As the Executive Editor at Saveur magazine and author of the James Beard award-winning cookbook, Nopalito, it goes without saying that Stacy Adimando knows how to throw a dinner party.

In her view, good food is meant to be shared. Her new cookbook, Piatti, explores those joyous beginning moments of a gathering, when the first platter hits the table and the beautiful spread begins to form. Stacy thinks this is, arguably, the best moment of any occasion and one that she seeks to endure to the very end of the meal. Food is an adventure, she says, and a way of drawing people close and indulging in the seasons.

“If I must pick one primary source of inspiration, cliché or not,
it’s Italy: my upbringing as an Italian-American, my
incessant journeys to the country, and the way a meal there
ends up being a little of everything served slowly over
time, in a quantity, you didn’t think you could eat.”
Stacy Adimando

Chronicle Books x West Elm — Piatti

Piatti embodies the spirit of Italian meals shared by loved ones, and of slowing down. From the small, delightful bites to the abundant platters for large gatherings, the book is bursting with seasonal inspiration for impressive spreads without the fuss. Each recipe will elegantly guide you through your next show-stopping dinner spread and is paired with beautiful photography by Linda Pugliese. Get a sneak peek with 3 party-ready recipes from the cookbook and enter for a chance to win a copy of Piatti + West Elm dinnerware!

Win A Copy Of Piatti + West Elm Kanto Platters

You could win a copy of Piatti and two West Elm Kanto Platters!

To enter, follow @westelm and @stacy_adimando on Instagram + tag 3 friends in a comment on one of the corresponding Instagram posts. The giveaway runs until May 15. Read the full giveaway terms and conditions here.

Photography by Lindsey Swedick

Chronicle Books x West Elm — Piatti

Chronicle Books x West Elm — Piatti

Roasted Vegetable Platter

with fennel tzatziki

Serves 8-10

Everything cooks together in the oven for ease, but if one vegetable is taking particularly long to tenderize, just cook it a little longer and remove the others to the platter.

My twist to sightly “Italianize” tzatziki sauce — the cooling Greek cucumber yogurt dip — is to use fennel fronds in place of the traditional chopped dill.

You’ll need:

Vegetable Platter

    1 lb (455g) baby beets, about 8 small, a mix of golden or red, peeled, green stems trimmed to about 1 in.
    5 medium slender carrots (about 12 oz or 340g), any color, scrubbed well, thicker ones halved lengthwise, green stems trimmed to about 1 in.
    1 medium (about 12 oz or 340g) fennel bulb with fronds, stalks trimmed, bulb sliced into ½-in thick wedges, fronds reserved for the dip (see below)
    1 medium celery root (about 12 oz or 340g), peeled, halved, and sliced in ½-in thick wedges.
    6 small parsnips (about 9oz or 255g), scrubbed well, thicker ones halved lengthwise
    1 medium (about 8oz or 230g) red onion, peeled and sliced through the root into ¾-in thick wedges
    4 Tbsp extra-virgin olive oil
    Kosher salt
    Coarsely ground black pepper
    Few fresh sprigs winter herbs, such as thyme and rosemary, coarsely torn, for garnishing

Fennel Tzatziki

    1 cup (240g) whole-milk Greek yogurt
    1 medium (about 5oz or 140g) seedless cucumber, grated on the fine side
    1 Tbsp plus 2 tsp fresh lemon juice, from about 1 large lemon, or more as needed
    2 tsp coarsely torn or chopped fennel fronds
    ½ tsp finely grated fresh garlic
    ¼ tsp kosher salt
    ⅛ tsp freshly ground black pepper

Make the vegetable platter:

    Preheat the oven to 450 degrees. Set one rack nearest the oven’s heat source and the other in the next closest position.

    On two large rimmed baking sheets, place the vegetables in individual piles, keeping like ones grouped together. Drizzle the vegetables on each sheet with 2 Tbsp olive oil, plus salt and pepper. Toss each pile to coat, keeping the piles still separate.

    Spread the vegetables into a single layer, leaving as much room as possible between the pieces.

    Roast until the vegetables are lightly browned on one side, about 25 minutes. Flip or toss most of the vegetables, and rotate the pans on the racks. Continue roasting until they are all well-browned and mostly tender with a slight bite, about 10 minutes more.

    Remove and let cool slightly.

Meanwhile, make the fennel tzatziki:

    In a medium serving bowl, combine the yogurt, cucumber, lemon juice, fennel fronds, garlic, salt, and pepper. Stir well.

    Taste and adjust the seasoning and consistency, as desired, adding more lemon juice or cucumber juice to thin the yogurt if needed.

    On an extra-large platter, arrange the vegetables in piles around the edges. Sprinkle them decoratively with coarsely torn herb sprigs, or more salt and pepper, if desired.

    Serve the vegetables either warm or at room temperature, with the prepared dip.

Chronicle Books x West Elm — Piatti

Chronicle Books x West Elm — Piatti

Olive Oil Cornmeal Cake

with rosemary and honey

Serves 8-10

Made with a dash each of vanilla, honey, and buttermilk, this cornmeal and flour batter produces a lightly sweet, moist but crumbly cake. Traditionally in Italy, cakes like this were often baked with lard and studded with cut grapes, raisins, or pine nuts. Once out of the oven, this version is brushed with more olive oil and topped with rosemary — also traditional — releasing an herbaceous, fruity perfume.

For the cake:

    1 cup (136g) cornmeal
    1 cup (130g) unbleached all-purpose flour
    1 ½ tsp kosher salt
    ½ tsp baking powder
    ¼ tsp baking soda
    5 Tbsp (70g) unsalted butter
    5 Tbsp (75ml) fruity extra-virgin olive oil
    ⅓ cup (65g) sugar
    1 Tbsp plus 1 tsp honey
    3 large eggs
    ¼ tsp pure vanilla extract
    ¾ cup (180ml) whole milk
    ½ cup (120ml) buttermilk

For the garnish:

    1 Tbsp extra-virgin olive oil
    Fresh rosemary (about 2 Tbsp), or crumbled chive flowers or fresh thyme
    Flaky sea salt
    Freshly ground black pepper

Make the cake:

    Preheat the oven to 400 degrees.

    Meanwhile, in a medium bowl, add the cornmeal, flour, salt, baking powder, and baking soda. Whisk briefly to combine.

    In a small saucepan over medium-low heat, melt 4 Tbsp of butter. Pour the butter into a large heat-proof bowl and let cool slightly. Add 4 Tbsp (60ml) of olive oil, the sugar, and honey. Whisk in the eggs and vanilla until incorporated. Whisk in the milk and buttermilk until incorporated. Gradually add the cornmeal mixture, stirring the batter with a spatula until mostly smooth.

    Set a 9-in cake pan in the oven with the remaining 1 Tbsp each of the butter and olive oil in it. Once the butter melts, remove the pan and tilt it until the bottom and a little of the sides are coated with the fats

    Stir the cornmeal batter well and pour it into the hot pan. Spread to fill evenly. Bake until golden brown in places and a tester inserted into the center comes out clean, 22 to 25 minutes.

To garnish the cake:

    Brush with the olive oil and sprinkle with the rosemary, lots of flaky sea salt, and a little pepper. Let cool slightly. Cut into wedges or squares and serve hot or warm for best results. (It’s also perfectly good at room temperature.) Once cooled, store in an airtight container or wrapped tightly with plastic wrap for up to 4 days.

Chronicle Books x West Elm — Piatti

Chronicle Books x West Elm — Piatti

Chronicle Books x West Elm — Piatti

Warm Olives

with Chorizo, Sage, and Orange

Warming olives before serving them is an easy trick that lends this ordinary, some might say overused, antipasto a new feel. But I like to go a step further and flavor the warmed olives, pairing them with juicy citrus wedges and crispy bits of seared, spicy sausage. Crisping rounds of dried chorizo in the pan allows their oils to flavor the olives, and also helps the flavors of the vinegar, mustard, garlic, and citrus zest adhere.

You’ll need:

    1 medium (about 4oz or 115g) satsuma mandarin, clementine, or tangerine
    ¼ cup plus 1 Tbsp very thinly sliced dried chorizo (1 ¼ ox or 35g total)
    2 Tbsp extra-virgin olive oil
    1 medium garlic clove, minced
    1 star anise (optional)
    ½ tsp grainy mustard
    ½ tsp white wine vinegar or cider vinegar
    2 cups (7oz or 200g) mixed pitted olives, drained of any liquids
    5 small fresh sage leaves


    Using a vegetable peeler, peel 3 large strips of zest off the mandarin and reserve. Peel the remainder of the skin and discard. Break the flesh into segments and reserve.

    Set all of your ingredients individually next to the stove. In a small pan over medium heat, combine the chorizo and 1 Tbsp of olive oil. Cook, tossing occasionally with tongs, until the chorizo is sizzling and lightly crispy, about 2 minutes. Add the remaining 1 Tbsp of oil, the garlic, star anise (if using), reserved zest, mustard, and vinegar. Stir well.

    Turn the heat to medium-low and add the mandarin slices. Cook for 30 seconds and transfer to the bowl. Stir. Add the sage leaves to the hot skillet and cook, turning, until lightly seared, 1 minute. Transfer to the bowl. Serve warm.

Chronicle Books x West Elm — Piatti

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