And now, a showstopper dessert from Southern Italy. This gorgeous cake is redolent of the aromas the Sicilian countryside where almonds, oranges and olives thrive. Its interior is springy and moist, golden from olive oil, orange juice, and sweet wine. Its nut-brown crust is soaked in an amaretto glaze, which makes a sticky canvas for…
Torta Gianduja: Italian Chocolate-Hazelnut Cake
The indelible combination of chocolate and hazelnuts was made world-famous by the Nutella brand, but it has been a classic in Italian baking since the era of Napolean. Gianduja is a chocolate hazelnut spread from the Piedmont region. The confection takes its name from the marionette that represents Turin in the Commedia dell’Arte, a peasant…
A Special Weeknight Dinner: Grilled Pork Chops with Cherry Mostarda
A bone-in pork chop leads to a juicy piece of grilled meat. They can become a weeknight staple, rubbed in fresh rosemary and lemon zest, or served with sage butter or salsa verde. This version is dressed up in a sweet and spicy Northern Italian condiment made with mustard and dried fruit. Grilled Pork Chops…
Fast & Fresh: Moroccan Carrot Salad with Aleppo Pepper & Mint
Moroccan Carrots with Aleppo Pepper & Mint adapted from Saveur.com Ingredients 1 1/2 lb small Thumbelina carrots, or large carrots cut crosswise into 1 1/2-inch chunks 1 tsp kosher salt, plus more 1 small garlic clove, minced 1 tblsp grated or minced fresh ginger (optional) 1/4 cup olive oil 2 tblsp fresh lemon juice 2…
A Sparkling & Sophisticated Chocolate Bar: “Krackle” with Puffed Quinoa, Candied Orange, Dried Cherries & Black Salt
This Valentine’s Day, I would love to share my favorite recipe for homemade candy. This dark chocolate bar is studded with candied orange peel, garnet-colored cherries, and crystals of black sea salt. These decorations are very pretty to look at, and taste delicious together. It also has a crispy interior, reminiscent of a Krackle or…
The BEST Way to Make Eggnog: Vegan. The “Bah Humbug” from Hinoki & the Bird
I became obsessed with this recipe after finding it in the LA Times last year. It comes from the bar at Hinoki & the Bird. First of all, it’s gorgeous. It’s a beautiful pale pink and it’s garnished with a Christmas-y sprig of burnt rosemary and freshly grated nutmeg. Second, it’s delicious. It’s a tropical…