Not Traditional, But Still Tradition
On lasagna, connection, and the meals that hold us together.
Hi friends,
This week, a simple tomato toast stopped me in my tracks. It wasn’t from Florida, but it was so good—that first juicy bite reminded me that summer is here. Real summer. Produce that demands olive oil, flaky salt, and very little else.
That toast also reminded me how grateful I am for moments that nourish me. Because truthfully, I’ve been a little run-down. Wanting to do everything—feed everyone, film, clean up, create—and having to remind myself that rest is part of the recipe too.
And still… somehow, this week fed my soul in ways I didn’t expect
.
🍝 Not Traditional, But Still Tradition
The highlight? Cooking lasagna with Xena (my boyfriend’s daughter—teenager, strong opinions, secret heart of gold). We made it from my grandmother’s recipe—the one that fed my family across generations. It wasn’t the exact traditional version. But it was ours.
We made it together. Shared stories over the sauce. Layered in love. And when it came out of the oven, golden and bubbling, we fed everyone with it. My daughter Gabriella, Xena’s mom, was there when she dropped her off. Something was healing in it—a quiet kind of togetherness.
That lasagna brought our blended family to the table. Not traditional, but still tradition.
(Pro tip for busy chefs and parents: if you don’t have time to make or source fresh pasta, the Rana fresh pasta sheets in the refrigerated section, right under the ravioli, are an excellent shortcut. I’ll always prefer handmade, but this one holds up beautifully in a pinch.)
🥗 The Caesar Salad That Reminded Me Who I Am
The next night, I made a Caesar for myself. Just for me. And it was perfect.
Creamy anchovy dressing, crisp romaine, Parmigiano Reggiano—always.
Instead of Worcestershire, I used a touch of aged balsamico from Giusti.
Giusti is the oldest balsamic vinegar producer in Modena, and I had the chance to visit their barrel-lined aging rooms in Italy. Their vinegar is velvety and rich, more of a finishing ingredient than a background player. (You can find the one I use here.)
🥖 Sullivan Street Croutons
Sullivan Street Air-Fried Croutons
A super simple, chef-worthy upgrade to your salad game.
Ingredients:
2 thick slices good-quality bread (I used Sullivan Street Bakery brioche)
Olive oil
1 clove garlic, smashed (or a pinch of garlic powder)
Sea salt
Instructions:
Tear the bread into rustic bite-size pieces.
Toss with olive oil, garlic, and a pinch of sea salt.
Air fry at 370°F for 5–7 minutes until crisp and golden.
Let cool—they’ll get crunchier as they sit.
Chef’s Note:
If you’re already making toast, you can make croutons. These are perfect on a Caesar or straight out of the bowl.
🎥 Coming Soon: My New Filming Setup + Grazing Table Tips
Behind the scenes, I’ve been working on my new filming setup, and I can’t wait to share it with you. It’s warm, clean, and full of light—just like I want my food to feel.
The first longer-form video I’m planning? A guide to color-blocking your grazing table so it looks as good as it tastes. Think of it like plating for a crowd—intentional, joyful, and unforgettable. More soon. I may finally be ready to hit publish on YouTube.
💬 A Note on the 86’d Initiative
You know I care deeply about how we care for each other in this industry.
That’s why I’m proud to be part of the 86’d Initiative from Flavor and Founder—a movement supporting chefs, cooks, and hospitality pros facing burnout or ready to walk away from kitchens entirely. It’s about more than mental health—it’s about building a sustainable culture around food, creativity, and community.
If you’re in Miami, join us this Monday at 8 PM for a casual run (or walk!) starting at Jojo Tea. You don’t have to be a runner—just come, move your body, connect, and be reminded you’re not alone. For more info check them out on IG here or their website .
We’re building something better, together.
✈️ Let’s Make Summer Magic
I’m booking now for summer dinners, grazing tables, and travel chef experiences in the Northeast—Catskills, Hamptons, Jersey Shore, Maine, Cape Cod.
I’ve spent many summers in these places, and there’s something about the way life feels there—equal parts summer camp and elevated ease. It’s where I love to cook.
If you’re planning something special—or you know someone who is—reach out. I’d love to help you feed your people with food that tells a story.
(And yes, a short ebook is on the way. It’s the beginning of something beautiful.)
✨ Meet My Website
If you’re new here or haven’t explored in a while,
take a peek at chefnicolevotano.com.
It’s where I keep a living archive of what I do—from styled grazing tables and private dinners to culinary concept work and recipes I actually make at home. You’ll also find my favorite ingredients and projects I’m proud of.
You can also find me on Instagram @thechefnicole where I share behind-the-scenes, late-night snacks, and the occasional chaos-meets-beauty moment.
🍫 Chocolate Almond Butter Hazelnut Bark
Chocolate Almond Butter Hazelnut Bark
This one saved my week. Creamy, crunchy, melty, salty, sweet—all in one bite.
Ingredients:
1½ cups good-quality dark chocolate
(I use Valrhona 66%; Ghirardelli 60% is a solid backup if you’re at the supermarket)2–3 tablespoons smooth almond butter
½ cup toasted hazelnuts, roughly chopped
Maldon salt, to finish
Instructions:
Melt the chocolate gently (double boiler or microwave in short bursts).
Spread in a thin layer on parchment paper.
Drizzle almond butter across the surface.
Scatter toasted hazelnuts evenly on top.
Finish with Maldon salt.
Chill until set. Break into bark-sized pieces.
Chef’s Note:
Store in the fridge for when you need a reset. This isn’t just dessert—it’s therapy.
💌 Until next Friday…
Wishing you tomato toast that makes you pause,
lasagna that brings the room together,
and a chocolate bark stash for the moments in between.
All my best,
Nicole Votano
Food & Travel Writer | Chef | Hospitality Entrepreneur
chefnicolevotano.com | @thechefnicole
📰 Nicole’s Global Palate on Substack