The titular ingredient in this Italian-style olive oil cake recipe provides most of its flavor, so choose yours with care. Extra-virgin olive oil gives the dessert a vibrant taste, while lesser grades will produce subtler results. Both are reliably delicious so long as you use a high-quality olive oil. Adding lemon juice and zest elicits … Read more
The briny juices of fresh clams create the sauce for spaghetti alle vongole, a classic Italian seafood pasta dish from Naples. The first written recipe is generally credited to 19th-century Neapolitan aristocrat Ippolito Cavalcanti, though many historians believe cooks used Adriatic seafood in broths and soups as early as the 17th and 18th centuries. For … Read more
The best homemade risotto recipes turn a pantry staple (rice) into a restaurant-worthy meal. Beyond the base, our favorite risotto recipes bring an extra element to the plate: tender seafood that lends its briny flavor to the broth, bright green veggies, earthy mushrooms, or even a toasty—almost smoky—caramel sauce (save that one for dessert). Some … Read more
Zucchini can be a challenge to cook. It’s watery—and not in a refreshing way. It’s dense—but not sturdy like a carrot. It can be hard to properly brown or grill. But zucchini does have its positive attributes: It’s nutrient-dense, gorgeously green, and abundant at the height of summer. So instead of working against the inherently … Read more
Step 1 Partially fill a large bowl with cool water, add a handful of kosher salt, and swish with your hand to dissolve. Add 3 lb. small clams, preferably littleneck (about 30), scrubbed; let sit 15 minutes to expel any grit. Carefully drain and rinse. Repeat with a fresh bowl of cool water and salt. … Read more
In Trentino–Alto Adige, mushrooms are cultivated and foraged. The mushrooms found throughout the region have been revered since ancient times and referred to by the ancient Romans as the food of the gods. Found both in cultivation caves and out in the woods growing wild, the bounty lends itself to various uses. Simple buttons, trumpets, … Read more
Not to be confused with the morning espresso drink, the Americano cocktail is meant to start your evening. The lightly alcoholic drink is a touch bitter; it whets your appetite and goes wonderfully with little predinner snacks. The formula is simple: a mix of bitter liqueur and fruity fortified wine lightened with sparkling water. Build … Read more
A Campari spritz recipe is a personal thing. Some like theirs sweeter, others just faintly flavored with the iconic Italian aperitivo. In general, a spritz made with Campari will have a drier profile than spritz made with Aperol and offer more bitter flavors. We love the proportions below—the 3-1-1 ratio is so easy that you’ll … Read more
The Garibaldi served at Dante in New York is one of my favorite cocktails of all time—the simple combination of fluffy freshly squeezed orange juice and bitter Campari is, frankly, flawless. But lots of great drinks are even more fun when they’re frozen, and this low-ABV, brunch-friendly little number is no exception. Rather than starting … Read more
I can’t think of a more iconic Italian sweet than cannoli. These cream-filled wafers can be found throughout Italy—as well as in every Little Italy across the United States. While the regional origin of cannoli is uncertain, it is most frequently credited to Sicily. It has been said that during the island’s Arab rule, in … Read more