Jordan's Favorite Fall Recipes 2022

Autumnal Aperitivo

Though my signature dry martini is never out of season, I often find myself gravitating toward the herbal and citrusy flavors of a Negroni this time of year!

Classic Negroni

Negroni on a wood table over looking a roman piazza.


  • 1 oz gin 
  • 1 oz sweet vermouth 
  • 1 oz Campari
  • Garnish: Orange peel and slices


Stir ingredients together in a cocktail shaker with plenty of ice for 90 seconds or until the shaker begins to sweat. Strain the liquid into a tumbler glass filled with ice. Twist a strip of orange peel over the drink to express its oil. Garnish with a thin orange slice.

Virgin Negroni Sbagliato (non-alcoholic)

Virgin Negroni Sbagliato


  • 1 bottle San Bitter Rosso (non-alcoholic aperitif made by San Pellegrino)
  • Splash of sparkling water
  • Garnish: Fresh Basil and/or Orange


Pour San Bitter in tumbler over ice. Top off with a splash of soda water. Garnish with a sprig of fresh basil and/or a thin orange slice.

Kamin’s Pasta Pomodoro

Kamin's Pasta Pomodoro - casarecce pasta in a red tomato sauce with fresh basil and grated parmigiano, served in a green bowl.

The simplicity of this recipe from my friend Kamin’s book Bella Figura is what makes it so quick, easy, and delicious!


  • 1 tbsp high-quality olive oil, plus more for serving
  • 1 pound campanelle pasta
  • 28 oz can diced San Marzano tomatoes
  • 3-4 large whole cloves of garlic, peeled 
  • Sea salt, to taste
  • Fresh basil, chopped
  • Parmigiano Reggiano, finely grated


Bring water to boil and cook pasta until al dente. Meanwhile, heat olive oil in a pan with garlic for a few minutes. Add salt, diced tomatoes and some of the chopped basil. Simmer for 10 minutes. Combine strained pasta with tomatoes and serve with fresh basil garnish, freshly grated parmigiano reggiano, and finish with a splash of high-quality olive oil.