Tomato and peach panzanella may sound unlikely but it’s gonna knock your socks off. Or, if you’re not wearing socks this time of year, then it’ll knock your flip-flops off. Guaranteed.
For when you just can’t wait until midsummer for your fave Tuscan bread salad.
An easy Italian soup that makes for a satisfying supper tossed together from pantry staples.
An easy, light, spring-inspired riff on traditional risotto that still manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.
Icy. Slushy. Sorbet-y. Creamy. Melony. Everything you imagine a granita could be, you’ll find it here.
Delicate, creamy, comforting, and surprisingly easy to make. In other words, risotto perfection.
Behold, the no-knead bread recipe that incited an insurrection among home bakers everywhere.
Brodo di pollo is, in essence, Italian chicken soup. And it’s perhaps the most comforting sort of chicken noodle soup anywhere. Just ask any Italian. Made by nonnas everywhere.
This salt crusted fish technique consistently results in the moistest, flakiest, most flavorful fish imaginable. Incredibly simple to throw together. Virtually impossible to overcook.
Sweet and tart and sophisticated and stunning and almost too pretty to eat. Almost.
Everyone’s all talking about the inauguration and we’re just over here helping ourselves to more of this updated version of the classic that’s creamy and boozy and subtly sweet in a perfect sorta way.
Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff. Here’s how to make it at home.
Essentially an Italian rendition of chicken cordon bleu, chicken saltimbocca is simply cutlets and cheese and prosciutto and a lovely pan sauce and on the table in 30 minutes.
You’ve not experienced the true magic of leftovers ’til you’ve had these fried orbs of leftover risotto. Crisp outside. Molten inside. Delish through and through.
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