Mostaccioli are dense, dark, nutty cookies shaped like diamonds and covered with a chocolate glaze. The key ingredient to make traditional mostaccioli is vincotto, a syrupy cooked grape must (mosto in Italian, hence their name, mostaccioli), or vincotto di fichi, a thick, slow-cooked fig syrup. Both are very common in the Italian South, usually used…
Cavallucci Senesi (Sienese Walnut Cookies)
Among Siena’s most traditional Christmas cookies, cavallucci are not elegant or photogenic, lacking the bright colors, icing, and sparkling sugar we expect from a Christmas cookie. Nor do they come in Christmas shapes; they’re round and rustic, lightly flattened on the ends, floury and a bit lumpy. And yet, with that first bite full of…
Calzoncelli (Chocolate and Almond Christmas Cookies From Basilicata)
Along with cavallucci, calzoncelli are another fixture of our Christmas at home. They originate in Melfi, a southern town in Basilicata, my grandfather’s hometown. A bag of calzoncelli, no matter the size, never lasted longer than a couple days at home. Calzoncelli are small parcels with a paper-thin, brittle shell and a moist chocolate and…
Pasta Recipe Using One Pan Is Fast With Minimal Cleanup
This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken, and sauce all in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust. One-Pan Chicken Parmesan Pasta Active Time: 45 minutes Total Time: 45 minutes Serves…
A Twist on Traditional Italian Holiday Cookies
This crispy-on-the-bottom-and-chewy-on-the-inside gluten-free cookie recipe is a twist on a traditional Italian holiday treat, pignoli, or pine nut cookies. Look for almond paste—a mixture of ground almonds and sugar (available in tubes or sometimes tubs)—near other baking supplies in well-stocked supermarkets or specialty stores. Sweeter marzipan doesn’t work well in these cookies. Pignoli Cookies Active…
2 out of 3 Sisters: A Creamy Bean Stew Built on Old Wisdom
“Foods that grow together go together,” so goes the old saying. It’s become the locavore’s anthem, your cue to coax whatever plant life you can from your home ground, and figure out how best to cook it all. And live happily ever after. The seed catalogs that will soon arrive in the mail will tempt you…
Pecan Tassies
Makes 24 tassies For the Pastry 1/2 cup unsalted butter, room temperature 3 ounces cream cheese, softened 1 cup all-purpose flour For the Filling 1 cup chopped pecans, divided 1 tablespoon unsalted butter, melted 1 large egg, room temperature 1/2 teaspoon vanilla extract Pinch of kosher salt 1 cup packed light brown sugar Preheat oven…
Pear and Chai Masala Jam
Growing up, I loved pears. They were one of my favorite fruits apart from the quintessential Indian mangoes. The pears in India are quite different from the ones you get here in California. I was amazed by how many different varieties of pears there are in California, like the d’Anjou pear (green and red varieties),…
Rodney Scott’s Rib Rub
For years, I seasoned my ribs on the pit just like I seasoned my hogs. But when we opened in Charleston, I rethought the rib seasoning and developed this rub. The main difference between the rib rub and the hog seasoning is the light brown sugar. It’s not much sweetness. It’s just enough and that…
Pots de Creme: The Little Black Dress of Desserts
Pots de creme are my go-to dessert. I call them the little black dress of sweets: Not only are they timelessly appealing (who can say no to a terrine of silky rich chocolate?), but they can be kept simple and understated for easy eating or dressed up with a splash of celebratory sparkle. In addition…
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