I don't know about you, but I can never resist the smell of bread pudding baking in the oven. It's one of those things that can drive you a little mad -- and make you want to dig in before it's cooled down enough to eat.
A tour of Italian milkshakes, biscotti, tortes, and brioche -- it's enough to make our sugar-coated hearts pitter-patter with joy. We're lucky that third-generation gelato maker Silvana Vivoli of Florence is taking us on tour of her favorite local sweet spots.
When is a scoop of gelato more than just a scoop of gelato? When it's made from a prized, third-generation, so-secret-its-not-even-written-down Florentine recipe in which the only ingredients are milk, eggs, sugar and dairy adoration.
While we may not be able to change the weather forecast, we are here to tell you that you can create your own little tropical vacation in your kitchen. Bright flavors evoke memories of sandy beaches, steel drum bands, and skin tones that move past alabaster.
I have been visiting Florence on and off for 30 years, working on assignments, visiting friends and writing portions of a book on Tuscany. Over the years, I've developed a check-list of favorite things to do -- and the best places to do them.
The high stone medieval walls of this tiny village contain many treasures of their own, such as Entoteca Tognoni, where you can pass an entire afternoon sampling a few glasses of the local wines served with an overfilled board of local salami and prosciutto.
Anybody can be on the joke. Well, anybody as long as he or she is familiar with American popular culture and one of its almost unshakable tenets: When women get sad or depressed, they cope with their emotions by binging on sweets.