This sweet and creamy custard-based ice cream is flavored with candied orange syrup and features a swirl of rich and chewy chocolate fudge and bits of candied orange peel studded throughout. Inspired by a particularly memorable cone of gelato from our travels, Crema del Doge is a flavor fit for a king: sweet cream with a hint of orange, with swirls of dark chocolate fudge and bits of bright candied orange peel mixed right in. Sometimes, a single delicious bite from a trip is so memorable that you’re still thinking about it 7 years later. This is one of those bites. Ok, so we had quite a few m ..read more

Bitter and sweet, fruity and chewy, candied orange peel is one of citrus season’s under-appreciated treats. Whether spooned over ice cream, garnishing a fancy cocktail or mocktail, drizzled over pancakes, or chopped and mixed into cookies or scones, they are as versatile as they are delicious. Pieces of tender, chewy candied orange rind swimming in a thick and sweet sugar syrup, lightly scented with honey and orange blossom water. This recipe has been thoroughly tested and expert reviewed to be safe for water bath canning methods for shelf-stable storage (that said, you don’t have to can them ..read more

With creamy, ultra-flavorful layers of tropical passionfruit and bold raspberry semifreddo and a dark chocolate crumb for a bit of sweet and salty crunch, this no-churn frozen dessert is truly next-level. A semifreddo is an Italian frozen dessert (literally translating to half frozen) that, texturally, falls somewhere between an ice cream and a frozen mousse. It is a great option if you’re craving a frozen treat but don’t have an ice cream maker. This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions express ..read more

This ultra-flavorful, brothy broccoli and potato soup has a surprising amount of flavor with a limited number of ingredients: it’s dinnertime magic! With a surprisingly robust brothy base (that actually uses just water, no broth or stock at all) flavored with pancettak, garlic and green onions, plus chunks of tender potatoes and broccoli, this satisfying soup gets a crunchy, savory topping of fried potato skins (hooray for zero food waste!) and shaved parmesan cheese. I think we all think of cream when we think of broccoli soup, and this is certainly not that. I think brothy is the best descr ..read more

Pistachio flour provides a nutty flavor and lovely green color in cakes, cookies, and other baked goods and desserts. Making it from scratch is easier than you’d think: all you need are fresh pistachios (and a little bit of time and patience). Pistachio flour is basically just very finely ground pistachio nuts (sometimes it’s called pistachio meal). You can use pistachio flour in baked goods the same way you would almond flour (and can easily substitute it 1:1 in any recipe that calls for almond flour, like amaretti cookies or macarons). I’ve shared more than one recipe that uses pistachio fl ..read more

I’d like you to meet your new favorite cake: it’s (naturally) bright green, loaded with nutty pistachio flavor, and topped with a silky smooth layer of chocolate ganache for good measure. And did I mention it’s completely flourless? Made with a mix of pistachio and almond flours, sugar, whole eggs, and fat (in this case a mix of butter and olive oil), this naturally gluten-free cake comes together into a delicate and tantalizingly textured cake, topped with a luscious layer of dark chocolate ganache and a border of slivered pistachios. Happy National Pistachio Day! Indeed, February 26 is offi ..read more

These jewel-like candied blood orange slices have a gorgeous, stained glass appearance, making them the perfect decorations for desserts or drinks, and a sweet and chewy texture that makes for a delicious snack all on their own, or (better yet) dipped in dark chocolate. While candying oranges does involve a good chunk of time to achieve that perfect chew and glass-like appearance, the result is well worth it. Not to mention the delicious candied orange syrup that’s leftover at the end which as good or better as the orange slices themselves! All you need to make this impressive homemade confect ..read more

These tender, deeply chocolate cupcakes are made with extra virgin olive oil and freshly squeezed blood orange juice, topped with a swirl of flavorful blood orange buttercream and crowned with a jewel-like candied blood orange slice. The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink hue. The unique eggless mock meringue method produces a frosting that’s much creamier and less sweet than traditional American buttercreams. This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your ..read more

Ordinary olives? No, siree! Take your next antipasto spread from basic to brilliant with these warm sautéed olives with lemon and rosemary. Simply sautéing whole olives in extra virgin olive oil and serving them warm brings out their most flavorful characteristics; with the addition of fresh lemon peel and sprigs of verdant rosemary, they are are oh so juicy and simply bursting with flavor. I’ve always loved to snack on olives (the fact that I felt like I had my own personal olive brand possibly had something to do with that). But as much as I love olives of all kinds, I have to say that warm ..read more

Another year come and gone. Can you believe it? Honestly I still catch myself thinking it’s 2021, the fact that it’s going to be 2024 in a few days just boggles my mind. Needless to say, it’s been a delicious year. I published 37 recipes this year, which is a new record… low (lol). I’ve been spending more time testing, developing, and photographing recipes and writing longer, more detailed posts than ever before. The result is ultra-high quality recipes (I really think this year’s are some of my best), but fewer of them. But you know what? I’m ok with that. I also spent some time this year goi ..read more