American meatloaf studies abroad in Italy.
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Perfect pumpkin bread for the Fall.
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Carrots transform completely once roasted — becoming sweeter, more complex — and are even better when tossed with herbs, butter, and olive oil.
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Savory sausage tempered by mild chickpeas and lots of greens in a tomato broth — topped with a flurry of Parmesan, it makes an ideal winter dinner.
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Grapes baked into light and fluffy cake with hints of vanilla and orange that manages to both complement the grapes and let still let them shine. The olive oil here gives the cake a more subtle flavor than your usual simple butter cake, the yogurt keeps the cake moist, and that spoonful of sugar over the top adds a pleasant sugary crust to the top of the cake and makes it almost sparkly.
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Today's Chocolate Fudge Souffle Cake cake is made with little flour, allowing the chocolate flavor to really shine, and in a big way -- this cake is purely, and intensely, chocolate-y. with a soft, fudgey texture.
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The classic American Rice Krispy treat taken to the next level with a pinch of salt and lots of nutty brown butter.
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Roasted figs, two ways — sweet or savory, take your pick.
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The classic ham and cheese sandwich gets a makeover — prosciutto, brie, and green apple together in a baguette.
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These brownies are pure, intense fudge -- the very definition of fudge-y brownie -- their rich chocolate-y goodness interrupted only by pockets of sweet, gooey dulce de leche.
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Classic Tuscan panzanella meets the Greek salad.
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Intensely vanilla-y ice cream offset splendidly by generous swirls of salty buttery melt-in-your-mouth caramel, pure frozen summer dessert nirvana that puts any store-bought ice cream to shame (sorry, Ben & Jerry).
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Cheesecake meets galette in this summery dessert.
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This a no frills recipe -- we have just olive oil, tomatoes, garlic, basil, and spaghetti, perhaps the simplest cut of pasta. The star of the dish, not surprisingly, are the peak-of-the-season cherry tomatoes, cooked in lots of silky olive oil until they burst and cook down to become their own quick sauce.
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A giant circular s'more that can be cut into slices and served up to your guests, who will think you're a genius. The filling is rich, and intensely chocolate-y, truffle-like when room temperature, pudding-like when warm, poured into a buttery crumbly graham cracker crust and topped with a layer of perfectly toasted mini-marshmallows, crispy and toasty on the outside and soft and oozy on the inside.
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Crunchy sweet corn, juicy cherry tomatoes, creamy mild avocado, bright parsley, sharp red onion, and salty feta, all wrapped up in a tangy, citrus-y sweet dressing makes for one of the most quick, refreshing, and delicious dishes you'll have all summer.
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Banana bread meets the classic waffle in your new favorite brunch recipe.
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Hailing from Sicily, granita is icy, fruity, refreshing, and so easy to make at home.
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These fudge pops are similar to the Fudgesicles of my youth but slightly more sophisticated and with an Italian touch, thanks to the Nutella. They are as rich and fudge-y as ice cream (we are talking about frozen Nutella, after all) with a little help from its flavor soulmate, the overripe banana.
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