The classic brownie — fudgey texture, shattery top and all — switched up and made with all white chocolate.
Read MoreA perfect summer-to-fall transition dish: tomatoes, basil and mozzrarella, stirred into a cozy, warming risotto.
Read MoreSay farewell to summer with this cheesy zucchini-centric sformato. Crispy breadcrumb-parmesan topping mandatory.
Read MoreA heap of bubbling, juicy, sapphire blueberries, topped with a crown of daisy-yellow, cornmeal-kissed biscuits. Vanilla ice cream mandatory.
Read MoreAmerican corn the cob meets Italian risotto in this luxurious summer dish.
Read MoreThe classic potato salad gets a glow-up thanks to lots of fresh herbs, lemon, capers, and mustard.
Read MoreA refreshing, lightly boozy popsicle to beat Rome’s infernal summer temperatures.
Read MoreA saucy, spicy, cheesy take on the typical pasta al pomodoro (bonus: it makes perfect use of summer tomatoes).
Read MoreThese 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.
Read MoreNo 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.
Read MoreA riff on the beloved Feta and Tomato pizza of my youth.
Read MoreA gooey, oversized Chocolate Chip Cookie, baked in a sklilet, sprinkled with sea salt, and served with vanilla ice cream. Enough said.
Read MoreSuper 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.
Read MoreAn ode to the Blueberry Cake Doughnut of my youth: golden brown confections dotted with pockets of blueberries that burst and go jammy, finished off with a pearly, sugary glaze.
Read MoreClassic tramisù — coffee-dipped savoiardi biscuits, billows of mascarpone cream, cocoa powder — made with the addition of chopped bittersweet chocolate in between the layers.
Read MoreJuicy, fork-tender polpette in a lemon-parsley flecked pan-sauce.
Read MoreHailing from Abruzzo, pallotte cacio e ova are bread, cheese, and egg dumplings, which can best be summed up as little planets of fried bliss, served in a tomato sauce.
Read MoreA buttery, crisp sandwich cookie filled with abundant swirls of Nutella and dusted with powdered sugar. What more could you want with your morning coffee?
Read MoreIs there anything better than a batch of pillowy, sugar-dusted, beignets, served warm with a cup of coffee? Here’s my attempt to make beignets just like the ones I ate in New Orleans a decade ago.
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