Kigumi Table and Molded Plastic for dinner at Missy and Talia's

Italian home cooking

Missy and Talia complement each other perfectly as hosts, with Missy commanding the kitchen and Talia mixing up irresistible cocktails. While Missy is known for her delicious homemade pastas, she will often use dried pasta for dishes like her Spaghetti with Lemon, Pine Nuts, and Parmigiano. “While the pasta has only four main ingredients, they come together to make something extraordinary,” she says. For a Sunday night supper with their friends Dana and Lish, Missy made a vegetarian menu of dishes from her Pasta cookbook, including a hearty pasta, Roasted Kabocha Squash, Charred Treviso with Walnuts and Saba, and a salad of Bitter Lettuces and Herbs with House Vinaigrette.

New Traditions 2022 Editorial Images, Missy Robbins + Talia Baiocchi

“The first day we moved into this house, my parents gave us the Eames Lounge Chair they’ve owned for 36 years. It happens to be the most comfortable chair in the world. It’s where I feel most at home.” — Missy Robbins

Missy and Talia at home with an ELO
New Traditions 2022 Editorial Images, Missy Robbins + Talia Baiocchi

Roasted Kabocha Squash with Hot Honey
and Bread Crumbs

Makes 4–6 servings

There is no denying the lure of mild honey and hot Calabrian chiles. Here I roast squash with butter, herbs, and garlic, then toss the caramelized pieces with honey vinegar and drizzle it with the hot honey and a final dusting of breadcrumbs for texture. It’s a dish that finds its home somewhere in the overlap of sweet, spicy, and bright.

New Traditions 2022 Editorial Images, Missy Robbins + Talia Baiocchi

Reprinted with permission from Pasta: The Spirit and Craft of Italy's Greatest Food by Missy Robbins and Talia Baiocchi, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.