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Biscuits that are buttery and lightly sweet and delicately crumbly, with pockets of strawberries, which have become soft and melty and delightfully jammy in the oven. Each one perfectly encapsulates the flavor of a bowl of sweet strawberries and freshly whipped cream
Read MoreA few suggestions on how to spend an afternoon in one of my favorite neighborhoods.
Read MorePizza all dressed up for Spring, with roasted asparagus and ricotta.
Read MoreA spring-y frittata with crisp, "I-make-everything-tastier" pancetta, thin slices of sweet yellow onion, and the dream team of fresh, vibrant fave + lots of flavorful, sharp Pecorino.
Read MoreThe blog’s 4th birthday cake — lemon-y and vanilla-y in just the right measures, with an incredible texture and crumb thanks to the combination of olive oil and yogurt, perfect topped off with a thick and swirl-y and barely sweet mascarpone icing, beautiful adorned with a little extra lemon zest and fresh berries.
Read MoreSpringtime panzanella, a recipe that lets panzanella loose a little earlier than expected, using all the lovely produce that comes alive in the Spring, — asparagus, peas, and radishes.
Read MoreA look at a great week in Rome with one of my favorite people (restaurant suggestions included, obviously).
Read MoreHere we have a swirl of dreamy, chocolate-y hazelnut filling sandwiched between two crisp, buttery, cocoa cookies, the bittersweet flavor of the chocolate countering the sweetness of the filling, and the crunch of the cookie contrasting beautifully with the smooth Nutella. Need I go on?!
Read MoreFlatbread from Bologna, a perfect canvas to be filled with any sort of cheese, meats, or veggies your heart desires.
Read MoreThere's nothing quite as heavenly as a cinnamon roll eaten warm, fresh out of the oven, and these right here are particularly dreamy, buttery and spicy and sweet all at the same time, beautified with generous dollops of glossy, cinnamon-tinged icing, 100% a joy to eat, down to the very last crumb.
Read MoreRicotta and mascarpone combine to make a filling is sweet but not overwhelmingly so, vanilla-scented, and best of all, packed to the brim with bittersweet chocolate, the whole thing wrapped up and crisscrossed with crisp, golden brown pasta frolla.
Read MoreThese biscuits are biscuits 2.0, or biscuits living their best life, super tall and stately and glorious and perfectly golden, extra flaky, a little salty from the Parmesan, a little spicy from the black pepper, and a little tangy from the goat cheese.
Read MoreHappy, cheerful cookies, soft, chewy and extra vanilla-y, packed with vibrant sprinkles.
Read MoreThis chicken is an experience you guys — deeply golden brown and beyond crunchy with a hint off tangy lemon and a bit of sharp garlic which temper the the richness of the frying, and a subtle hint of spicy cinnamon and nutmeg.Who knew Italians could do fried chicken so well?!
Read MoreA crunchy, marshmallow-y hazelnut-meringue cookie from the Piedmont and Lombardy regions up in the north of Italy. They might not be the prettiest sweet you’ve ever seen, but they are oh so deilcious.
Read MoreMiles away from your usual boring pile-of-lettuce salad, here we have a heap of crisp carrots, their sweetness balanced nicely a lemon-y dressing, complemented by crispy, crunchy chickpeas and earthy pistachios..
Read MoreRisotto that is buttery and rich and creamy and comforting (butter + Parmesan cheese have this down pat) the richness of the finished dish tempered by the bright sunny hit of lemon, and the fennel! The fennel here is sauteed in said butter, then left to almost braise in wine and broth along with the rice, where it becomes sweet, almost caramelized, its telltale licorice flavor present but softened around the edges.
Read MoreThe cake is light and fluffy yet deeply chocolate-y, dressed up with one of the best frostings I've ever made, thick and truffle-y and glossy and downright addictive, just barely sweet. I topped the whole thing off with a snowfall of sprinkles, which are optional, but make the finished cake so festive and pretty they might as well be mandatory.
Read MoreFried doughnuts from Sardinia — deep golden brown and crisp on the outside, delightfully fluffy and cloud-like on the inside, extra fragrant, redolent of orange with a hint of earthy saffron, pure bliss when eaten warm and rolled in a flurry of sugar.
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