The classic ham and cheese sandwich gets a makeover — prosciutto, brie, and green apple together in a baguette.
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These brownies are pure, intense fudge -- the very definition of fudge-y brownie -- their rich chocolate-y goodness interrupted only by pockets of sweet, gooey dulce de leche.
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Classic Tuscan panzanella meets the Greek salad.
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Intensely vanilla-y ice cream offset splendidly by generous swirls of salty buttery melt-in-your-mouth caramel, pure frozen summer dessert nirvana that puts any store-bought ice cream to shame (sorry, Ben & Jerry).
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Cheesecake meets galette in this summery dessert.
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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.
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A giant circular s'more that can be cut into slices and served up to your guests, who will think you're a genius. The filling is rich, and intensely chocolate-y, truffle-like when room temperature, pudding-like when warm, poured into a buttery crumbly graham cracker crust and topped with a layer of perfectly toasted mini-marshmallows, crispy and toasty on the outside and soft and oozy on the inside.
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Crunchy sweet corn, juicy cherry tomatoes, creamy mild avocado, bright parsley, sharp red onion, and salty feta, all wrapped up in a tangy, citrus-y sweet dressing makes for one of the most quick, refreshing, and delicious dishes you'll have all summer.
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Banana bread meets the classic waffle in your new favorite brunch recipe.
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Hailing from Sicily, granita is icy, fruity, refreshing, and so easy to make at home.
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These fudge pops are similar to the Fudgesicles of my youth but slightly more sophisticated and with an Italian touch, thanks to the Nutella. They are as rich and fudge-y as ice cream (we are talking about frozen Nutella, after all) with a little help from its flavor soulmate, the overripe banana.
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Here we have a whole pot of flavors: briny olives, sweet sultanas, tangy vinegar, mild eggplant, mellow celery, salty capers, and toasty pine nuts, all of which complement each other perfectly, each ingredient playing their part on Team Caponata.
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Summer dessert bliss — the sweetness of the peaches offsets the slightly tart raspberries, and the cake is cinnamon-y and butter-y with slightly nutty undertones thanks to the browned butter., dense but still moist thanks to all the juices from the fruit.
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Who said a crostata had to be sweet?! Here’s a savory one serving up summer’s best (tomatoes and basil) with a little cheese to boot.
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This pistachio semifreddo is divine, sublime, blissful, off-the-charts good, one of my new favorite dessert recipes. It tastes just like a pistachio -- not like that wimpy bright green "pistachio" ice cream of my youth -- and is even dotted with bits of pistachio which up the pistachio factor and give the dessert a little crunch and texture.
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Peaches that are reminiscent of a peach pie but without the pie crust, lattice, or extra work, and served with a scoop or two of vanilla ice cream, taste like Summer on a plate.
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Just a few ingredients and a whirl or two in the food processor and you have one of the most exciting sauces ever to be tossed with pasta. Don't estimate the short ingredient list, either, as all four pack a punch: intensely flavorful sun-dried tomatoes, peppery garlic, fresh and sunny basil, and salty rich Parmesan makes for a loud in-your-face sauce (in a good way).
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This Blueberry Crumble Pie is the very pinnacle of Summer pie perfection -- here we have a sweet juicy blueberry filling balanced out with a bit of citrus, poured into a buttery, flaky crust and topped off with a spicy sweet cinnamon crumble.
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I know, I know -- "sandwich" is not really what first jumps to mind when you think of Roman food, but turns out the Eternal City has some pretty great places for panini! Whether you’re living here and looking to shake up your lunch routine, or you want suggestions for when you’re here on vacation, I’ve got you covered.
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