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Blood Orange and Rosemary Cornmeal Cookies, From My New Cookbook

This is a recipe from my new cookbook memoir, Eating Again: The Recipes that Healed Me. The cookbook is coming out on February 8, 2022 with Helitrope Books.

These were some of my most successful quarantine cookies. When I took them to my friend Lydia, the daughter of a pastry chef from Naples, she asked me if she could buy a batch. And that’s when I began to realize I was onto something that made me very proud, and happy. Even though they are vegan, they are extremely buttery and crumbly like shortbread. The rosemary gives them a rustic, savory elegance that I love in a dessert. If these cookies were a building, they would be a warm mountain chalet, and the addition of the blood orange juice as a binder gives them a deep, penetrating, and unforgettable essence.

Bicerin Coffee and Hazelnut Tegole Biscotti

This is a rerun of Instagram to Table from Monday July 20th. We celebrated my home region of Piemonte with its traditional coffee drink, Bicerin, and my adoptive region of Valle d’Aosta, Aosta Valley, with their traditional hazelnut Tegole. The ingredients were simple: chocolate, hazelnuts, butter, sugar, cream, and a good Italian espresso.
Watch the video for the recipe and for exploring a little bit more about these two beautiful Italian regions.