Pears poached in Wine: An ode to Autumn
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In Italy, fall isn’t just a transition — it’s a feast for all senses. To celebrate that abundance, I suggest this recipe for pears poached in red wine.
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Chocolate, orange, and hazelnut biscotti
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My three favorite flavors, in one swoon-worthy cookie.
Read MoreTigelle: How to dress up your antipasti with Bologna style
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On our trip to Bologna we discovered tigelle—like a cross between a pancake and an English muffin, they are the perfect vehicle for salted cured meats like prosciutto, capocollo, and Bologna’s staple—mortadella. And so easy to make!
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