One of the great things about Bell’s Cookies, a baker of artisan cookies in Seattle, is that no one will mind if their gift is late.

The monthly mix of all-natural flavors offer upgrades on the classics plus new flavor combinations. And the whole line is our Top Pick of The Week.

While there are numerous artisan bakers who make a great chocolate chip, oatmeal, red velvet or snickerdoodle cookie—and yes, Bell’s sells those flavors—we really go out of our way for the flavors with a twist:

 
With our first order in December, we tried the whole shebang: Black Cocoa Crinkle, Chocolate Chunk (sprinkled with Maldon salt), Chocolate Sesame Halva, Christmas Confetti, Colombian Corn, Cookie Butter, Eggnog Snickerdoodle, Ginger Molasses, Peppermint & Cornflake, Pistachio Citrus, Pumpkin Cinnamon Roll, Red Velvet, S’mores, and Vegan Chocolate (which is also gluten-free, made with almond flour).

You can see the current website selection in photo #9 and here: Chocolate Chunk, Chocolate Monster, Columbian Corn, Confetti, Gluten Free & Vegan Chocolate, Lemon Blueberry, Red Velvet, Snickerdoodle, The Bell’s, The Pantry, and Triple Peanut Butter.

We’re waiting to see what next month will bring. We think we’ll be seeing a special Easter cookie.

And we’ve only seen photos of Lemon Crinkle, Sesame Yuzu, and Chocolate-Covered Strawberry on social media. And we want them.

The most popular flavor is, of course, the Chocolate Chunk, followed, not surprisingly, by Red Velvet. The Colombian Corn (photo #4) takes the bronze. That is a surprise, and you should require no arm-twisting to order some.

But if you’re a real foodie, skip the familiar and customize a box that includes the more unusual. Our Christmas box contained Chocolate Halva, Colombian Corn, Eggnog Snickerdooddle, Peppermint Cornflake, and Pumpkin Cinnamon Roll, and we fill out the box with other flavors.

Each cookie is individually wrapped for freshness (photo #2) and has an ingredients label.

Bell’s also sells their cookie dough by the pint—but personally, we’d be afraid that the dough would never get to our oven.

Before we continue, check out:

> The history of cookies.

> The 11 basic cookie styles.

> The different types of cookies: a photo glossary.

> The year’s 44 cookie holidays.

> How to keep cookies fresher for longer (below).
 
 
A BRIEF HISTORY

Bell’s Cookie Co. was founded in 2020 by husband and wife team Tomas and Brooke Perez, after their catering business was interrupted by the pandemic.

While adapting to the times, they remembered how much their catering customers loved their cookies.

They pivoted to focus on those cookies—a treat that always brings a smile to people’s faces, in hard times and good.

The brand was named after their daughter Isabella, and was a success from the get-go.

 
Our hope is that, while going from producing 20,000 cookies a month to 500,000 cookies to accommodate Delta, there’s still enough love to bake into each bite.

And a second hope—not in the least way self-serving—that they open a Bell’s Cookies near us.
 
 
GET YOUR BELL’S COOKIES

Bell’s has done the hard work by packaging five different assortments of 12 cookies.

Or, you can customize your own assortment.

There are subscriptions and gift cards.

> Head to the Bell’s Cookies website.
 
 
TIP: HOW TO KEEP YOUR COOKIES FRESHER FOR LONGER

Let’s say you only like to eat a little at a time. Or that you baked the cookies (or cakes, pies, or breads) more than two days ago.

Here’s how to extend the life of fresh baked goods, made without preservatives, keeping everything good to the last bite.

Cookies can go bad due to:

 
The fridge is not always the solution.

While keeping cookies in the fridge will forestall bacteria and mold for longer, it also can dry them out (make them stale) much faster.

In fact, the cold temperature in the fridge accelerates the crystallization of the starch molecules in the flour, which draws moisture out of all baked goods.

While recipes with custard, cream cheese, or whipped cream should be refrigerated (cheesecake can be frozen), consume them sooner rather than later. But as they have less flour than other cakes, they’ll keep longer.
 
 
HOW GIVE BAKED GOODS A LONGER SHELF LIFE

If they’re home baked, let them cool completely before putting them in a container or wrapping. This will stop condensation from building up inside the container, which can make the stored goods soggy.

Then make them airtight. As soon as they have cooled, store your baked goods in airtight containers. This minimizes their exposure to air, which dries them out.

Use parchment or wax paper between the layers to absorb the moisture from each layer and prevent sogginess.

While cookies can be stored in a high quality airtight container at room temperature for several days, cake and cheesecake should be refrigerated.
 
 
What About Pies?

[1] Yes, please! The cookie on top is The Pantry, a favorite (all photos © Bell’s Cookies).

[2] Each cookie is individually wrapped with an ingredients label. Pop them right into a gift bag.

[3] We love The Pantry, a white chocolate chunk cookie with toffee, espresso, and a pretzel on top.

[4] Don’t overlook Colombian Corn—it may not look glam but it’s the #3 best-seller.

[5] We’re keeping an eye out for Lemon Crinkle to return.

[6] Ditto for Sesame Yuzu.

[7] Bell’s tip: Microwave the cookies 5-15 seconds for gooey, or 3-5 minutes in the toaster oven for chewy. Store leftovers (as if!) in an airtight container for up to 5 days.

[8] Who wouldn’t love to receive a box of Bell’s Cookies?

 
Thanks to Coupon Mister for some of these tips.
 
 

[9] These flavors were available on the publication date of this article. Whatever is available when you get there, you can’t go wrong with any one of them.
 
________________
 
*Cream/whipped cream, custard, fresh fruit, and meringue pies shouldn’t be frozen. When thawed, the filling can separate or become watery.
 
 

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We love the 29th of the month—any month—because it’s National Gnocchi Day.

While the U.S. celebrates 14 pasta holidays, gnocchi is not one of them.

However, the 29th of every month is National Gnocchi Day in Argentina. We have no problem with that whatsoever!

Our gnocchi recipe this month is Gnocchi alla Sorrentina, which hails from the charming coastal town of Sorrento in southwestern Italy, on the Bay of Naples.

The recipe is below, but first: What is “alla Sorentina?”

> 14 more gnocchi recipes.

> The history of gnocchi.

> The origin of Gnocchi Day in Argentina.

> The history of pasta.

> The different types of pasta: a glossary.

> The difference between pasta and noodles, below.
 
 
WHAT IS “ALLA SORRENTINA”

“Sorrentina” refers to the style of cuisine popular in the area around Sorrento, highlighting local fresh ingredients: tomatoes, basil, olive oil, and mozzarella, often with a simple yet bold flavorful preparation that makes Italian cooking so good.

The best-known recipe may be Gnocchi alla Sorrentina, a classic dish of potato gnocchi baked in a rich tomato sauce with mozzarella and basil, baked until the top is golden and bubbly. It’s typically prepared in a terracotta dish.

Terracotta cookware (pignatta or tegame di terracotta) has been used for centuries in southern Italian cooking. It’s more affordable than metal, but also retains and distributes heat evenly, allowing for slow, even baking and keeping the dish warm after it comes out of the oven.

Other popular dishes from the area, topped with tomato sauce, mozzarella, and basil, and then baked, include:

 
 
ARE GNOCCHI PASTA?

Good question! While gnocchi* are technically dumplings, they are listed on menus with the pasta because they are prepared in a similar way (boiled, baked) and served with similar sauces.

 
> See the difference between pasta and noodles below.
 
 
RECIPE: GNOCCHI ALLA SORRENTINA

Make this dish with store-bought gnocchi. You can even use store-bought sauce, but the sauce in this recipe takes just 5 minutes to prepare, and is so much tastier than anything store-bought.

You can make the sauce ahead of time up to 3 days in advance and refrigerate; or make it as far in advnace as you like and freeze it. Heat it to a simmer before adding it to the baking dish.

Prep time is 5 minutes and cook time is 40 minutes.

You can use fresh gnocchi, which will cut the cooking time. Fresh gnocchi cook in 1 to 3 minutes. Dried gnocchi usually take 8 to 10 minutes. Either is ready when the gnocchi float to the surface.
 
Ingredients For 4-6 Servings

 
Preparation

1. HEAT the EVOO in a sauté pan over medium heat. Add the garlic and cook until it begins to sizzle and release its fragrance. Stir in the red pepper flakes, then add the tomatoes and a pinch of salt.

2. BRING the sauce to a boil, then lower the heat to medium-low. Let the sauce simmer gently until thickened and flavorful, 20 to 30 minutes.

3. TEAR up 1/3 to 1/2 cup of basil leaves (we julienne them) and stir them into the sauce. Cover the pot to keep the sauce warm.

4. PREHEAT the oven to 400°F. Coat a large oven-proof baking dish in a thin layer of olive oil. Spoon a ladle full of sauce into the dish.

5. COOK the gnocchi. Bring a large pot of water to a rolling boil and season with salt. Once boiling, cook the gnocchi according to package instructions.

6. DRAIN the gnocchi and transfer half to the baking dish. Spoon a layer of sauce on top and sprinkle with half of the mozzarella.

7. ADD the remaining gnocchi to the baking dish. Spoon more sauce on top and scatter on the remaining mozzarella. Finish with a layer of sauce and sprinkle with 1/3 cup of grated Parmigiano cheese.

8. BAKE for 5-8 minutes, until the sauce is just bubbly and the cheese is melted. If you want to brown the top, slide the baking dish under the broiler for 1-2 minutes.

9. GARNISH as desired when the dish comes out of the oven, and serve hot. We prefer a little green color, via a few whole basil leaves.
 
Variations

 
 
SINGING ABOUT SORRENTO

Perched atop cliffs that separate the town from its busy marinas, Sorrento is a sun-soaked paradise known for dazzling water views and Mount Vesuvius in the distance. No wonder everyone who visits wants to return.

So we couldn’t close without offering you a few of the many variations of the famous song, “Torna a Surriento”:

 
We’ve chosen our favorite artist‡. Who’s yours?

By the way: You may see the song title using “Surriento” instead of Sorrento. That’s because it’s written in the Neapolitan dialect, which differs from standard Italian.

 
 
THE DIFFERENCE BETWEEN PASTA & NOODLES

Pasta and noodles are similar foods with key differences in ingredients, preparation, and cultural origins. While there’s some overlap between the categories (some uncooked varieties Asian wheat noodles can look similar to pasta), they represent distinct culinary traditions with different preparation methods, serving styles, and flavor profiles.

Here are some comparisons of Chinese noodles and pasta:

 
 
More Differences

 
 
What About Pasta Vs. European Noodles?

 
Some examples of non-Italian noodle dishes, all made from wheat flour and sometimes egg, with water or milk:

 
 
So, Is It Pasta or Noodles?

A rule of thumb:

 
 
When Did “Noodles” & “Macaroni” Become “Pasta” In The U.S.?

In the 18th century and beyond, the term “noodles” appeared with German immigrants, who arrived in the U.S. much earlier than Italians.

 
In the early to mid-20th century, “noodles” was a catch-all term for most types of Italian pasta, including macaroni.

[1] Gnocchi alla Sorrentina. The recipe is below (all photos © DeLallo except as noted).

[2] You can pick up gnocchi just about anywhere. These are potato gnocchi, the most common and traditional type, made with boiled potatoes, flour, and sometimes egg.

[3] You can also use cheese gnoccchi, made with ricotta cheese instead of potatoes, giving it a lighter texture. You can also find (or make) beets, carrots, pumpkin, and spinach gnocchi, among others (photo by ChatGPT 2025-03-29).

[4] Start with sautéing the garlic in a pan with olive oil.

[5] Add some red pepper flakes for a light layer of flavor (photo © Savory Spice Shop).

[6] Next, open a can of San Marzano tomatoes and pop them into the pan.

[7] Tear up fresh basil leaves and add them to the pan (photo CC0 Public Domain).

[8] Combine the sauce and cooked gnocchi in a baking pan with mozzarella (photo © Svario Photo | Panther Media).

[9] When the dish comes out of the oven, pass the wedge of Parmigiano and the grater so people can add as much (or as little) as they wish (photo © London Deposit | Panther Media).

[10] Sheet Pan Gnocchi With Sausage & Peppers. Here’s the recipe.

[11] Mac & Cheese Gnocchi. Here’s the recipe.

[12] Baked Chicken Parm With Gnocchi. Here’s the recipe.

[13] Gnocchi potato salad—no potatoes, just potato gnocchi. Here’s the recipe.

[14] Italian-Polish fusion: Gnocchi With Kielbasa & Cabbage. Here’s the recipe.

In the 1960s, with jet travel, more Americans traveled abroad and partook of European cuisines. More imported foods became available and we discovered many cuts of pasta besides spaghetti and macaroni. Among the emergent foodies, “pasta” became the new word.

From the 1980s to the present, food culture shifted toward a more globalized vocabulary. While macaroni and cheese may now be made with myriad shapes of pasta, it is still “macaroni,” with “pasta” the generic for Italian varieties.

Thanks to Chat GPT for much of this background.
 
________________
 
*The singular form of gnocchi in Italian is gnocco. In English, people rarely use the singular form—similar to spaghetti, the singular of which is spaghetto.

†The Chinese word for noodles: During the Han Dynasty (206 B.C.E.-220 C.E.), references to noodle-like foods used the term “bing,” which referred broadly to wheat-based dough products, including flatbreads and early noodles.

By the Tang Dynasty (618–907 C.E.), the term “mian” became more common for wheat-based foods, specifically referring to noodles. The modern word is miàn in Mandarin Chinese.

The earliest direct reference to noodles in Chinese literature appears in the Eastern Han Dynasty (25–220 C.E.). They mention “soup cakes,” likely referring to boiled strands of dough resembling modern noodles [source: ChatGPT 2025-03-24].

‡Pavarotti.

‡‡Examples of deep fried noodle dishes:
>Chinese: Crispy Chow Mein, Crispy Ee-Fu Noodles (Yee Mee), Hong Kong Style Crispy Noodles.
>Japanese: Kakiage Soba/Udon, Sara Udon.
>Malaysian/Singaporean: Crispy Hokkien Mee, Yee Mee Goreng Rangup.
>Thai: Mee Krob, Pad Thai Krob.
>Vietnamese: Bánh Hỏi Chiên Phồng, Mì Xào Giòn (Crispy Fried Noodles).
 
 

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While there isn’t a specific “National Ham and Eggs Day,” March 26th is Make Up Your Own Holiday Day. To celebrate, we present a recipe for a savory, fun, and totally delicious combination of ham and eggs on a waffle.

The egg yolk drizzles down over the waffle, and you can even add a drop of maple syrup (or hot sauce, if you prefer).

You can add steamed or roasted vegetables as you wish: asparagus, bell peppers, mushrooms, zucchini, even blistered cherry tomatoes.

Waffles are comfort food, and these can be eaten all day long: breakfast, lunch, and dinner.

If you don’t have a waffle iron, you can make pancakes or adapt* the recipe to French toast.

We adapted this recipe from one by Leslie Ponce of Miami, Florida, featured in Taste of Home.

We simplified it, which included using your own favorite waffle recipe or mix instead of mixing from scratch.

We used our favorite whole grain, high protein pancake and waffle mix, Long Table. We are fans of both popcorn mix (popcorn flour, oat flour, almond meal and a hint of poppyseed) and the Blue Corn (heirloom organic blue corn, heirloom organic rye, heirloom organic buckwheat, and non-GMO hazelnut meal).

A bonus for people who avoid gluten: The mix is gluten-free! But gluten or not, it has such great flavor and nutrition that we give boxes as gifts. Here’s our review.

> The year’s 11 ham holidays are below.

> So is the difference between Emmental and Gruyère Swiss cheeses, the French version Comté, and American Swiss-style cheese.

> Egg holidays.

> Breakfast holidays.

> The history of waffles.

> The history of chicken and waffles.

> More savory waffle recipes.
 
 
RECIPE: WAFFLES WITH HAM, EGGS, & CHEESE

You can use cubed ham, as was done in the original recipe, or sliced ham. The benefit of the cubes is that you don’t need a knife…but that’s small potatoes (or small ham cubes, as you prefer).

The original recipe used roasted vegetables, which required the oven, and a from-scratch waffle recipe.

We first sliced our asparagus and steam them. Cook them as you wish, or eliminate the vegetables entirely.

In fact, the second time we made this recipe, we used a jar of pimento (roasted red pepper strips—photo #9) and defrosted green peas (photo #10) for splashes of color.
 
Ingredients For 6 Servings

 
Preparation

1. PREHEAT a greased waffle iron. Prepare the waffle batter and add the asparagus, scallions, and cayenne pepper.

2. BAKE† the waffles according to manufacturer’s directions until golden brown. Keep warm in a covered dish while you cook the others. Meanwhile…

2. COAT a large skillet with cooking spray. Cook the ham until heated through; keep warm in a covered dish. In same skillet…

3. FRY the eggs until the yolks are set.

4. SERVE: Top each waffle with 1 egg. Sprinkle ham cubes the remaining 1/4 cup cheese. Garnish with minced herbs.
 
 
THE DIFFERENT TYPES OF SWISS CHEESE

There are 450 known Swiss cheeses, classified into five categories: extra-hard, hard, semi-hard, semi-soft and soft. Cow’s milk is used in 99% of the cheeses produced. Examples include:

 
Here’s more about them.

The recipe calls for Gruyère, but you can substitute Emmental, another Swiss mountain cheese, or two French cheeses: Comté, France’s approximation of Gruyère, or Emmental de Savoie, its approximation of Swiss Emmentaler.

All four are part of the broader category of Alpine-style cheeses, also called mountain cheeses, which are made in mountainous regions, often using milk from cows that graze in alpine pastures.

All four hold protected status: Gruyere, Emmental, and Comté have A.O.P. (Appellation d’Origine Protégée) status and I.G.P (Indication Géographique Protégée)

What’s the difference?
 
 
EMMENTALER CHEESE VS. GRUYÈRE

Emmenthaler is the German spelling for the cheese and is commonly used in Switzerland as well. It means “from the Emme Valley.”

The valley is in the Swiss canton of Bern, known for its rolling hills and the Emme River that runs through them. It is a big dairy farming region.

Although Switzerland is the birthplace of Emmentaler cheese, other countries, including Germany, France, and Austria, produce their own Emmental-style cheeses.

However, Emmentaler AOP (Appellation d’Origine Protégée) is a protected name and signifies that the cheese is made in certain areas, following traditional methods.

It can only be made in the canton of Bern and some surrounding areas in central and western Switzerland.

However, cheeses called simply “Emmental” in France and other countries (like Germany, Austria, and the U.S.) do not have protected status.

 
 
Gruyère & Emmentaler Differences;

Both are hearty, firm Swiss mountain cheeses but have some key differences:

 
If you’re substituting one for the other, Gruyère provides a more intense flavor, while Emmentaler is milder and slightly sweeter.
 
 
THE DIFFERENCE BETWEEN TRUE GRUYÈRE FROM SWITZERLAND & COMTÉ FROM FRANCE

Comté is also a mountain cheese, but from the Jura Mountains, sub-alpine mountain range in the Bourgogne-Franche-Comté region of France, which north of the Alps along the Swiss-French border.

It has a similar flavor profile to Gruyère but because of differences in milk and production:

 
 
WHAT ABOUT FRENCH EMMENTAL DE SAVOIE?

France produces a cheese called Emmental de Savoie IGP (Indication Géographique Protégée), produced in the Savoie and Haute-Savoie regions of France. It is protected, must come from a designated region, but I.G.P. has slightly less strict regulations than A.O.P. status.

[1] The recipe: savory waffles with ham and a fried egg (photo © Taste Of Home).

[2] Our favorite pancake mix (photos #2 and #3 © Longtable).

[3] The Popcorn mix is made with flour from popped corn that is then ground.

[4] Gruyère is a mountain cheese made in Switzerland from raw cow’s milk (photo © Murray’s Cheese).

[5] Emmental is another raw milk mountain cheese from Switzerland. See how it differs from Gruyère below (photo © De Laurenti).

[6] Emmental de Savoie, the French version of Emmental. See how it differs from Swiss Emmental below4 (photo © Fromagerie de Chambéry).

[7] American Swiss cheese is quite different from Emmental and Gruyère. See why below (photo © Boar’s Head).

[8] Spring is prime asparagus season (photo © Good Eggs).

[9] Roasted red pepper strips, a.k.a. pimento or pimiento (photo © Gefen | Amazon).

[10] (photo © Maude Restaurant | Los Angeles).

[11] Cayenne refers to both a type of hot chile and the powdered spice made from dried and ground cayenne chiles (photo © McCormick).

[12] Thanks to ChatGPT for this concise chart.
 
To compare the cheeses in photos: Swiss Emmental is photo #5 and Emmental de Savoie is photo #6. You can see how large the eyes are!
 
 
Comté vs. Emmental de Savoie

 
 
THE DIFFERENCE BETWEEN AMERICAN SWISS CHEESE & REAL SWISS FROM SWITZERLAND

American Swiss cheese (photo #7)is quite different from Emmental and Gruyère. It’s less expensive, so even people who might prefer authentic Swiss cheeses will buy it.

 
and

 
________________
 
*For French Toast, you can stir finely minced chives into the batter or omit them; and lay the asparagus atop the toast and under the egg.
 
†Waffles are considered “baked” because the plates of the waffle iron generate dry heat, similar to baking in an oven.

‡The elasticity of cheese refers to how stretchy and flexible the cheese is when cut, pressed, or melted. It’s a measure of how well the cheese can bend or spring back without breaking. The more elastic the cheese, the easier it melts.

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Stop throwing out your broccoli stems! Sure, the florets are pretty, but the stems are just as and tasty, but don’t neglect the rest. We love to use sliced or shaved broccoli stems in place of lettuce for a hearty salad.

A day or two before or after, enjoy the florets. This recipe needs only the stalks.

> There are additional uses for the stems below.

> Also below: the difference in nutrition between the florets and the stems.

> The history of broccoli.

> The history of broccolini.

> The difference between broccoli, broccolini, and broccoli rabe.

National Broccoli Day is March 22nd. (Some call it National We Love Broccoli Day.) We offer you a recipe for the part of the stalk people tend to like least: the stem.
 
 
Why it isn’t as beloved as the florets, we don’t know. Perhaps it’s because older heads can develop tough, fibrous skins. There are easy solutions to that, though:

 
 
RECIPE: BROCCOLI STEM SALAD

Thanks to Farm To People for this recipe.

Prep time is 20 minutes.
 
Ingredients

 
Preparation

1. PEEL the stems as necessary. If the broccoli is young and tender, you don’t need to peel the stems. For more mature broccoli, it’s a good idea to peel them as the skin can be a bit woody and tough.

2. SHAVE the stems into paper-thin slices using a mandolin. If you don’t have a mandolin, use a sharp chef’s knife to cut slices as thinly as you can get them.

3. MAKE the dressing. Mix together the garlic, lemon juice, olive oil, and chili flakes. Season with sea salt and pepper, to taste. Toss shaved broccoli stems and herbs with enough dressing to coat and serve.
 
 
MORE USES FOR BROCCOLI STEMS

 
 
STEMS VS. FLORETS: WHICH ARE MORE NUTRITIOUS?

Both are nutritious, with slight differences: The florets are richer in vitamins and antioxidants, while the stems provide more fiber and potassium, with fewer calories to boot.

 
[6] Chart created by Chat GPT, 2025-03-22.

[1] Close up on the recipe below (photos #1 and #2 © Farm To People).

[2] This may have been the photo stylist’s idea, but if you have leftover herbs, why not scatter them on the tabletop?

[3] Broccoli stems have quite a few uses. See them below (photo © According To Elle).

[4] A beautiful head of broccoli ready to be enjoyed (photo © Good Eggs).

[5] So why slice off the florets and toss the rest? See ways to use them below (photo © Hello Fresh).

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[1] Pistachio Tiramisu: Trade the coffee for pistachio nuts (photo © Chef Stefano Carniato | Piola | Miami).

[2] Start with the freshest pistachios you can find. If you want to buy in bulk, Middle Eastern grocers often have the best options (photos #2 and #3 © Setton Farms).

[3] See the branch? The nuts grow inside the pink pods (a.k.a. the fruits of the pistachio tree).

[4] If you can’t find mascarpone, you can make your own with this recipe (photo © Vermont Creamery).

[5] Ladyfingers. You can buy them or bake them. It’s easy: Here’s a recipe (photo © Jirkaejc | Panthermedia).

[6] It’s pretty easy to find pistachio cream, a trending bread spread, at specialty food stores and online (photo © Aroma Sicilia).

[7] Make your own pistachio cream. The recipe is below (photo © Nerds With Knives).

[8] A charlotte uses a ring of ladyfingers to enclose its filling. Here’s the recipe for this Strawberry Charlotte (photo © Teak & Thyme).

We’re celebrating National Tiramisu Day, March 21st, with a creative flavor twist: switching the “pick me up” of coffee for the protein and crunch of pistachio nuts.

The recipe was created by Chef Stefano Carniato of Piola restaurant in Miami. He has every right to play with the recipe, as a native of Treviso, Italy, where tiramisu was invented (here’s the story).

The recipe is very popular at Piola—it’s been on the menu for more than two decades! Chef Carniato shared the recipe with us in honor of National Tiramisu Day.

“Tiramisu” literally translates to “pick me up,” so called because a zabaglione spiked with espresso gave energy to the restaurateur who thought to port the idea to another dessert.

So here’s the question: If the recipe replaces the coffee ingredient with caffeine-free pistachio nuts, no matter how delicious, is it still a tiramisu pick-me-up (we’re ignoring the theory that any food that makes you happy is a mood elevator)?

Please discuss!

This pistachio variation was created by Treviso native Stefano Carniato, chef/owner of the Miami restaurant Piola.

“Our recipe calls on crema al pistacchio (pistachio cream, photo #6), a silky, nutty bread spread that is similar to Nutella,” notes Chef Carniato.

“While we are very familiar with this ingredient back home in Italy, crema al pistacchio seems to suddenly be gaining popularity amongst an American audience.”

That is true: We’ve been seeing it everywhere. But it’s pricey, so if you want to make your own, here’s a recipe.

> The history of tiramisu.

> The recipe for homemade pistachio cream, if you’d rather make it than buy it, is below.

> So are more tiramisu recipes are below.

> So is the history of ladyfingers.
 
 
RECIPE #1: TIRAMISU AL PISTACCHIO (PISTACHIO TIRAMISU)

A note about the pistachio cream: It’s pretty expensive. It’s also easy to make your own.

Pistachio cream is a blend of white chocolate and pistachios, a cousin to Nutella (milk chocolate and hazelnuts).

It’s delicious on so many things (see the recipe below).

Prep time 20 minutes.
 
Ingredients For 8 Servings

 
Preparation
 
1. SEPARATE the egg yolks from the whites in two separate bowls. Blend the yolks with the sugar at high speed for 8 minutes or until sugar is no longer visible. Add the mascarpone, 2/3 cup (60g) ground pistachio and the pistachio cream to the mixture and blend until smooth. Place the mixture into a bowl and refrigerate.

2. WHISK the egg whites until foamy. Gently fold them into to the mascarpone mixture with a spatula.

3. MIX the milk in a saucepan with 3 tablespoons (50g) pistachio cream and 3 drops of almond or vanilla extract. Heat to between 80°-100°F (before it begins to simmer). Pour it into a square baking tray or dish.

4. DIP the ladyfingers one by one into the milk mix. They should soften but not fall apart.

4. APPLY a thin layer of the mascarpone mix to the bottom of an 8″x8″ baking dish. Flatten the layer and place a layer of ladyfingers on top. Add a layer of mascarpone cream on top, followed by another layer of ladyfingers. Top with a final layer of mascarpone cream.

5. PLACE the dish in the freezer for 30 minutes. If you’ll won’t be serving it until later, you can refrigerate for 4 hours and up to overnight.

6. CUT in 8 slices. Garnish with ground pistachios. (We preferred the texture of roughly chopped pistachios.)
 
 
RECIPE #2: PISTACHIO CREAM

Thanks to Nerds With Knives for this recipe [photo #7] and advice.

Since they’re made by a variety of small companies, you’ll find that no two brands of store-bought pistachio creams are alike. Some might contain pistachios along with sugar and milk powder, while others might add almond extract to bump up the flavor, or olive oil to smooth out the texture.

 
Check the label ingredients carefully.

Ingredients

 
Preparation
 
1. BRING a medium sized pot of water to a boil and add the shelled pistachios. Boil for 3 minutes, then drain and place on a clean kitchen towel.

2. FOLD the towel over the pistachios and rub them in the towel to loosen the skins. Separate the pistachios, discard the skins, and place the pistachios in a blender.

3. ADD the butter and 1/4 cup milk to a small microwave safe bowl. Heat in 20 second bursts, just until the butter is melted and the milk is hot. Add the white chocolate and stir until melted.

If the chocolate needs more melting, heat for another 10-15 seconds and stir (you can also do this on the stovetop in a small saucepan on low heat).

4. ADD to the pistachios in the blender, the remaining 1/2 cup milk, confectioners’ sugar, and salt. Scrape in the melted white chocolate/butter mixture. Pulse on medium speed until the pistachios turn into a paste. You’ll need to stop the blender 3-4 times to scrape down the sides.

5. BLEND on high power for 30 seconds to a minute, until the texture turns smooth and creamy. Transfer the pistachio cream to an airtight container and refrigerate until ready to use. It will keep well for 2 weeks.
 
 
MORE TIRAMISU RECIPES

 
 
THE HISTORY OF LADYFINGERS

Ladyfingers, known in Italian as savoiardi, are delicate, sponge-like cookies, long and slightly oval (photo #5). They date to the Duchy of Savoy in the late 15th century (hence the name savoiardi).

While exact records of a specific visit tied to the creation of ladyfingers are scarce, the historical context suggests that the visit might have taken place during King Charles’ military campaigns in Italy (1494–1495), or earlier in the course of diplomatic relations.

The House of Savoy maintained close ties with France, as the duchy bordered French territory and often acted as a strategic ally or battleground in European conflicts.

At the time, Carlo I, Duca di Savoia (reigned 1482–1490) or Filippo II, Duca di Savoia (reigned 1496–1497) would have been ruling the region.

The Duke’s pastry chefs developed the light, airy sponge cookies to impress the French guests. The recipe was brought back to France, and became popular across Europe.

In France, the cookies were known as biscuits à la cuillère (spoon biscuits*) because they were traditionally shaped using a spoon.

The exact origin of the word “ladyfingers” is unclear, but it appears in English cookbooks by the 18th or 19th century.

Instead of referring to a foreign entity that was dissolved in 1861, English-speaking bakers likely chose a name that was more appealing to their customers. The cookies’ long, slender shape resembled a refined lady’s fingers, and the delicate texture enhanced the association.

From the beginning, savoiardi/ladyfingers were served with—and often dipped in—coffee, tea, wine, or liqueur.

They were also crafted into elaborate desserts including (over time):

 
In addition to these popular recipes, ladyfingers have also found a place in American specialties such as icebox cake and strawberry shortcake.

They can be substituted anywhere a cake base is needed, from Baked Alaska to Tiramisu Cheesecake.

And of course, serve them with ice cream, coffee, and dessert wine [source: ChatGPT 2025-03-21].

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*Note that most of Europe, including England, uses the word biscuit to describe what Americans call cookies. We got the word cookie from the Dutch, who first came to the American colonies in the 17th century. Dutch word koekje (pronounced COOK-yeh) literally meaning “little cake,” was used to describe small baked treats. Over time, English speakers in America adapted koekje to cookie and it became the standard term.
 
 

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