I know cookies. So, when I come across a recipe that makes my mouth water, you can be sure it is a winner. I’ve just finished baking my Christmas cookies, and I’d like to post some of my favorites. Actually, I have so many special recipes to make them all, so I have had to put them in rotation. One that always makes the list is Italian Rainbow Cookies, a recipe that I learned a long time ago.
The Frankie Avalon Italian Family Cookbook (which I cowrote with a man who can truly be called an American show business icon) is jam-packed with wonderful Italian-American recipes to savor again and again. This recipe for a moist and citrusy limoncello pound cake is based on the one from his Mom’s recipe box.
An old-fashioned custard-style rice pudding that has been in our family for generations.
One of the very best autumn desserts in the world, a double-crust Concord grape pie. Not easy, but crazy good.
A warm cheese strudel (made with frozen filo) baked in custard and served with a vanilla sauce, this delicious dessert is a classic Viennese pastry.
Sachertorte has been famous almost since its conception almost 200 years ago. It made its inventor so famous that he was able to build a hotel, one that is still one of the premier establishments in Vienna, a city renown for its elegance. But I will warn you…Sachertorte isn’t for everybody, and it takes a discerning […]
These beautiful soft bread sticks, decorated with savory seeds, will be a conversation piece, both for their looks and their flavor.
When I tell you that these are the fluffiest, lightest rolls on earth, I mean it. Cooked potatoes replace some of the flour, which reduces the gluten to increase the rolls’ tenderness. I don’t make them for every dinner party only because sometimes I don’t have the time to make the mashed potatoes. You’ll see recipes that use leftover or instant mashed potatoes, but don’t be deceived—these big rolls are best with freshly cooked spuds.