Written by Ellen Morrissey
Portraits by Abigail Fenton
Food photographs by Johnny Miller
Interior photographs by Sarah E. Elliott

Click here to jump right to Dan’s featured recipes.

The first thing Dan Pelosi did when he bought his 1850s farmhouse in Hillsdale, New York, was track the light. “I studied the way it moved around the entire house,” he says, “through windows and apertures and also in seating spaces and gathering spaces, where we are in the morning, the afternoon, and into the evening.” From there, he designed the house around the sun. It hits the kitchen in the morning, Dan’s favorite time (he calls it “mom time”). It’s also the room he’s in the most—cooking meals, developing recipes, and creating content for his 200,000+ Instagram followers (@grossypelosi).

In order to create the working and gathering space of his dreams, he had to remove an existing add-on. “We knocked down a combination small kitchen/laundry room/garage from the 1950s, which was poorly done and built on dirt,” Dan says. “That gave us an amazing opportunity to build something new.”

That something new is a 480-foot addition flooded with natural light. A back wall of windows allows the sun to pour in as Dan enjoys morning coffee with his boyfriend, Gus Heagerty, a theater director, actor, and comedian (this summer, Heagerty directed a workshop production of “White Girls Gang” by Rianna Simons at the Williamstown Theatre Festival).

Dan’s career in food media helped him acquire the house from its previous owner, Irene Sax, another celebrated food writer and cookbook author. “I think she sold it to me in part because she wanted to continue the tradition of food and celebrating and gathering,” he says. To that end, the Saxes left behind the giant dining table where they served countless family meals and entertained guests for decades, and where Dan and Gus now do the same.

A strong sense of color abounds in Dan’s kitchen addition—from the tiles to the Dutch ovens to the floral Josef Frank print that covers the walls and ceilings of the pantry. He bought the chairs (two sets of four) from the Columbia-Greene Habitat for Humanity & ReStore in Hudson. At Nick Spain’s suggestion, Dan had them painted to match in a color that Dan fell in love with for lots of reasons, not least its name: Fruit Fool, from Farrow & Ball’s archival collection.

Dan’s own interest in design dates to his childhood, when he was likely to be found rifling through the latest Ralph Lauren wallpaper collection at the local Sherwin-Williams store. His parents let him redecorate his bedroom six times, the entire house just once. “I was always throwing opinions,” he says, and apparently he’s still at it. “The first time I went to my boyfriend’s family’s house in Northern California, it took me two days before I broke my silence and asked if we could rearrange the furniture.” By the way, Gus wasn’t surprised: “Home is so important to him that of course he would have notes on my mom, even though he loves her taste.”

Dan and Gus kick back in the keeping room, just off the kitchen. Cozier than their more formal living room, this seating area is filled with comfy chairs, a small sofa, and artwork galore, much of it by friends. Each room represented a different grandma, for example—the Italian nonna in the kitchen, the austere matriarch in the formal dining room, and the Berkshires grandma in the living room, with its fireplace, leather sofa, and big club chair.

Tackling his own renovation was a different story. He’d never overseen a project like the new addition, or designed a kitchen from scratch. “I needed help and was grateful for it,” he says. He called his friend, life coach Michael Bolognino, whose husband, Nick Spain, had designed their home in the Berkshires, one that Dan had long admired. At their initial meeting, Nick and Dan clicked instantly, and a fruitful collaboration was born.

Nick took the images that Dan had gathered from all over the internet, and put a plan in place. “That’s where design really begins,” says Nick, “threading the needle to create a cohesive, overarching narrative that incorporates and elaborates upon the initial ideas.”

“What I love about working with Nick,” Dan says, “is that I have a very strong point of view, but he pushed me to places I would’ve never gone.” (Nick also brought serious expertise and lots of connections, including the talented team of architect Stephanie Lee of Lee Architecture Office and WKT Construction.) Following their discussions—and a series of seemingly random questions that Nick posed to Dan—they built an unexpected story; it featured an Eva Gabor-like character that had moved to the country in the 1960s and later embraced Women’s Lib and Timothy Leary, using references as varied as the Maine home of Sister Parish to the Pop Art prints of Andy Warhol, recalls Nick. Or, in Dan’s words, “farm drag.”

In the living room, plenty of seating options, including a stack of floor pillows, means more opportunities to gather round the fireplace. The dining room table has space for two chairs at each end, which makes for an egalitarian set up and more lively conversation.

While that narrative informed the majority of the decor, other spirited characters and stories emerged over the course of the renovation. Each room represented a different grandma, for example—the Italian nonna in the kitchen, the austere matriarch in the formal dining room, and the Berkshires grandma in the living room, with its fireplace, leather sofa, and big club chair. “It’s woodsy. It’s eclectic. We imagine that she’s wearing clogs, a big shapeless gown, and a statement necklace,” Dan says. “Maybe she has an asymmetrical haircut. You know she’s an art collector.”

Throughout the home there are plenty of spaces where Dan and Gus and company can connect and unwind. “We have a table in the garden where we entertain, and another on the screened porch. I’ve even hosted dinner parties around the sofa, with everything served in mugs,” Dan says, for easy handling (no plates wobbling on laps).

In Grossy World, having people over is one of life’s essentials, no matter how many rooms or tables you have. That’s the inspiration behind “Let’s Party,” the follow-up to his bestselling debut cookbook, “Let’s Eat.” It’s chock full of recipes, menus (including the dinner-on-the-sofa party), tricks, tips, and endless encouragement to do what Dan loves best: setting a nice table, cooking, sharing delicious food with a wide circle of friends and family, cleaning everything up, and then doing it all over again.

The Recipes

Pork Chops with Vinegar Peppers
Serves 6 to 8

This dish is made for the Carmella Soprano that lives in all of us. It’s the type of cooking that makes you feel like a mob boss’s wife—fabulous hair, perfect nails, and abundant food . . . maybe minus the crime. These pork chops are seared to golden perfection and smothered in a criminally flavorful sauce of onions, peppers, and a splash of vinegar, making every bite a savory masterpiece. It’s the kind of flavor that even Carmella’s mother-in-law would approve of.

Make Ahead: The seasoned pork can be refrigerated up to 48 hours (see Note).

4 (1-inch-thick) bone-in pork chops
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more as needed
1 medium yellow onion, halved and sliced
1 (16-ounce) jar sweet or hot cherry peppers, drained
1 tablespoon all-purpose flour
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1/4 cup white wine vinegar, plus more as needed

1. Pat the pork chops dry with paper towels. Season generously with salt and pepper.
   
2. Heat the olive oil in a large cast- iron or nonstick skillet over medium heat. When the oil is shimmering, add the pork chops. Cook until golden brown, about 4 minutes per side. Transfer to a plate and set aside to rest.
   
3. Add more olive oil to the skillet if it looks dry. Add the onion, peppers, and a pinch of salt. Cook, scraping up any browned bits from the bottom of the pan, until the onions begin to soften, about 4 minutes. Sprinkle over the flour and cook, stirring, until just toasted, about 1 minute. Stir in the wine, chicken broth, and vinegar. Nestle the pork chops back into the skillet and pour over any collected juices from the plate. Simmer until the sauce is thickened and the chops are cooked through, about 6 minutes, flipping the chops halfway. Transfer to a cutting board and let rest for 10 minutes.
   
4. Add 1/2 cup water to the skillet and cook over medium heat, whisking vigorously, until a glossy, rich sauce forms, 5 to 7 minutes. Remove from the heat. Taste for seasoning and add more salt, pepper, or vinegar as needed.
   
5. Arrange the pork chops on a serving platter, then spoon the sauce, onions, and peppers over the top. Serve immediately.
   
   Note: You can cook the chops right away, but for extra-good flavor, set a wire rack over a rimmed sheet pan and place the seasoned chops on top. Refrigerate for at least 2 hours.
   
   
   

Spinach & Artichoke Dip Pasta Bake
Serves 6 to 8

Spinach and artichoke dip is my ultimate snack (shout-out to my Hillstone Girlies! IYKYK)—so briny, cheesy, and gooey. In my grand tradition of turning food I love into more food I love, I decided to transform the perfect dip into the perfect pasta. All that richness is the ideal base for a baked pasta dish, making for lots of beautiful cheese pulls and keeping everything creamy-dreamy in the oven. To honor its origins as a dip, a topping of crushed and seasoned pita chips adds a perfect crunchy texture to every bite.

Make Ahead: The pasta can be assembled in the baking dish, cooled, covered with cling wrap, and refrigerated up to 24 hours; bring to room temperature before baking.

Kosher salt
1 pound dried mezze rigatoni or rigatoni pasta
1/4 cup extra-virgin olive oil, plus more for the pasta
2 cups plain pita chips
Zest and juice of 1 lemon
1 cup freshly grated Parmesan cheese
1 medium yellow onion, diced
2 scallions, sliced
1 teaspoon ground nutmeg
1/2 teaspoon garlic powder
Freshly ground black pepper
2 (8-ounce) bags fresh baby spinach
2 (14-ounce) cans quartered artichoke hearts, drained
8 ounces cream cheese, at room temperature
1 cup whole milk
2 cups shredded mozzarella cheese

1. Preheat the oven to 400°F.
   
2. Bring a large Dutch oven of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain. Toss the pasta with a drizzle of olive oil to prevent sticking.
   
3. Meanwhile, roughly crush the pita chips into a medium bowl. Add the lemon zest and 1/4 cup of the Parmesan. Toss to mix well.
   
4. Wipe the Dutch oven dry. Add the olive oil and set over medium heat. When the oil is shimmering, add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the scallions, nutmeg, garlic powder, and a big pinch each of salt and pepper. Working in batches, add the spinach and stir to wilt. When all the spinach is in the pot, add the artichokes, cream cheese, milk, and 1/2 cup of reserved pasta cooking water. Cook, stirring often, until the sauce is thickened, about 5 minutes.
   
5. Remove from the heat and add the pasta, lemon juice, 1 cup of the mozzarella, and the remaining ¾ cup Parmesan. Stir until the pasta is coated and the cheese is melted, adding additional splashes of pasta water as needed. Taste for seasoning and add more salt as needed. Smooth into an even layer.
   
6. Sprinkle the remaining 1 cup mozzarella over the top, then add the pita mixture. Bake for 20 to 30 minutes, until the top is crisp and the sauce is bubbling. Serve immediately.
   
   
   

Tuscan Panzanella Salad
Serves 6 to 8

I’ve always said panzanella salad is just a bread basket in drag. It’s the same satisfying taste of ripping apart a dinner roll and running it through vinegary oil but dressed up for the evening gown portion of the night. This salad began as Tuscan peasant food, a very smart way to get an extra meal out of stale loaves. Now you’ll find it with luxury accessories like cheese, stone fruits, or all kinds of proteins. She is the original Mother of the House of Panzanzella, and her authenticity speaks for itself. When the tomatoes mingle with onions, red wine vinegar, oil, and plenty of salt and pepper, you’ve got everything you need in the world. Waiting until the very last minute to toss in the toasted bread means you’ll get that balance of crunchy and soft, saturated bites that make this salad so perfect.

Make Ahead: The bread can be toasted and stored in an airtight container at room temperature up to 3 days.

3 pounds heirloom tomatoes, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 large red onion, cut into 1-inch pieces
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
1 (16-ounce) loaf crusty bread, torn into 1-inch pieces

1. Preheat the oven to 400°F. Place the tomatoes (and any collected juices from the cutting board) in a large bowl and add a few big pinches of salt and plenty of pepper. Toss gently to mix. Add the onion along with the vinegar and olive oil. Toss again.
   
2. On a rimmed sheet pan, drizzle the bread with a little bit of olive oil and toss to coat. Toast in the oven for about 10 minutes, until lightly golden. Remove and let the bread cool on the sheet pan, about 15 minutes.
   
3. Just before serving, add the bread to the bowl and toss to coat in the juices. Taste for seasoning and serve immediately.
   
   
   

Olive Oil & Pistachio Berry Crisp
Serves 6 to 8

Let’s be honest, I make a fruit crisp twelve months a year. This updated version’s topping has a nutty, peppery flavor thanks to the chopped pistachios and olive oil, giving it a unique and almost savory edge. And, of course, the combination of gooey, sweet filling and crunchy topping is where the magic really happens.

FILLING
1 pound fresh strawberries, stemmed and halved or quartered
1 pint fresh blueberries
1 pint fresh blackberries
6 tablespoons granulated sugar
Zest and juice of 1 lemon
2 tablespoons all-purpose flour
TOPPING
1 cup all-purpose flour
1 cup rolled oats
¾ cup packed dark brown sugar
1/2 cup granulated sugar
1/2 cup chopped raw pistachios
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
4 tablespoons (1/2 stick) unsalted butter, cubed
FOR SERVING
Greek yogurt, honey, vanilla ice cream, extra-virgin olive oil

1. Preheat the oven to 350°F.
   
2. MAKE THE FILLING: In a large cast-iron skillet or 8-inch square baking pan, toss the berries with the granulated sugar, lemon zest and juice, and flour. Spread into an even layer.
   
3. MAKE THE TOPPING: In a medium bowl, stir together the flour, oats, brown sugar, granulated sugar, pistachios, and salt. Add the olive oil and butter and pinch to form a soft crumbly mixture. Sprinkle it evenly over the top of the filling. Set the skillet on a rimmed sheet pan.
   
4. Bake for about 1 hour, until the filling is bubbling and thick and the topping is golden brown all over. Let cool for about 30 minutes to let the juices settle and the filling set.
   
5. Serve big scoops of crisp with a dollop of Greek yogurt and a drizzle of honey on top or go all in with a scoop of vanilla ice cream and a drizzle of olive oil!

Recipes reprinted with permission from “Let’s Party” by Dan Pelosi © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Johnny Miller.