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Author Archives: cuocaciccia
S’mores in Black and White: Homemade Marshmallows & Dark Chocolate Graham Crackers
S’mores are one of those all-American foods that people outside of the United States, for the most part, do not understand. Beginning with the “jet-puffed” marshmallows, moving onto the dry cookie “graham cracker,” and finishing with a slab of gritty, … Continue reading
Posted in Cookies, Dessert, Recipes for Egg Whites, Whole Grains
Tagged black and white S'mores recipe, chocolate graham cracker recipe, desserts with egg whites, homemade chocolate graham crackers, homemade marshmallows, homemade S'mores, vanilla bean marshmallows, what to make with graham flour, what to make with leftover egg whites, when to use your best chocolate, whole grain chocolate cookie recipe, Whole wheat flour chocolate graham crackers
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Agnolotti al Plin–Piemontesi filled pasta from zia Alida
Is there anyone out there who is adamantly anti-pasta? That is what I thought. Pasta is the big unifier, spanning cultures, inciting pasta making parties, and is infinitely adaptable and flexible. If you have a few more guests than you … Continue reading
Borlotti Bean Corn Salad and a Pluot-Almond Cake
Even a decade ago, the year I studied in the city of Bologna, Italy, I fanatically sought out unknown fruits and vegetables. For a nineteen-year old Americana, porcini mushrooms and white truffles were a sight to see in the fall. … Continue reading
Posted in Almonds, Cakes, Nuts, Rustic Fruit Desserts, Vegan, Whole Grains
Tagged basil borlotti corn tomato recipe, borlotti bean salad, corn and borlotti bean salad, pluot almond cake, pluot cake, tongue of fire bean salad, whole wheat almond cake, whole wheat pluot almond cake, whole wheat pluot cake
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Every Day Multigrain Whole Wheat Bread
Do you love whole wheat, multigrain bread like my family does? Would you like to make a loaf so tender with such a luscious crumb that the only thing limiting your perfect slice is a well-sharpened knife? I make a … Continue reading
Roasted Figs with Prosciutto, Gorgonzola, and Walnuts with a Mache-Wild Arugula Salad
Folks, I believe that, at some point in the months since I began this site, I declared my fervency for vegetables, fruits, and all things sweet. Despite my realization tonight that this is my first post that includes some sort … Continue reading
Panzanella with Roasted Red Peppers & Grilled Eggplant with Basil-Garlic Yogurt Sauce
Between our garden, my Mystery Box from Mariquita Farm, and my inevitable (and beloved) trips to the farmer’s market, I had more vegetables than I knew what to do with this past week. Among them were some red bell peppers, … Continue reading
Sheep’s Milk Yogurt with Almond-Pistachio Olive Oil Granola
When I first moved to San Francisco, I lived in a very fun, tasty neighborhood about a block away from the corner of Haight and Ashbury nearby one of the San Francisco Boulangerie bakeries. I would always order some sort … Continue reading
The Secret to Bright Green Italian Basil Pesto
Pesto? Come on, you are thinking, everyone knows how to make pesto. Yes. I know. It was one of the first dishes I ever tried to make (aside from a botched 6-year-old effort at vegetable soup with water and … Continue reading
The Wedding Cookie Tower
A few months back I mentioned a type of cantucci (“biscotti” here in the U.S.) that I crafted for my sister’s wedding cookie cake. This being my first time actually constructing the cookie tower, I had no idea what quantity … Continue reading
Posted in Cookies, Uncategorized
Tagged cookies for a wedding, Italian wedding cookie cake, wedding cookie cake
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