An ode to the Blueberry Cake Doughnut of my youth: golden brown confections dotted with pockets of blueberries that burst and go jammy, finished off with a pearly, sugary glaze.
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Classic tramisù — coffee-dipped savoiardi biscuits, billows of mascarpone cream, cocoa powder — made with the addition of chopped bittersweet chocolate in between the layers.
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Juicy, fork-tender polpette in a lemon-parsley flecked pan-sauce.
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Hailing from Abruzzo, pallotte cacio e ova are bread, cheese, and egg dumplings, which can best be summed up as little planets of fried bliss, served in a tomato sauce.
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A buttery, crisp sandwich cookie filled with abundant swirls of Nutella and dusted with powdered sugar. What more could you want with your morning coffee?
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Is there anything better than a batch of pillowy, sugar-dusted, beignets, served warm with a cup of coffee? Here’s my attempt to make beignets just like the ones I ate in New Orleans a decade ago.
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An intensely chocolate-y muffin with a gooey Nutella center is exactly what you need for breakfast, don’t you think?
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A hearty, cozy, and — gasp! — vegan-friendly Shepherd’s Pie, packed with lentils and vegetables and topped with a layer of fluffy mashed potatoes. Swoon.
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Recipe #3 for Vegan January! Rome’s own penne all’arrabbiata, made with a spicy, garlicky tomato sauce, a bit of parsley, and no cheese at all.
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Recipe #2 for Vegan January! A super flavorful, pleasantly spicy curry that will be gobbled up by vegans, vegetarians, and omnivores alike.
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A chic, luxurious, deeply chocolatey cake that also happens to be vegan-friendly. The sprinkle of sea salt over the fudgey glaze renders the cake moreish and addictive - don’t skip it.
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A risotto that combines crunchy walnuts, punchy Gorgonzola, and sweet pears with stellar results. Make this risotto for the people you love to ring in 2023 — something this delicious must be a good omen for the New Year.
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Reminiscent of a lasagne alla bolognese, this cozy, winter-friendly baked pasta is made with a beefy ragù and topped with béchamel and lots of Parmesan.
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Soft, chewy, spicy Snickerdoodles, just in time for the holiday season — no cream of tartar required.
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A rich, nearly meaty filling of wine-kissed, herby mushrooms interspersed with tangy, unapologetic gorgonzola, all wrapped snugly in an infinitely flaky, buttery, and golden brown crust.
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Italy’s chic, no-frills take on the autumnal apple cake —a light, fluffy, lemony, and intensely apple-y torta which demands to be added to your Fall baking line-up.
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Pasta dressed up in a velvety, sage-infused pumpkin sauce, complete with lots of punchy Parmesan, buttery taleggio, and earthy sage. Need I say more?!
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An array of humble ingredients combine forces to create a mighty soup, one packed with velvety lentils, creamy potatoes, and the usual behind-the-scenes crew: carrot, celery, and onion. Extra bonus points for the kick of peperoncino, and hints of garlic, rosemary, and sage.
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A fiercely chocolate-y cookie with a brownie-like texture, studded with crisp-creamy oreos and pools of melted dark chocolate. Need I say more?
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