Recipe by Rebecca Eisenberg from The Practical Kitchen who states, “This scaled down recipe uses just one cup of flour to make a mini focaccia that bakes up golden brown and fluffy on top with a crispy bottom in a standard loaf pan.”
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See the RecipeNY Times recipe from Eric Kim who states, “This carbonara swaps out spaghetti for smooth, velvety orzo. It’s up to you how much you want to treat this eggy, peppery comfort like pasta or like risotto, where orzo is used like rice (minus all that stirring). For more of a risotto flavor, you could cook a finely diced shallot, maybe even some celery or celery seed, in the guanciale fat before adding the orzo, then add a splash of white wine. This creamy pantry dish is best eaten right off the heat, but it is odd how, even straight out…
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See the RecipeThis is my own recipe for Italian hot chocolate. I took elements from several other recipes and tweaked them until they produced the best cup of Italian hot chocolate for my tastes, with just the right amount of thickness and sweetness. A few online recipes I used as reference are: https://www.fattoincasadabenedetta.it/ricetta/ricetta-cioccolata-calda-tante-idee-servirla/ http://www.geniuskitchen.com/recipe/ciobar-thick-hot-chocolate-374459 https://www.lacucinaitaliana.com/italian-food/hacks/how-to-make-the-perfect-hot-chocolate
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See the RecipeKen states, “This is a smooth tomato sauce flavored with dried oregano, along with optional garlic and chile flakes. Use the best-quality dried oregano you can get; if you can find Calabrian oregano, all the better. Although including chile flakes isn’t traditional for Neapolitan pizza, I like the zip. If you can’t find San Marzano tomatoes, use the best-quality canned plum tomatoes available.” Makes enough sauce for five 12-inch round pizzas.
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See the RecipeThis is my personal recipe for pasta with a flour to liquid ratio (100/65) that generally produces the best results in the dry, Southern California climate. The amounts listed below are for a single serving.
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See the RecipeThis recipe makes five 340g balls (or six 285g balls) Each of which will yield a pizza-stone pizza about 12 inches in diameter or a thick-crust iron skillet pizza. Sample Schedule: Mix at 7pm, shape into dough balls at 7am the next morning, and make pizza that evening or any time over the next 2 days.
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See the RecipeNY Times recipe from Colu Henry who states, “There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you…
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See the RecipeRecipe from Cooking Classy which states, “This Olive Garden copycat recipe is one of the tastiest, most comforting soups on a chilly day! It’s packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. Everyone will want more!”
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See the RecipeRecipe from Natasha’s Kitchen who states, “Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food. I wouldn’t recommend freezing Pasta e Fagioli. Generally, freezing soups with pasta is not a good idea. When the noodles defrost, they tend to turn to mush, ruining the texture of your soup.”
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See the Recipe“Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron”
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See the RecipeTest recipe from America’s Test Kitchen who state, “Our goal was a pan pizza with a well-browned crust, tender crumb, and crisp, cheesy outer edge.” “This pizza is baked in a 12-inch cast iron skillet, and the dough requires a 12- to 24-hour rest in the refrigerator before shaping. For best results, we recommend weighing the flour and water. Our winning brand of whole peeled tomatoes is Muir Glen. We prefer the rich flavor of whole milk mozzarella cheese; use a block cheese, not fresh mozzarella. Avoid pre-shredded cheese; it contains added starch (to prevent clumping) which gives the melted…
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See the RecipeNY Times recipe from Samin Nosrat who states, “Though pesto means ‘pounded’ in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think…
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See the RecipeNY Times recipe from Mark Bittman who states, “Here’s a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).”
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See the Recipe This is a recipe from Marcella Hazan’s cookbook, Essentials of Classic Italian Cooking. Here are some additional articles about it: To Make The World’s Best Pasta Sauce, You Only Need 3 Ingredients The Story of a Sauce So Simple People Thought It Was a Hoax 16 Things Marcella Hazan Taught Us About Cooking How to Make 3-Ingredient Tomato Pasta Sauce How to Make 3-Ingredient Tomato Pasta Sauce
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See the RecipeThere is also a variation of this cake found here: https://tasty.co/recipe/strawberry-lemonade-cake. This variation was the recipe used by Sabrina for the cake she made for the 2018 Ward Fundraiser Bake Sale (she made it as a bundt cake rather than a three-tiered round cake and used a strawberry flavored glaze instead of the whipped cream filling).
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See the RecipeHere is a video for an alternate version: Slight modification of a NY Times recipe by Ian Fisher who states, “This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.”
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See the RecipeThis is a basic dough recipe that I have made a few modifications to. Here’s a Kitchen Conundrum’s video with instructions on making a similar recipe:
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See the RecipeThis is a slight adaptation from the recipe at http://www.melskitchencafe.com/my-moms-fabulous-lasagna/ which our whole family loves. The main change is that in the original version there wasn’t enough red sauce so I added an extra can of tomato sauce.
