These slightly puffed, crisp crackers don't need to be dunked or spread with anything. They're perfectly delicious on their own and work well cut into festive shapes, such as trees, stars and snowmen.
Named for the Italian region of Amatrice, where it originates, this simple sauce is at the heart of classic Italian cooking – a few ingredients and delicious results. The recipe calls for guanciale, a salt-cured bacon made from pig's jowl or cheek. Pancetta or, in a pinch, regular bacon can be used instead.
These savoury pork and sauerkraut–filled dumplings are low-fuss because we've replaced homemade dough with store-bought wonton wrappers. Look for them in the refrigerated section of your grocery store. Wrap any leftover wrappers well and freeze them for another day.
A colourful array of vegetables makes this salad a must for summer barbecues and picnics.
It takes a little practice to trim an artichoke – but practice makes perfect! Be careful of the tips because they are a little bit spiky. Rub all the cut edges, including the tops, with lemon juice to avoid discoloration.
Inspired by the flavours of Italian cuisine, this frittata is the perfect excuse to make a super-quick homemade walnut pesto. Toss the leftover pesto with freshly cooked pasta and sprinkle with torn fresh basil for a weeknight meal that's ready in minutes.
Summer harvest vegetables round out this fresh, flavourful dish. You can substitute the tilapia with any firm-flesh fish that will stay intact on a hot, well oiled grill.
I started making this dish for my wife before she became a mother because she loves it so much. Now that she is a mom, we've made it a Mother's Day tradition.
Serve with scrambled eggs, and roast some cherry tomatoes by sprinkling them with a little extra-virgin olive oil, salt and pepper and cooking in 425°F (220°C) oven until softened, about 30 minutes.
