This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.

Maybe on St. Joseph Day we all ought to be Catholic seeing as the proper way to celebrate is indulging in crisp puffs filled with toasted walnut pastry cream.

Bomboloni are the yeast doughnuts found in many a Florentine cafe. Simple to make, irresistible to eat, they make for a glorious dessert.

Warm ricotta fritters for dessert provides a delicious end to a weekend brunch. Serve with seasonal fruit or drizzled with honey or maple syrup.

New York Strip steak is rubbed with a garlic-rosemary infused olive oil and grilled then placed on top of a bed of salad greens. Grilling at its best.

Also known as Neapolitan or Venetian cookies, these vivid cakes are stacked and sliced and dubbed cookies. We can deal.