results for "italian"
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata.
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
This dessert is the lemon lovers paradise.
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.