Just in time for Easter: an orange and vanilla scented ricotta cheesecake with a pistachio crust.
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A Spring-y pasta dish: shells baked with creamy béchamel, a double dose of cheese, and lots of pancetta and peas.
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A shake-up of the classic torta caprese, where white chocolate steps in for dark.
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The classic brownie — fudgey texture, shattery top and all — switched up and made with all white chocolate.
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Classic tramisù — coffee-dipped savoiardi biscuits, billows of mascarpone cream, cocoa powder — made with the addition of chopped bittersweet chocolate in between the layers.
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This Springtime sbriciolata is made with vanilla pastry cream, juicy tart strawberries, and a buttery, shortbread-like crust and crumble topping. Eating just one slice is impossible.
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A recipe for classic panna cotta, an Italian dolce that requires minimal effort and zero use of the oven. This version is softly wobbly, perfectly smooth, and just sweet enough, perfect with a spoonful or two of summer-y strawberry sauce over the top.
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Fettuccine alla papalina, a Roman pasta with ties to the Vatican itself, but more importantly: a glorious mound of tangled fettuccine dressed in a silky, eggy sauce, dotted with prosciutto, packed with sweet Spring peas, and boasting a generous dose of freshly grated Parmesan cheese.
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The classic tiramisu’ revamped for Spring, with layers of strawberry-tinged savoiardi biscuits, billowy mascarpone cream, and lots of juicy berries.
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These Lemon Poppy Seed Cookies are soft and cakey, fragrant with lemon zest and juice, packed with nutty poppy seeds, and the perfect way to close a Spring meal.
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In honor of the blog’s 7th birthday, I give you: Pistachio Cheesecake, rich smooth mascarpone filling, buttery pistachios, chocolate cookie crust, and all!
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Pasta Series #16: homemade cannelloni, or rather silky fresh pasta sheets stuffed with a ricotta and spinach filling, then covered with luxurious bechamel and baked until golden brown and bubbling. Need I say more?!
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The recipe for the Carrot Cake that has made me famous among my friends, cozy spices, cream cheese frosting, and all.
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A line-up of the blog’s springiest recipes, starring the best the season has to offer.
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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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Gnocchi alla romana, aka semolina dumplings baked with butter, milk, cheese, and more cheese. Winter comfort food at its best.
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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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Almond-infused panna cotta with tipsy cherries — what more could you want in a summer dessert?
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More observations from lockdown, day 40 something, plus a little boost of comfort from a packed-with-flavor (and also good for you!) Zucchini Basil Soup.
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