Tested recipes for every meal, skill level, and craving
Sourdough discard turned into pizza dough that ferments overnight, producing chewy-crusted pizza with the deep flavor only fermentation gives. The hack for sourdough bakers who already have starter.
The Venetian aperitivo – 3 parts Prosecco, 2 parts Aperol, 1 part soda water, served over ice with an orange slice. The summer Italian cocktail that defines aperitivo hour.
The Sicilian sweet-sour eggplant stew – chunks of eggplant fried until silky, then simmered with tomato, celery, capers, green olives, sugar, and vinegar. The summer antipasto that gets better the next day.
The real bolognese is darker, slower, and has more milk than tomato. Rachel breaks down the 1982 Bolognese decree, the pancetta-butter base, and why it must be tagliatelle.
Naples’ famous improvised pasta with anchovies, capers, olives, and chili. Built from pantry staples in 25 minutes, with the deep umami punch that defines southern Italian cooking.
Italian olive oil cake with lemon zest and a tender crumb — moist, slightly savory, easy. The Tuscan afternoon tea cake that requires no mixer and only one bowl.
