Ricotta Cheesecake from Rome’s Jewish Quarter
This Italian classic is imbued with citrus and cinnamon and is slightly more pudding-like than what most of us are accustomed to in a cheesecake. Though no complaints here. None whatsoever.
Holidays
Spanish Olive Oil Tortas ~ Tortas de Aceite
We’ve been wobbly in the knees for these sweet and shatteringly crisp little Spanish olive oil tortas. And now that we know how to make them at home, we can’t decide if that’s a good thing or not…
Brussels Sprouts with Guanciale
Restaurant-worthy Brussels sprouts but with the ease of making them at home any darn time you like. You’re welcome.
Aligot ~ Pommes Aligot
“By far, the best potatoes I’ve made and eaten in my life.” That’s the kind of thing we’re hearing from those who’ve tried this showstopper of a recipe.
Roast Pork with Crushed Grape Sauce
An elegant yet easy approach to roast pork that draws on iconic autumn flavors. And it’s as affordable as it is impressive.
Pecan Pie Rugelach
A welcome collision of all the expected goodness of classic pecan pie and rugelach but with the unexpected hint of bourbon and cayenne.