Cooking class in Tuscany

Low country boil is the ultimate backyard feast. You throw shrimp, sausage, corn, and potatoes into a giant pot with Old Bay and lemon, then dump the whole thing onto a newspaper-covered table for everyone to dig in. It’s messy, communal, and exactly something that …

Have you ever grilled pizza dough? It takes two to three minutes per side over medium-high heat, and it comes off the grill with a char and a chew that no oven can match. This one gets a brush of olive oil before grilling, then …

No wheat. No butter. Rice flour and tapioca flour for the base, raw honey and Zibibbo wine to bind and sweeten the dough, dried figs and apricots in place of the traditional almonds. This is cantucci built from Tuscan pantry ingredients that happen to be …

My grandmother made apple butter every fall with a full cup of sugar for every pound of apples. This version uses Splenda instead and four pounds of apples cooked slowly in apple cider until falling apart, then pressed through a food mill, mixed with cinnamon, …

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