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.
Drowning gelato in espresso has got to be the most spectacular sort of tragedy ever to take place at the dinner table. Here’s how to add a little drama to your dessert.
Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread made from three ingredients. Tasting is believing. Go on.
Most Americans know grissini as those pale breadsticks in the long waxen envelopes at dive Italian restaurants. How sad.
Schiacciata All’uva is an autumn Tuscan tradition that’s essentially flatbread smothered with jammy magnificence.
This boasts all the magnificence of traditional bolognese with four kinds of meat and three types of cheese. But also lurking beneath the layers of deliciousness is gently cooked eggplant. Call it stealthy healthy.
1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.
An iconic Italian appetizer that’s easy and comes together in minutes, making it a no-brainer in terms of entertaining—whether guests or just yourself.
Here’s how to roast bell peppers on the grill, in the oven, or on the stovetop. Because we know you want to get in touch with your inner nonna.
This brashly untraditional panzanella grills the bread so you can dispense with waiting a day for stale bread. It also tosses in fresh mozzarella because, well, when is cheese ever a bad thing?!
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again. Not with this mellow, caramelized homemade conserva.
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