We swear that this whole grain risotto doesn’t taste nearly as healthful as it actually is. But don’t take our word for it….
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
You say artichoke. We say carciofi, Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”
We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.
This weeknight friendly, company worthy, simple but not simpleminded, subtle but not insipid pasta concoction has us swooning.
The traditional Italian approach to pizza is one of restraint. We, uh, sort of took a few liberties. Okay. A lot of liberties.
Who woulda thunk that a homemade pizza sauce could be so silken, so simple, so toss-out-every-other-sauce satiating?
A lilt of lemon and hints of thyme dance throughout this simple risotto, which our testers tout as the best they’ve ever tasted. But don’t just take our word for it.
A great holiday gift, these homemade biscotti are made with green tea powder lending a delicate tea flavor. They are topped with a ginger and sugar coating.
There’s a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you’ll be thanking us.
Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.
Think you’ve got nothing in the house for supper? Take a look at this nifty little crowd-please of a recipe. Then think again.
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