Move over, caramel apples—grapes have arrived. While it might seem like an out-there pairing, hear me out: dipping green grapes in caramel works so well. It adds an extra sweet touch to the grapes, which already have a perfect poppable crunch. Instead of committing to making whole caramel apples and dangerously attempting to take that …
Marry Me Chicken might get you the once-in-a-lifetime proposal, but Marry Me Meatball Soup will keep that marriage strong for decades. Featuring juicy chicken meatballs flecked with fresh herbs and cheese, a bowl of this savory, comforting soup is sure to be anyone’s love language. Here’s everything you need to know. Making great chicken meatballs:Chicken …
What’s better than a cinnamon roll? Almost nothing. Oh, except a cinnamon roll stuffed with warm, spiced apple pie filling. These apple cinnamon roll hand pies are a cross between a homemade apple pie and your favorite breakfast treat, making them the ultimate comfort pastry, perfect for fall. Just imagine the smell of fresh-baked apple …
I’m typically a fan of a dark and fudgy brownie, but I have a special place in my heart for the crackly-frosted lunch lady variety. Somewhere between a brownie and a Texas sheet cake, these nostalgic treats will never go out of style. If you’re craving that back-to-school feeling, keep reading on for all of …
My compass for what we cook at our restaurants is primarily governed by the weather, because food tastes better when it matches how your body feels. In the UK, with its distinct seasons, that weather influences mood, so pairing the right dish with the climate and season feels deeply nourishing, and goes far beyond mere …
Being Greek Cypriot, we enjoyed orzo as a staple in our housewhen I was growing up. Whether it was the star of the show, or just stirred into soups, stews and lentils, it had a place in many of our meals, and even now I find that it has the ability to please a range …
I have wonderful memories of making spinach and ricotta malfatti (best described as wonderfully light, wonkily formed, fresh gnocchi-type dumplings) from the late, great Russell Norman’s Venice cookbook. He suggests forming them by dropping them into a wine glass of polenta, swirling the glass to coat each malfatti, then poaching. I made them for my …
One bite and you’ll know exactly why we call this million-dollar chicken–it’s incredibly rich. In fact, this one-skillet chicken dinner is so savory and satisfying that I developed it to make enough for leftovers, just so I could have the chance to eat it again. Inspired by a beloved party dip, this weeknight dinner version …
Italian cuisine so often references old times; I love simple food and forgotten tales, too, but I also feel the need to escape this tradition. We opened our restaurant, Trattoria della Gloria, in Milan in 2023, and instinctively refused to spend every night selling a remote and often fictional past. Instead, we explore and experiment …
I won’t pretend that these are the height of Italian fashion, but style is eternal – as is the childish joy of a bright yellow frozen lemon. You could, of course, buy in lemon sorbet instead, and use the flesh from the lemon shells for cocktails or lemonade (and/or freeze the juice for future use), …