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These biscotti -- which go by the name cantucci in Italy -- are cookies in their Christmas best, elegant and festive, full of crunchy almonds, chewy apricots, and chunks of sweet white chocolate, intensely almond-y with a kick of brandy to keep things seasonal.
Read MoreMeet American hot chocolate’s exotic, wiser, slightly moodier older sister, one who had lived a year abroad in Europe, studied philosophy, and spent lots of time writing, or thinking deep thoughts. Ladies and gentleman, I give you Italy's cioccolata calda, dark and rich and thick enough to drink with a spoon.
Read MoreA look at the Eternal City at Christmastime.
Read MoreMy favorite gingerbread cookies are soft and chewy, reminiscent of the snickerdoodle, its cinnamon-y cousin; they lose the classic gingerbread man shape, and thus any rolling or cutting, instead going directly from the bowl to the baking sheet; candy decorations and icing are swapped for a dusting of sugar, which makes the cookies sparkly and festive with half the work.
Read MoreVegetarian friendly “meatballs” made with ricotta, packed with Parmesan and basil, fluffy and dumpling-like, simmered in a deeply flavorful tomato sauce.
Read MoreAn arguably Thanksgiving appropriate lasagna, with butternut squash, béchamel sauce, and Parmesan, mozzarella, and a little prosciutto, for good measure.
Read MoreThe 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.
Read MorePecan pie's usual sugary sweetness is both tempered and countered with a handful of salty pretzels and heap of bittersweet chocolate, resulting in a pie that is downright addictive, crunchy and fudge-y and sweet and salty and chocolate-y all at once.
Read MoreA trip to the beautiful city of New Orleans (spoiler: beignets up ahead).
Read MoreA calzone filled with mild creamy ricotta and equally mild but gooey fior di latte, both of which both balance and complement the sharp saltiness of the Parmesan and the spicy heat of the salame, all of which is tucked in to a golden brown, perfectly chewy, nicely fluffy, crescent of dough.
Read MoreQuick, hearty, and delicious, this pasta e ceci (pasta and chickpeas) is just what you want for dinner on a cold day.
Read MoreAutumn, fried up and served for breakfast — doughnuts that are rich and cake-y, reminiscent of coffee cake, and spiced just enough to let the pumpkin shine. Optional but recommended: a veil of shiny smooth cinnamon glaze over the top.
Read MoreThe pastry here is beyond flaky, buttery and just sweet enough, the perfect foil to the aromatic cinnamon-y, brown sugar basted apple within. The presentation is lovely, too, a little pastry-wrapped present, perfect topped with a bow of vanilla ice cream (and a ribbon or two of caramel sauce wouldn't hurt here, either, just saying.)
Read MoreBraised beef with lots of sweet carrots and onions and earthy mushrooms and cozy herbs, the very definition of comfort food, divine served over a pool of sunshine-y golden polenta with a little Parmesan stirred in.
Read MoreThis cake carries beautifully into this century, deeply chocolate-y but also unexpectedly light for a chocolate cake, the perfect foil for the rich buttery careful-or-you-might-eat-the-whole-batch caramel icing poured over the top, sprinkled with a handful of crunchy pecans, while we're at it. Bonus: if you leave out the frosting, this cake is also vegan -- no butter, no eggs.
Read MoreSimultaneously 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.
Read MoreThe alchemy that is cheese, tomatoes, basil, and eggplant, baked together in the oven. Yummm.
Read MoreBlondies, all grown-up — here we have coffee and dark chocolate to replace the usual super sweet, milk chocolate blondies of your youth.
Read MoreThis sauce is genius, both for its simplicity and ease but also its incredible depth of flavor. The onion here infuses the tomatoes with a subtle sweetness, and the butter rounds off and softens their usual acidity, all the while giving the whole thing an incredible richness.
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