My Top 15 Favorite, Favorite Recipes on the Blog

…I’m back! I’ve taken a break from blogging as I’ve settled into my new apartment, and the past few weeks have been a blur of boxes, Ikea furniture deliveries, and visits from various technicians to get the house up and running. The good news: after nearly a month we finally have internet, the gas is hooked up, and the problem with the new (but apparently finicky) boiler has been solved (I’ve never been so thankful for my gym membership, which guaranteed hot showers in the meantime). The overall verdict: moving is tough, but in this case, definitely worth it. There are two bathrooms in this apartment (!!!), my room is equipped with its own TV, and there are hardwood floors in place of the usual speckled, 1970s tile you'll find in most Italian apartments. Most important of all: the kitchen in my new apartment is spacious with its own little balcony, and equipped with a new stove and oven. There’s a dishwasher, too — rare in Italian apartments— which makes clean up after a cooking or baking spree a breeze. Bonus: just next door to the building is a great little shop that sells gorgeous fruit and veg, in particular artichokes, a revered vegetable here in Rome and one of my favorite things to cook. You won’t catch me moving again anytime soon.

But on to the post, yes? In honor of my exciting new apartment and it’s upgraded kitchen here is a line-up of my very Favorite, Favorite recipes on the blog, ones that I will be making ASAP in my cucina nuova.

Let me be clear: I love all the recipes on this blog. In fact if I like, but do not love a recipe I’ve tested, it isn’t shared on Pancakes & Biscotti (that would irresponsible of me as a food blogger — this is a space where you can find guaranteed delicious, fool-proof recipes!) Having said this, there are recipes on the blog that have found a special place in my food-loving heart, recipes that have become part of my regular rotation or have become my go-tos (I can’t tell you how many times I’ve made the Fudge Brownies on this blog over the years). I’ve also included recipes that that I personally find truly exceptional, with that extra wow-factor, ones that have stayed with me and left me speechless after the first bite (Honey Pine nut Tart, I’m looking at you). In other words: I generally don’t believe in playing favorites, but after lengthy deliberation, here are 15 of my most beloved recipes on the blog.

(I admit I struggled mightily to narrow them down to just 15, but Fifteen and Favorite makes for great alliteration, don’t you think?)

Looking for more recipe compilations? Click here.

CHALLAH

Challah is a rich, buttery braided sweet bread, perfect served warm with jam and butter. I make this bread for my family every time I’m home, and it vanishes alarmingly fast every time. Bonus: in the unlikely event there are any leftovers, challah also makes excellent French toast. Click here for the recipe.

focaccia

Oh how I love this recipe from my friend Carla Tomasi! These focaccia are soft and fluffy and pleasantly salty, perfect sprinkled with earthy rosemary. Having said this, a plain focaccia is a blank canvas — go crazy and top yours with whatever ingredients your carbohydrate-loving heart desires. Click here for the recipe.

soft pretzels

Pretzels are one of my very favorite snack foods, and they get extra points if they’re oversized soft pretzels (you can’t go wrong with bread + salt). These beauties are divinely delicious in the way that freshly baked bread tends to be, unbelievably good when eaten warm, and nice with a little honey mustard on the side. Click here for the recipe.

CACIO E PEPE

Cacio e pepe is a regular in my weeknight dinner rotation, a quick and easy dish consisting of only four ingredients (five if you count the pasta water). Here we have tonnarelli pasta dressed to the nines in a luscious, cheese-y sauce whose richness is interrupted only by the underlying heat of lots of black pepper. Click here for the recipe.

TORTA PASQUALINA

A savory spinach and three cheese pie with four whole eggs baked right into the filling, this dish is as beautiful as it is tasty. I’ve made this recipe countless times, and can’t say enough good things about it. Bonus: this is a hearty vegetarian main dish and super versatile, good for brunch/lunch/dinner. Click here for the recipe. Click here for the recipe.

Butternut squash risotto

Risotto is one of those rare dishes that is at home as a comfort food dish as it is for company. It’s extremely versatile -- once you have the basic recipe down you can add any other ingredients you want — but this version with pancetta and sweet roasted squash is one I look forward to making every Fall. Click here for the recipe.

lasagne ai CARCIOFI

This is one of the best recipes I’ve ever developed, if I don’t say so myself: here we have fresh pasta sheets layered with velvet-y béchamel, plus two kinds of cheese (taleggio and Parmesan) and the star of the show: the artichoke, braised and steamed in lots of olive oil with a little parsley and garlic. This recipe is a bit of a project but worth the extra effort. Click here for the recipe!

VIGNAROLA

Vignarola is a Roman classic made with sweet onion and even sweeter peas, earthy artichokes and wholesome fava beans, plus a sprinkling of refreshing parsley. This dream team of flavors make for a dish that is addictive and surprisingly luxurious — not an adjective usually associated with vegetables — and I make, eat, and repeat in the Springtime. Click here for the recipe.

apple caramel spice CAKE

This Apple Spice Cake is deeply spicy and superbly moist, infused with apple and cinnamon and ginger and all things Fall, delicious on its own but so spectacular when dressed up with a buttery, salty-sweet caramel glaze. This is one of those wow-factor recipes that left me speechless after one bite. Having said that, this Best Ever Apple Cake is up there, too. Click here for the recipe.

castagnole alla ricotta

Castagnole are sort of the Italian version of a doughnut hole (little rounds of fried dough) and are eaten around Carnevale, or the time leading up to Lent. These castagnole are soft thanks ricotta, tinged with fragrant, sunny orange zest, and perfect rolled in sugar until sparkly. They are absolutely addictive and easy to throw together, to. Click here for the recipe.

fudge brownies

These brownies are probably the recipe I’ve made most out of all the recipes on my blog, and definitely the most requested for birthdays, retirements, get wells, and dinner parties, etc, etc. These beauties are a hit with everyone who tries them, fudge-y and rich and dark with a crackly exterior. I challenge you to find a more perfect brownie: Click here for the recipe.

ricotta pound cake

As simple as this ricotta pound cake looks, it is not to be underestimated. This cake is rich and buttery and dense, and a good dose of ricotta ensures that it is extra fluffy and soft. When topped with a mound of juicy, orange-tinged strawberries and a dusting of powdered sugar, it is true perfection. This is a recipe from the late Gina DePalma, and was also a favorite of my beloved late Nonno. Click here for the recipe.

HONEY PINE NUT TART

Here we have a gooey, buttery, honey caramel, bejeweled with a layer of mild, toasty pine nuts — whose crunch contrasts beautifully with the soft caramel — all contained in a crisp, perfectly sweet pie crust. It is especially good warm out of the oven, dreamy served with a dollop of whipped cream. This is another recipe from Gina DePalma, and is one of the best things I’ve ever eaten, period. Click here for the recipe.

ALMOND PANNA COTTA

This Almond Panna cotta — from the cookbook Bitter Honey — is gorgeous, softly wobbly and rich and creamy, infused with toasted almonds and flecks of mighty vanilla bean. The grand finale — sweet, juicy cherries, tipsy with rosé — take things over the top. This is a truly exceptional (and simple!) dessert and I love love love it. Click here for the recipe.

best ever lemon tart

The lemon tart to beat all other lemon tarts: we've got a silky smooth, tangy filling, vibrant and sunshine-y and happy (if a dessert could have moods and emotions). The crust is shortbread-like, capable of complementing but not overwhelming the A+ filling. This is a must for citrus lovers, and extra pretty with a dusting of powdered sugar. Click here for the recipe!