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This raspberry cake with ricotta is moist, custardy, and comes together in one bowl with 10 minutes of prep. The ricotta gives the crumb a texture that sits somewhere between a butter cake and a light cheesecake - with pockets of tart raspberry in every slice. If you love baking with ricotta, my Crostata di...
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A light, fluffy cherry cake recipe made with yogurt and separated eggs for an incredibly tender crumb, loaded with tart sour cherries, and finished with a dusting of powdered sugar. Ready in about an hour with jarred or fresh cherries. If you love fruit cakes for breakfast or brunch, my Cherry Almond Focaccia is another...
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Tender, garlicky marinated zucchini sliced paper thin and soaked in a bright olive oil and vinegar marinade with garlic, dried oregano, and a pinch of red pepper flakes. Ready in about 30 minutes of prep with a day in the fridge to let the flavors fully develop. If you love easy Italian ways to use...
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Crispy, golden stuffed zucchini flowers filled with goat cheese and mozzarella, dipped in a light sparkling water batter, and fried until delicate and crunchy. A classic Italian summer appetizer that disappears the moment it hits the table. If you love Italian summer appetizers, our Easy Italian Bruschetta is another crowd-pleaser for a summer gathering -...
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Sanremo is one of those Italian Riviera towns that feels like it belongs in another era - in the best possible way. The grand casino, the palm-lined promenade, the medieval hilltop quarter, the flower markets. It's elegant and relaxed at the same time. If you're doing a Ligurian sweep, Sanremo pairs perfectly with the Cinque...
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