Here’s my version of our family’s favorite Umbrian road food: the torta al testo (or crescia) baked and served at Il Panaro, the outdoor eatery and truck stop near Gubbio (see this chapter’s introduction). The unique wood-oven-baked character of the Il Panaro torta is hard to replicate in the home kitchen, yet I’ve found that baking the breads in a cast-iron skillet gives very nice results. The dough is easy to mix and shape, so even if you’re a bread-baking novice you’ll have success with this one.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.