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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A comprehensive round-up of some of my favorite autumnal recipes from my years of blogging, starring pumpkin, apples, pears, and more.
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A tender, buttery end-of-the-summer cake where blackberries abound, turning jammy and leaving the center soft and pudding-like. I don’t have to tell you twice: a scoop of vanilla ice cream here is quite nearly mandatory.
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Looking to expand your pesto repertoire? This pesto bianco hailing from Liguria veers significantly off the beaten path of traditional basil pesto, with creamy, dreamy ricotta taking center stage.
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Read all about my visit to the stunning, sunny Greek island of Corfu, including (naturally) everything that we ate.
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A quick, pantry friendly pasta, with an odd moniker, made with lots of garlic and hot pepper, punchy capers, briny olives, and juicy tomatoes.
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This Apricot, Cherry, Pistachio crisp features tart apricots and candy-like cherries, baked until jammy and dressed up with a moreish, buttery topping studded with emerald pistachios. Vanilla ice cream mandatory.
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A round-up of some of my new favorite places to eat in the Eternal City, from pizzerias to trattorias and everything in between.
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This Springtime sbriciolata is made with vanilla pastry cream, juicy tart strawberries, and a buttery, shortbread-like crust and crumble topping. Eating just one slice is impossible.
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Chiacchiere — strips of sweet, lemon-scented pastry, fried until golden brown and dusted with an abundance of powdered sugar — are one of the many fried sweets eaten during the Carnival period here in Italy. It is impossible to eat just one.
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I love all the recipes on the blog, but I admit that I do have some favorite, favorite recipes, ones that have become my go-tos, part of my regular rotation, or ones that have that extra wow-factor and that I find personally exceptional. Narrowing it down to just 15 was difficult, but I did my best! Read on!
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The classic Chicken Pot Pie, elevated: here we have a roast chicken and mushroom filling dressed up with a touch of cream, fresh herbs, and white wine. Coziness guaranteed.
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