Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Take this custard out of the refrigerator about 10 minutes before serving.
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
These Sicilian treats are one of America's favorite Italian pastry.
The owners of Trattoria Garga makes this tart as an alternative to the panna cotta (cooked cream) served in most local trattorias. Digestives are English sweet wheat crackers taken with tea.
These two delicious sauces can be used at home to dress up leftover meats.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.