Bean and Corn salad

You might think this is just another three-bean salad, but you'd be wrong because it's got so much more - beans, chickpeas, corn and avocado. Add some chopped tomatoes if you like to give it a little more color, but it doesn't really need it since it's got plenty already. Don't skip the green pepperoncini though, unless you're a pepper hater, since it gives it a nice kick without being hot.

For a little extra flavor, use some of the juice from the jar the peppers came in too, and you've got an easy-to-make great salad that's not your standard go-to for a picnic or barbecue. With the Labor Day holiday just around the corner, it would be great to serve with those hot dogs and hamburgers you might have planned. 

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Bean and Corn Salad

Ingredients:

1 15 ounce can pinto beans

1 15 ounce can red kidney beans

1 15 ounce can chick peas

(or use any combo of beans you like)

3 ears of corn, stripped of kernels

1 avocado, diced

1/4 cup of sliced pepperoncini

1/2 cup diced red onion

large handful of minced parsley

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

1/4 cup of the liquid from the pepperoncini jar.

salt, pepper

Open the cans of beans and chick peas and rinse with water. Drain well and place into a bowl with all the other ingredients. Mix well and chill at least an hour before serving.

Easy Pistachio and Boursin Cheese Appetizer

 

Last year, my friend Madeline served this appetizer with crackers before a dinner at her house and it disappeared quicker than a bottle of champagne on New Year's Eve. I finally got around to making it this year, with just one tweak -- I added a layer of fig jam atop the cheese and that took it up a notch. The whole thing comes together in five minutes. Start by spreading a whole package (or more if you like) of Boursin cheese in a shallow dish.

Next, add a layer of fig jam. I had some homemade jam from figs I picked on Madeline's tree and it was perfect. If you don't have fig jam, it's a delicious appetizer even without it. But I loved the sweetness of the jam combined with the saltiness of the Boursin cheese and pistachios. 

Sprinkle pistachios abundantly over the top of the jam. If you're not using the fig jam, try drizzling honey over the top -- or hot honey if your taste buds veer to the spicy stuff. I might also try this with quince or apricot jam instead of the fig jam.

Serve with sturdy crackers or small melba toasts to dip into the container and/or a small knife for spreading. 

I don't have a recipe with quantities here because it depends on the size of your dish. Plus a little more or a little less of any of the ingredients won't make a big difference. Just buy some Boursin, pistachios and fig jam, and go to town! 

 

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Protein Packed Pesto

If you grow your own basil, no doubt you've made pesto, that well-known uncooked sauce from Liguria that contains basil, olive oil, garlic, pine nuts and parmesan cheese. Each year, I make enough pesto to tuck away in my freezer and tide me over through the winter. But my pesto this year will be different, thanks to this terrific recipe from The New York Times. We've been trying to include more protein in our diets, especially since my husband's operation earlier this year. As we age (and my husband and I are definitely in the "golden years") our bodies require more protein. Cottage cheese is packed with protein and makes this pesto so creamy and nutritious. There's also spinach in the recipe, that adds more nutrients and helps the pesto retain its bright green color. It also uses less olive oil (fewer calories) and no nuts whatsoever. Did we miss them? NO! We just loved this pesto so much, it's become a staple now that basil is so prolific. 

After a few minute in the food processor, it comes out looking like this -- and it retains its color after tossing with the hot pasta.

Don't scrimp on the parmesan cheese. It adds so much flavor and is one of the most protein-rich cheeses you can eat. And because it's aged for a minimum of 12 months, it's also easy to digest and virtually lactose-free. It's also filled with calories unfortunately, so sprinkle at the peril of your waistline. 

Protein Packed Pesto

(recipe from The New York Times)

Ingredients:

• Salt

• 1 lemon

• 8 ounces whole-milk cottage cheese (1 cup), at room temperature (I use fat-free cottage cheese)

• 3½ ounces grated Parmesan (1 cup), plus more for serving 

• 2 tablespoons extra-virgin olive oil, plus more for serving

• 1 garlic clove, smashed and peeled

• 3 ounces baby spinach (3 big handfuls)

• 2½ ounces torn basil leaves (2 packed cups)

• 1 pound spaghetti or other long pasta (I used fusilli)

Directions:

1. Step 1

   Bring a large pot of salted water to a boil. Meanwhile, zest and juice the lemon into a high-powered blender or food processor. Add the cottage cheese, Parmesan, oil, garlic, spinach and basil. Blend until very smooth. (in a food processor, this can take up to five minutes.)

2. 1. Step 2

      Add the pasta to the boiling water and cook until al dente according to package directions. Scoop out 1 ½ cups of the pasta water, then drain the pasta and return to the pot. With the blender running, pour ¾ cup of the pasta water into the cottage cheese mixture and blend until smooth.

3. 1. Step 3

      Off the heat, add the cottage cheese mixture to the pasta. Toss vigorously until the pasta is coated in sauce, adding more pasta water as needed until glossy. Season to taste with salt. Serve topped with a drizzle of olive oil and more Parmesan.

   2. 
      

Cherry Mozzarella Salad

Who can resist those plump juicy cherries at this time of year when they're at their peak? They're so delicious right out of the bag, with just a little wash, but take them to another level and add them to a salad with mozzarella cheese and a few other choice ingredients. I placed a layer of greens and microgreens under the cherries and mozzarella, and you can use whatever you like - arugula, spinach, baby lettuces all work well here. For the cheese, I splurged and bought a bufala mozzarella from Italy, but it was so worth it. No American-made mozzarella, even those hand made at Italian delis, can match the milkiness of the ones from Italy. You could also substitute burrata here, but I prefer the bufala mozzarella taste and texture. 

Sprinkle some pistachios or almonds on top and break out the aged balsamic for this - not the supermarket kind but the expensive bottle that comes out only for special occasions. I considered lunch for me and my husband as a special enough occasion, so I drizzled a little of the precious nectar on top.  This is a bottle I bought at the San Giacomo acetaia in Italy, but Gustiamo.com also sells this brand. For a detailed description of how the owner, Andrea Bezzecchi, makes his balsamic, click here.

You'll need to pit the cherries and break them in half. If you don't have a cherry pitter, no problem. Just place them on a flexible plastic mat, which makes clean up easy. If you don't have one of these, just use a wooden board covered with some plastic wrap to avoid staining the board. Push down firmly on each cherry using a can to split it open, then use your fingers to remove the pit

Arrange the greens on the bottom, and season with salt, pepper, a little olive oil and vinegar. Then place the mozzarella cheese and cherries on top. Sprinkle with some pistachios and a few drizzles of that prized balsamic vinegar. Mint leaves and edible flowers, like my pansies, aren't necessary, but they sure look pretty.

I ate mine in a salad bowl, but if you're so inclined, you can serve it on some toast. Have napkins handy because it can be messy to eat. 

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Cherry Mozzarella Salad

No real recipe with quantities - just ingredients that you assemble on a platter.

Salad greens - baby arugula, spinach, microgreens, whatever you prefer

salt, pepper, olive oil to season the greens

bufala mozzarella from Italy - sectioned into pieces

cherries, pitted and broken in half

pistachios or almonds

aged balsamic vinegar to drizzle over the cheese

mint leaves

small edible flowers like pansies (optional)

Place the greens on a platter and season with salt, pepper, olive oil (and some wine vinegar if you like). Cut the mozzarella into sections and place over the greens. Add the pitted cherries to the platter and sprinkle pistachios or almonds on top. Scatter some mint leaves and pansies here and there. Drizzle the cheese with the aged balsamic.

Strawberry Rhubarb Cobbler On The Grill

Are you a rhubarb lover? If you've never tried it with strawberries and sugar, do yourself a favor and get some before the short season is over. The stalks of this vegetable are delicious in pies, cakes and other desserts, including this cobbler. We have been going through a couple of really early hot spells here in New Jersey, where turning on the oven was as anathema as stepping in a patch of poison ivy. So here comes the grill to the rescue. I wasn't sure it would work, but I tried it twice in the last week and I do believe dessert on the grill will be a regular summer feature around here. You can bake this in the oven if you prefer, so keep this recipe handy for cooler days too.

It starts with slicing some strawberries and rhubarb and mixing with sugar, lemon, cornstarch and a touch of cinnamon.

The cobbler topping is pretty easy too. It's traditional to use cream in the biscuit-like topping, but I opted for regular milk, and it was perfect. Don't be concerned about a few lumps. If you overmix it, it will be tough.

If you have a temperature gauge on your grill, try to get it to between 300 and 400 degrees before placing the pan on the grill. I know it's difficult to control so don't worry if it's not exact. However, if it stays too low, the cobbler part won't brown, and if it gets too hot, it might quickly dry out the liquid and burn the cobbler. Check it every 10 minutes to make sure things are going according to plan, and lower or raise the heat appropriately.

After you've placed the fruit in a cast iron skillet, and placed dollops of the biscuit dough on top, set the pan on the grill and close the lid.

I checked the pan after 15 minutes and it was cooking well, but not yet browned. After another 10 minutes, I opened the lid and it was beautifully browned and ready to remove. I also noted that the temperature had climbed to nearly 500 degrees -- any longer and it might have burned.

Remove it from the grill and let it cool for at least 20 minutes or so. Serve as is, or for a special treat, add a scoop of vanilla ice cream.

If you're looking for more rhubarb recipes, I've got a bunch on the blog, so just type the word "rhubarb" in the search box at top right. You'll find everything from strawberry rhubarb crisp to rhubarb relish.

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Strawberry Rhubarb Cobbler on the grill

Serves 4 people

Fruit portion

2 cups strawberries, cut in half

2 cups rhubarb, sliced about 1/4" thick

1/2 cup white sugar

juice of 1/2 lemon

2 tablespoons cornstarch

1/4 teaspoon cinnamon

Cobbler Topping

1/2 cup flour

2 tablespoons sugar

3/4 teaspoon baking powder

dash of salt

3 tablespoons cold butter

1/2 cup milk (or cream if you want to be decadent but it's not necessary)

Butter a small cast iron skillet (mine measures 7 1/2 inches across the top). Cut the fruit and mix with the sugar, lemon juice, cornstarch and cinnamon. Place into the cast iron skillet.

For the cobbler topping, mix the flour, sugar, baking powder and salt. Cut in the butter with two forks or a pastry blender until it's a "sandy" mixture. Add the milk (or cream), stirring just enough to blend. Don't worry if it looks lumpy. It's fine. Place dollops of the topping over the fruit and place on a grill that's been heated to 400 degrees. Mine has a temperature gauge, but if yours doesn't, then just heat half the grill and place the pan on the section where you haven't lit the grill. Close the lid. Every grill is different, so check in on it after 15 minutes. Mine was started on the direct heat portion and I checked it after 15 minutes. I closed the lid and let it cook for another 10 minutes, and it was just right - browned on top and bubbling within. If yours isn't browned enough to your liking, crank up the heat and let it cook a few more minutes, checking on it every five minutes. Let it cool for 1/2 hour before cutting into it. Optional, serve with vanilla ice cream.

If you want to bake it in the oven, bake it at 400 degrees for 25 minutes.

Asparagus Cheese Soufflé

It's peak asparagus season here in the Northeast U.S., and there is nothing better than freshly harvested asparagus from the garden. I was fortunate enough to receive these stalks from a friend this week. Some were green and some were purple and I have to admit, I couldn't taste any difference. I cut off the tips and peeled the stalks, which were quite thick. I couldn't decide whether to make a soufflé or a frittata, but the soufflé won out since I hadn't made one in quite a while. Soufflés are not that hard to make, despite what many people think. So give it a try and you'll be enjoying a divine concoction in no time at all.

 I sliced the stalks into small pieces, (and peeled them), reserving the tips for later 

I boiled the small slices, then pureed them in a small processor.

I added the pureed asparagus to the roux I made with butter, flour and milk, stirring to incorporate. Then I added the grated cheese. I used a mix of parmigiana and some aged Gouda I brought back from Holland recently. The egg yolks go in next, but being careful not to add them all at once, lest you end up with scrambled eggs.

The beaten egg whites were gently folded in, and the whole mixture was placed in a soufflé dish. I topped it with the small stalks, saving the thicker stalks for another recipe. You could also fold these small stalks right into the soufflé rather than place them on top.

Bake for about 30 minutes. It deflates quickly once removed from the oven, so be sure everyone is sitting at the table when you present it. It just melts in your mouth!

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Asparagus Soufflé

Ingredients:

3 1/2 tablespoons butter

3 tablespoons flour

1 cup milk

1 cup grated cheese (I used aged gouda and parmigiano, but gruyere would be great too)

2 - 2 1/2 cups asparagus, sliced

4 eggs, separated

salt, pepper

a small grinding of nutmeg

Directions:

Preheat oven to 375 degrees.

Cook the asparagus slices in water for 3-4 minutes. Drain, then place in a mini food processor and puree. Set aside.

Whip the egg whites until stiff and set aside.

Make a roux by melting the butter in a saucepan and adding the flour. Stir for a few minutes on low heat. Add the milk slowly and stir with a whisk until smooth. Add the salt, pepper and nutmeg.

Add the pureed asparagus and the grated cheeses to the roux.

Add the egg yolks to the roux slowly. In order not to scramble the eggs, place a little of the roux into the egg yolks and whisk. Keep adding a little more of the roux mixture until the temperature of the eggs starts to feel warmer, then dump the rest of the egg mixture into the roux. Still vigorously to blend.

Add this mixture to the beaten egg whites, folding everything together until blended throughly.

Butter a small soufflé dish and sprinkle grated parmigiano on the interior. Place the soufflé mixture inside and optionally, decorate with reserved small stems of asparagus (which have been boiled for a couple of minutes). 

Place in a 375 degree oven for 1/2 hour. Remove from oven and eat immediately.

Date and Walnut Cake - Hold the Butter, Sugar, and Eggs!

I never would have believed it if I hadn't tried it, but this cake -- with no butter, no sugar and no eggs -- is downright delicious. OK, so you're never going to throw your favorite chocolate layer cake with buttercream frosting overboard, but if you want a healthier version of a snack cake that won't give you a guilt trip, try this recipe from Cooking With Renu. She made hers with vegan milk and whole wheat flour, but I substituted buttermilk and white flour in my version. I also added more walnuts than her recipe calls for. If you're trying to cut back on your sugar or butter intake, you'll be pleasantly surprised at how good this cake can be for satisfying your sweet tooth.

It's simple to make with just a spoon too, although it takes a little advance prep to soak the dates in the milk for a few hours, or overnight, as I did. When you're ready to prepare the rest of the ingredients, just whir the buttermilk and dates in a food processor (or blender) to get a puree, the basis of the cake's sweetness. 

It will look like this when you place the batter into a loaf pan.

It comes out of the oven without a "dome" but that's perfectly fine.

The only sugar in this cake is the confectioner's sugar I used to decorate the top.

It is tender, moist and easy to make too. So get yourself some dates and start baking!

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No Butter, No Sugar, No Eggs Date and Walnut Cake

Adapted from Cooking with Renu

• 1 8 ounce package of pitted dates 8-20 dates 
• 1 1/2 cup buttermilk (regular or vegan milk can be used) 
• 1 1/4 cups all purpose flour (or whole wheat flour)
• ½ cup oil plus one tablespoon (I used canola oil)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder 
• 1/4 cup chopped walnuts

Instructions:

Slightly warm the milk and de-seed and soak the dates overnight in the refrigerator, or for at least 4-5 hours. 

Toast the walnuts slightly in the oven or on the stove to get a more intense flavor, but be careful not to let them burn. Let them cool.

Once the dates are soaked, blend the dates along with the milk into a smooth paste using a food processor or blender. Mine wasn't completed pureed, but had some small bits of dates that weren't quite liquified. That's fine.

Place the flour, baking soda, baking powder and walnuts in a bowl. Using a wooden spoon or spatula, mix in the date mixture, the vanilla and the oil.

Pour the batter into a greased and floured loaf pan and bake for 35-40 minutes, checking after 30 minutes for doneness.

If desired, sprinkle the top with confectioner's sugar after it has cooled.

Casatiello

I should have posted this a while ago so you could have served this Neapolitan treat at some point during Easter, especially Easter Monday, when Italians all take off from work and head out to the countryside for picnics. But it's so good, you'll want to keep this recipe handy and serve it to friends and family any time of year.  The recipe was in The New York Times from Yotam Ottolenghi, the Israeli chef and restaurateur. I made a few changes with the interior filling of his recipe and the oven temperature too, but used the original dough recipe. Don't be afraid of working with yeast. This is an easy dough recipe and works beautifully. I find the key is using the right temperature water when using yeast -- between 105 and 115 degrees F.  That's warm enough to activate the yeast but not so hot that you kill it. The dough is stuffed with small cubes of salami and cheese. I used caciocavallo cheese (instead of the gruyere called for by Ottolenghi) and pecorino (instead of parmigiano). I also eliminated the hard-boiled eggs in the original recipe. 
 

After the dough rests for a bit, roll it out into a rectangle.

Ottolenghi's recipe called for using parsley and basil leaves ground into a paste, but I decided to use some basil pesto I had in the freezer from last year's crop, and it was really delicious with the salami and cheeses.

Spread the other ingredients over the pesto and press into the dough, then roll up tightly starting from the long end.

Pinch the edges of the dough together and form a ring, sealing with some water to stick the dough together. If you don't have a ring mold, you can bake it in a cookie sheet as is (after a second rise).

I greased a ring mold and placed the stuffed dough inside, then brushed with olive oil and scattered a little semolina and some sesame seeds on top. I let it rise until it reached the top of the pan.

I baked it at 425 degrees instead of the 450 called for in the original recipe, because I was concerned that the interior might not cook thoroughly and the top might get too brown. It came out perfect!

This is the underside -- also cooked perfectly.

Let it cool slightly and cut with a serrated knife while still warm, or serve at room temperature. It was perfect with drinks before Easter dinner, but I could see eating it as a meal with a side salad or other vegetables. It serves a lot of people, so if you have any leftover, it freezes and reheats well too.

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• Casatiello
  (Original recipe from Yotam Ottolenghi is here, but I changed quite a few things - I used pesto instead of fresh herbs, different cheeses, different oven temperature, and added sesame seeds to the top.)
• Ingredients
• ⅓cup/70 milliliters extra-virgin olive oil, more as needed
• 3tablespoons/45 grams fine semolina flour
• 1/2 cup basil pesto sauce
• ½teaspoon kosher salt, more for seasoning
• 4cups/500 grams bread flour (strong flour), more for dusting
• 3teaspoons/10 grams instant yeast (fast-action dried yeast)
• 1½cups- 2 cups/360 milliliters lukewarm water
• 1salami log (6 ounces/160 grams), rind removed and cut into ¼-inch/½-centimeter cubes (1 heaping cup)
• 4½ounces/130 grams provolone, or caciocavallo, cut into ¼-inch/½-centimeter cubes (1 cup)
• 2ounces/70 grams pecorino cheese, coarsely grated (1 lightly packed cup)
• Black pepper
• 3 tablespoons sesame seeds
• Instructions:

1. Step 1

   Grease a 10-inch or 24-centimeter tube pan with a flat bottom with 1½ teaspoons oil. Sprinkle with 2 tablespoons/30 grams semolina, tapping out any extra once the interior is fully coated.

2. Step 2
3. In a large bowl, combine flour, yeast, 1 tablespoon oil, ½ teaspoon salt and the lukewarm water. Use a spatula to stir mixture until combined and turn out onto a floured work surface. Dust your hands with flour, then knead dough for 5 minutes, until it is smooth and elastic. You may need to add more flour if dough is too sticky, but do not add too much or it will become dry. Shape dough into a ball and set aside. Scrape down, clean and dry work surface, then dust with more flour.
4. Step 3

   Roll dough into a 12-by-16-inch/30-by-40-centimeter rectangle, with the longest side toward you. Spread evenly with the pesto, leaving a 1½-inch/4-centimeter border at the top and bottom, and a ½-inch/1-centimeter border on the sides. Scatter salami, caciocavallo (or provolone), pecorino and egg evenly over pesto. Grind pepper generously over the surface and then gently push the cheese, egg and meat into the dough.

5. Step 4

   Starting from the longest side, roll dough into a log (as you would a Swiss roll or the dough for cinnamon rolls), making sure to tuck dough in at the ends as you go so contents don’t fall out. Press edges to seal.

6. Step 5

   Transfer dough to pan, with the long sealed side facing down. The stuffed dough will be heavy, so make sure you have a good grip on both ends before you lift it. Use your hands to bring the ends together, pinching them into place so they form a continuous ring of dough. (It may be easier to shape it into a ring on the counter first and then transfer it to pan.) Using a pastry brush, coat dough with remaining oil and then sprinkle evenly with 1 tablespoon/15 grams semolina and sesame seeds. Cover with a slightly damp cloth and let rest for 45 minutes to 1 hour, or until nearly doubled in size.

7. Step 6

   Meanwhile, heat oven to 425 degrees Fahrenheit.

8. Step 7

   Bake bread for 30-40 minutes, until golden and crisp; it will seem very hard but will soften once it cools. Remove from oven and set aside for 15 minutes to cool slightly. Turn bread out of pan onto a wooden board. (You may need to run a knife along edges of pan to release the bread.) Serve warm or cold.

9. Note: If you don't have a tube pan, you can bake it freeform on a cookie sheet, or use a large cake pan and place a ball of aluminum foil in the center. (Just be sure to grease well around the aluminum foil so it doesn't stick.)

Domenica Marchetti's "Italian Cookies"

                     Biscotti Della Nonna

When Christmas rolled around last year, I made only one type of cookie -- pizzelle. That was a distinct departure from how I approached holiday baking in years past, when I made at least a half dozen different types of cookies. But here it is nearly Easter and I baked three different cookies over the weekend. Why? Because I couldn't resist the recipes in my friend Domenica Marchetti's newest cookbook, "Italian Cookies." 

This beautiful book is in pre-order right now and scheduled for release in a couple of weeks. After receiving an advance copy, I couldn't resist trying some of the recipes immediately. Well, I should add that immediately was relative -- because I first got drawn to the writing in the book and clung to each well-written story in the text. That's understandable given Domenica's background as a journalist before she became a cookbook writer.

Domenica Marchetti (photo credit Lauren Volo)

I got lost in the pages, reading about the history of some of the cookies, which span the entire Italian peninsula. The recipe for crumbly sbrisolona took me back to a shop in Castell'Arquato, where I used to buy that treat, near my mother's hometown in Emilia Romagna. The story about the Biscottificio Artigianato Innocenti brought back memories of when we lived around the corner from that bakery in Rome's Trastevere neighborhood and I would often stop in for a treat. The recipe for serpette made me long for those "S" shaped cookies I would buy whenever in Frascati. There are so many more recipes that jogged such sweet memories that I know I'll be dipping into the book for more reasons than just to satisfy my sweet tooth. 

              Chifferi Alla Nocciola

There is no disputing Domenica's authority on Italian cooking either, growing up in a household where her Italian parents took her to the homeland each summer to spend time with relatives in Abruzzo. It's where deep roots took hold in the kitchens of aunts and other relatives. "I have been baking Italian cookies ever since I was a young girl and my mom put my sister and me to work at the kitchen table shelling nuts for her Christmas cookies and other holiday bakes."

When asked how long it took to do the research for the book, she replied "The earnest research for this book started around 2018 when I had my first taste of a butter cookie from Liguria called canestrelleti di Torriglia. I started down an Italian cookie rabbit hole and over the next several years collected recipes and stories.  2023 and 2024 especially were filled with travel all over the boot in search of book material."

 Occhi Di Santa Lucia

Some of the recipes are quite familiar to me and have long been my favorites, like the crunchy chiacchiere for Carnevale, or the decadent baci di dama from Piedmont. But many are new to me, like the rhomboid-shaped caviadini from Lombardy or the pabassinas (iced raisin cookies) from Sardinia.

It was hard to decide where to start, but I chose the three cookies in the photos. The biscotti della nonna are destined to be on rotation here, since they are made with olive oil, and I'm trying to cook more heart-healthy foods for my husband and me. They are also great dunkers, as my husband can attest. "This book is dangerous," he said.

But those butter-laden chifferi alla nocciola are downright addictive with the fine hazelnut flavor and generous dusting of confectioner's sugar. They're quite similar to cookies that are known by other names, like Russian Tea Cakes or Mexican wedding cookies. If you love anise flavoring, try the occhi di Santa Lucia, those adorable knots covered in a sugary glaze. Domenica confided that while baking all the cookies in the book, she did not gain weight. "I shared with neighbors, sent some off to the office with my husband, froze some, and ate some. That's the beautiful thing about cookies. They are a small indulgence."

Fortunately, I had a meeting at my house last night and was able to spread the wealth to my committee members. I'd better freeze the rest though, before I end up having to loosen my belt another notch.

I've included the recipe for the biscotti della nonna below, but you'll have to wait until the official release on April 14 for the others. It's a great reference you'll definitely want in your cookbook collection and a wonderful gift too.

Biscotti Della Nonna

(From Domenica Marchetti's "Italian Cookies")

Makes 10 large or 20 medium cookies

Ingredients

1/3 cup granulated sugar

1 large egg

1/3 cup extra-virgin olive oil, plus more to coat your hands

1/4 cup whole milk

1 teaspoon pure vanilla extract

zest of 1 small orange (I used a large orange), about 2 teaspoons

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

Cinnamon Sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

Instructions:

Combine the sugar, egg, olive oil and milk in a large bowl and mix well with a whisk or a hand mixer. Whisk in the vanilla extract and orange zest. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Pour this into the egg mixture and fold everything together with a large spatula until thoroughly combined. The dough will be soft and sticky. Cover the bowl and let it rest briefly.

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment.

To make the cinnamon sugar: In a small bowl, mix together the 1/4 cup sugar and the cinnamon.

Lightly coat your hands with a little olive oil. Pinch off gold ball-size pieces of dough and roll them into ovals or circles. Pat them down to flatten them a bit; they should be about 1/2 inch thick. If you want to weigh for accuracy, each piece should weigh slightly under 2 ounces. Coat both sides of each oval or circle in cinnamon sugar and place them on the baking sheet, taking care to leave about 1 inch of space between them.

Bake the cookies in the middle of the oven for 15 minutes, or until they are lightly browned. They should be puffed and set, with some light cracking on the surface. Transfer the baking sheet to a wire rack to cool for 5 minutes; then transfer the cookies from the baking sheet to the rack to cool completely. Store the cookies in an airtight container for up to 1 week.