Pasta con tonno, pangrattato, e limone

A pasta that is beyond quick to make, requires only a few ingredients, and oh, it's pretty darn good too, extra lemon-y (not for the citrus faint of heart) with bright fresh parsley and lots of tuna, and that bread that's seen better days, the bread you meant to eat with dinner and then didn't?! It gets a second life here, steals the show, spiced up with garlic and hot pepper, sautéed in lots of olive oil until rendered crisp and crunchy and fragrant.

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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.

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Cioccolata calda

Meet American hot chocolate’s exotic, wiser, slightly moodier older sister, one who had lived a year abroad in Europe, studied philosophy, and spent lots of time writing, or thinking deep thoughts. Ladies and gentleman, I give you Italy's cioccolata calda, dark and rich and thick enough to drink with a spoon.

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Gingerbread Cookies

My favorite gingerbread cookies are soft and chewy, reminiscent of the snickerdoodle, its cinnamon-y cousin; they lose the classic gingerbread man shape, and thus any rolling or cutting, instead going directly from the bowl to the baking sheet; candy decorations and icing are swapped for a dusting of sugar, which makes the cookies sparkly and festive with half the work.

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