I’m not a huge tofu fan, but this recipe for croquettes with vegetables and chive pesto won me over. It’s become my absolute favorite way to prepare tofu: crispy on the outside, tender within, mixed with the brightness of fresh herbs and vegetables.The key is using high-quality firm tofu—it makes all the difference. Ingredients For… Read more: Baked Tofu Croquettes with Vegetables and Chive Pesto

Here’s a delicious and practical way to serve King Oyster mushrooms and prepare an original vegetable side dish that is, of course, completely vegan. Oven cooking is straightforward and maintains the mushrooms’ texture, while curry and soy sauce create a sort of delicious salty caramel. No need to add salt to this recipe. Ingredients Method… Read more: King Oyster Mushrooms with Squash, Curry, and Soy Sauce

If you have leftover cranberry sauce from Thanksgiving, the delicious Cranberry and Olive Oil Bundt Cake is a perfect way to use it. There are many other ways to give cranberry sauce a second life: pair it with blue cheese, reduce it into a jam for tarts, or fold it into cake batter, as in… Read more: Cranberry and Olive Oil Bundt Cake

There are several versions and recipes for amaretti, these delicious cookies usually made with almonds, sugar, and egg whites. Some amaretti are crispy and crumbly, like those from Saronno, while others are soft, like those from Sassello. Both have a round shape, somewhat flattened, with a cracked surface. The recipes can also vary and may… Read more: Amaretti cookies

This almond tart with raspberry jam and cinnamon is a go-to dessert whenever I’m working through my pantry’s selection of nuts and looking to incorporate seasonal produce. The beauty of this recipe lies in its flexibility—hazelnuts, walnuts, or even a carefully curated blend of various nuts work beautifully in place of almonds. The result is… Read more: Almond Tart with Raspberry Jam and Cinnamon

Olive oil tozzetti are biscuits typical of the Lazio and Umbria regions of Italy. They are very similar to cantucci and can be dipped in wine, milk, or tea, but unlike cantucci, they don’t require double baking. The texture of tozzetti is more elastic because the dough can include almonds, hazelnuts, or—as in this recipe—candied… Read more: Biscotti Tozzetti all’olio d’oliva, senza latticini – Olive Oil Tozzetti Biscuits, Dairy-Free

The fight against boring salads continues; this beet, apple, carrot, and orange salad is proof that healthy eating can be exciting and delicious. Every bite brings a different flavour: tangy-sweet oranges, earthy cooked beets, crunchy walnuts, crisp apples, and sweet carrots. The best part? The orange juice creates its own silky dressing—no bottled sauces needed.… Read more: Beet, Apple, Carrot, Orange, and Walnut Salad

Since I’ve been living in the USA, I often find products I didn’t know before and enjoy experimenting with them by adapting recipes from Italy. King Oyster mushrooms are among my recent discoveries. These mushrooms have a meaty texture and flavor. However, they require special attention when cooking. The solution is simple. First, cut the… Read more: Ultimate King Oyster Mushroom Cutlet (Not Fried)

What’s better than piadina romagnola? Crescione, which are stuffed piadina romagnola! (Also called “cassoni”). This version filled with greens and cheese is very similar to the one my grandmother Lea used to make, but she would go gather wild greens from the fields to prepare it for us. Since I’ve been living in the USA,… Read more: Crescione romagnolo stuffed with greens

Purple Potato Salad with Green Beans, Baby Spinach & Smoked Trout. Finally, a salad that’s both nutritious and budget-conscious, featuring beautiful seasonal produce. If you’re tired of the usual Greek salads, Caesar salads, or in Italy the notorious “insalatone” (which are often mixed greens hard-boiled eggs and corn), here’s a flavorful variation that’s also cheerful… Read more: Purple Potato Salad with Green Beans, Baby Spinach & Smoked Trout

With recipe costs calculations!

This salad with arugula, pumpkin, lentils, feta, and pomegranate is one of my favorites: colorful, nutritious, and hearty. With its autumn fragrance, it’s proof that healthy, nourishing meals don’t have to be expensive—just a little creativity is enough. For this recipe, I cook the lentils in a way I learned a long time ago from… Read more: Arugula Salad with Pumpkin, Lentils, Feta, and Pomegranate

The Lightness Cake, as its name suggests, is made with a batter of olive oil and yogurt that makes it soft and very crumbly. The following recipe has a special story because it is a slight variation of one posted by an Italian dessert magazine close to my heart called “Più Dolci.” I used to… Read more: Lightness Cake – Torta Leggerezza

This frittata is light, fluffy, and packed with flavor thanks to whipped egg whites that make every bite melt in your mouth. The best part? It comes together in minutes, then bakes in the oven while you get on with your day. Once out of the oven, it’s topped with fresh arugula, creamy blue cheese,… Read more: Fluffy Oven-Baked Frittata with Arugula, Blue Cheese & Tomato

“Semifreddo” in Italian means “not completely frozen” and is a dessert similar to ice cream. Thanks to the addition of meringue, whipped cream, or custard, and a slightly higher freezing temperature, it doesn’t reach the same hard consistency as ice cream.Semifreddo also contains more sugar and fat compared to ice cream. To achieve its unique… Read more: Semifreddo with Yogurt, Meringues, and Berries

Includes a cost breakdown per serving for budget-friendly cooking.

This soft fruit tart is a classic Italian fruit dessert, but with a soft base. It’s easier to prepare than the traditional shortcrust pastry because it doesn’t require long work with butter, which can be tricky to handle in summer, and it doesn’t need chilling in the fridge. To make it, you’ll prepare the base… Read more: Soft Tart with Cream and Mixed Fresh Berries

This delicious vegetable quiche is both nutritious and easy to make. You can use pre-cooked vegetables of your choice or quickly prepare them using the “scored” method described below. For the crust, I recommend this super quick Greek yogurt dough, but store-bought puff pastry works just as well (and it is even faster). This recipe… Read more: Vegetable Quiche with Yogurt Dough

Mini cherry tomato tarte tatins are a delicious and easy-to-make appetizer, perfect even in summer. With just 15 minutes of prep and 15 minutes of baking, you can bring to the table a colorful, flavorful, and eye-catching dish that will impress everyone. For 4 servings Ingredients for the light yogurt shortcrust pastry ( * Store-bought… Read more: Mini Cherry Tomato Tarte Tatins

A simple, no-bake coconut dessert with chocolate and biscuit base—perfect for summer and freezer-friendly.

Franui are simply raspberries covered with two layers of chocolate, one white and one dark (or milk as an option), and stored in the freezer. They have become very popular recently and are now made by many influencers — probably due to the simplicity of the recipe, the fact that they are gluten-free, and the… Read more: Franui-Style Frozen Berries with Double Chocolate Coating

Ragù alla Bolognese has become one of the preeminent symbols of Italian cuisine.  When people ask me where I am from, I often respond, “I am from Ravenna, near Bologna, the city where ragù alla Bolognese originated.” In fact, ragù alla Bolognese is more than a recipe — it is like a megaphone that announces… Read more: More Than Just a Sauce: The Evolution of Bolognese Ragù Article (with Data!)

The Torta delle Rose (Rose Cake) is a traditional dessert from the cities of Mantua and Brescia. It is made with a type of brioche dough that is filled with jam or a mixture of sugar and butter, then rolled up and arranged in a baking dish to form the distinctive shape of a basket… Read more: Rose Cake (Torta delle Rose)

If there’s one dish that represents winter 2025 in Boston in our home — a winter that apparently still isn’t over — it’s manfettini in broth. A quick, hearty dish, perfect for rainy and cold days, made with just a few ingredients you always have at home. I would call it “a comfort that’s also… Read more: Manfettini or Mafrigul (in Romagnolo dialect) in “crazy” pea broth

The other afternoon, I took a break to make myself a coffee with the Moka pot. While I was waiting for it to brew, I thought of this quick Lemon Olive Oil Loaf Cake.It’s a very simple recipe—perfect alongside a good cup of coffee or tea. You can also dress it up with a scoop… Read more: Lemon Olive Oil Loaf Cake