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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A riff on the beloved Feta and Tomato pizza of my youth.
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A gooey, oversized Chocolate Chip Cookie, baked in a sklilet, sprinkled with sea salt, and served with vanilla ice cream. Enough said.
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Super nostalgic and very crispy chicken tenders, just like the ones I ate growing up as a kid. Oven fries and honey mustard dipping sauce highly recommended.
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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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A hearty, cozy, and — gasp! — vegan-friendly Shepherd’s Pie, packed with lentils and vegetables and topped with a layer of fluffy mashed potatoes. Swoon.
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Recipe #3 for Vegan January! Rome’s own penne all’arrabbiata, made with a spicy, garlicky tomato sauce, a bit of parsley, and no cheese at all.
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Recipe #2 for Vegan January! A super flavorful, pleasantly spicy curry that will be gobbled up by vegans, vegetarians, and omnivores alike.
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A chic, luxurious, deeply chocolatey cake that also happens to be vegan-friendly. The sprinkle of sea salt over the fudgey glaze renders the cake moreish and addictive - don’t skip it.
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