Nick Stellino

Nick Stellino

Stellino grew up in Palermo, on the island of Sicily, and came to the United States in 1975. In 1991, he decided to leave his lucrative career as a Wall Street stockbroker in order to follow his dream of becoming a chef. He started his culinary career as a dishwasher. Over time, he apprenticed with the best chefs in America. “I was in heaven working at working my way through the restaurant line,” says Nick Stellino. “But I wanted to share my enthusiasm for Italian cooking with more people. I decided a cooking show was the answer.” Employing the energy, dedication and entrepreneurial vision that had taken him from Palermo to Wall Street, Nick began calling television production companies. His efforts culminated in 1994 with the highly successful series Cucina Amore I. He followed up with Cucina Amore II, and III, then Nick Stellino’s Family Kitchen I, II, III, IV and V, and the PBS specials, Nick Stellino’s Dinner Party and Nick Stellino: Food, Love & Family.

Articles & Recipes by Nick Stellino

  • Pot Roast with Marsala

    Pot Roast with Marsala

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    Richly robust in flavor, pot roast is a staple entrée in any gourmand’s kitchen. Melt pieces of Gorgonzola or Blue Cheese into the Marsala sauce to heighten the savory satisfaction. Continue reading

  • Fish in Red Wine Sauce

    Fish in Red Wine Sauce

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    Healthy and delicious, fish dishes are a favorite for any chef searching for a new culinary adventure. The seductive aroma and rich color of the Red Wine Sauce makes this entrée a treat for your senses. Continue reading

  • Carrot Soup

    Carrot Soup

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    Recipe courtesy of Nick Stellino. Watch for his new cookbook and Public Television series: “Nick Stellino Cooking with Friends”. www.nickstellino.com Continue reading

  • Baby Bok Choy

    Braised Baby Bok Choy

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    Not every recipe requires a plethora of additives to manufacture intense flavor. With only a handful of ingredients, the recipe’s simplicity highlights the tender taste of the baby Bok Choy by eliminating any extraneous components. Continue reading

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