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…
A Bright Winter Lunch: Crunchy, Creamy, Lemony Italian Tuna Salad with Fennel
This is the first time in years I’ve eaten tuna salad because I usually avoid both of it’s defining elements; canned tuna and mayonnaise. A “tuna salad” can be fresh and sophisticated if you use Italian-style tuna packed in olive oil, and toss it in a bright vinaigrette. Here, I layered flavorful Calabrian tuna with…