Matthew Cutolo

Matthew Cutolo Chef & content creator sharing classic Italian recipes and family traditions
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One year ago today, The New York Times told the story of the place that has shaped not only the chef I am today, but the...
08/21/2026

One year ago today, The New York Times told the story of the place that has shaped not only the chef I am today, but the person I am as well. 🇮🇹❤️

Gargiulo’s has been part of Coney Island since 1907, and for three generations now, my family has had the privilege of carrying that tradition forward.

I grew up in this restaurant. I learned how to cook professionally here, I learned our family recipes and secrets from Mike the Bake, I learned what hospitality really means and I learned from the generations before me who dedicated their lives to keeping these traditions alive.

Seeing our family, our food, and the history of Gargiulo’s captured in The New York Times and shared with the world is such an incredible honor.

As proud as I am of where we’ve been, I’m even more excited about where we’re going. My goal has always been to honor what the generations before me built while finding new ways to share our food, our traditions, and our story with the next generation.

A special thank you to Regina Nadelson for telling our story so beautifully.

Here’s to the next chapter. Andiamo. 🇮🇹

08/19/2026

I’m convinced everything tastes better when you eat it with a ripped piece of bread. 🇮🇹🥖

Welcome to my new Rip & Dip series.

This one is inspired by my friend Ayesha Nurdjaja, the queen of ripping and dipping, who always reminds us that sometimes the best way to eat is to put something delicious on the table, tear off some bread and dig in.

I’m taking some of my favorite Italian ingredients: mortadella, pistachios, burrata, roasted tomatoes, artichokes, cannellini beans, ’nduja and plenty of extra virgin olive oil, and turning them into 6 Italian inspired dips and spreads made for sharing.

Which one do you want the recipe for first? 👇
Send this to someone you’d share these dips Follow along—all 6 recipes are coming soon! 🇮🇹

Bright, fresh, and built around some of my favorite summer flavors. 🍊🌿 Peppery arugula, shaved fennel, fresh citrus, and...
08/14/2026

Bright, fresh, and built around some of my favorite summer flavors. 🍊🌿 Peppery arugula, shaved fennel, fresh citrus, and toasted pignoli—all tossed in a homemade citrus vinaigrette so good you’ll want to drink it!

Mixing different varieties of oranges with grapefruit gives you layers of sweetness, acidity, and even a little bitterness. Each citrus brings something different to the salad—and together they create the perfect balance.

And don’t throw away what’s left! Squeeze the remaining orange and grapefruit over a bowl to get all of that fresh citrus juice to build our vinaigrette.

Turn that fresh citrus juice into a bright vinaigrette with fresh lemon juice, honey, extra virgin olive oil, salt, and black pepper. The honey softens the acidity while the olive oil rounds everything out without taking away from that fresh citrus flavor. It’s sweet, tart, and refreshing.

Peppery arugula makes the perfect base. It balances the sweetness of the orange and grapefruit without competing with them.

Slice the fennel nice and thin. You want that fresh anise flavor and crunch in every bite without letting it overpower the citrus.

Dress the arugula and fennel first, tossing everything until lightly coated. We’ll add the citrus afterward so those beautiful segments stay intact.

Finish with toasted pignoli for a little crunch and nuttiness. Toasting them first is a small step that makes a big difference in flavor.

Now layer in the grapefruit and oranges. Adding the citrus at the end keeps the segments whole and gives you a little sweetness and acidity in every bite.

Fresh citrus. Shaved fennel. Peppery arugula. Toasted pignoli. Simple, bright, and exactly what I want to eat this time of year. 🇮🇹🍊

Save this one for your next summer dinner—and send it to someone who needs to make it with you. 🇮🇹

This is one of those recipes that instantly takes me back. My grandfather made this sausage and potatoes all the time, e...
08/12/2026

This is one of those recipes that instantly takes me back. My grandfather made this sausage and potatoes all the time, especially when we had family and friends over. Simple ingredients, one pan, and the kind of food that was made to feed a table full of people.

It starts with a base of potatoes and onions that will cook down together and absorb all the flavor that’s coming next.

Season as you go. Start with salt, black pepper, and extra virgin olive oil. Building layers of seasoning throughout the dish makes all the difference in the final result.

Crush the tomatoes by hand. Keep them rustic and season with salt and pepper. You want some texture, they’ll continue to break down as everything cooks.

Add the crushed tomatoes and mix everything together. As it cooks, the tomatoes break down, the potatoes begin to absorb their juices, and all of those flavors become the base of the dish.

Add a splash of dry white wine. It cooks down as everything roasts, adding acidity and another layer of flavor to the pan.

Finish with grated Parmigiano Reggiano and a drizzle of extra virgin olive oil. One final layer of flavor before everything goes into the oven.

This is what you’re looking for. Golden sausage, tender potatoes, and tomatoes and onions that have cooked down into all of those juices at the bottom of the pan.

One pan. Simple ingredients. So much flavor.

This was one of my grandfather’s go to dishes whenever we had company, and it’s still one of those recipes that immediately takes me back. Some of the best food really is the simplest.

Full recipe at MatthewCutolo.com 🇮🇹

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