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Scones with an uncharacteristically fluffy, cake-like texture and a just-barely-sweet flavor, allowing the happy, tart raspberries to steal the show. The fruit, whole wheat flour, and ricotta make these feel substantial, healthy(ish), and fairly virtuous as far as breakfast items go.
Read MoreOne of those simple, everyday cakes that I love so much, with a dense, moist texture, a (not too) sweet vanilla flavor, and lots and lots of sweet juicy blueberries,
Read MorePasta with fave, pecorino, e guanciale, a dish that preserves the classic primo maggio flavors while also transforming them in to a complete dish, a luxurious meal rather than a simple snack.
Read MoreIt's that time of year again -- my dad is back in town! My dad makes a trip to the the Eternal City twice a year, every year, his visits…
Read MoreHave your Mimosa and eat it too!
Read MoreItaly’s traditional Easter Torta Pasqualina, or rather: a fluffy ricotta filling, mixed with lots of spinach for color and an arguable dose of nutrition (this is basically health food, people) generous helpings of salty rich Parmesan and Pecorino cheese, and, best and prettiest of all, four whole eggs baked right into the top of the pie, bright golden yellow like a circle of miniature suns.
Read MorePeanut butter cookies with a pure, rich p&b flavor and an incredibly soft and chewy interior. Bonus: only 4 ingredients required.
Read MoreCotolette that are incredibly crispy on the outside and juicy on the inside, with a little salty kick from the Parmesan, perfect served with a side of roast potatoes on the top and a squeeze of lemon over the top.
Read MoreThis frittata di pasta is made with leftover spaghetti, revitalized and reminiscent of carbonara in its eggy-ness, dotted with pockets of gooey scamorza that contrast nicely with the sharp salty bite of the Parmesan cheese. A sprinkling of Springy green asparagus adds a little freshness and color, and the bits of spaghetti on the top become extra crispy and brown, contrasting splendidly with the fluffy frittata interior.
Read MoreThis lemon tart is The Lemon Tart, or rather the lemon tart to beat all other lemon tarts, a tart possessing all of the qualities befitting of a perfect lemon dessert: here we've got a silky smooth, tangy filling, with just enough sweetness to let all the citrus flavor shine, vibrant and sunshine-y and happy (if a dessert could have moods and emotions).
Read MoreA 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.
Read MoreA long weekend in the beautiful city of Padova!
Read MoreA mix of Rome and the American South in these spicy, cheesy, flaky biscuits.
Read MoreA tart with a gooey, buttery, salty 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.
Read MoreFried ricotta clouds dusted with sugar to celebrate Carnevale here in Italy.
Read MoreHere 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.
Read MoreHere we've got chicken cooked crisp on the outside and juicy on the inside, ultra flavor-packed after a long simmer in a bath of wine, rosemary, sage, and garlic, livened up with a handful or two of briny green olives as a finishing touch.
Read MoreA lovely, fragrant, fluffy lemon cake perfect for snack, tea, or dessert.
Read MoreRed Wine Chocolate Truffles, a Valentine’s Day treat that are far better than a bouquet of thorny roses or a bottle of potentially-cloying perfume, and they hands down put any box of store-bought chocolates to shame. But I think I had you at "Red Wine Chocolate Truffles" anyways, didn't I?
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