Cherry Tomato, Mint, Asparagus, and Gruyere Frittata

INGREDIENTS: (SERVES 4-6) **You’ll need: electric mixer 8 extra-large eggs ½ cup light cream ½ cup grated Parmigiano-Reggiano ½ cup grated Gruyere ½ cup basil leaves, torn into bite-sized pieces plus a few sprigs for garnish ½ cup mint leaves, … Continue reading

 Baked French Toast with Strawberry Compote

  INGREDIENTS: (SERVES 4-6) FOR FRENCH TOAST: Butter, for greasing Challah bread 8 whole eggs 2 cups whole milk 1/2 cup whipping (heavy) cream 1/2 cup granulated sugar 1/2 cup brown sugar 2 tablespoons vanilla extract 1 teaspoon of lemon … Continue reading

Spring Recipes for Easter Weekend

Ah, it looks like spring is finally here! If you’re gearing up to throw an Easter or Mother’s Day brunch, I’ve got a few recipes just for you. From a traditional Italian dessert to my personal spin on a few … Continue reading

Savory Parmesan Sformato with Grilled Asparagus

  INGREDIENTS: (Serves 8) GNUDI: 1 ½ c heavy cream ½ c whole milk 1 clove garlic, minced 2 oz grated parmesan 1 tsp kosher salt 1/8tsp cracked black pepper 2 large eggs 2 large yolks  METHOD: Preheat the oven … Continue reading

Italian Eggs Benedict

  INGREDIENTS: (SERVES 6) PECORINO SCONES: 1 ½ cup all purpose flour 1 cup grated pecorino cheese 1 ½ tsp baking powder 1 ½ tsp granulated sugar 1tsp kosher salt 1 cup heavy cream   WHITE WINE ZABAGLIONE: 6 egg yolks … Continue reading