Everything-but-the-kitchen-sink banana bread, complete with chocolate, oats, raisins, walnuts, and coconut.
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This chic panettone-cake cross is soft, buttery, and super fragrant, thanks to lots of orange zest, honey, and vanlila bean. It’s dotted with plump raisins and candied orange, and is especially nice if you’re living outside of Italy and have a tough time getting your panettone fix.
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Classic french toast, made with thick slices of brioche and a honey-cinnamon-vanilla custard and pan-fried until golden brown. Don’t skimp on the maple syrup.
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Crisp, golden brown, and glorious: diner-style home fries made in the comfort of your own kitchen.
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Uova in purgatorio breakdown: eggs poached in a rich — garlicky! spicy! fragrant! — tomato sauce until the yolks are still soft, then sprinkled with Parmesan and parsley and served with toasted, olive oil tinged bread alongside. Need I say more?
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The first recipe in the blog’s Brunch Series: the tallest, fluffiest, lightest pancakes, made with ingredients you’re sure to have on hand.
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No need to wait for your next trip to Italy to eat crema di pistacchio — prepare this dreamy delicacy right in the comfort of your own kitchen, and slather on pastries, cookies, or cake.
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An ode to the Blueberry Cake Doughnut of my youth: golden brown confections dotted with pockets of blueberries that burst and go jammy, finished off with a pearly, sugary glaze.
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Is there anything better than a batch of pillowy, sugar-dusted, beignets, served warm with a cup of coffee? Here’s my attempt to make beignets just like the ones I ate in New Orleans a decade ago.
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An intensely chocolate-y muffin with a gooey Nutella center is exactly what you need for breakfast, don’t you think?
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A tender, buttery end-of-the-summer cake where blackberries abound, turning jammy and leaving the center soft and pudding-like. I don’t have to tell you twice: a scoop of vanilla ice cream here is quite nearly mandatory.
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A decadent baked French toast made with raisin-studded panettone and topped with maple-cinnamon apples.
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A collection of recipes to warm up your chilly morning autumn through winter.
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Cinnamon rolls all dressed up for Fall thanks to the the additions of pumpkin, five cozy, autumnal spices, and a maple-tinged frosting.
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If a cannolo and a pound cake had a baby, this would be the result — a quick, every day cake made with ricotta, orange zest, chocolate chips, and pistachios, as at home for breakfast as it is as dessert.
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The recipe for my very favorite frittata, fluffy and sunshine-y yellow and packed with spinach, potatoes, and two kinds of cheese.
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Roman maritozzi, i.e featherlight, citrus-scented buns split down the middle and stuffed with generous billows of freshly whipped cream. Need I say more?!
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My new favorite Blueberry Muffin recipe, complete with extra blueberries, a faster method, and a slightly more complex flavor then the recipe I used to favor.
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Homemade English Muffins, 100 times better than storebought, packed with the usual nooks and crannies, fabulous with butter and jam, and capable of making your house smell like a bakery. Need I go on?
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