Complete with a traditional pâte sucrée Pumpkin Tart. Pumpkin Filling 3 large eggs 1 15-oz can pumpkin purée...
Soufflé au Chocolat.
The original Parisian classic Soufflé au Chocolat. 9 large egg whites plus 3 large egg yolks 1/2 cup...
Raspberry Marzipan Cake.
A sweetened almond cake topped with raspberries and confectioner’s sugar
Caffè Friday.
An americano and two biscotti for a Friday
Mattindor.
A vanilla breakfast cake with hints of lemon created by Italian pastry chef, Gino Fabbri
A Favorite Waffle Mix.
If you are short on time, I recommend Williams Sonoma’s Bellegem Waffle Mix. It has 100% natural ingredients,...
Entertaining at Home.
Still life with eggs, birds and bronze dishes, from the House of Julia Felix, Pompeii Time spent...
The Art of Cooking.
Cooking for yourself and preparing your own meals has many benefits. It’s a mindful activity that can make...
The Home Cook.
A couple tips for the home cook… A Petteruti ancestor growing tomatoes, c. 1970s Find inspiration Finding...
A Love of Pasta: The Story of Venda Ravioli.
The storefront is not so humble as in 1928 when Carlo Venda landed in Providence from Catania, the...