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.
These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur.
This recipe calls for Argentine ladyfingers. Softer than some Italian savoiardi, they partically dissolve into the layers of cream, creating a custardy texture.
This heavenly dessert is made with meringues and candied chestnuts.
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.
A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato.
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
Few dishes are as satisfying, inviting, and uncomplicated as a beautifully roasted chicken. Redolent of sage and garlic and paired with simply prepared winter vegetables, it's a casual and cozy meal for four, a menu that's easy enough to serve on a weeknight or a busy weekend evening.
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The name for these small hazelnut meringue sandwiches filled with milk chocolate means "lady's kisses" in Italian.
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