A tribute to my friend and mentor: the late, great Carla Tomasi.
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Caponata, winter-edition; here we swap the eggplant for fennel or artichokes (your choice!)
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The latest in the blog’s Pasta Series — homemade cavatelli (one of the easiest pasta shapes there is!) with a simple but delicious tomato basil sauce.
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Step aside, ice cream! Meet semifreddo, an ideal summer dessert that packs a super seasonal punch when made wtih fresh strawberries.
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One of the easiest handmade pastas there is — gnocchetti sardi — served with a garlicky almond, basil, and tomato pesto.
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The recipe to guarantee you absolutely perfect focaccia, every time.
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Pure edible springtime — peas, artichokes, and fava beans cooked until silky in lots of olive oil, make up vignarola, a Roman classic.
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The first recipe in the blog’s Pasta Series, where I aim to learn to make a new pasta every month — what better way to start than with homemade ravioli, ricotta-gorgonzola-walnut filling and all?
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A Roman classic — braised, steamed artichokes with garlic and parsley.
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A look at a cooking class with one of my favorite, most knowledgeable people — Carla Tomasi.
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Straight from Tuscany, schiacciata con l’'uva is a fluffy bread topped with juicy grapes, fragrant cinnamon, and lots of sugar.
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Intensely chocolate-y, super fudgey, held together with a heap of crunchy almonds, a little orange scented, and beautiful with a shower of powdered sugar.
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Flatbread from Bologna, a perfect canvas to be filled with any sort of cheese, meats, or veggies your heart desires.
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