"My husband requests this at least 2x a month. I serve it with orzo and sauteed mushrooms. Incredibly easy with pantry staples, which makes it a snap to toss together quickly. ""

"Using all of my willpower to not eat this before it cools off! Doubled the recipe, and replaced some sugar with orange blossom honey. Gave it a bit more depth of flavor, I thought. Also added about 1/4 tsp. fresh nutmeg and added the vanilla during the last few minutes. Cooked the rice/milk mixture in a saute pan, and stirred the whole time. Took ""

"The crust was absolutely perfect...rich, but necessary with a lemon filling, imo. Used beautiful local lemons from Sorrento. Delicious. Tastes like what Spring feels like!"

"The crust was absolutely perfect...rich, but necessary with a lemon filling, imo. Used beautiful local lemons from Sorrento. Delicious. Tastes like what Spring feels like!"

"Perfection!I grew up eating this dish as a favorite of my Nana's to make in the dead of winter. She always used dried borlotti (cranberry) beans. Since I have the good fortune to live in Italy for the next 3 years, and came across some beautiful fresh Borlotti beans at the local market this week, I decided to give it a go. I haven't had a great bo"

"Perfection! I have the good fortune to live in Italy for the next 3 years, and came across some beuatiful fresh Borlotti beans at the local market this week. Cooked them with Rosemary and a garlic clove with some olive oil and used them for this soup. It was absolutely delicious. Used pennette instead of elbows, and added 1 cup of my own homemade "

"These are seriously one of the easiest and best tasting Italian cookie recipes I've ever come across. Not too sweet, perfect for after dinner. I also add a bit more ground fennel since I'm a big fan of that flavor. I always keep a couple of logs of it in my freezer and then bake off as needed. It's really the only way to keep from eating an entire"

"I love this recipe...and living in Italy makes it a bit more affordable! My San Marzano tomatoes only cost the equivalent of $1.99...and I make it regularly with different herbs and cheeses, depending on what looked fresh and tasted great at the market. It's a really great "technique recipe" that leaves for a lot of delicious variations. I find th"