This light, lemony twist on a traditional Greek gyro is topped with a simple, tangy tzatziki dressing.
Definitely one of the best traditional desserts ever. I’ve amped up the citrus, however, to make it as bright as it is comforting. A little tart and a little sweet,…
A galette is basically a freeform pie. To save time, make the dough the night before you plan to assemble and bake the galette. I love the way the fresh…
If you don’t have fresh basil, you could use mint or even a tiny sprig of fresh thyme. The most important thing is to get the berries nice and juicy.…
Maltagliati means “badly cut” and refers to the imprecise way in which these sheets of pasta are cut. The haphazard squares are just the right rustic shape and texture for…
Like standard Italian 00 pasta flour, White Sonora wheat flour makes silky noodles. But this heirloom North American variety also imparts a pale golden color and rich, almost toasty flavor.
Adding farro flour to cavatelli dough enriches the pasta’s flavor so that it stands up beautifully to a robust meat sauce. The cocoa powder in the dough is optional, but…
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