This is a frozen apricot mousse made airy thanks to the folding in of whipped cream. When sliced it’s beautifully flecked with golden bits of apricot.
Carrot Crostata
Dec 13, 2008 by
A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.
- Quick Glance
- 55 M
- 2 H, 25 M
- 4
Green Bean, Tomato, and Potato Salad with Almond and Basil Pesto
Jul 15, 2008 by
Pesto with green beans and potatoes is a classic dish. This recipe omits the pasta and substitutes almonds for pine nuts, making an incredible summer salad.
- Quick Glance
- 1
Chocolate Budino Tartlets with Sea Salt and Olive Oil
Jul 04, 2008 by
A chocolate crust cradles a creamy chocolate custard filling garnished with a drizzle of olive oil and a sprinkling of sea salt. Be still our hearts.
- Quick Glance
- 1 H
- 2 H, 40 M
- 0
Green Beans, Potatoes, and Tomatoes
May 09, 2008 by
The vegetables in this dish are cooked together until soft and yielding, just as grandmother once did. Funny how the results taste fantastically modern.
- Quick Glance
- 35 M
- 55 M
- 6
Eggplant Timbale
May 07, 2008 by
Rich eggplant serves as the crust for this timbale, or stuffed dish, filled with pasta, beef, sausage, mozzarella cheese, peas, and a lusty tomato sauce.
- Quick Glance
- 3
Beef Braised in Barolo
May 05, 2008 by
Cold outside? Try slowly braising boneless beef chuck and pancetta in a heady mix of Barolo wine, garlic, tomatoes, thyme, and rosemary.
- Quick Glance
- 1 H, 40 M
- 5 H, 10 M
- 11
Rustic Lentil Soup
Apr 17, 2008 by
Rustic lentil soup is a hearty, warm remedy for cold winter nights. Make this soup with or without the pancetta, sausage, and bacon for an evening dinner.
- Quick Glance
- 10
Eggplant Rollatini with Goat Cheese and Pesto
Mar 19, 2008 by
Hungry for a late night snack? Goat cheese and pesto filling is rolled up inside slices of eggplant. Eat them alone or use them as a sandwich filling.
- Quick Glance
- 1
Fritto Misto Amalfitano
Oct 18, 2007 by
You haven’t truly had fried seafood until you’ve had fritto misto, the unforgettable fried seafood made in the style of the Amalfi Coast. Trust us on this.
- Quick Glance
- 20 M
- 40 M
- 4
Eggplant Torta with Smoked Tomato Sauce
Sep 20, 2007 by
Smoke your own tomatoes and you, too, can create a truly, madly, deeply complex sauce that’s swell when layered with eggplant and mozzarella.
- Quick Glance
- 1 H, 30 M
- 3 H
- 0
Pasta with Walnut Sauce
Sep 07, 2007 by
An uber rich sauce that draws on everyday staples and turns even a stale box of pasta from the pantry into a satiating meal.
- Quick Glance
- 20 M
- 30 M
- 2
Saint Joseph’s Day Cream Puffs | Sfinci di San Giuseppe
Mar 01, 2007 by
Crisp, delicate puffs are split in half, filled with an airy toasted walnut pastry cream, then sprinkled with powdered sugar. How Italian.
Florentine Doughnuts with Vanilla Custard | Bomboloni con Crema di Vaniglia
Jan 27, 2007 by
Bomboloni are the yeast doughnuts found in many a Florentine cafe. Simple to make, irresistible to eat, they make for a glorious dessert.
Ginger Crunch–Green Tea Biscotti
Jun 16, 2006 by
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.
Pear Sorbet
Apr 27, 2006 by
Nothing but fresh pears, sugar, water, and a bit of grappa is what makes this sorbet so refreshing and pure.
Apple-Apricot Crostata
Sep 01, 2005 by
Essentially an Italian tart, this crostata is made with a butter crust and is filled to overflowing with apricot-glazed Granny Smith apples.
- Quick Glance
- 35 M
- 1 H, 35 M
- 1
Rosemary Red-Onion Pizza
Jul 18, 2005 by
Serve this red onion and rosemary pizza as an appetizer or in a buffet. Your guests will appreciate the easy to make homemade Italian pizza dough.
- Quick Glance
- 40 M
- 2 H
- 0
Cora Family Pizza
Jul 07, 2005 by
Start it in the food processor and finish kneading this homemade pizza dough by hand. Top with whole milk mozzarella, plum tomatoes, and oregano.
- Quick Glance
- 35 M
- 2 H, 45 M
- 0
Pork Loin in the Style of Porchetta
Jul 05, 2005 by
For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.