One of my favorite cookies is a chocolate chip tahini cookie. The way chocolate and tahini balance each other is unbeatable. Over the weekend when I had some ripe bananas to use, I felt inspired to try that same combo in banana bread.

It worked even better than I expected. The loaf turned out soft, subtly sweet from the bananas, and perfectly balanced by the savory, nutty tahini. It’s ideal for breakfast, dessert, or a mid-day snack. It’s the best banana bread I’ve ever made and I’ve made A LOT of banana bread. You should definitely try it too! 🍌✨

Ingredients

Dry

• 205 g (about 1½ cups + 2 tbsp) all-purpose flour

• 1¼ tsp baking soda

• ½ tsp of kosher salt

Wet

• 90 g (½ cup, packed) dark brown sugar

• 60 g (¼ cup) tahini, well-stirred

• 40 g (3 Tbsp) unsalted butter, room temperature

• 70 g (⅓ cup) Greek yogurt, room temperature

• 2 large eggs (~100 g total), room temperature

• 400–420 g (about 4 medium) very ripe bananas, mashed (≈1½ cups)

• 1 tsp vanilla extract

Tahini–Chocolate Swirl

• 2 Tbsp tahini

• 2–3 Tbsp chocolate spread (I use Nutella)

• Pinch of salt

👩‍🍳 Preparation

1. Prep and Mix Dry Ingredients

Preheat oven to 185°C (365°F).
Grease an 1lb loaf pan (I use this one) and line with parchment paper.
Whisk together the flour, baking soda and salt in a medium bowl.

2. Cream wet ingredients

Beat together the brown sugar, tahini, butter, and yogurt in a stand mixer (or by hand) light and fluffy (3–4 minutes in a mixer). Add eggs one at a time, mixing after each. Stir in vanilla. Make sure all your ingredients are at room temperature.

3. Combine

Add dry ingredients, mixing just until combined. Fold in the mashed bananas gently until fully combined. Avoid over-mixing.

4. Make the swirl

In a separate bowl, whisk together tahini, chocolate spread and salt until smooth and pourable. Pour half of the batter into the pan, drizzle half the swirl, then layer the remaining batter and swirl again. Use a knife or skewer to make gentle figure-eight motions for a marbled look.

5. Bake

Bake for 65–75 minutes, tenting loosely with foil after 45 minutes if the top browns quickly. The loaf is ready when a skewer inserted in the center comes out with just a few moist crumbs.

6. Cool

Let cool in the pan for 30 minutes, then transfer to a rack. Cool completely before slicing to allow the crumb to set.

This banana bread keeps well wrapped at room temperature for up to 3 days or a week in the fridge. I usually freeze slices and warm them up when I want one, it tastes freshly baked every time

The theme for the dinner was a cozy Italian fall evening. I wanted it to feel warm and seasonal: full of comforting flavors like squash, sweet potato, browned butter, and sage.

The Menu

I designed the menu on Canva and printed it at Staples, and I really liked how it turned out. I always love printing menus, there’s something so special about having a physical piece to remember the evening by. (Cena Autunnale means Fall Dinner in Italian).

When planning the menu, I wanted to feature seasonal ingredients and cozy flavors, but also balance dishes I could prep ahead with dishes that needed to be made in the moment.

The Prep

Hosting feels much easier when you do most of the work the day before. Here’s how I split everything up:

The Day Before

• Made the ricotta (15 mins)

• Made the sourdough bread dough

• Steamed the sweet and russet potatoes and made the the gnocchi (1.5 hrs)

• Roasted the butternut squash for the ricotta and for the croquettes (30 mins)

• Made the crème caramel (40 mins, plus chilling overnight)

• Grated all the parmigiano

• Picked up the printed menus

The Day Of

Morning:

• Baked the sourdough loaves

Evening:

• Set the table

• Made the croquettes (45 minutes)

• Roasted the delicata squash (30 minutes)

• Put together the salad and made the dressing (10 mins)

• Cooked the gnocchi once my guests arrived (10 mins)

The Dishes

🥖 Sourdough Toast with Butternut Squash Ricotta

Time: 1 hour (including ricotta and squash prep)
Rating: 8/10

This was one of my favorite bites of the night. The warm wholewheat sourdough bread paired perfectly with the subtle sweetness of the butternut squash ricotta. I finished it with browned butter, crispy sage, and toasted pumpkin seeds for texture and warmth.

To make the butternut squash ricotta, I used my usual ricotta recipe, then blended in some roasted butternut squash until smooth and creamy. It was simple but felt special, I’ll definetly be making this again.

🧀 Pumpkin Mozzarella Croquettes

Time: 45 minutes
Rating: 9/10

Crispy on the outside with some melted creamy mozzarella inside. To make these I mixed mashed roasted butternut squash with ricotta, Parmigiano, some sage, then placed a small piece of mozzarella in the center of each one. I rolled the croquettes in panko breadcrumbs (that I toasted lightly in a pan for some color and extra crunch), then baked them for 25 minutes at 420°F (215C) until golden.

I served them over a thin layer of ricotta and finished with browned butter and sage. They were rich, cozy, and exactly what I wanted for a fall dinner. One of my friends said this was her favorite bite of the night and I think they might have been mine too!

🥬 Citrusy Fennel & Arugula Salad

Time: 15 minutes
Rating: 7.5/10

This was the bright contrast to all the cozy dishes. The salad had roasted delicata squash, shaved fennel, diced apple, pumpkin seeds, and arugula and was tossed in a lemon, mustard, and olive oil dressing. I loved how it looked on the table and it was also a refreshing contrast to the other richer dishes.

🍠 Sweet Potato Gnocchi with Browned Butter & Sage

Time: 1½ hours (plus freezing time)
Rating: 6/10

I made the gnocchi the day before and froze them so all I’d have to do was cook them in boiling water, then finish them in browned butter, sage, and Parmigiano. The dough was a mix of sweet potato and regular potato.

I learned something making these this time: when you add a big batch of frozen gnocchi to boiling water, the temperature drops fast, which makes them softer than ideal (almost a little mushy). Next time, I’ll cook them in smaller batches so the water stays hot and they hold their shape better.

🍮 Crème Caramel

Time: 40 minutes (plus overnight chilling)
Rating: 7/10

I wanted something light but comforting for dessert, and this was perfect: silky, sweet, vanilla-forward and with that deep caramel flavor I love. I also liked making these in advance so I didn’t have to worry about them the day of the dinner.

The Table

I kept everything simple: a cream linen tablecloth, neutral plates, and a few small pumpkins scattered around. The printed menus were my favorite part of the table setup. The whole night felt cozy, relaxed, and really special.

Next time, I might add a few candles just to make the lighting feel even warmer.

Final Reflection

Overall, I loved how this dinner came together: the flavors, the vibe, and the company. There’s something so special about making a meal featuring seasonal ingredients, even with a few little imperfections. I always love putting these evenings together.

Over the years, my cooking and hosting have evolved. I’ve learned how to do more with less time, how to make dinners flow, and how to create nights that feel effortless.

Hosting meals is one of my favorite things, and after years of experimenting, I’m putting together a series where I’ll share all things dinner parties: tips, tricks, sample menus, and everything else I’ve learned from years of cooking and gathering people around a table.

This first post is all about my top tips for hosting an effortless dinner.

1. Curate Your Guest List & Pick a Date
   Start by deciding who you want to invite to your dinner. You don’t need everyone to know each other - in fact, it’s a great way for your friends to meet. Once you’ve decided who’s coming, make sure to check for any allergies or dietary restrictions before planning your menu.

2. Pick a Theme
   A loose theme ties everything together. Most of my dinners lean Italian (I am Italian), but seasonal themes like fall, summer, or Christmas also work beautifully and they’re a great way to highlight ingredients that are in season. It helps guide your menu, playlist, and even your decor.

3. Plan Your Menu Early & Prep As Much As Possible in Advance
   A great dinner party begins on paper. I typically plan for a few appetizers, a main, and a dessert. I like to mix things I can prepare in advance with at most one or two things I do in the moment.

   
   Desserts (like gelato or cake), bread (focaccia or sourdough), salads (with the dressing on the side), and some appetizers (like tarts or charcuterie boards) are all easy to prep ahead. Mains (like homemade pasta) can be made in advance and frozen or stored in the fridge so they can come together quickly when guests arrive.

   
   Make things easy for yourself: don’t try a brand-new or overly complex recipe for the first time. I’ll share more menu ideas and dishes in upcoming posts.

4. Print a Menu
   It’s a small detail that makes the night feel special. A simple printed menu, even on plain paper, instantly elevates the experience and gets people excited for what’s coming next. I make mine on Canva (there are so many great templates) and print them at Staples.

5. Let AI Help You
   Whether it’s curating a menu, tweaking a recipe, or brainstorming activities, ChatGPT can help! Last year, I used it to come up with pairings for cheeses, cured meats, jams, nuts, and olives I had. I printed the pairings on cards, and it turned into a really fun (and delicious) activity.

   
   

6. Make (or Buy) Good Bread
   If it fits your menu, warm bread on the table makes everything better. I like making focaccia or sourdough and have dips (like ricotta), olive oil, jams or cured meats. It also doubles as the perfect companion for the inevitable scarpetta.

7. Design the Flow
   Think about how you’ll move through the night. Ideally, you only get up once or twice. Make-ahead dishes are key because they let you actually join the conversation instead of being stuck at the stove. Guests usually arrive within 20 minutes of the time I set, so I always have snacks and drinks ready. Once everyone’s settled, we move from appetizers to the main (the only time I stand up), and then dessert.

8. Set the Table Early
   I set the table at least an hour before guests arrive. I like to label each serving dish with a Post-it note for what goes on it and when it’s time to plate, I just follow the plan and don’t have to think.

9. Clean As You Go
   A clean kitchen is key, especially in small spaces. I try to rinse pans, load the dishwasher, and wipe surfaces between steps. It keeps things calm while I cook and makes cleanup after dinner so much easier.

10. Set the Vibe: Decor, Lighting & Music
    A tablecloth, candles, and a few flowers go a long way. I love cozy lighting, especially in winter. Music matters too- I usually go for instrumental playlists at a low volume so everyone can hear each other easily.
    

11. Add a Small Activity
    I love including something interactive after dessert. For Christmas last year, we built gingerbread houses (they had zero structural integrity but were fun to make). On my birthday, I made cheese, bread, and jam pairing cards (with help from ChatGPT) and it turned into a fun, delicious tasting.

Those are my top tips for a smooth, memorable night. No dinner party will ever be perfect and that’s the point. Plan ahead, make it easy on yourself, and let the night unfold naturally. The best dinners are the ones where things don’t go exactly to plan but everyone leaves full and happy.

Next up in this series: I’ll share my menu for a fall themed dinner.

✨ Spinach and Ricotta Tortelli ✨

I had so much spinach to use that I ended up putting it both in the dough and in the filling. Not only are these delicious, these tortelli are actually really nutritious and make for a balanced meal: they have fiber from the spinach, protein from the homemade ricotta, and carbs from the fresh egg pasta. Plus, spinach is packed with vitamins A, C, and K, along with iron and calcium.

You may have noticed that this is also my third pasta in a row with a butter and Parmigiano sauce: clearly I love this combo but I will try to move on to introduce some variety in this pasta series.

I ended up making almost 100 (!!) of these tortelli, so most of them went straight into the freezer. I freeze them by laying them out on a tray (so they don’t stick) in my freezer, and once they’re solid, I transfer them to a ziplock bag. This makes some weeknight dinners so easy: I can cook these tortelli straight from frozen in salted boiling water, and they’re ready as soon as they float!

Score:
Flavor: 9/10
The spinach pasta dough was delicious and so was the creamy ricotta filling. The butter sauce tied everything together beautifully.

Difficulty: 8/10
Working spinach into the dough adds an extra step compared to the average egg pasta but the results are worth it.

Ingredients (Serves 4, makes ~80 medium sized tortelli)

For the spinach pasta dough:

• 300 g (about 2½ cups) 00 flour (or all purpose)

• 2 large eggs

• 50 g (about ½ cup) cooked spinach

• Semola flour to avoid sticking

For the filling:

• 60 g (about ¼ cup) fresh ricotta (you can buy or you can make your own using my recipe)

• 100 g (about 1 cup) cooked spinach

• 70 g (about ½ cup) finely grated Parmigiano Reggiano

• Salt & pepper, to taste
  

For the sauce (for ~30 tortelli):

• 3 tbsp unsalted butter

• 3 tbsp finely grated Parmigiano Reggiano

• Pepper to taste

1. Make the spinach pasta dough
Cook the spinach in boiling salted water for 1 minute, then drain and cool. Squeeze out as much liquid as possible. Using an immersion blender, blend the spinach until you have a paste. This should take a few seconds.

On a clean surface, mound the flour and pour the spinach paste and eggs into the center. Gradually mix together until a dough forms. Knead for 10 minutes until smooth and elastic. Wrap and let rest at room temperature for at least 30 minutes.

Note: Depending on how much water is in your spinach, you may need to add extra flour. The dough shouldn’t be sticky, it should feel workable and come together nicely.

2. Make the filling
In a bowl, blend the ricotta, chopped spinach, Parmigiano, salt, and pepper with an immersion blender until smooth. Taste and adjust the seasoning as needed. Chill until ready to use.

Note: The parmigiano and the spinach are already salty so I typically add very little salt or none at all.

3. Roll and shape the tortelli
Divide the dough into 6 equal parts. Roll each piece using a pasta machine (or rolling pin) until thin and slightly translucent but still sturdy. If you’re using a KitchenAid attachment, I go to the thinnest setting.

Using a round cutter or glass, cut circles from the dough. Place a small spoonful of filling in the center, fold into a half-moon, press the edges to seal, and then bring the two corners together and pinch to form the tortello shape.

4. Make the sauce + cook the pasta
Bring a pot of salted water to a gentle boil. In a pan, melt the butter over low heat until fragrant.

Drop the tortelli into the boiling water and cook for about 3 minutes, until they float. Gently transfer them to the melted butter pan. Add Parmigiano and a splash of pasta water as needed, tossing gently until a creamy sauce forms. The sauce should emulsify and be really creamy and coat the tortelli nicely. Keep the heat low.

5. Serve
Plate the tortelli and top with more Parmigiano and freshly cracked pepper.

Buon appetito! 💚

✨ Pumpkin Tortelli ✨

Pumpkin tortelli are a comforting autumn classic. Using roasted butternut squash for the filling gives it a naturally sweet and creamy flavor, which pairs so well with a simple butter, sage, and Parmigiano sauce.

Score:
Flavor: 9/10
The roasted squash was naturally sweet and creamy, balanced perfectly with Parmigiano, sage, and butter. These tortelli are hard to beat. This is a go-to dinner for me in the colder months.

Difficulty: 7/10
The egg pasta is the same base as my ravioli recipe and my new KitchenAid pasta attachment makes rolling out the dough a lot easier than my older manual pasta maker. The whole process takes a few hours of time but it’s mediative and the result makes it all worth it.

Ingredients (makes about 50 tortelli)

For the pasta:

• 200g (about 1⅔ cups) 00 flour (all-purpose also works)

• 2 large eggs

For the filling:

• 200g (about 1 small) roasted butternut squash, peeled and roasted until soft

• 50g (about ½ cup) finely grated Parmigiano Reggiano

• Salt & pepper to taste

For the sauce:

• 3 tbsp unsalted butter

• 3 tbsp finely grated Parmigiano Reggiano

• A few fresh sage leaves

• Pepper to taste

Instructions (about 1.5 hours total)

Make the pasta dough
On a workable surface, mound the flour and crack the eggs into the center. Beat the eggs with a fork, then gradually mix in the flour until a dough forms. Knead for 10 minutes until smooth. Wrap and let rest at room temperature for at least 30 minutes.

Make the filling
Cut the butternut squash in half, season with salt and a drizzle of olive oil, and place cut-side down on a baking sheet. Roast at 400°F (200°C) for 20 minutes until tender. Let it cool to room temperature, then mash with a fork or blend for a smooth filling. Mix in Parmigiano, salt, and pepper. Chill until ready to use.

Roll and shape the tortelli
Divide the dough into 6 equal parts. Roll each piece using a pasta machine (or rolling pin) until thin and slightly translucent but not fragile. Place teaspoons of filling spaced apart on the sheet. Using a round cutter (or a glass), cut around each mound of filling, then fold each circle over to form a half-moon. Press edges to seal, then bring the two corners together and pinch to form the classic tortelli shape.

Make the sauce + cook the pasta
Bring a pot of salted water to a gentle boil. In a pan, melt butter with sage leaves over medium heat until fragrant and lightly browned. Drop tortelli into boiling water and cook for 2–3 minutes, until they float and are tender. Gently toss them in the sage butter sauce.

Serve
Plate the tortelli and top with more Parmigiano and pepper.

Buon appetito! 🎃❤️

I was intimidated to start making sourdough for a long time, but now that I have a healthy starter and a recipe I love, I can’t stop baking. Lately, I’ve been making two to four loaves a week. I usually slice my sourdough and store it in the freezer, then toast it when I want a piece, it’s easier to digest that way and causes less of a sugar spike. I also love gifting loaves to friends.

You don’t need all the fancy tools (though they’re nice to have). You can make amazing sourdough with what you already own: a bowl lined with a tea towel instead of a banneton, and a knife instead of a lame. The only thing that really matters is having a Dutch oven: that’s what gives your loaf its beautiful spring and golden crust.

The Recipe

Ingredients

• 420g bread flour

• 80g whole wheat flour

• 330–350g water (start lower if you’re new to sourdough)

• 100g of sourdough starter

• 8g salt

You’ll also need

• A bowl lined with a floured tea towel (or a banneton if you have one)

• Semolina flour for dusting

• A Dutch oven

• A lame (or a serrated knife) for scoring

Timeline & Instructions

I usually start around 12PM the day before I want to bake and then bake the loaf the next morning around 9AM.

1. 12:00PM – Feed your starter
   Feed your starter at a 1:1:1 ratio (equal parts starter, flour, and water), using whole wheat flour for extra strength and activity. Let it rest for 4–6 hours, or until it’s doubled and bubbly. (I keep my starter in the fridge during the week and only take it out the day before baking. I don’t keep much, about 50g, just enough to refresh easily without waste.)

2. 4:00PM – Autolyse (the flour + water rest)
   Mix 420g bread flour, 80g whole wheat flour, and 330g water in a large bowl. Let it rest 45–60 minutes to hydrate and develop gluten.

3. 5:00PM – Add starter and salt
   Mix in 100g of your active starter and 8g salt to your flour and water mixture until fully incorporated.

4. 5:45PM–9:30PM – Folds
   Cover and perform four sets of folds, 45 minutes apart. Each time, gently stretch and fold the dough over itself to build strength and structure.

5. 9:30PM – Shape
   Once the dough has bulked up and feels airy, it’s time to shape it. If you’re adding inclusions, this is when I fold them in. I lightly flatten the dough into a rectangle, fold the short sides over each other, and then gently roll the dough toward me to create tension on the surface. Finally, I place the shaped dough upside down into a floured, tea-towel-lined bowl (or a banneton if you have one).

6. 9:30PM – Cold ferment
   Cover and refrigerate overnight for 12–18 hours.

7. 9:00AM the next morning – Bake
   Preheat your Dutch oven at 475°F (245°C) for 45 minutes.
   Dust the dough with semolina, score the top, and carefully lower it into the pot.
   Bake 20 minutes covered, then reduce the temperature to 450°F (230°C) and bake 30 minutes uncovered, until the crust is deep golden and caramelized.

8. 9:00–10:00AM – Cool
   Let your bread rest for at least 1–2 hours before slicing.

Tips & Variations

• Hydration: Start with 325g of water if you’re new. More hydrated doughs are trickier to handle but yield a more open crumb once you’re comfortable.

• Inclusions: Some of my favorites so far: cranberry + walnut, olive, and chocolate walnut. I have a long list of others I want to try next.

• Starter care:

  • Keep your starter in the fridge during the week.

  • Don’t keep too much: 50g is plenty to feed and build up when needed.

  • The day before baking, take it out and feed it with whole wheat flour.

  • Example: if you want to bake at 8AM Sunday, feed your starter Saturday at 1PM.

  • Get your starter from a local bakery or a friend. Once you have it, you can keep it alive indefinitely with regular feedings.

  • Feed your starter with whole wheat flour. I find that the results are best when I do this.

• Adjusting for your starter:

  • Depending on your starter, you may need to tweak the suggested times in the recipe. You’ll know your starter is ready when it doubles in size and floats in water, typically 4–6 hours.

  • If your starter isn’t super active, you may need to do an extra feeding before making bread.

Let me know if you do try this recipe and make your own sourdough!

Here are some of my loaves ✨

✨ Ravioli di Ricotta e Spinaci ✨

This might be my favorite pasta so far, so it’s only fitting that it’s pasta #8—my favorite number! I made everything from scratch for this recipe (even the ricotta), which made everything extra tasty.

Ravioli have been around for centuries. The earliest written mention is from 1187 (!!) in a banquet menu in Bergamo. Over time, each region of Italy developed their own versions, filled with whatever was local and in season. The ricotta and spinach combination is especially loved in central Italian regions like Emilia-Romagna, Tuscany, and Lazio.

I love all ravioli but this ricotta and spinach filling is one of my favorites and pairs beautifully with a brown butter and sage sauce and lots of Parmigiano. I shaped mine into circles, but ravioli can also be made square.

Score:
Flavor: 9.5/10
My highest score yet! The ricotta was fresh and creamy, and paired beautifully with the spinach and Parmigiano. I loved the textures and the taste.

Difficulty: 7/10
Making ricotta from scratch was surprisingly easy, and shaping the ravioli with my new KitchenAid attachment was also a lot easier than it typically is. Getting the dough thin enough for ravioli is key. I rolled it to the thinnest setting. The shaping took a bit of patience, but once I got into a rhythm, I really enjoyed it.

Ingredients (Serves 3, makes about 40 ravioli):

For the pasta:

• 200g (about 1⅔ cups) 00 flour (I used the Caputo pasta flour but even all purpose would work)

• 2 large eggs
  

For the filling:

• 100g (about 1/3 cup) fresh ricotta (recipe here)

• 50g (about 1 cup) cooked spinach, squeezed dry and chopped (this was a 5oz/150g bag before being cooked)

• 40g (about ½ cup) finely grated Parmigiano Reggiano

• Salt & pepper to taste
  

For the sauce:

• 3 tbsp unsalted butter

• 3 tbsp of finely grated Parmigiano Reggiano

• A few fresh sage leaves

• Pepper to taste

Instructions (about 1.5 hours total)

1. Make the pasta dough
   On a clean surface, mound the flour and crack the eggs into the center. Beat the eggs with a fork, then gradually mix in the flour until a dough forms. Knead for 10 minutes until smooth. Wrap and let rest at room temperature for at least 30 minutes.
   

2. Make the filling
   Combine ricotta, chopped spinach, Parmigiano, salt, and pepper in a bowl. Taste and adjust seasoning as needed. Use an immersion blender to combine everything if you prefer a smoother filling. Chill until ready to use.
   

3. Roll and shape the ravioli
   Cut dough into quarters. Roll each piece using a pasta machine (I used my KitchenAid attachment; a manual machine or rolling pin also works). The dough should be thin and slightly translucent but not fragile. Lay one sheet down, place teaspoons of filling spaced a few centimeters apart (a piping bag helps), then cover with another sheet. Press out air and seal around the filling. Cut into ravioli with a round cutter or knife and press edges to seal.

4. Make the sauce + cook the pasta
   Bring a pot of salted water to a gentle boil. In a pan, melt butter with sage leaves over medium heat until fragrant and lightly browned.
   Drop ravioli into boiling water and cook for 2–3 minutes, until they float and are tender. Gently toss them in the sage butter sauce.
   

5. Serve
   Plate the ravioli and top with more Parmigiano.
   

Buon appetito! ❤️

I recently had an amazing ricotta toast at Theodora in Brooklyn, it was so creamy, almost like the inside of burrata. I loved the texture so I started experimenting at home.

This version uses more cream than traditional ricotta, and the result is fluffy, smooth and spreadable. It’s easy to make and is perfect for toast, pasta or anything that benefits from a little richness.

Recipe

This makes ~300g (about 1.5 cups) of ricotta

Ingredients

• 600g whole milk (2½ cups)

• 240g heavy cream (1 cup)

• 4g kosher salt (½ tsp + a pinch)

• 40g lemon juice (2 tbsp)

Instructions

1. Heat the dairy
   In a saucepan, combine the milk and cream and heat over medium until it reaches 88–90°C (190°F), just below a boil, when bubbles form around the edges. Add the salt and mix until the salt is dissolved (10 seconds).
   

2. Add acid and let it curdle
   Remove from heat, add the lemon juice, and give it one slow stir. Let it sit undisturbed for 10 minutes with the pot lid on. The curds will separate from the whey.
   

3. Drain
   Scoop the curds into a fine mesh strainer and a cheese cloth (or a tea towel). Let it drain for 10 minutes, or up to 15 for a firmer texture.
   

4. Cool and whip
   Let cool to room temp, then refrigerate. When ready to serve, whip the ricotta until smooth and light. The ricotta will be creamy even before being whipped but I like how fluffy it gets after it’s whipped.
   

5. Serve with a maple syrup and olive oil emulsion

   To serve, spread it on some toast. Mix together some olive oil (2 tbs), maple syrup/honey (1 tbs) and salt by putting them into a small container and shaking to get a thick texture. Pour the mixture onto the toast and top with flakey salt and black pepper.

   
   The ricotta keeps well in the fridge for 2-3 days.
   
   Buon appetito!! ❤️

Score:
Flavor: 6/10
This was my first time making orecchiette and they were so fun to shape! I loved the way they turned out, they had the perfect texture. Although the bitterness of the broccoli rabe was balanced by the anchovies and garlic, it was still slightly too bitter for me.

Difficulty: 6/10
Orecchiette are a bit tricky to shape evenly, but once you’ve done a few it gets easier. The sauce was super simple and only required a few ingredients.

Ingredients (Serves 2):

For the pasta:

• 200g semola rimacinata di grano duro (about 1⅔ cups)
• 100g warm water (about ⅓ cup + 1 tbsp)

For the sauce:

• 1 bunch of cime di rapa (broccoli rabe), cleaned and chopped
• 4 anchovy fillets
• 1 garlic clove, minced
• 1 dried chili (or a pinch of red pepper flakes)
• 3 tbsp olive oil
• Salt to taste

For the panko topping:

• ¼ cup panko breadcrumbs (or regular breadcrumbs)
• 1 tbsp olive oil
• 2 anchovy fillets
• 1 garlic clove

Instructions (1 hour total):

1. Make the Orecchiette (40 minutes):

Mix the semola flour and water to form a firm dough. Knead for 8–10 minutes until smooth. Cover and let it rest for 20 minutes.

To shape: Roll the dough into thin ropes, then cut into small pieces (around 1 cm thick). Drag each one with a knife, then turn it inside out over your thumb to form the “ear” shape. This video shows the process well. Let them rest while you prepare the sauce.

2. Make the Panko Topping (5 minutes):

In a small pan, heat the olive oil and add the full garlic grove and anchovies until fragrant. Add panko and cook until golden and crispy. Set aside.

3. Make the Sauce (15 minutes):

Bring a large pot of salted water to boil. Add broccoli rabe and boil for 7-8 minutes, until tender. Scoop out about half the greens with some cooking water and blend into a smooth sauce.

Heat olive oil in a pan with the garlic, chili, and anchovies. Sauté gently until the anchovies melt and everything is fragrant. Set aside.

Add the orecchiette to the pot and cook until they float (4–5 minutes). Drain pasta and broccoli rabe, then toss everything into the anchovy sauce pan along with the blended green sauce. Add a splash of pasta water if needed and toss well to coat.

4. Assemble:

Plate the pasta and top generously with the garlic-anchovy panko for crunch and extra flavor.

Buon appetito! ❤️

✨ Busiate alla Trapanese ✨

Busiate are a beautiful spiral pasta traditionally made by twisting dough around a thin rod—originally a buso (in Sicilian dialect), a stalk of grass. They come from Trapani, a port town in western Sicily. The spiral shape of busiate is perfect for the rustic texture and flavor of pesto alla Trapanese.

The sauce itself originates from sailors from Genova (the birthplace of pesto) traveling through Trapani bringing their traditional basil pesto with them. Sicilians made it their own by using local ingredients: tomatoes, almonds, garlic, basil, and cheese.

Although I don’t have access to the delicious sweet tomatoes of Sicily, this pasta still turned out great and I’ll be making it again! The sauce can be kept in the fridge for a few days and works well with other pasta shapes too.

Score:
Flavor: 7/10
The sauce was light and flavorful but not as sweet as I hoped (my tomatoes weren’t the best). Despite this, it was still great and paired really well with the busiate.

Difficulty: 7/10
The sauce is simple, but shaping the busiate takes time and patience. It’s a lot of fun if you have the time!

Ingredients (Serves 2):

For the pasta:

• 200g semola flour (1 ½ cups)

• 100g water (about ⅓ cup + 1 tbsp)

For the pesto alla Trapanese:

• ~10 cherry tomatoes (about 150g / 1 cup)

• 25g peeled almonds (3 tbsp) – I soaked them in hot water and peeled off the skins

• 30g fresh basil (1 cup, packed)

• 4 tbsp grated Parmigiano Reggiano (¼ cup)

• 1/2 clove garlic

• 10g extra virgin olive oil (2 tsp)

• Salt, to taste

Instructions (1 hour total):

1. Make the Busiate (40 minutes active):
   Mix the semola and water into a dough (knead ~10 minutes by hand). Cover and rest for 20 minutes. Break off small pieces, roll into 10-15cm ropes (4 to 6 inches), and twist around a skewer or chopstick to make spirals. Let them rest and dry slightly. I watched this video for inspiration. You can freeze the busiate for a few months if you don’t eat them all fresh.

2. Make the Pesto (15 minutes):
   Boil the cherry tomatoes for 10 minutes to soften. Soak the almonds in hot water for a few minutes and then peel then and roast them for 5-10 minutes in a pan. In a blender or mortar and pestle, combine tomatoes, almonds, basil, Parmigiano, garlic, olive oil, and a pinch of salt. Blend until creamy but slightly textured.

3. Cook and Combine (5 minutes):
   Cook the busiate in salted water until al dente (about 4–5 minutes if fresh). Drain and toss with the pesto, adding pasta water as needed to coat.

   
   Buon appetito! 🇮🇹🍅

   
   

This week I made:
✨ Trofie al Pesto di Rucola ✨

I had a lot of arugula (rucola in Italian) to use up so I decided to put it to good use by making pesto. The pesto was slightly peppery but balanced by basil, lemon, pine nuts, and Parmigiano.

It was difficult to find trofie at the supermarket so I made them from scratch using semola flour and water. The ingredients for the pasta are simple but trofie are one of the more challenging pasta shapes to make. I watched a lot of videos to get the proper technique.

Score:
Flavor: 9/10
The pesto was fresh and so delicious. I loved the way the trofie turned out. Fresh pasta is unbeatable.

Difficulty: 8/10
Shaping the trofie by hand is difficult and requires practice but the pesto is really easy to make.

Ingredients (Serves 2):

For the pasta:
• 200g semola flour (I ordered it on Amazon)
• 100g water

For the pesto:
• 25g fresh basil (about 1 cup)
• 10g arugula (½ cup)
• 1 small garlic clove
• 1 tsp lemon juice
• a pinch of salt
• 20g pine nuts (3 tbsp)
• 30g grated Parmigiano Reggiano (¼ cup)
• 30ml olive oil (2 tbsp)
• 1–2 tbsp water (to loosen the pesto)

Instructions (40 minutes total):

1. Make the Trofie (30 minutes active): Mix the semola flour and water and knead into a smooth, firm dough. This will take about 5-10 minutes. Cover the dough with cling film and let it rest for 20 minutes, then shape the trofie by hand—small, twisted pieces that vary in size (watch this video to see the technique)

2. Make the Pesto (5 minutes): In a blender or mortar and pestle, combine the basil, arugula, garlic, lemon juice, salt, pine nuts, and Parmigiano. Blend with olive oil and a bit of water until smooth but not too thin. Pesto can be stored in the fridge for up to a week if you cover the top with olive oil (this will avoid oxidation).

3. Cook and Combine (5 minutes): Boil the trofie in salted water until al dente (this will take about 5 minutes). Drain and toss with the pesto, adding a splash of pasta water to help coat the pasta evenly.
   
   Simple, fresh, and so delicious, buon appetito!
   

Score:
Flavor: 8.5/10
I couldn’t stop saying how good this was while eating it. The savory sausage and delicate saffron are a perfect combination.

Difficulty: 1/10
This is the easiest pasta I’ve posted so far—quick, simple, and just requires a pot and a pan.

Ingredients (Serves 2):

• 1 large mild Italian sausage (casing removed)

• 1 garlic clove

• 1 rosemary sprig

• 220g (8 oz) fusilli (adjust to your liking)

• 1 packet saffron powder (I use this one which is 0.15g) but you can also use a pinch of saffron threads

• 30g (¼ cup) grated Parmigiano Reggiano

• 2 tbsp olive oil

• Black pepper

Instructions (15 Minutes Total):

1. Prep and Cook the Sausage: Bring a pot of salted water to a boil. Heat a pan over medium-high heat, then add olive oil, garlic, and rosemary. Sauté for 2-3 minutes until fragrant and then remove from the pan. Add the sausage, breaking it into small pieces. Cook until golden brown (about 5-10 minutes). Lower the heat to low once cooked.

2. Cook the Pasta: While the sausage cooks, add the fusilli to the boiling water.

3. Bloom the Saffron: In a small bowl, dissolve the saffron in 2 tbsp of water and mix.

4. Combine Everything: When the pasta is al dente, transfer it to the pan with the sausage. Add the saffron water and mix well. Stir in some reserved pasta water as needed to create a silky sauce. Top with some pepper and enjoy!

   

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If you have a pizza oven or a cast iron skillet and interested in a classic Neapolitan style pizza that is airy, chewy and has a charred crust (and is more high effort), check out my other post on Pizza Napoletana.

What I love about pizza in teglia is how effortlessly it comes together, yet still tastes amazing. It’s the ideal way to feed a crowd with minimal fuss.

Dough Recipe

Ingredients:

• 500g (4 cups) flour

• 4g (1 tsp) yeast

• 350g (1.5 cups) water

• 7g (1 1/4 tsp) salt

• 10g (2 tbsp) olive oil

Instructions (~4 hours):

1. Activate the Yeast: Combine the water and yeast in a bowl and let it sit for a few minutes until slightly foamy.

2. Mix the Dough: Add the flour and knead until a rough dough forms. If using a stand mixer, knead on low speed for 5 minutes. By hand, knead for 10 minutes.

3. Incorporate the Salt and Oil: Add the salt and continue kneading. Slowly drizzle in the olive oil while kneading until the dough becomes elastic. Adding oil will make the dough harder to knead at first, but trust the process—it will come together.

4. First Rest & Folding: Cover the dough and let it sit for 1 hour. Then, perform a series of folds to strengthen the dough. To fold, gently stretch one side of the dough and tuck it into the bottom, incorporating air.

5. Repeat Rest & Folding: Let the dough rest for another 30 minutes, then perform another set of folds. Repeat this one more time for a total of three folding sessions.

6. Final Rest: Flatten the dough onto a well-oiled baking tray with parchment paper, cover, and let it rest for another 2 hours. Use a large tray for a crispier pizza or a smaller tray for a taller, more focaccia-like texture.

7. Preheat the Oven: Set your oven to 420°F (215°C).

8. Bake the Pizza: Spread the tomato sauce evenly over the dough and bake on the lowest oven shelf for 15-20 minutes, until the bottom is golden and crispy.

9. Add Mozzarella & Finish Baking: Add mozzarella and return to the oven until it melts (~5 minutes). Adding the mozzarella at the end prevents it from burning.

Enjoy your homemade Pizza in Teglia and let me know if you try it!

This post covers Pizza Napoletana, the classic pizza from Naples. This style of pizza is known for its thin, airy crust with a slightly chewy texture and beautifully charred edges. It requires a long resting time and is best cooked in a pizza oven or on a very hot skillet to achieve that signature Neapolitan flavor and texture. This recipe will give you restaurant-quality results at home.

The second recipe, covered in a separate post, is for Pizza in Teglia—a sheet pan pizza with a crispy bottom and airy interior. It’s easy to make and comes together in just a few hours. If that’s more your style, check out that post!

Both recipes are delicious and good for different occasions. I recommend trying both to see which you prefer!

Pizza Napoletana

Dough Recipe (Makes 4 Small Pizzas)

Ingredients:

• 400g (3 1/4 cups) 00 flour or All-Purpose (the best flour is Caputo Nuvola)

• 8g (1 1/2 tsp) salt

• 255g (1 cup + 1 tbsp) warm water

• 0.7g (1/4 tsp) yeast

Instructions:

1. Activate the Yeast: Place the yeast into the warm water and let it sit for 5-10 minutes until foamy.

2. Mix the Dough: Add the flour to the yeast-water mixture and knead until combined—about 10 minutes with a stand mixer or 20 minutes by hand.

3. Incorporate the Salt: Add the salt and continue kneading for another 10-15 minutes (longer if by hand) until the dough becomes smooth and elastic.

4. First Rise: Cover the dough with plastic wrap and let it rest at room temperature for 2 hours.

5. Folding & Refrigeration: Perform a series of folds on the dough to build structure and airiness. To fold, pull each side of the dough gently and tuck it into the bottom, incorporating air as you go. This helps develop the gluten and create a light, airy texture. Then, place the dough in a covered container and refrigerate for 12-16 hours (up to 48 hours for deeper flavor).

6. Room Temperature Rest: Take the dough out of the fridge and let it sit, covered, at room temperature for 2 hours.

7. Divide & Ball: Divide the dough into 4 equal portions. Shape each into a ball and use the folding technique to incorporate air into the dough. Place each ball in a covered container and let them rest for another 2-4 hours.

8. Prep Ingredients: Before baking, have your toppings ready—tomato sauce, mozzarella, basil, etc.

9. Shape the Dough: Flatten one dough ball at a time, being careful not to press out the outer edge to maintain the crust. This is called the cornicione.

Cooking Instructions:

If using a pizza oven:

• Top the pizza with sauce, cheese, and toppings.

• Bake in a preheated pizza oven for 1-2 minutes, turning frequently until charred and bubbly.

If using a cast-iron skillet & home oven:

1. Turn on your oven’s broiler on high (every oven is different but my pizza turns out best when the broiler is very hot).

2. Preheat a cast-iron skillet over high heat until hot but not smoking.

3. Place the dough in the skillet and cover with a lid for 2 minutes.

4. Add tomato sauce, cover, and cook for 1 minute. Check that the bottom is not too cooked and adjust the heat accordingly.

5. Add mozzarella, cover, and cook for 1 minute.

6. Transfer the skillet to the oven under the broiler. Broil for 1 minute, rotate, then broil again until the top is charred and bubbly.

Enjoy your homemade Pizza Napoletana and please let me know if you try it!

✨ Tagliatelle ai Funghi ✨

This mushroom pasta is the perfect quick meal. With just 3 ingredients and 10 minutes, this pasta is creamy, light and satisfying.

Score:

Flavor: 7/10

The buttery cremini mushrooms combined with Parmigiano create a creamy and silky sauce.

Difficulty: 4/10

It’s a one-pan, low-effort recipe that relies on the pasta water for a perfect creamy sauce. The main difficulty lies in keeping the Parmigiano sauce creamy and not stringy. This is achieved by keeping the pan temperature from becoming too high.

Ingredients (Serves 2):

• 250g of tagliatelle (I like the Rummo or DeCecco brand if I’m not making them fresh)

• 40g (⅓ cup) of grated Parmigiano Reggiano

• 10 cremini mushrooms, chopped (other mushrooms work too)

• Salt + pepper

• Olive oil

• Truffle oil (optional)

Instructions (10 Minutes Total):

1. Prep and Start Cooking: Bring a pot of salted water to a boil. While it boils, heat olive oil in a pan on medium heat and sauté the chopped cremini mushrooms until tender (about 5 minutes). When the mushrooms are cooked, add the tagliatelle to the boiling pot of water.

2. Create the Sauce: Add a ladle of pasta water to the pan with mushrooms and simmer for a minute to bring everything together.

3. Make the Cheese Paste: In a small bowl, combine the grated Parmigiano with a splash of hot pasta water, stirring until it forms a smooth paste.

4. Combine Everything: When the pasta is cooked, drain the pasta, saving some of the pasta water. Add the tagliatelle to the pan with the mushrooms. Turn the heat off and mix the pasta letting it cool slightly before mixing in the Parmigiano paste. Add some truffle oil for some extra flavor. Stir well, adding more pasta water as needed to create a silky, glossy sauce.

5. Serve: Plate the pasta, garnish with pepper if desired, and enjoy!

✨Rigatoni ai Peperoni ✨

This pasta with bell peppers (peperoni in Italian) is packed with vitamin C (a must-have during the winter) and is not just delicious but also nutritious. The sauce is creamy, slightly sweet from the bell peppers, and comes together in the time it takes to boil water and cook pasta. Perfect for those busy days when you need something quick and comforting.

Bonus Tip: You can prepare the sauce in advance! Store it in an airtight container in the fridge for up to 3 days. When you're ready to eat, reheat the sauce, cook some pasta, and enjoy a quick, delicious meal.

Score:

• Flavor: 7.5/10

  This pasta is so simple and comforting. I love how creamy it is, with a touch of sweetness from the bell peppers.

• Difficulty: 3/10

  This is one of the easiest pastas to make! It uses minimal ingredients and comes together quickly. You do need a blender to achieve a silky smooth sauce.

Ingredients (Serves 2-3):

• 3 bell peppers (I like a mix of red, orange, and yellow)

• ¼ of a small red onion

• 10 cherry tomatoes

• A handful of fresh basil leaves

• Grated Parmigiano

• Olive oil

• 250g of Mezzi Rigatoni (that’s enough for 2-3 servings. You can use any pasta shape though)

Instructions (20-25 minutes):

1. Start with the pasta water: Bring a large pot of salted water to a boil.

2. Prepare the veggies: Chop the bell peppers, red onion, and cherry tomatoes.

3. Cook the veggies: Heat some olive oil in a large pan over medium-high heat. Add the red onion and let it cook for a few minutes before adding the peppers and tomatoes. Add some water and allow the veg to cook and steam. Continue adding pasta water as needed. Cook until the vegetables are tender, about 15 minutes.

4. Cook the pasta: While the veggies cook, add your pasta to the boiling water. Cook it until al dente, reserving some pasta water for the sauce.

5. Blend the sauce: When the veggies are tender, transfer them to a blender. Add fresh basil leaves and blend until smooth and creamy.

6. Bring it all together: Pour the blended sauce back into the pan. Add the cooked pasta, some grated Parmigiano, and a splash of pasta water. Stir until everything is coated and creamy.

7. Serve and enjoy: Plate the pasta, garnish with more Parmigiano and basil if desired, and enjoy!

For this first edition, my pasta of the week is:

✨ Pesto Zucchini Lasagne ✨

This is a recipe I made a lot when hosting dinners during university because it can feed a lot of people and also tastes delicious. It’s a twist on a classic lasagne, featuring layers of creamy béchamel, pesto, and zucchini. Perfect for a cozy winter evening!

Score:

• Flavor: 8.5/10

  I’d give it an even higher score but this is the first pasta of the year so I’m leaving room to grow. I loved how the fragrance of the pesto balances the creamy béchamel. it was just the right amount of creaminess without being heavy.

• Difficulty: 7/10

  This wasn’t the fastest dinner to put together because there are many steps involved. You could make the dish faster by using store-bought pesto or béchamel but I think it’s worth the effort making everything from scratch.

Ingredients

Pesto:

• 3 handfuls basil leaves

• 1 small garlic clove

• 20g (¼ cup) grated Parmigiano

• 10g (1.5 tbsp) walnuts or pine nuts

• 1 tbsp olive oil

• 2 tbsp water

Béchamel:

• 1L (4 ¼ cups) milk

• 75g (5 tbsp) butter

• 100g (¾ cup) flour

• Pinch of nutmeg

• Salt

Other Ingredients:

• 4 lasagna sheets (that fit in your oven-safe dish)

• 2 medium zucchinis (or 4 small), diced

• 2 cups of uncooked spinach

• 30g (¼ cup) grated Parmigiano

Instructions

1. Make the Béchamel (15 minutes):

1. Warm the milk in a pot with a pinch of nutmeg and salt. Do not boil; set aside.

2. In another pot, melt the butter over medium heat. Whisk in the flour to form a roux and cook until a golden paste forms, 3-4 minutes.

3. Gradually add the warm milk to the roux, whisking constantly to avoid lumps. Cook on medium heat until thickened and creamy, about 10 minutes.

4. Cover the béchamel with cling film pressed directly on the surface to prevent a skin. Let it cool.

2. Make the Pesto (5 minutes):

• Combine basil, garlic, nuts, Parmigiano, olive oil, and water. Blend with an immersion blender (or a food processor) until smooth.

3. Prepare the Vegetables (10 minutes):

1. Heat olive oil in a pan over medium heat. Sauté the chopped zucchini for 5 minutes until tender but still firm. Season with salt and set aside.

2. In the same pan, cook the spinach for 2 minutes until wilted. Season with salt, chop finely, and set aside.

4. Cook the Lasagna Sheets (5 minutes):

• Bring a large pot of salted water to a boil. Cook the lasagna sheets for 1-2 minutes, then drain and set aside.

5. Assemble the Lasagna (15 minutes):

1. Preheat oven to 200°C (400°F).

2. Spread a thin layer of béchamel on the bottom of a baking dish.

3. Add a lasagna sheet, followed by béchamel and a spoonful of pesto (mix the béchamel and pesto lightly).

4. Add a layer of zucchini, spinach, and a sprinkle of Parmigiano. Repeat until all ingredients are used.

5. For the top layer, spread béchamel, pesto, zucchini, and Parmigiano (omit spinach for a cleaner top).

6. Bake and Serve (20 minutes):

1. Bake for 15-20 minutes, or until the top is golden and bubbling.

2. Let the lasagna cool for 5 minutes before slicing and serving.

Total Time: ~1 hour 15 minutes

Enjoy this flavorful, creamy pesto zucchini lasagna!

This past week, I was on a staycation in Toronto and got to eat out more than usual. I tried a few restaurants that had been on my list for a while and a few of them really blew me away.

With that said, here are my favorite bites of the week: 

Pommes Dauphines at Dreyfus: Dreyfus is an intimate French restaurant on Harbord St. They change the menu daily but one dish that’s always available is the pommes dauphines - fried potato puffs. They’re made with potatoes and choux pastry and are perfectly fried, crispy on the outside and fluffy on the inside. They were served with homemade gravlax, sour cream, onion and dill. Truly phenomenal.

Maguru at Mhel: Mhel is a Korean/Japanese restaurant with lots of small plates and sake. It’s a cozy spot, perfect for an intimate dinner. Their menu changes daily and features local seasonal ingredients. Everything was excellent here. My favorite dish was the maguru which was bluefin tuna (supplied by Oroshi, one of the best sushi takeout spots in the city) wrapped around hanaho and iburigakko and served with nori. The tuna melted in my mouth. It was equivalent in quality to the fish I’ve had in Japan. 

Roasted Betengan Sandwich from Maha’s Cafe: Maha’s Cafe is a collaboration between KOTN (the clothing store) and Maha’s (the Egyptian breakfast spot in the East end). We stumbled across this café while walking around Leslieville and we got to try their sandwiches on their outside patio. The roasted Betengan sandwich had eggplant, beets, green peppers, hummus, coriander and tahini sauce. It was perfect! So well-balanced and the bread was so fluffy and delicious.  

Chocolate, peanut butter, date bites at home: I saw these all over my Instagram and TikTok feeds and I eventually convinced myself to try them and I’m so glad I did. These are dates, filled with peanut butter and crushed walnuts that are frozen and then covered with melted chocolate and flakey sea salt and then frozen again. I’ve been making these almost daily because I just can’t get enough - they taste just like a snickers bar!  

Butternut squash agnolotti at home: When we went to Dreyfus we had the most delicious squash agnolotti. I love making fresh pasta so I thought I’d try making agnolotti for the first time. I made fresh pasta with eggs and flour and then filled the agnolotti with a baked puréed butternut squash, nutmeg and salt. I then made a butter and parmigiano reggiano sauce. What’s different about these compared to previous times I’ve made squash agnolotti is that I didn’t use any sage. I loved how sweet the filling was and how buttery and sharp the sauce was without any sage distracting.  

Eggplant cilantro gyoza at home: These gyoza were filled with baked eggplant, cilantro, ginger, green onion, sesame oil, soy sauce and rice vinegar. It was my first time making them and they were amazing. I’ve typically used ground chicken but the eggplant was an excellent substitute.

Let me know if you’ve tried any of these and what your top bites of the week were! 

Here are my top 20 in the city (in no particular order):

1. Dai Lo is a Cantonese-inspired fusion restaurant. It has an amazing tasting menu that changes daily featuring seasonal ingredients. This is my favourite restaurant in the city! It never disappoints and I love how they always introduce new dishes to the rotation.

2. Lao Lao Bar is a Laotian restaurant. Everything here is super flavourful and the restaurant has a nice vibe. When reserving I’d recommend asking to sit in the back room if you want a quieter, more intimate spot for dinner. My favourite dish on the menu is the tapioca dumplings.

3. Byblos is a Mediterranean restaurant. When reserving, I’d recommend asking to sit upstairs. The manti dumplings, jewelled rice and lentil pide are my favorite dishes but you can’t really go wrong with any dish on the menu.

4. Miku is a Japanese restaurant. This is a Vancouver restaurant that has a Toronto location. If you go here, you have to have the aburi oshi sushi which are the torched sushi. It’s a great dinner spot but you can also go for lunch and get great sushi sets that feature a lot of their best rolls.

5. Minami is a Japanese restaurant. Minami is Miku’s sister restaurant but is slightly more upbeat and vibey. The restaurant itself is beautiful and I love coming here for date night or special occasions. They also have great bento boxes for lunch.

6. Manita is a cute restaurant with some Spanish influence. This is a recent addition to my list. I love the Ossington location’s vibe, it’s perfect for a cozy date night. I’d recommend getting the ham croquettes and the crostini and the steak.

7. Martines is a cute French and Mediterranean inspired restaurant. It’s such a cute and cozy spot. Their dishes rotate every few months and feature seasonal ingredients. I love their roasted chicken.

8. Azhar is a Lebanese restaurant. They do an amazing brunch but I also love it for dinner. They freshly bake their pita and it’s delicious so I’d highly recommend ordering any dishes that come with that.

9. Emmer is a bakery/cafe. It’s one of the best bakeries in Toronto. Everything I’ve tried here is excellent. There’s always a bit of a line so I recommend not going during peak hours. Their sandwiches are all great and so are their pastries. They consistently introduce new pastries or seasonal items to their menu.

10. Gusto 501 is an Italian restaurant with a Canadian twist. The restaurant is huge on 3 floors and every area has a different vibe. The floors upstairs are particularly cute and cozy. I really like their pizza.

11. Mizzica is a gelato and pastry shop. It has the best gelato ever, as good as the gelato you’d get in Italy.

12. Gus Tacos is a taco spot. I like their Kensington location but all of them are really good.

13. Pai is a Thai spot. It’s probably the most iconic Thai spot in Toronto and it’s for good reason, their food is wonderful. They don’t take reservations but the wait is not usually too long if you don’t go at peak hours.

14. Spaccio East is Italian bakery and restaurant. I love all their pastries and bread.  You can sit in the downstairs area and have their pastries and baked goods or you can sit upstairs and eat at their restaurant. They also have a small grocery store downstairs.

15. Gia is a vegetarian Italian restaurant. This is solid Italian food adapted to the Canadian palette. They have some staples like the meatballs (which don’t taste like veggie meatballs at all) but have seasonal items too. It’s a cute cozy date night spot.

16. Rasa is a Canadian fusion restaurant. They have wonderful tasting menus that change up seasonally. I love their warm sticky toffee bun for dessert.

17. Oroshi is a Japanese takeout spot. Their fish quality is great, it’s one of the best takeout spots.

18. Eataly is an Italian supermarket with restaurants and bakery. I love coming here when I’m in Yorkville for some pastries or a great Italian meal.

19. Bernhardt’s is a cozy Canadian restaurant. They have seasonal dishes but some staples like the roast chicken or beef.

20. Bar Isabel is a Spanish restaurant. The food here is amazing. I love their croquettes and their steak.

If you’re trying to figure out where to go for a certain occasion, here are some suggestions (some restaurants are in multiple categories):

Best for Date Night

• Manita

• Martine’s

• Minami

• Gia

• Byblos

• Bar Isabel

Best for Special Occasions

• Dai Lo

• Bar Isabel

• Minami

• Miku

• Byblos

• Rasa

Best for Brunch

• Azhar

• Emmer

• Spaccio East

• Manita

• Eataly

Best with Friends

• Lao Lao Bar

• Azhar

• Spaccio East

• Gusto 501

• Byblos

• Pai

Best for Quick Bites

• Spaccio East

• Mizzica

• Eataly

• Gus Tacos

• Oroshi

• Emmer

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