This lighter recipe for roasted pears and grapes from Lidia Bastianich is a great winter desert that won't leave you feeling deprived.Read more
Lidia Bastianich's recipe for chocolate-hazelnut cake does us all a favor by including alcohol and our favorite treat-in-a-jar as ingredients.Read more
Soak tapioca pearls in milk for about 1-2 hours. In a non-reactive saucepot over medium-high heat, combine the tapioca with milk, coconut milk, salt, molasses, and brown sugar.
Cook, stirring constantly, for 5-7 minutes until mixture coats the back of a spoon. Tapioca will become clear and have no resistance when biting through a pearl. Put mixture over an ice bath and stir. When cooled, fold in whipped cream and serve in martini glasses. Garnish top with toasted coconut.
Why would anyone in New England eat a strawberry in February? I wait all year for strawberries. I know the season is brief, but I eat my fill. I bake pies and tarts. I make jam. I eat them out of hand. I make ice cream. I freeze them. It’s one of the season’s greatest gifts. There’s nothing like a tart, or this wonderful recipe for Strawberries Jupiter, made with ruby-red strawberries still warm from the sun, just bursting with sweet juice!Read more
Everyone loves a good applesauce. So why don't you try the zesty version straight from Northern Italy? I know that once you have tasted this dish, a recipe found in my cookbook, Lidia Cooks from the Heart of Italy, you will never go back to the plain applesauce.Read more
It’s finally summer! Berries are in! They are sweet, delicious, and full of antioxidants. And there’s no dessert that I love more than a berry and fruit salad, such as this Blueberry and Peach Prosecco “Soup.” It’s a seasonal favorite at our restaurant Del Posto in New York City. I promise you will enjoy this refreshing dessert for eight — or more.Read more
Kids are crazy for fruit roll-ups and you won't believe how incredibly easy they are to make. Kids love them, and they're perfect to pack along on any movable feast. I have found that peaches, mangos, and most berries work best (avoid bananas, melons, or citrus). They are, of course, best in the season that the fruit is growing in, but frozen fruits work well, too.Read more
In a medium saucepot over high heat, melt butter and sugar and stir to combine. Without stirring, cook until mixture becomes a light to medium caramel color, about 3-5 minutes, then add sesame seeds and stir in.
Pour mixture onto a * silpat and spread into an even, thin layer, about 1/8 to /4-inch thick, with wooden spoon. (Don't worry if shape is irregular.) Immediately sprinkle sea salt over top of mixture and lightly press into caramel using spoon. Allow to set-up for about 10-15 minutes. When brittle has hardened and cooled, break into pieces and enjoy. Store in an air-tight container.
*If not using a silpat* use a 1/2 sheet pan with parchment sprayed generously with cooking spray or wax paper
Here's a great dessert that comes to us from Sicily by way of Asia. It's a homeade sorbet-like dessert without the usual frozen dessert hassle.Read more
I confess that I am not such a good baker but I am trying! My good friend, food writer, and cookbook author Molly Stevens is a great cook and she shared a super easy recipe that works anytime of the year. So Molly’s marmalade tart has a tender and crunchy pastry that has extra texture flavor from just a few tablespoons of cornmeal. In a food processor you simply pulse together flour, cornmeal, sugar, salt, and butter—plus an egg yolk. That’s your pastry.Read more
Sundaes are an amazing food combination of hot and cold, crunchy and smooth. And this recipe really satisfies my sweet tooth.Read more
I can’t imagine anything more New England-y than maple syrup. We tend to think of maple syrup as a cold weather ingredient or just the thing to top french toast and pancakes, but maple sugaring just wrapped up and the new batches of New England maple syrup are on the shelves. Here’s one of my favorite uses for maple syrup.Read more
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