One of life’s greatest pleasures is dessert and for those of you who love something sweet, but lack baking skills, you’re in luck! Made from mascarpone, eggs, ladyfingers, coffee and chocolate, tiramisu is a no-bake delight.
Continue reading “How To Make An Authentic Tiramisu”
You know what’s really good, like really, really good? Fried eggplant wrapped around salty ham and ooey gooey mozzarella! Do I have your attention? …Because one taste of these eggplant rolls and it’s love at first bite! Keep Reading!
There is something intriguing about black-colored foods, perhaps, it’s because they are not something we get our mouth’s around everyday. Most commonly, there is chocolate, espresso, black beans and Beluga lentils, but even less common is squid ink pasta, charcoal bread, black garlic and black quinoa. Rarer yet are black chickpeas or ceci neri. Keep Reading!
New cookbook crush! Florentine: The True Cuisine of Florence by Emiko Davies
Beautiful pages brimming with life and history that weave around traditional recipes filled with the aromas of Florence. A true cover to cover read, exactly the kind of cookbook that I eat up! Keep Reading!
A staple on Pugliese tables Fave e Chicoria, a puree of fava beans topped with wilted chicory is a fundamental farm style meal that’s cooked in country kitchens from the hill towns scattered throughout Italy. Keep Reading!
A classic Italian dish layered with love. This is a riff on Nonna’s infamous lasagna. I grew up on American lasagna made with cottage cheese, tomatoes, ground meat and Mueller’s lasagna noodles, the ones with the curly edges. It was good, until… I had my first taste of Nonna’s lasagna and American lasagna hit the back burner.