Straight from Tuscany, schiacciata con l’'uva is a fluffy bread topped with juicy grapes, fragrant cinnamon, and lots of sugar.
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A riff on the classic basil, pine nut, and Parmesan pesto, one where we keep the summer-y basil, but swap the pine nuts for almonds and exclude the Parmesan all together, leaving it to the citrus to pack the flavor punch; interestingly enough, a little hot water is whisked into the pesto to give it a smoother, richer consistency.
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Springtime panzanella, a recipe that lets panzanella loose a little earlier than expected, using all the lovely produce that comes alive in the Spring, — asparagus, peas, and radishes.
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Miles away from your usual boring pile-of-lettuce salad, here we have a heap of crisp carrots, their sweetness balanced nicely a lemon-y dressing, complemented by crispy, crunchy chickpeas and earthy pistachios..
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This marvelous, enchanted one-pan farro asks very little of you. It requires a little quick slicing of just three ingredients, which are then thrown in to a pan with the remaining ones, the whole thing then left to cook for half an hour, after which you'll have a spot on, perfectly seasoned, perfectly cooked one-pot dinner, with lots of wholesome, nutty farro, juicy sweet tomatoes, mellow, falling apart onions, and a hint of aromatic garlic.
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This Tomato Lentil Soup with Swiss Chard is filling and flavorful and downright nurturing, a wholesome, virtuous mix of lentils and greens balanced by a bit of pancetta to keeps things (mildly) indulgent, ideal with a flurry of Parmesan cheese.
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The very best potatoes I have ever made or eaten, with a crazy crisp exterior and creamy interior, extra herb-y and golden and glorious, perfect along side roast chicken or Thanksgiving turkey, yes, but just as marvelous eaten as are, from a cereal bowl, just you and a fork. I speak from experience.
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Quick, hearty, and delicious, this pasta e ceci (pasta and chickpeas) is just what you want for dinner on a cold day.
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Simultaneously fluffy and crisp, salty and olive oil-y and downright addictive — bring a little bit of Italy to your kitchen with this homemade pizza bianca.
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A Roman classic, or rather artichokes fried until tender on the inside and gloriously crispy on the outside, akin to a potato chip, luxuriously olive-oily, and perfectly addictive with a sprinkle of salt.
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Here we have slow-cooked greens turned silky once they spend a bit of time sizzling in a bit of olive oil, all the while taking on the spicy, sharp flavor of the garlic balanced nicely by the mild, creamy white beans and jolted awake with a little hot pepper. Served with a little bread and potatoes or sausage on the side, it will be your favorite new favorite week night meal.
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A salad that is a whole party of textures, flavors, and colors that would put the usual pile of iceberg lettuce to shame: here we've got paper-thin, super crisp anise-flavored fennel, sweet juicy oranges, buttery, crunchy pine nuts, sharp, biting red onion, and salty rich olives, served over a bed of leafy greens, tossed with a splash of fruity olive oil and sunny orange juice.
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Homemade granola bars made wit just 5 ingredients — incredibly easy to make and so much better than storebought.
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Positively addictive, crunchy, crispy, redolent of olive oil and wine — these homemade taralli are my very favorite snack.
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Spicy, garlicky, slightly bitter greens — a Roman classic.
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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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Roasted figs, two ways — sweet or savory, take your pick.
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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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Hailing from Sicily, granita is icy, fruity, refreshing, and so easy to make at home.
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