13, 2017

      FROSTING: Made this as part of our CTB menu. Ours did not come out exactly like the picture. Amy forwarded an easy version of WMF after we finished, and going forward, I would be inclined to try her (mother's) recipe instead of Silverton's. As stated in my first note, I did not care for this.

  • Chai chocolate chip cookies

    • DKennedy on January 31, 2017

      Made this as part of the buffet for Super Bowl Sunday. Taste tested 1 cookie before putting the rest of the dough in log form into the freezer. The cookies are understated and I was more than satisfied after eating just one.

    • jessncanfield on January 20, 2017

      Quite possibly the best chocolate chip cookie recipe I have found in years. Loved all the spices that create a nuanced flavor that elevates chocolate chip cookies. Used all-purpose flour instead of cake flour and had to increase the amounts of the other spices to adjust for a shortage of nutmeg. Overall, adding this to the cookie rotation recipe list! Can't wait to make it again!

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Reviews about this book

  • New York Times

    ...many of the dishes can be made in advance...often designed to be served at room temperature...they are best for experienced cooks, not novices, packed as they are with devilish details.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0385354320
  • ISBN 13 9780385354325
  • Published Oct 25 2016
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy—with its ripe vegetables, magnificent landscapes, and long summer days—Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home.

Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy’s guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don’t forget dessert—there’s an entire chapter dedicated to end-of-meal treats such as Devil’s Food Rings with Spiced White Mountain Frosting and Dario’s Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too.

Whether it’s Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you’re assembling the rest of the meal...salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won’t wilt...simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm...or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde—there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, Mozza at Home helps you throw the perfect dinner party—one that’s positively stress-free and delicious!


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