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Posted 01/19/2015

Lemon Panna Cotta with Red Wine Blackberry Sauce

Panna cotta is a somewhat ubiquitous dessert in Italian establishments; it is a straight recipe that many would consider a “Safe Dessert” for any Italian menu. Simple steps, easy to source ingredients, and most importantly a  fool prof execution (if you handle the gelatin right), make this dessert one of the ultimate aces up your sleeve when it comes to entertain.

However, in all honesty, I often have a bit of an issue with the proportion of cream/gelatin that goes into the traditional recipe. You see, gelatin helps the cream thicken enough so you can mold it into a small vessel and flip it on a plate for serving without compromising shape… or texture. And that is where my issue lies. I find traditional Panna Cotta way too thick for my taste. Continue Reading…

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Posted 10/15/2014

Anise Shortbread with Coffee Glaze

Fall is finally here, and as much as we so love the flavors that define summer, we also thoroughly enjoy the way that starting to bake more than usual marks our calendar every year. Kids are back in school, the wardrobes have been switched, and as the days get shorter and all colors around are changing, it is absolutely  comforting having a few dozen warm cookies cooling off on a kitchen rack.

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Posted 06/20/2014

Coffee Gelato

Gelato in Italy is an ubiquitous food item; every city has a “best Gelateria in town”, every region has its very own specialty flavors, and every home has always leftover gelato in their kitchen freezer. Gelato is a very democratic food item; it pleases kids and adults at the same time, it can be anything from an afternoon snack on a cone (I like mine topped with whipped cream), to a high cuisine dessert, or like in this case it can be a simple family project to be enjoyed on a hot summer evening.

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Posted 02/05/2014

Mocha Lollipops

Which are the days of the year that inspire you to cook the most? Do you long for weekend tailgates or are you a Thanks Giving enthusiast? Is it your birthday that gets the kitchen going or a New Years’ Party?

Well, in our house one the days of the year that inspires us to cook the most is Valentine’s day. It does not matter which meal of the day we pick; it can be a simple breakfast in bed with flowers and the New York Times, Continue Reading…

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Posted 12/20/2013

Torta di Semolina e Ricotta

This is the time of the year you cannot excuse yourself from baking something delicious. Your kids will be asking for cookies, friends and family will be crashing your house, and your mother in law is probably anxious to see what you can “bring to the table”…

This Holiday Season show your love and care by baking this incredibly light and delicious tart. Continue Reading…

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Posted 11/22/2013

Coffee Panna Cotta

This rich and velvety custard is not just delicious, but easy to make, too.  A perfect ending to a romantic meal, this panna cotta relies upon Lavazza Gran Selezione coffee for its intense dark roast and subtle chocolate notes.

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Posted 10/11/2013

Carrot Cake

In a house with two young daughters is not always easy get down with baking. Anything sweet that comes out of the oven has usually a very short life on our kitchen counter. This is probably the main reason why we tend not to prepare too many cakes or cookies in our house; what’s the point in filling the house with the irresistible smell of fresh baked goods, if then kids have to obey by the strictest rules? Unfair to offer a green apple as a snack while garnishing a cake with powdered sugar. Continue Reading…

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Posted 08/20/2013

Ice Coffee Shake

The last couple of weeks of summer are upon us. Have you taken some vacation? Did you get a chance to relax? Or like us you never left the grind of the city with the exception of a couple of days here and there?! This quick coffee recipe is a fantastic survival tool for summer city life, as it combines the kick of caffeine and the refreshment of the blended ice. Continue Reading…

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Posted 07/09/2013

Coffee Shortbread

I do not like baking that much. I think it is because of the restrictions imposed by working with exact measures and quantities. Not being able to improvise in the kitchen kills my mojo a bit, I need to feel free to add or subtract a little of this or a little of that, and I need to be able to do it whenever I feel like. When it comes to baking, the whole Farmer’s Philosophy that “The Scale Is In The Hand” does not really apply much! But I have kids, and they expect me to bake, they demand cookies, they don’t care witnessing their father succumbing to childish rants when a recipe fails: “Babbo, don’t worry, you can try again, we’ll help”!  Continue Reading…

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Posted 06/17/2013

Creamy Mocha Popsicle

Summer seem to have finally arrived in NYC! We successfully concluded one very intense week of food photography for our upcoming cookbook, it has been a continuous feast as we cooked about 10-13 recipes a day; ate a lot, drank a lot. Today we rest, kids are in school for one final week, Debi and I need to make the most of it, maybe a couple of lunch dates?! We met in the kitchen as we do everyday after I drop the kids at school and walk the dog, and started chatting about stuff; we are both very tired because of last week, not really planning much for the day. Continue Reading…

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