2020 has been a year of bread baking for so many people. It makes sense. If you’re at home much more than you used to be, the scheduling demands of yeast seem much more doable. The tasks of kneading, letting dough rise for an hour or two, finding a few minutes of work to shape …
Italian
I love a good baked pasta dish. Something that makes the kitchen smell like garlic with a tomato sauce that burbles around a top layer of deeply burnished cheese. And while there are plenty of ways to get there, this baked ziti is my take on the Italian-American classic, and it’s a good one. (I …
Italian meringue is easily my favorite meringue. It’s glossy and marshmallowy and incredibly versatile. Unlike basic French meringue, which involves simply whipping egg whites and sugar together and must later be cooked to be safe for eating (which is great in things like a pavlova), Italian meringue is cooked in the process of making it. …
We’ve had a bit of a cold snap around these parts. A little autumnal chill that hints at the jacket weather to come. The kind of weather that begs for closing up windows and putting on warm socks. Of course, yesterday it was too warm for long sleeves, and even though there was apple pie …
Pasta e ceci is a humble dish. In Italian it means “pasta and chickpeas,” and at its base, it’s just that. But it’s so much more than the sum of those simple parts. I was first introduced to pasta e ceci when I studied abroad in Rome, years ago when I was in college. It …
If you’ve made the best pizza dough ever, you might as well top it with the best pizza sauce. Especially when the best pizza sauce is also a 5-minute pizza sauce. I mean, I don’t blame anyone for going with a premade sauce. I’ve done it myself loads of times. But I used to think …