Crisp and light as air or chewy and sturdy, the consistency of the iconic pizzella depends on preference and pizzelle iron. These flat, round and delicate cookies are especially traditional to the ...

Maggie Masci is one of a few women who credits her mother-in-law for teaching her how to cook. The Pennsylvania native was 13 when she began watching her future mother-in-law, Christine, in the ...

Making pizzelle (not to be confused with krumkakes) is an old Italian Christmas tradition. Today, the wafer cookies have cemented themselves as a celebrated holiday food on tables around the world.

TOPSFIELD - On a sunny Saturday earlier this month, Anthony Pascetta is working outside maneuvering a 10-pound cast-iron griddle with 2-foot-long handles over flames in his gas grill. Fortunately, the ...

One of the world’s ancient Christmas cookies is still popular today – the Italian pizzelle, a flat waffle cookie with snowflake or other delicate, double-sided designs. In the U.S. they are ...

Despite the recent popularity of such “instant” sweets as microwaveable brownie mixes, European baking traditions that employ scratch recipes still are worth the effort. One of the many delicacies we ...

Pizzelles, a centuries-old specialty of the Tuscan town of Montecatini, are a standard at most Italian-American bakeries and espresso shops. These crisp, cracker-thin, anise-flavored cookies are fun ...

“Pizzelle” means “round, flat and small,” and pizzelle are traditional Italian cookies that are round and flat like a pizza. They’re made with flour, sugar, butter and eggs, whisked together with ...

Whether or not you're Italian, chances are your Christmas cookie plate includes pizzelles, the classic wafer cookies that are intensely popular in Northeast Ohio. "Ohio, Pennsylvania and New York - ...

It was understood that each Italian family had their own special dishes that were assumed to be better than anyone else's family. In my family, my Nonna Francesca owned the neighborhood pasta bragging ...

Jillian Fitch, one of the pastry chefs at Casolare, whisks the batter for these delicate cannoli shells by hand and then pours it through a sieve to eliminate any lumps. In testing, Domenica Marchetti ...