We like to think people come to our shop for the Chocolate and Caramel Tart and Plain Old Lemon Tart but that they stay for the Pistachio and Date…
Cookbooks
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Torta della Nonna is a classic Italian dessert that combines a buttery shortcrust pastry with a rich custard filling and a crunchy topping of pine nuts. It’s a beloved…
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This recipe was taught to me by a woman in Sicily when I was twenty-one. I was a student at the time and couldn’t believe the patience it took…
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When it comes to Italian desserts, the Amalfi Coast is synonymous with the zesty and refreshing flavor of lemons. One bite of the Amalfi Lemon Cake, and you’ll be…
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As I write this, I am desperate to be anywhere but here in the Hudson Valley. My wanderlust has peaked, and in my mind I’m in Italy with friends…
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When it comes to summer salads, nothing beats a dish that’s as easy to make as it is bursting with flavor. Enter Maurizia’s Potato, Olive, and Caper Salad, a…
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There’s something about the sweltering heat of a summer day that calls for a refreshing, icy treat. Enter Watermelon Granita—a simple, yet utterly satisfying dessert that hails from Sicily,…
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If you’re into desserts that are rich, boozy, and just a little bit fancy, then Rum Baba is a recipe you’ve got to try. This classic French pastry is…
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I first came across a version of this recipe in French Elle magazine and, intrigued by the presence of olive oil in both the pastry and the filling, tweaked…
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Pan bagnat, which translates as “bathed bread,” originally made use of stale bread, which was broken into rough chunks and tossed with tomatoes and olive oil. The recipe has…
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Since I chose to name my cooking school after this emblematic dish of stuffed vegetables (petit means “small” and farcis means “stuffed”), I needed to come up with a…
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This versatile dough can be used as a base for many different toppings, most famously slow-cooked onions, anchovy, and olives for Pissaladière, or for Tarte à la Tomate, with…