Recipes
Italian Rainbow Cookies
The Italian Rainbow Cookie is a tricolor treat that Italian immigrants have been making for years as a nod to the old country. I put my own flavor twist on this traditional recipe, and the results are as tasty as they are beautiful.
Pfeffernusse Cookies
Pop one of these confectioners’ sugar-encased cookies in your mouth and your taste buds won’t know what hit them.
Cookies + Desserts: Kourabiedes (Greek Butter Cookies)
These Greek butter cookies will take you on an imaginary voyage to Greece.
Starters+ Sides: How to make Wild Rice Corn Chowder
Fall means its soup weather! And my hearty wild rice and corn chowder really hits the spot.
Italian Pizzelle with Anise
The pizzelle is a traditional Italian waffle cookie that's a crowd-pleaser at holiday gatherings.
Mile High Pumpkin Pie with Brown Sugar Meringue
You can’t go wrong with this spectacular holiday pie. Not only do you have a creamy, spiced pumpkin base, but you also have TONS of fluffy brown sugar meringue mounded mile-high on top!
Bud’s Apple Pear Cranberry Compote
Here’s one of my favorite ways to enjoy fresh cranberries during the holiday season.
Alfajores: Dulce de Leche Sandwich Cookies from Argentina
This delicious confection is filled with a creamy caramel center. The word “alfajor” is derived from an Arabic word meaning “luxurious,” and they truly are.
Pumpkin Macarons
It's pumpkin spice season and I can't find a better way to enjoy it than in a French macaron!
Mary’s Amaretti Cookies
The amaretti cookie is so much more than just a cookie. These almond-flavored multi-tasking cookies are the Italian cousin of the French macaron, but they’re not nearly as fussy.
Aunt Rita’s Pecan Tassies
This special cookie gets a free pass because we all know its true identity is the tiniest of pies.
Chicken Cacciatore with Chicken Thighs and Breasts
Chicken cacciatore is a wonderful dish to serve anytime, but especially when those crisp autumn evenings come around. I like to use a combination of chicken thighs and breasts for this dish. Keeping the chicken skin on and the bones in gives this dish extra flavor. But remember, the chicken thighs will cook a bit faster than the breasts so make sure to take them out of the simmering sauce after about 20 minutes. The breasts will need another 10 minutes or so to cook through.
