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Emiko Davies' Carrot Mostarda, Mustard, and Prosciutto Cicchetti

Emiko Davies' Carrot Mostarda, Mustard, and Prosciutto Cicchetti

By Emiko Davies

A sneak peek recipe from Emiko's new Venetian-inspired cookbook, Cinnamon & Salt.

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Fried Zucchini Flower Blossoms

Fried Zucchini Blossoms

By Emma Givens

The perfect snack on a hot summer's day, these fried zucchini flowers have a bright, flavorful crunch.

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Fried Triangoli with Infornata Dry Olives

Fried Triangoli with Infornata Dry Olives

My Store Admin
By My Store Admin

Wonton wrappers are filled with an olive, fig, and herb filling then folded into triangles and fried to perfection for a sweet and savory appetizer...

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Polpette di Riso - q.b. cucina - recipe and photo by Emma Givens

Polpette di Riso

By Emma Givens

An Italo-Canadian takes on a journey through making one of her nonna's special Calabrese recipes: cheesy, fried rice balls called "polpette di riso."

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Taralli Wreath - q.b. cucina

How to Make a Taralli Wreath

By Sarah Ubertaccio

Learn how to make a festive, edible taralli wreath made from the popular Italian ring-shaped snack.

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Olive Chickpea Crostini recipe - qb cucina

Olive-y Chickpea Crostini

By Sarah Ubertaccio

Chickpeas are coated in a salty olive dressing and served warm on top of thick, toasted slices of bread in this crowd-pleasing Tuscan-inspired appetizer.

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