Recipes

Schiacciata con l'uva

Straight from Tuscany, schiacciata con l’'uva is a fluffy bread topped with juicy grapes, fragrant cinnamon, and lots of sugar.

Pasta al pesto di mandorle, basilico, e limone

A riff on the classic basil, pine nut, and Parmesan pesto, one where we keep the summer-y basil, but swap the pine nuts for almonds and exclude the Parmesan all together, leaving it to the citrus to pack the flavor punch; interestingly enough, a little hot water is whisked into the pesto to give it a smoother, richer consistency.

Pasta, Vegetarian, VeganFrancesca BruzzeseJuly 16, 2018citrus, easy, italian recipes, savory, summerComment

Panzanella Primaverile

Springtime panzanella, a recipe that lets panzanella loose a little earlier than expected, using all the lovely produce that comes alive in the Spring, — asparagus, peas, and radishes.

Carrot Salad with Chickpeas, Pistachios, Tahini

Miles away from your usual boring pile-of-lettuce salad, here we have a heap of crisp carrots, their sweetness balanced nicely a lemon-y dressing, complemented by crispy, crunchy chickpeas and earthy pistachios..

One-pan farro with tomatoes

This marvelous, enchanted one-pan farro asks very little of you. It requires a little quick slicing of just three ingredients, which are then thrown in to a pan with the remaining ones, the whole thing then left to cook for half an hour, after which you'll have a spot on, perfectly seasoned, perfectly cooked one-pot dinner, with lots of wholesome, nutty farro, juicy sweet tomatoes, mellow, falling apart onions, and a hint of aromatic garlic.

Vegetarian, VeganFrancesca BruzzeseJanuary 19, 2018easy, italian recipes, savory Comment

Tomato Lentil Soup with Swiss Chard

This Tomato Lentil Soup with Swiss Chard is filling and flavorful and downright nurturing, a wholesome, virtuous mix of lentils and greens balanced by a bit of pancetta to keeps things (mildly) indulgent, ideal with a flurry of Parmesan cheese.

Soup, Vegetarian, VeganFrancesca BruzzeseJanuary 9, 2018american recipes, appetizers and side dishes, easy, savory, veggies, winterComment

Best Ever Roast Potatoes

The very best potatoes I have ever made or eaten, with a crazy crisp exterior and creamy interior, extra herb-y and golden and glorious, perfect along side roast chicken or Thanksgiving turkey, yes, but just as marvelous eaten as are, from a cereal bowl, just you and a fork. I speak from experience.

Vegetables and Sides, Christmas, Vegan, ThanksgivingFrancesca BruzzeseNovember 17, 2017american recipes, appetizers and side dishes, easy, savoryComment

Pasta e ceci

Quick, hearty, and delicious, this pasta e ceci (pasta and chickpeas) is just what you want for dinner on a cold day.

Pizza bianca

Simultaneously fluffy and crisp, salty and olive oil-y and downright addictive — bring a little bit of Italy to your kitchen with this homemade pizza bianca.

Carciofi alla giudia

A Roman classic, or rather artichokes fried until tender on the inside and gloriously crispy on the outside, akin to a potato chip, luxuriously olive-oily, and perfectly addictive with a sprinkle of salt.

Scarola e fagioli

Here we have slow-cooked greens turned silky once they spend a bit of time sizzling in a bit of olive oil, all the while taking on the spicy, sharp flavor of the garlic balanced nicely by the mild, creamy white beans and jolted awake with a little hot pepper. Served with a little bread and potatoes or sausage on the side, it will be your favorite new favorite week night meal.

Vegetables and Sides, VeganFrancesca BruzzeseFebruary 24, 2017easy, italian recipes, savory, veggies, winter Comments

Fennel, Orange, and Olive Salad

A salad that is a whole party of textures, flavors, and colors that would put the usual pile of iceberg lettuce to shame: here we've got paper-thin, super crisp anise-flavored fennel, sweet juicy oranges, buttery, crunchy pine nuts, sharp, biting red onion, and salty rich olives, served over a bed of leafy greens, tossed with a splash of fruity olive oil and sunny orange juice.

5-Ingredient Granola Bars

Homemade granola bars made wit just 5 ingredients — incredibly easy to make and so much better than storebought.

Brownies and Bars, Vegan, Breakfast and BrunchFrancesca BruzzeseJanuary 13, 2017american recipes, breakfast, easy, sweetComment

Taralli al peperoncino e origano

Positively addictive, crunchy, crispy, redolent of olive oil and wine — these homemade taralli are my very favorite snack.

Cicoria ripassata alla romana

Spicy, garlicky, slightly bitter greens — a Roman classic.

Herb Roasted Purple and Orange Carrots

Carrots transform completely once roasted — becoming sweeter, more complex — and are even better when tossed with herbs, butter, and olive oil.

Vegetables and Sides, Vegan, ThanksgivingFrancesca BruzzeseOctober 4, 2016appetizers and side dishes, autumn, easy, savory, veggiesComment

Sweet or Savory Red Wine Balsamic Figs

Roasted figs, two ways — sweet or savory, take your pick.

Fruit desserts, VeganFrancesca BruzzeseSeptember 12, 2016american recipes, appetizers and side dishes, breakfast, easy, fruit, italian recipes, savory, summer, sweetComment

Spaghetti with Super Quick Cherry Tomato Sauce

This a no frills recipe -- we have just olive oil, tomatoes, garlic, basil, and spaghetti, perhaps the simplest cut of pasta. The star of the dish, not surprisingly, are the peak-of-the-season cherry tomatoes, cooked in lots of silky olive oil until they burst and cook down to become their own quick sauce.