Ricotta cake with lemon and blackberries
Hanging on to the last days of summer with our fingernails, we swim, we hike, we eat, we drink, we sleep like there is…
Summer
Blueberry-peach Slab pie
Let’s remember this summer: the salty hair, sweaty naps, skinned knees, and sweet air of August. Nonna is in the kitchen with simmering pots of local traditions,…
Apricot-almond cake
Apricot-almond cake for the cake 2 1/3 cup almonds (9 oz /250 g) almonds 1 1/4 cup (250 g) sugar 1/2 teaspoon salt 3 eggs…
Ricotta-stuffed zucchini blossoms with almonds and mint
Of all the gifts Italy has given me over the years, zucchini blossoms are pretty high on the list of things I love about…
Strawberry Shortcakes with Basil
This traditional Anglo-saxon dessert is a springtime classic: ripe strawberries and freshly whipped cream are folded inside a slightly-sweet, scone-like biscuit. In this version, I use both…
Grilled figs with mascarpone and honey
Fig season is so fleeting and so sweet, it’s important to take full advantage. In Moneglia, where we spend our summers on the Ligurian coast, several generous fig…
Yogurt-Curry Marinated Chicken Thighs
This has been a long and happy summer of grilling. Despite passing most of the month of August in a picturesque beachside village on the…
Chewy Ice Cream Sandwiches
My obsession with frozen desserts continues! Ice cream sandwiches were one of my favorite childhood treats, and here I’ve updated the traditional version with a chewy double-chocolate…
Ice Cream Cheesecake
Consider this my pre-summer-vacation gift to you! If a New York cheesecake were to marry a bin of vanilla ice cream, this would be their sweet and irresistible lovechild. This revolutionary…
Strawberry and thyme semifreddo
After all these years, and with all the fun kitchen appliances I own, I still somehow do not possess an ice cream maker. It’s probably…
Chicken and Pineapple Skewers
Anyone who has ever come to my place for a BBQ, knows I am a huge fan of grilled pineapple. I love its bright flavor,…
Zucchini tart with goat cheese, lemon and thyme
Zucchini Tart with goat cheese, lemon and thyme recipe adapted from Martha Stewart 1/4 cup extra-virgin olive oil 10-12 sheets (250 g) frozen phyllo dough,…
Apricot and almond crumble
Crumbles are the greatest. They are so quick to throw together, so versatile, and appropriate all year. In winter I make an apple-cinnamon version,…
Sour Cherry Cheesecake Bars
As it always goes, my trip to Texas flew by so fast I barely know where the last two weeks went. I enjoyed such a sweet…
Crisp flounder with field pea ragout and herb salad
Photo credit: Rinne Allen I have had the paradoxical opportunity, over the past 3 months, to taste the dishes of some of America’s best contemporary chefs, right here…