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My Kind of Candy
My favorite candy is the kind that bubbles gently until toothsome. The kind you twirl for the perfect forkful bundle (unless you go straight in) with strands covered in creamy- cheesy-peppery-lusciousness. Who said halloween had rules?! Recipe for something quite delicious below. PIN IT Cacio e Pepe
Franki x Rossi’s Deli
It’s typically all about The Number Four; a panino layered with crispy thin chicken cutlet, prosciutto, fresh mozzarella, roasted red peppers, and herb pesto on bread you won’t eat anywhere else. The infamous Long Island Italian Cugine was one of the first to put it on the map—I love that he did. However, the variety…
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Antique Bar and Bakery
Mornings where breakfast serve as 2 meals for the day plus dessert— I think you’ve won. I had this spot saved in my instagram NJ folder for months after seeing Sister Snacking post about the gigantic cauliflower looking- bread pudding mound. I grabbed Dillon, a few friends and we went. Go to Antique Bar and…
Cin! Cin!
PIN IT Carnevale is celebrated largely in Veneto on December 21st to February 13th before the no meat streak of Lent begins. It’s a necessary time to make all things fried, sweet and heavy like frittelle di zucca (fried quenelles of pumpkin and raisins) or frittelle di carnevale (fried dough with raisins and pine nuts rolled in…
Butternut Squash Cascatelli Bake
PIN IT I am here for all of it! The new cascatelli pasta is just what it seems; toothsome (if cooked well, of course), beautiful, sturdy, and a delicious slope for sauces. It’s a wonderful thing! I wanted to create a dynamic recipe featuring this new baby and it took me a couple tries. Over…
I don’t think the title of your article matches the content lol. Just kidding, mainly because I had some doubts after reading the article.