A brief summary of all the good things you can eat when you have 5 days in Sicily (Catania, Taormina, Siracusa, to be precise).
Read MoreJust in time for Easter: an orange and vanilla scented ricotta cheesecake with a pistachio crust.
Read MoreA Spring-y pasta dish: shells baked with creamy béchamel, a double dose of cheese, and lots of pancetta and peas.
Read MoreA cross between pollo alla cacciatora and polpette al sugo = these juicy, fork-tender meatballs in a sumptuous tomato-olive sauce.
Read MoreA shake-up of the classic torta caprese, where white chocolate steps in for dark.
Read MoreA lavish, velvety mousse with an Italian twist.
Read MoreHailing from Naples, pizza di scarola is a symphony of flavors and textures: bitter escarole, nutty garlic, sweet raisins, buttery pinenuts, punchy anchovies, and briney olives.
Read MoreKicking off 2024 with a round-up of my new favorite eateries.
Read MoreA hearty, flavorful (plant-based!) ragù made with lentils and mushrooms in place of the usual meat.
Read MoreDrumroll ! The 10 most popular recipes of 2023!
Read MoreAn assortment of lighter recipes to help you detox from the holiday sugar, butter, chocolate, and booze.
Read MoreA festive, cozy, Sicilian baked pasta, complete with ragù, peas, and lots of cheese.
Read MoreThis chic panettone-cake cross is soft, buttery, and super fragrant, thanks to lots of orange zest, honey, and vanlila bean. It’s dotted with plump raisins and candied orange, and is especially nice if you’re living outside of Italy and have a tough time getting your panettone fix.
Read MoreFeatherlight, fiery orange gnocchi served in a luxurious, gorgonzola walnut sauce.
Read MoreDoes 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.
Read MoreClassic 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.
Read MoreCrisp, golden brown, and glorious: diner-style home fries made in the comfort of your own kitchen.
Read MoreUova 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?
Read MoreThe 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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