Yes, it’s this time of the month. And the current Daring Bakers’ challenge is Italian cannoli hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives, who chose the recipe from the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio… Continue reading →
Much easier to make than it might seem, homemade mascarpone is a tastier and less expensive alternative to a store-bought cheese. It’s marvelous with ripe summer berries, finally appeared at our farmer’s markets.
I wouldn’t even say it’s a recipe (it’s too simple to be called that); it’s more of a suggestion, one of a hundred possible ways to enjoy fresh cheese. And the cheese has to be fresh. So, either make your… Continue reading →
(fragole al vino con ricotta e pepe) I guess I’m not the only one who thinks twice before turning the oven on and baking something when the weather is hot. And I’m not complaining, it’s finally resembling summer here. Until… Continue reading →
This rustic looking pie, distantly reminiscent to a cheesecake, is an Italian specialty and usually served on Easter. Don’t try to substitute orange-flower water for anything else. There’s no such substitution. And in my opinion, this aromatic fluid is what… Continue reading →
These are wonderful and irresistible. I’m not promoting fried food here, but it won’t hurt to treat yourself once (or several times) in a while. The recipe is from “Chocolate Holidays”.
This is another way to enjoy fresh curd cheese. Sort of Russian cheesecake. But please, don’t confuse it with American cheesecake, the texture and flavor are completely different. I like it best warm, eaten with sour cream. But for a… Continue reading →