Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
This simple dessert has become so famous in America that it seems to appear on every menu in the land.
In the world of Sticky Gooey Creamy Chewy, baking is something one did with “Mom.” Here SGCC’s intrepid blogger shares her experiences of baking with her mother while making this easy pizza rustica, or “rustic meat pie.” Continue...
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Source: Sticky, Gooey, Creamy, Chewy