A classic from the Piedmont region of northern Italy.
Author: Anna Bembry
The ultimate shrimp scampi cooked to perfection in a garlicky, buttery white wine sauce. The game-changing element of this dish is a part of the shrimp typically thrown away although it’s packed with flavor: shrimp shells. To enhance the shrimp’s presence in this dish, the browned shrimp shells are simmered in some white wine to […]
Wrinkled, rustic and hand-rolled grissini.
Polish Herring Tartare on Black Bread
A seafood specialty from the Polish city of Gdańsk.
Sometimes it just has to be chocolate and this chocolate cake is by far the best I know. An absolute delight!
Bake this simple Polish blueberry cake when you’re craving something sweet. This easy, fruity cake uses natural yogurt to keep the sponge moist and soft.
Mastering the Art of French Bread Making. Part 4. French – Style Country Bread
This homemade French – Style Country Bread is made using the poolish or sponge method. Poolish is kind of a poor man’s (or woman’s) starter. It requires only a little pre-planning and no feedings but yields superb bread nonetheless. It also allows you to adjust the recipe timings to make this loaf fit into your […]
White Bean Smash
This Italian-style puree is served like a condiment. Its consistency and use are much like chickpea hummus. I put it out on individual small plates with grilled sourdough bread or corn tortillas at dinner instead of bread and butter. You can also serve it in corn tortilla wraps with shredded lettuce and chopped fresh tomato. […]
Cantuccini (Italian almond biscuits)
These crunchy biscuits are great with coffee, or served with chilled sweet dessert wine for dipping.
Classic Coconut Macaroons
How to make classic German coconut macaroons.