cantucci

You’ve probably eaten cantucci before but you likely called it by a different name. Typically, in the US we see these cookies labelled biscotti, which is what they were called back in the Roman times. The Romans created biscotti (meaning “twice-cooked”) as a convenient and durable snack for travelers. They were first baked in order to cook the dough, and then a second time in order to dry them out for long journeys.

After the fall of the Roman empire, these cookies were not made for centuries until they made a comeback in Tuscany around the Renaissance period. While biscotti can be any kind of twice-baked cookie, cantucci specifically gets it flavor from almonds. It is composed exclusively of flour, eggs, sugar and almonds, without any yeast or fat.

Read more

15 mugs for your pumpkin spice latte

Without sounding cliche, my favorite season is fall. I enjoy cozying up by the fire, smelling fresh pies baking in the oven and wearing comfy sweaters and thick socks. Unfortunately, so far the weather in New York is not cooperating with my plans. As I write this, it’s 88° here in New York. Let me repeat that, it’s 88° in New York and it’s almost the end of September.

I’ve decided not to let the weather stop me from moving ahead full-steam with my fall checklist, and one of my favorite fall activities is cozying up next to the fireplace with a big mug of coffee. Of course, an important part of that process is having the right mug. Here are 15 mugs that are begging to be added to your collection this fall.  Read more

food in tuscany

FullSizeRender

The richness of Italian cuisine lies in its diversity. Italy is a small country (less than half the size of Texas) but it has twenty distinct regions that each have their own cooking styles and customs.

While studying abroad in Florence, I fell in love with Tuscan cuisine. The flavors of Tuscany are strong and straightforward and are based on peasant traditions. The meals were created to be simple and inexpensive. Today it remains largely the same- but by choice instead of necessity.

Eating is one of the greatest joys of traveling in Italy so if you plan on visiting Tuscany soon, check out my recommendations for traditional foods to try during your visit!

Read more

eating guide to the upper east side

The restaurants here in New York serve some of the best food in the world. With the vast number of restaurants I knew that I could not do the City’s food scene justice in one blog post so for this entry I am going to focus exclusively on those in my neighborhood, the Upper East Side. This is by no means an exhaustive list but these are the spots that Gregg and I find ourselves going back to again and again because the food is so incredibly good. So, here is my quintessential dining guide, but I’d love to hear about your Upper East Side favorites in the comments to discover a few new ones, so share away!

Read more

what i’m reading & watching: march

Since the clocks sprung forward today I’m already anticipating a groggy feeling tomorrow morning when my alarm goes off. To help minimize this I decided to turn today into a relaxing Sunday so it feels like an appropriate time to share with you all of the media I am ingesting and loving. This is a happy mix of cerebral and light so that you have a book or show to watch whether you need a few diversions for pure entertainment or are looking to get serious. Keep scrolling for this month’s recommendations.  I’d love to hear in the comments what you’re currently reading and watching!

Read more

zucchini pasta

img_1822

This was my all-time favorite dish as a kid. I mean what is not to love about pasta covered in cheese and zucchini? So of course when I left for college it became one of the first recipes I learned to make on my own.

Not only do I still love the taste of this dish but the ingredients are cheap and it is easy to make. The only downside is that it does not warm up well. If you are going to make zucchini pasta cook for enough people to eat it one in sitting. No judgement on how many, or few, servings you find in this recipe (I’m always confused as to how Ben & Jerry’s calculates four servings in their ice cream pints but I digress).  Read more