The Bistecca is one of the most known and appreciated dishes of Italian cuisine especially for meat lovers, either cooked, as per tradition, on hot embers or cast iron skillet. It is a high cut that sometimes includes the bone, to be cooked with a degree of “blood” cooking. Let’s discover the characteristics of the most loved steak in the world and the technique to cook it to perfection.
Bruschette ai Funghi Trifolati (Mushroom Bruschette) is a rustic dish, part of the culinary tradition of the Piemonte region in Italy. Considered today an appetizer, It’s an effortless dish to prepare, tasty and delicate for all the lovers of mountain flavors like myself, but originated from the need to preserve bread by the farmers.
Cookie Stamps are trending big right now and with good reason. For such a seemingly simple and inexpensive tool, cookies go from boring and mundane to edible works of art. Nordic Ware Geo Cast Cookie Stamps has recently launched several cookie stamp designs, sold in sets of three, that are engineered to create perfect imprints. Alternatively, if you are interested in standing out from the crowd, Etsy offers some old-school, one-of-a-kind finds, including springerle boards, textured rolling pins, and stamps made of wood, glass, or clay.
Using just one bowl, this bright and spicy cookie recipe comes together in minutes and fills your house with the aroma of magic. The dough holds up beautifully to cookie stamps, which make these confections go from “wow” to “wowwwww” in a snap. If you don’t have a cookie stamp, press down the dough with the bottom of a glass and drizzle the lemon glaze over the cookies… but, honestly, we really recommend you consider a stamp of your own.
Baking a cake can inevitably lead to extras—cake “domes” that were removed to level out layers, excess icing, and orphaned toppings. Oftentimes, these leftovers get packaged up and sent to their cold, lonely existence in the back of a freezer until that one fateful day… spring cleaning. But wait! It doesn’t have to end that way. Of course, there are always cake pops, but they’ve been done. Here we unleashed our animal instinct and reinvented the cake leftovers into decadent homemade cake bars. Not only does every bite bring an adorable surprise, but they can be assembled with almost any amount of leftover cake. You know what they say, “Waste not, want not.” Or is it “Waste not, want more?” We want more already.
Gnocchi al pomodoro—handmade with love
By Larissa Groff / August 27, 2020
Gnocchi rolled on countertop
Let’s just be clear from the beginning: In this recipe we’re talking about real gnocchi. Not those crude chewy pieces of yellowy rubber that you can buy in some supermarkets. Those shouldn’t even be allowed to be called gnocchi. No, I’m talking about those fluffy little pieces of heaven–light and airy just like they’re supposed to be.
There is something seductive about the glistening, ebony texture of a perfectly seasoned cast iron skillet. The substantial weight, the even heat distribution, and the fact that the cookware was forged by pouring molten metal in excess of 2000 degrees Fahrenheit into a special mold all add to the magic. One cast iron pan that seems to have evaded the limelight because of its seemingly single purpose use is the cast iron wedge pan, also known as the cornbread pan.
An Italian biscuit which makes you think you’re in Tuscany for a sweet minute: Cantucci. These traditional almond biscuits come from a place called Prato in Tuscany which is why they’re sometimes also known as “Biscotti di Prato”. They fit perfectly with your afternoon tea—or even better: With a glass of the sweet Italian dessert wine called “Vin Santo”.
This lovely vegan dish is not only really healthy, it’s also beautiful to look at. Even on a rainy grey day you can find some joy, with a full plate of colors: the purple of the beetroot, the orange of the orange slices, the green of the basil and the shiny caramelized pecan nuts. And the best thing about this salad: It’s super easy to make.