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Entries tagged with 'Dolce Italiano'

Sunday Brunch: Sweet Apple Omelet

Serious Eats Ed Levine Post a comment

This unusual sweet apple omelet recipe I've adapted from Babbo pastry chef and Serious Eats pal and contributor Gina DePalma's fantastic book Dolce Italiano. I use Honeycrisp apples, everyone's current fave these days, instead of Gina's recommended Golden Delicious, Rome,... More

Cook the Book: Venetian Apple Cake

Serious Eats Ed Levine Post a comment

And so we've come to the end of the line with this week's featured Cook the Book, Gina DePalma's Dolce Italiano: Desserts From the Babbo Kitchen. DePalma decided to call this Venetian Apple Cake because "it contains spices, which came... More

Cook the Book: Chocolate and Date Pudding Cakes

Serious Eats Ed Levine 3 comments

Gina DePalma, author of Dolce Italiano: Desserts From the Babbo Kitchen, recommended that we feature her Chocolate and Date Pudding Cake recipe, saying it has a "soft, gooey, spoon food, and the flavor of the dates really shines through the... More

Cook the Book: Polenta Cookies From the Veneto

Serious Eats Ed Levine 1 comment

Today's Cook the Book recipe is for zaletti, a polenta cookie studded with grappa-soaked currants. When I talked with Gina DePalma, the author of Dolce Italiano: Desserts From the Babbo Kitchen, she listed it as one of her favorites. It's... More

Cook the Book: Sicilian Pistachio Bars

Serious Eats Ed Levine 3 comments

Gina DePalma's Sicilian Pistachio Bars are another easy-to-make Italian dessert that she recommended we feature this week. It's one simple dough pressed in a pan and then baked with pistachios on top. Of course, the half cup of ground pistachios... More

Cook the Book: Heavenly Panna Cotta

Serious Eats Ed Levine Post a comment

And, as promised, here's the first recipe from Gina DePalma's Dolce Italiano: Desserts From the Babbo Kitchen. DePalma herself recommended the recipes we'll be featuring this week, choosing them for ease of preparation and maximum deliciousness in mind. About her... More

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