The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)óbut as its name promises, it really is shrimp cooked scampi-style.
This bright, springy take on pasta with pesto, the winner of our March 2011 Home Cook Challenge, was developed by SAVEUR reader Stevie Stacionis, who says "this recipe was developed based on a lovely spring day and lots of leftover bits in my refrigerator. It relies on a dash of improvisation and tasting as you go to get the proportions to your liking."
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