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Pesto with a flavor that is more nuanced and complex than your usual basil pesto, thanks to not just the typical flower-y basil but also bright, refreshing parsley; the pistachios have a stronger, nuttier, more substantial flavor than the mild-flavored pine nuts that you usually find in pesto. The garlic adds a little spicy sharpness and a boost of flavor, and the cheese, well -- a good dose of cheese is always a good idea, especially where pasta is concerned.
Read MoreA visit to Budapest, Hungary — suggestions on what to eat included, obviously!
Read MoreGetting out of the Eternal City for a few days with a vacation in the beautiful city of Prague!
Read MoreA super simple recipe for a Roman classic - -Its name literally translates to "jump in your mouth," accurately referring to the fact that the dish is so tasty that your taste buds do a little hop and skip when you eat it: the veal is complemented but not overwhelmed by a slice of salty rich prosciutto, the sage leaf adds a cozy, herb-y note, and the white wine (and subsequent pan sauce) adds another layer of flavor to the whole dish.
Read MoreA twist on traditional banana bread, lovely served with a swoosh of peanut butter or a drizzle of honey, a treat at breakfast, brunch, or for (midnight) snack.
Read MoreScones 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.
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