These cookies have only three ingredients but taste great, better than store-bought versions.
This is one of my favorite recipes from the weekly Dorm Room Chef series I produced for the Boston Globe.
From a nineteenth-century, classic, Italian cookbook, it doesn’t get any more authentic than this.
Here’s something different and guaranteed to be addictive.
These are some of my favorite recipes from the weekly Dorm Room Chef series I produced for the Boston Globe.
It’s like a giant, luxurious, but surprisingly light, arancini.
The light batter is reminiscent of tempura: another example of the similarities between Asian and Italian cuisine.
This is delicious by itself as a side dish or when mixed with pasta.
Nepitella is a cross between basil and mint and pairs perfectly with mushrooms.
This is sure to impress your guests. It’s easy and quick to make, but don’t tell them that.
Bacon, eggs and cheese. This is Italian comfort food at its most rustic.
This is based on my mother’s Italian tomato sauce recipe and can be used on most anything that calls for tomato sauce.
These sweet biscuit cookies are from the Garfagnana mountain region of Tuscany.
Also known as “Tuscan Bean Soup,” this is a real crowd pleaser and one of the most requested recipes.