Featherlight, fiery orange gnocchi served in a luxurious, gorgonzola walnut sauce.
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Does it get any better than a gooey, buttery-honey custard poured into a flaky crust and topped with a sparkle of sea salt?! I think not.
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Classic french toast, made with thick slices of brioche and a honey-cinnamon-vanilla custard and pan-fried until golden brown. Don’t skimp on the maple syrup.
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Crisp, golden brown, and glorious: diner-style home fries made in the comfort of your own kitchen.
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Uova in purgatorio breakdown: eggs poached in a rich — garlicky! spicy! fragrant! — tomato sauce until the yolks are still soft, then sprinkled with Parmesan and parsley and served with toasted, olive oil tinged bread alongside. Need I say more?
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The first recipe in the blog’s Brunch Series: the tallest, fluffiest, lightest pancakes, made with ingredients you’re sure to have on hand.
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The classic brownie — fudgey texture, shattery top and all — switched up and made with all white chocolate.
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A perfect summer-to-fall transition dish: tomatoes, basil and mozzrarella, stirred into a cozy, warming risotto.
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Say farewell to summer with this cheesy zucchini-centric sformato. Crispy breadcrumb-parmesan topping mandatory.
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A heap of bubbling, juicy, sapphire blueberries, topped with a crown of daisy-yellow, cornmeal-kissed biscuits. Vanilla ice cream mandatory.
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American corn the cob meets Italian risotto in this luxurious summer dish.
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The classic potato salad gets a glow-up thanks to lots of fresh herbs, lemon, capers, and mustard.
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A refreshing, lightly boozy popsicle to beat Rome’s infernal summer temperatures.
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A saucy, spicy, cheesy take on the typical pasta al pomodoro (bonus: it makes perfect use of summer tomatoes).
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These Brownie Ice Cream Sandwiches take the nostalgic yet slightly hum-drum Klondike ice cream sandwich of my youth to new heights, thanks to the addition of two fudgey, rich, bittersweet brownies.
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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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