Eggs, potatoes, and not much else. That’s our weeknight salvation come suppertime on a super crazy day.
A cake that’s as rife with uber-ripe plums as it is Italian heritage. You’re gonna love the gritty-in-a-good-way texture and buttery taste.
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….
This shamelessly simple trick transforms disappointingly ho-hum tomatoes into insatiably sticky, squidgy little lovelies.
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.
Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.
Straight from Venice by way of Charleston, this Southern belle cheats a little, usurping the role of vanilla gelato with butter pecan ice cream.
This shockingly stunning chilled soup–not to be confused with gazpacho, mind you–has ample oomph to compensate for lackluster tomatoes. But when made with in-season heirlooms?
And by “giant,” we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.
As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.