I have a feeling we’re all a little cookied out. But this year seemed to be the year of the cookie swap, and I’ve loved seeing all the festivities celebrating the multitude of cookies that abound. Recently, my aunt hosted a cookie swap, asking each of us who went to bake 8 dozen cookies! You…
At the Zani house, there isn’t a Christmas spent without pasta. It’s often hand-cranked, cut, or stuffed. And so while we get ready to prepare the Christmas Eve menu of cavatelli and buttery crabmeat-stuffed sole, I’m simultaneously scavenging for gifts. Except for his year, I was inspired to simplify with handmade fresh pasta. In this…
Sfogliatelle is one of the Italian pastry seniors. Hailing from Campania, Italy, specifically “a nun’s convent on the Amalfi coast”, the pastry is floral, just like your grandmother’s perfume, layered with decades of history, showing up in Italian pastry cases next to Italian giants, cannoli, pasticciotto, and bomboloni. There are two kinds: sfogliatelle riccia (crispy…
Over here we like a good cake moment, cue the Baskin Robbins commercial theme song my mom and I love to chant “ice cream and cake and cake!” My favorite cake of all time is a boxed yellow cake mix with canned chocolate frosting. For someone who grew up eating home cooked meals and deeply…
This week I’m telling tales about Parmigiano Reggiano and a Japanese Italian fusion dinner I went to. But first a little background; when I went to Parma over 2 years ago on a press trip to learn about this celebrity of cheeses, I tasted and smelled and learned about the lifecycle of a Parmigiano wheel….
This week I’m thinking about crinkle cake. Crispy, crunchy delicious ricotta custard and apple dotted crinkle cake. I have a few sweets up my sleeve these days so expect some more incoming recipes. A little note to crinkle cake: Crinkle cake you are clever with your crispy little layers and tender custard soaked bottom. You’re…
Squash blossoms remind me of Grandma Zani. She used to stuff them like she stuffed her ravioli. I’ve only ever eaten them a handful of times, and it’s been a while, but I almost remember exactly the savory, breadcrumb-cheesy filling. Breadcrumbs are key. You would think I’d ask her why, but instead, we always assumed…
I’m realizing over time, the pieces you collect naturally shape your design style. I’m really curious to hear about your approach to designing a space. What design styles do you gravitate toward, places you shop (or don’t?), where you look for inspo, and your must-haves for a cozy living space? All of the things! I’d…
Once you’re in a new place more than once, you really tune in to the societal flow. The sounds are different. The way you pay for food is different. People greet you differently. The napkins and water bottles are different (the lid actually stays attached to the opening). Cafe culture is different. It’s the nuances…
A good bakery starts with a long line. Even on a weekday post kiddo drop off, jog, or workday break— in the morning, already!? I think cafes and bakeries make the excuse for the community to take it easy; “that thing can wait.” And, “come again tomorrow! We’re here to feed your indulgent side” Well,…