No need to wait for your next trip to Italy to eat crema di pistacchio — prepare this dreamy delicacy right in the comfort of your own kitchen, and slather on pastries, cookies, or cake.
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A riff on the beloved Feta and Tomato pizza of my youth.
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A gooey, oversized Chocolate Chip Cookie, baked in a sklilet, sprinkled with sea salt, and served with vanilla ice cream. Enough said.
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Super nostalgic and very crispy chicken tenders, just like the ones I ate growing up as a kid. Oven fries and honey mustard dipping sauce highly recommended.
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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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