Delizia al limone is one of those desserts I can’t resist when I see it on a menu. Occasionally, I’ll spot it at the pastry counter of D’Angelo’s — an Italian specialty food store here in Princeton, N.J. But otherwise, it’s not easy to find, even at Italian restaurants in New York City. It’s such a regional dessert that even in Italy, you’re not likely to see it unless you’re in Naples or other towns in the Campania region of Italy, where lemon trees are as commonplace as a handsome ragazzo on a Vespa. I’ve been wanting to try for years to make it home but never got around to it until recently. Once you try it, you’ll see why...
This recipe is lightly adapted from April Bloomfield's "A Girl and Her Greens." If you can't find small carrots for this dish, just roll cut larger ones—I've done this successfully a few times. Roasted Carrots with Carrot Top Pesto and Burrata Ingredients For the carrot top pesto: 4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved Handful basil leaves 1/2 cup walnuts, toasted 1 ounce grated Parmesan cheese 1 medium garlic clove, halved lengthwise 1 teaspoon Maldon or other flaky sea salt 1/2 cup extra-virgin olive oil For the carrots: 20 small carrots, scrubbed and tops trimmed but stems left on 2 tablespoons extra-virgin olive oil, plus extra for drizzling 1 teaspoon plus a few pinches flaky salt 1/2 pound burrata, drained and at room temperature 3 tablespoons carrot top pesto, plus more to...
These crab cakes, which I affectionately nicknamed “Paleo Krabby Patties,” are crispy on the outside and packed with tender crab on the inside! Because there’s no breadcrumb filler, the crab shines through. Trust me: no one will miss the gluten! I originally posted this recipe way back in 2011, but I’ve finally gotten around to fixing the pics and fine-tuning the steps! This Whole30- and keto-friendly crab cake recipe is an adaptation of a fantastic crab cake recipe from America’s Test Kitchen’s Family Cookbook. The original recipe uses both breadcrumbs and flour (which aren’t exactly paleo-friendly), s0 I subbed in some coconut flour instead. Don’t worry—the coconut flour doesn’t make the crab cakes taste coconut-y, it just gives the crust a...
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