As far as Italian foods go, tiramisu is a recent addition to the menu. Allegedly invented in the 1960s in a restaurant in the Veneto region of Italy, it is a variation on the older… More
Happy Thanksgiving! This isn’t a pie. Continue reading “Torta di Pasta Frolla”
I like having a simple loaf of something sweet and homemade around, not only because it makes snacks and breakfast so much more special, but also because it gives me an occasion to invite someone over for a slice and some tea. Continue reading “Thomas Keller’s Grapefruit Cake”
I learned all about pasta making this summer at my job as a fresh pasta maker at Eataly NYC.
The word “brioche” takes me right back to Sicily.
I just got back from my annual month-long trip to the beautiful island, and I missed it as soon as I set foot on the airplane. Continue reading “Brioche Banana Bread Pudding”
Italians love to complain about Italy. Seriously, talk to an Italian for a couple minutes and they will 99% of the time start ranting about how nothing works in Italy, how the economy/government/things in general are messed up. They must take its immense beauty for granted, because I would willingly live with all those problems if I knew I could wake up to this view every morning. Continue reading “Ricotta-Stuffed Zucchini Flowers with Pesto”
If “America runs on Dunkin”, Italy runs on tea cookies. A common breakfast is a few plain, crunchy cookies with a shot of espresso or maybe a cup of tea. In my house, the breakfast cookie of choice is the “S” cookie you can find just about anywhere now, even in CVS. Given you know it’s time to change when your “Italian” breakfast cookie is available in CVS, I decided to make some real Italian breakfast cookies for my mom, sans yellow dyes 5 and 6. Continue reading “Crumiri di Casale”
Chocolate graham crackers are the most addicting substance on the planet.
When I decided to make a cheesecake for my roommate’s 21st birthday, I immediately got excited about the crust, which is my favorite part of anything with a crust (pies, toast, cheesecakes…). The crust gave me an excuse to buy chocolate graham crackers, and as soon as I got home I ripped open a bag and shoved a sheet into my mouth. This is why I don’t buy junk food. Continue reading “Raspberry-Kissed Cheesecake with Chocolate Ganache”
You know what I love about the snow? It’s an automatic conversation topic for when you run into people you kind of know, but not enough for conversation beyond weather.
“OMG snow, amirite?!” Conversation gold. Also, snowball fights.
Anyways, this weekend it snowed a butt-ton, and being snowed-in I decided to try out a recipe from Plenty More by Yotam Ottolenghi. I chose this celery salad mostly because I actually had most of the ingredients for it and therefore didn’t need to go outside to gather more things. Ottolenghi’s recipes have notoriously long ingredient lists, and he likes to call for strange things that you aren’t likely to find easily (pickled walnuts??). Nevertheless, this is a first step towards my goal of trying every recipe in the book, because they all look AMAZING. Continue reading “Rainbow Winter Salad”
On an expedition to Pizzeria Beddia, a pizza place in Fishtown (Philly) where there is one obsessive guy making only 40 exclusive pies a night, after a friend and I were told to come back three hours after we ordered, we wandered the neighborhood a bit and found an adorable teeny grocery store called Green Aisle Grocery. There, I fell in love with some bright green pistachio butter that I just had to buy, as my head immediately filled with images of bright green dollops adorning my morning oatmeal and topping my toast. Continue reading “Pistachio Snacking Cake”
Wow it’s been a while since I last posted! I don’t really have a good excuse other than I have not been feeling inclined to share what I’ve been cooking, which has mostly been some iteration of vegetables, boiled or sauteed together, usually on top of some grain. I also did not want to give you guys another sweet recipe, because the ratio of sweet to savory is getting out of hand and if I don’t inject some salt into this blog it’s going to get diabetes. Continue reading “Pasta Rossa con Cavolfiore”