Darkest Chocolate Cake with Red Wine Glaze

“The great thing about this cake? It’s not fussy. You can just pour the glaze over and it sets. Done.” —Rick Mast [Read more…]

Pane Pugliese

Pane Pugliese is a rustic yeasted white bread typical of the Puglia region of Italy. In this version, I swap out potato flour for cubes of cooked potato. [Read more…]

Hot Coppa Caprese Skewers With Pesto Mustard

I take little shame in wondering why the caprese concept of tomatoes, mozzarella and basil doesn’t automatically include a little cured meat for salt and general harmony. [Read more…]

Now That’s Italian

Roll It Out: Handmade Lemon Pappardelle

Whether it’s sweet, savory or somewhere right in between, there’s nothing like the bright, tart burst you get from adding citrus to a recipe. Enhance every course with colorful, juicy fruits from the ordinary to the exotic with Citrus: Sweet and Savory Sun-Kissed Recipes, a new [Read more…]

Cream of Sayote Soup Recipe

What’s new about this recipe is that it’s the sayote—not the chicken—that takes center stage. [Read more…]

Fettuccine with Corn Crema and Charred Green Onions

For a creamy texture—without the cream—Philadelphia chef Marc Vetri purées fresh, starchy corn into a thick sauce that he then tosses with smoky scallions for a succulent summer pasta. This recipe has been adapted from Mastering Pasta (Ten Speed, 2015). [Read more…]

This Bread Recipe Is Older Than the Colosseum

On August 24 in 79 A.D., just before Mount Vesuvius destroyed Pompeii and Herculaneum and preserved their ruins in ash, a baker put his last loaf of bread into the oven. The baker would not live to see the final product. But now, millennia later, archaeologists discovered it in an oven. [Read more…]

Breakfast of the Month: Gluten-Free Zucchini Bread

Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables right through October. [Read more…]

Deviled Eggs with Herbs, Salmon & Osetra Caviar

Prepare an ice-water bath; set aside. Put eggs in a single layer into a medium saucepan. Cover with cold water by 1 inch and bring to a rapid boil over high heat. Remove from heat, cover and let stand for 15 minutes. Transfer to ice-water bath to cool. [Read more…]

Spicy Whole-Roasted Cauliflower Will Rock Your Dinner Table

We’re big fans of cauliflower and the many ways it can make our favorite dishes healthier. We also love plain old roasted cauliflower, but we’ve never seen it done like this before. Have you ever tried roasting an entire head of cauliflower before? The presentation demonstrated by PureWow looks stunning and since it’s slathered in a yogurt mainade, it’s also sure to be delicious. [Read more…]