There is something seductive about the glistening, ebony texture of a perfectly seasoned cast iron skillet. The substantial weight, the even heat distribution, and the fact that the cookware was forged by pouring molten metal in excess of 2000 degrees Fahrenheit into a special mold all add to the magic. One cast iron pan that seems to have evaded the limelight because of its seemingly single purpose use is the cast iron wedge pan, also known as the cornbread pan.
An Italian biscuit which makes you think you’re in Tuscany for a sweet minute: Cantucci. These traditional almond biscuits come from a place called Prato in Tuscany which is why they’re sometimes also known as “Biscotti di Prato”. They fit perfectly with your afternoon tea—or even better: With a glass of the sweet Italian dessert wine called “Vin Santo”.
This lovely vegan dish is not only really healthy, it’s also beautiful to look at. Even on a rainy grey day you can find some joy, with a full plate of colors: the purple of the beetroot, the orange of the orange slices, the green of the basil and the shiny caramelized pecan nuts. And the best thing about this salad: It’s super easy to make.