In The Kitchen With Samantha Weiss-Hills

In The Kitchen

Captured by Kate Owen

Samantha Weiss-Hills is the managing editor at Domino, where she edits and writes home tours, shopping guides, and design features. A go-to source for all things interiors, she’s the friend everyone texts for the best glassware, sofas, and sheets.

But Samantha’s talents extend far beyond the world of design. A true pasta aficionado, she and her husband run Pasta Oggi, a fresh pasta project focused on intimate gatherings and private dinners. Together, they craft menus that celebrate seasonal ingredients and traditional techniques, showcasing her deep passion for food and connection. It’s this love of pasta—and her ability to bring people together around the table—that made it clear we had to have her at ours.

With more than a decade of experience covering home, design, and food, she has held editorial roles at Food52, Curbed, and Hearst, and has contributed to Architectural Digest, House Beautiful, Saveur, and Eater.

Q&A with Samantha

2. Why do you think pasta is so universally loved?

Pasta is one of those magical foods that can be both comforting and adventurous. On one hand, it’s a familiar, cozy dish that feels like a warm hug. On the other hand, it’s incredibly versatile—every region has its own unique take, and you can experiment with seasonal ingredients to create something entirely new. It’s a canvas for creativity, and that’s what makes it so special.

3. If you could try someone else’s job for a week, what would it be?

I’d love to be a vigneron—someone who works in vineyards and helps craft wine. There’s something so romantic about being surrounded by vines, understanding the terroir, and being part of the process that turns grapes into something extraordinary. Though, I have to admit, I might not want to leave the vineyards after that week!

4. What’s your favorite part about cooking for others?

Cooking for others is such a meaningful way to connect. It’s not just about the food—it’s about creating an experience, sharing stories, and bringing people together. There’s something magical about seeing someone’s face light up when they taste something you’ve made.

5. What’s one ingredient you can’t live without?

Garlic! It’s the backbone of so many dishes, and I love how it can transform a meal with its depth of flavor. Roasted garlic, in particular, is a game-changer—it adds a sweet, mellow richness that’s hard to beat.

6. Any tips for someone who’s just starting to cook more at home?

Don’t be afraid to experiment! Cooking is all about trial and error, and some of the best dishes come from happy accidents. Start with simple recipes, like this pasta sauce, and build your confidence from there. And remember, seasoning is key—taste as you go and adjust as needed.

Recipe:

Roasted Tomato and Garlic Sauce with Samantha Weiss-Hills

Ingredients:

3 pounds of tomatoes (heirloom or vine-ripened)
Olive oil (for roasting and sautéing)
Salt and pepper (to taste)
1 head of garlic
1 splash of water (for roasting garlic)
1 onion, finely diced
1 tablespoon tomato paste
5-6 cloves roasted garlic (from the roasted head)
1/4 to 1/2 cup red wine
Dried oregano (optional, to taste)
Red pepper flakes (optional, to taste)
Acid League’s Saffron Gold (or a substitute like lemon juice or vinegar)
Fresh basil, torn (for garnish)

To make:

Preheat the oven to 350°F. Toss 3 pounds of tomatoes with olive oil, salt, and pepper, then roast for 90 minutes. Simultaneously, slice off the top third of a garlic head, drizzle with olive oil, add a splash of water and a pinch of salt, wrap in foil, and roast for 60 minutes or until soft. Let both cool. When ready to cook, sauté a finely diced onion in olive oil until translucent, then add 1 tablespoon tomato paste and 5-6 cloves of roasted garlic. Cook for 1 minute, deglaze with 1/4 to 1/2 cup red wine, and let it reduce slightly. Add the roasted tomatoes (with juices), a sprinkle of dried oregano, a pinch of red pepper flakes (if desired), and a drizzle of Acid League’s Saffron Gold. Season with salt and pepper, bring to a boil, then simmer for at least 30 minutes, mashing with a potato masher to your preferred texture. Toss with pasta and top with torn basil.

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About In The Kitchen With

PORTA offers a uniquely honed edit of homewares from Europe bringing unique character and thoughtful design to your table and home in a way that simultaneously celebrates tradition while embracing contemporary style. Through our travels, interests and obsessions we bring storied traditions and histories to light so they can be engaged with in new ways. Many chefs explore and play with similar interests and ideas through food, and in our seriesIn The Kitchen With…we hope to highlight the joy and creativity that happens from stove to table by inviting chefs to whip up something wonderful on (or accessorized by) PORTA products. Each chef is generously sharing their recipe with us so that we can all recreate the magic at home, and answering a few questions about their love of food and approach to bringing people together around the table.