Savory waffles with prosciutto, Gruyere and Parmesan cheese, served with a fried egg on top — this is brunch at its very best.
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This cake is fudgy and rich while still managing to be light and fluffy and not overly sweet. It is extremely moist thanks to the addition of the plain yogurt, and deeply chocolate-ly thanks to a generous dose of cocoa powder. The mini chocolate chip topping is not to be left out here – it adds another layer of chocolate to the whole cake, not to mention they look pretty as well.
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Waffle perfection — soft and fluffy on the inside and slightly crispy on the outside, golden brown and just sweet enough. Perfect with a pat of butter and a generous drizzle of maple syrup.
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A rich little chocolate cake, warm out of the oven, with a luscious, melt-y, pure chocolate center — add a dollop of whipped cream and you have pure dessert magic.
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A giant, soft baked cookie that can be cut in to slices and served as if it were a cake. Need I say more?
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This is one sweet that you find in nearly every bar (cafés) in Italy, a small slice making a great accompaniment to a morning cappuccino. I’ve also found that most everyone’s nonna has their own recipe forcrostata alla marmellata, and everyone retains that there recipe is the best. This ones comes from Laura, the wife of my colleague David.
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This soup is packed with flavor, thanks to slow roasted tomatoes, a good dose of basil, garlic, and lots of simmering on the stove. Lots of parmesan cheese over the top is highly optional but basically mandatory.
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These little gems consist of flaky puff pastry spiraled around salty prosciutto, sweet honey mustard, and sharp Parmesan cheese. They are positively delicious and addicting, and I can attest that it is nearly impossible to eat only just one.
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This cake is moist, dense, and mildly sweet, with a bright and sunny and ardently citrus flavor, exactly what you need to wake you up on a cold winter morning,
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I take my Christmas desserts very seriously. The Christmas lunch, after all, is one of the few meals a year where my family is all together, and therefore is…
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One of the most perfect cookies I’ve ever baked — soft and chewy and packed with lots of chocolate chunks, with toasty undertones thanks to the addition of brown butter.
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Gingerbread meets the brownie in this soft, chewy, and spicy dessert with a healthy dose of chocolate chunks to boot.
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The store bought Pop-Tart, taken up a notch, with buttery, flaky pastry, and a pumpkin pie filling. Essentially, this is a sneaky way to eat Pumpkin Pie and have it look like breakfast instead of dessert.
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Does it really get any better than a slice of gooey, caramel-y, chocolate-y pecan pie served with a dollop of whipped cream?!
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A filling, festive option for any vegetarians are your Thanksgiving table — roasted squash, caramelized onions, cheese, and fresh sage wrapped up in butter, flaky pastry.
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My favorite recipe for pumpkin pie — smooth, creamy, packed with lots of spices, and perfect served with a dollop of whipped cream.
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Perfect muffins for autumn — yogurt and apples keep them moist, they taste even better the next day (once the cinnamon has had a chance to sink in) and the brown sugar on the top gives them a nice crunch that contrasts nicely with the fluffy interior.
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A look at the Expo in Milan, Italy (bonus: the theme of the event was food from around the world).
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The apples here are left to shine, complimented by just the right amount of cinnamon and sugar, and the topping is reminiscent of an oatmeal cookie -- spicy and buttery almost caramel-y thanks to the brown sugar, with pieces of crunchy pecan throughout.
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