Skinny Italian Part 9

In Italy, women walk everywhere (and in high heels). When I first got my Peg Perego stroller for Gabriella, I realized the d.a.m.n thing didn't have a cup holder. Some fancy Italian stroller! Then I realized why: in Italy they don't have cup holders in anything: not strollers and not even cars. It's because Italians don't eat on the run. They don't grab a huge whipped-creamed coffee drink and then rush to their next location. Italians sit, eat, and enjoy. And in between, they walk. A lot.

Walk as much as you possibly can. Park farther away from the store's entrance (it will save your car from nasty dings anyway). Park down the street from your hair salon. Walk all the way to the park, library, or store. Every little step will help you look a.s.s-tastic!

Also, walk confidently. Models are beautiful, even though they all look so different (and sometimes quite alien-like). They're beautiful because they walk like they are. You do the same, no matter where you are or what you're doing. Sway those hips, and shake that a.s.s, because Baby Doll, you are beautiful, too!

How to Fake It on Any Budget Of course, not everyone can afford the top Italian designers-and unless you're the pope, you can't afford them all the time-but there are tons of ways to dress in beautiful clothes without breaking your bank. I'm not a big fan of faking anything, so I am not suggesting you go buy knockoffs or cheap imitations. They won't look good and I promise they won't last long, so they're a waste of your money.

Instead, try to invest in just a few amazing pieces that you can add to regular, nondesigner clothes to bring everything up a notch. Look for cla.s.sic pieces, like black pants or a nice blouse, and make sure they're made of natural materials.

I also think accessories make the outfit, and every girl deserves a beautiful handbag, a great pair of shoes, and some gorgeous jewelry.

Now, the jewelry doesn't have to be dripping with diamonds to be hot (not all of us are as lucky as Jill Zarin to have a giant "baby" diamond on her finger and an even bigger "mamma" diamond in the safe). But you can find amazing necklaces and bracelets and earrings at local boutiques or department stores that will dress up even a pair of jeans. Forget thin gold chains or tiny diamonds. Those don't make a statement anyway. You want sparkle and statement, patterns and big, fun pieces.

Italian HornsOne of my favorite accessories is the Italian horn necklace (called corno or cornicello for "little horn" in Italian). You might have seen me buy one at a boutique near my house on Season One. I love them not just because they're big and colorful and make a statement, but because Italians believe they help keep away the evil eye.The evil eye is the idea that a person can harm you or your family by looking too long and too longingly at you or at them. It might seem like superst.i.tion to some, but many, many people believe in it, including modern Christians, Jews, and Muslims. There is a word for the evil eye in Hebrew, Yiddish, Italian, Spanish, Arabic, and Farsi. It's even mentioned in the Old Testament.Me, I love necklaces that remind me of my Italian heritage, I like how pretty they are, and I could use all the help against evil I can get. Who couldn't?

Where can you find real designer shoes and handbags for a discount? Look on the Internet, especially sites that recycle barely worn clothing. Discount retailers like Loehmann's have great designer specials. And every department store on earth has a yearly sale. There's also the outlet malls. There are Salvatore Ferragamo designer outlet shoe stores all over the country. Same with Gucci, Armani, Dolce & Gabbana, Versace, Prada, and Diesel (Italian designer jeans that make your a.s.s look amazing).

Best Italian Recipes for Little Black Dress EmergenciesEven if you're eating right and exercising, and you have a few great pieces of clothing in your closet that you know look slamming on you, everyone has a fas.h.i.+on emergency. Maybe you injured yourself and couldn't get around like normal (except from the couch to the pantry). Maybe it's your time of the month. Maybe you just got back from a glorious, all-bets-are-off vacation. Whatever the case, every girl has faced the special occasion when she has to fit into her little black dress (or skinny jeans) in a big fat hurry.As you know, I'm never an advocate of starving yourself, using crazy diet aids, or eating weird stuff. But thankfully, there are Italian meals that are still amazing and super-filling, but healthier than most. We won't call these "diet" foods, but these are my favorite recipes for when I have an LBD emergency.

FENNEL S SALAD.

MAKES 4 SERVINGS1 large fennel bulb1 tablespoon fresh lemon juice1 tablespoon red wine vinegar teaspoon salt1/8 teaspoon freshly ground black pepper2 tablespoons extra virgin olive oil1 tablespoon chopped fresh parsley 1. Cut the fennel in half lengthwise. Cut out the tough triangular core at the bottom of the bulb. Cut the fennel crosswise into very thin slices. (You can use a mandoline or plastic V-slicer if you wish.) You should have about 4 cups sliced fennel. Cut the fennel in half lengthwise. Cut out the tough triangular core at the bottom of the bulb. Cut the fennel crosswise into very thin slices. (You can use a mandoline or plastic V-slicer if you wish.) You should have about 4 cups sliced fennel.

2. Whisk the lemon juice, vinegar, salt, and pepper in a large bowl. Gradually whisk in the oil. Add the fennel and toss well. Sprinkle with the parsley. Whisk the lemon juice, vinegar, salt, and pepper in a large bowl. Gradually whisk in the oil. Add the fennel and toss well. Sprinkle with the parsley.

3. Serve immediately, or refrigerate for an hour or so and serve chilled. Serve immediately, or refrigerate for an hour or so and serve chilled.

PANZANELLA S SALAD.

MAKES 8 SERVINGSCROUTONS1/3 cup extra virgin olive oil2 garlic cloves, minced1/8 teaspoon salt1 loaf day-old crusty Italian or French bread, cut into 1-inch cubes SALAD cup balsamic vinegar teaspoon salt teaspoon freshly ground black pepper cup extra virgin olive oil4 large ripe tomatoes, cored, seeded, and cut into -inch dice4 ounces fresh mozzarella, cut into bite-sized cubes cup pitted and chopped kalamata olives red onion, finely chopped10 fresh basil leaves, torn into pieces1 tablespoon drained capers 1. To make the croutons, position a rack in the center of the oven and preheat the oven to 400F. To make the croutons, position a rack in the center of the oven and preheat the oven to 400F.

2. Whisk the oil, garlic, and salt together in a large bowl. Add the bread cubes and toss well. Spread on a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 10 minutes. Let cool. Whisk the oil, garlic, and salt together in a large bowl. Add the bread cubes and toss well. Spread on a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 10 minutes. Let cool.

3. To make the salad, whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil. Combine the croutons, tomatoes, mozzarella, olives, onion, basil, and capers in a large bowl. Add the dressing and toss well. Let stand for 20 minutes before serving. To make the salad, whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil. Combine the croutons, tomatoes, mozzarella, olives, onion, basil, and capers in a large bowl. Add the dressing and toss well. Let stand for 20 minutes before serving.

GIARDINO M MINESTRONE.

MAKES ABOUT 3 QUARTS, 12 SERVINGS2 tablespoons extra virgin olive oil1 medium onion, diced1 medium carrot, cut into -inch dice2 garlic cloves, minced5 cups canned low-sodium vegetable or chicken broth4 ripe plum tomatoes, cored, seeded, and diced teaspoon dried oregano teaspoon salt teaspoon freshly ground black pepperOne 19-ounce can cannellini (white kidney) beans, drained and rinsed4 ounces green beans, trimmed and cut into -inch pieces2 medium zucchini, cut into -inch dice1 cup uncooked small sh.e.l.l pasta (conchiglie)1 tablespoon chopped fresh basil1 tablespoon chopped fresh parsley cup freshly grated Parmigiano-Reggiano 1. Heat the oil in a soup pot over medium heat. Add the onion and carrot, and cook until they begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the broth, 2 cups water, the tomatoes, oregano, salt, and pepper. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 45 minutes. Heat the oil in a soup pot over medium heat. Add the onion and carrot, and cook until they begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the broth, 2 cups water, the tomatoes, oregano, salt, and pepper. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 45 minutes.

2. Add the cannellini beans, green beans, zucchini, and pasta, and return to a simmer over high heat. Return the heat to medium-low, and simmer until the pasta is tender, about 10 minutes. During the last few minutes, add the basil and parsley. Sprinkle in the cheese, and serve hot. Add the cannellini beans, green beans, zucchini, and pasta, and return to a simmer over high heat. Return the heat to medium-low, and simmer until the pasta is tender, about 10 minutes. During the last few minutes, add the basil and parsley. Sprinkle in the cheese, and serve hot.

PASTA U UMBRIA.

MAKES 6 SERVINGS4 tablespoons extra virgin olive oil1 small red onion, diced2 garlic cloves, minced1 medium zucchini, cut into -inch cubes1 medium eggplant, cut into 1-inch cubes1 red bell pepper, cored, seeded, and cut into -inch dice teaspoon salt teaspoon crushed hot red pepper1 pound orecchiette or conchiglie (large sh.e.l.l) pasta3 tablespoons Audriana's Pesto (page 131) cup (2 ounces) shredded ricotta salata cheese 1. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add the remaining oil, and heat. Add the zucchini, eggplant, bell pepper, salt, and hot pepper. Cook, stirring often, until the vegetables have cooked into a thick, tender mixture, about 20 minutes. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add the remaining oil, and heat. Add the zucchini, eggplant, bell pepper, salt, and hot pepper. Cook, stirring often, until the vegetables have cooked into a thick, tender mixture, about 20 minutes.

2. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions until almost al dente. (The pasta will cook further in the sauce.) Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions until almost al dente. (The pasta will cook further in the sauce.) 3. Drain the pasta, reserving cup of the pasta cooking water. Transfer the pasta to the sauce. Add the pesto. Stir in enough of the pasta water to make a light sauce that clings to the pasta. Reduce the heat to low and cook until the pasta is just al dente, about 3 minutes. Remove from the heat. Sprinkle with the cheese, and serve hot. Drain the pasta, reserving cup of the pasta cooking water. Transfer the pasta to the sauce. Add the pesto. Stir in enough of the pasta water to make a light sauce that clings to the pasta. Reduce the heat to low and cook until the pasta is just al dente, about 3 minutes. Remove from the heat. Sprinkle with the cheese, and serve hot.

SKINNY S SNAPPER.

MAKES 4 SERVINGS1 tablespoon plus 2 teaspoons extra virgin olive oil1 medium onion, sliced into thin half-moons1 small green bell pepper, cored, seeded, and cut into -inch-wide strips2 garlic cloves, finely chopped teaspoon salt teaspoon freshly ground black pepper2 large tomatoes, cut in eighthsFour 5- to 6-ounce red snapper fillets4 thin lemon slices1 tablespoon chopped fresh parsley 1. Position a rack in the center of the oven and preheat the oven to 400F. Position a rack in the center of the oven and preheat the oven to 400F.

2. Heat 1 tablespoon of oil in a large ovenproof skillet over medium heat. Add the onion, bell pepper, and garlic, and season with teaspoon salt and teaspoon pepper. Cook, stirring often, until softened, about 5 minutes. Add the tomatoes and mix well. Heat 1 tablespoon of oil in a large ovenproof skillet over medium heat. Add the onion, bell pepper, and garlic, and season with teaspoon salt and teaspoon pepper. Cook, stirring often, until softened, about 5 minutes. Add the tomatoes and mix well.

3. Season the fillets with the remaining teaspoon salt and teaspoon pepper. Place the fillets, skin side down, on the vegetables in the skillet. Place a lemon slice on each fillet. Drizzle with the remaining 2 teaspoons oil. Place the skillet in the oven and bake until the fish is opaque when pierced with the tip of a knife, about 10 minutes. Sprinkle with the parsley, and serve hot. Season the fillets with the remaining teaspoon salt and teaspoon pepper. Place the fillets, skin side down, on the vegetables in the skillet. Place a lemon slice on each fillet. Drizzle with the remaining 2 teaspoons oil. Place the skillet in the oven and bake until the fish is opaque when pierced with the tip of a knife, about 10 minutes. Sprinkle with the parsley, and serve hot.

12 - Love-Love-Love .

I certainly do not have a perfect life. Being married for ten years and having four little girls is not easy. Sometimes I yell. Sometimes Joe and I argue. But for the most part, I'm a really happy person. No matter what's going on, I just try to appreciate every day.

I've always thought that happy people lived longer and healthier lives. I've seen reports that people in a relations.h.i.+p are happier and healthier than those who are alone, and happy people are more immune to even the common cold. It just makes sense. But it wasn't until I found Dr. David Snowdon's research on the brains of Catholic nuns that I found my evidence.

For fifteen years, he studied 678 School Sisters of Notre Dame from the ages of 75 to 106. Here's the creepy part: each nun who partic.i.p.ated in the study agreed to donate her brain to science when she died. As that happened, and they studied the brains (and compiled all their research of the nuns while they were alive), they found that the happiest nuns had the healthiest brains. Dr. Snowdon's "Nun Study" concluded that, "those who are hopeful, happy, and optimistic in att.i.tude live much longer." I knew it!

Count Blessings, Not Calories Just like I've never seen a runner or a woman in labor with a smile on their face, I've never met a happy dieter. When you deprive yourself of wonderful food, you're miserable, and the misery hormones slow down your metabolism so you don't lose weight, and then you're twice as miserable.

We've looked at some of the reasons Italians live longer, healthier lives: because of the fresh, healthy food they eat, and how they eat it, and because celebrating is part of our culture.

No one can control what family they're dropped into, what size body they're genetically gifted with, or what fortunes or misfortunes might come their way. But if we all took as much time counting our blessings as we do counting calories, we'd all be a lot healthier. Maybe that's a good idea: every time you are tempted to look at the nutrition facts of a food, remind yourself of the ounces of blessings and grams of happiness you've had, do have, will have, and deserve to have.

Let me help you begin counting your blessings: you're now officially one of my hot Italian friends, you care enough about your health and your family that you bought this book to learn a new way of cooking and eating, and I adore you!

s.e.xy Is as s.e.xy Does One of the reasons I love the t.i.tle of my book is because it makes me feel happy and s.e.xy just to say it out loud. I don't like to use the word skinny to refer to a person, or the way a person should be. I think really skinny can actually be kind of gross. I love curves. Since I had Audriana, my a.s.s is bigger, and I love it (isn't it so great that we live in an age where juicy a.s.ses are a good thing?). But "skinny jeans" is a happy place. The size of my mom's skinny jeans isn't the same as mine, but those are the pants that make us happy. We're not supposed to all look the same. But we can all be healthy, fabulous, and s.e.xy-s.e.xy-s.e.xy! You are s.e.xy. The way you flip your hair is s.e.xy. The way you smile is s.e.xy. The way you move is s.e.xy. s.e.xy is all about att.i.tude, not size, and sister, we've got some to spare!

Recipes for RomanceFor those days when we're not feeling particularly s.e.xy (and it happens to all of us!), I've created some special romantic recipes to relight your fire. Pour yourself a gla.s.s of wine, remember that you're my friend and that makes you fabulous, and cook yourself s.e.xy!

SPAGHETTI A ALL'UBRIACO (D (DRUNKEN S SPAGHETTI) MAKES 6 SERVINGS.

I love-love-love this recipe because you know it tastes great from the t.i.tle. Drunken Spaghetti. What's more fun that that?

Now, most people make their drunken spaghetti with red wine. The wine soaks into the noodles and makes them dark red and runny, and, in my opinion, as good as it might taste, it is not good looking. Of course, I'm all about adding wine to my pasta, so I created a variation that uses white wine and Milania's Marinara Sauce. Salute!

Milania's Marinara Sauce (see page 119 page 119)One 750-ml bottle Chardonnay1 pound spaghetti cup (2 ounces) freshly grated Parmigiano-Reggiano, for serving 1. Bring the marinara and 1 cup of wine to a simmer in a medium saucepan over medium heat. Reduce the heat to low, and simmer until slightly thickened, about 20 minutes. Keep warm. Bring the marinara and 1 cup of wine to a simmer in a medium saucepan over medium heat. Reduce the heat to low, and simmer until slightly thickened, about 20 minutes. Keep warm.

2. Meanwhile, pour the remaining wine into a large pot, add 3 quarts lightly salted water, and bring to a boil. Add the spaghetti and cook according to the package directions until al dente. Meanwhile, pour the remaining wine into a large pot, add 3 quarts lightly salted water, and bring to a boil. Add the spaghetti and cook according to the package directions until al dente.

3. Drain the spaghetti and return to the pot. Add the sauce and mix well. Serve hot, with the cheese pa.s.sed on the side. Drain the spaghetti and return to the pot. Add the sauce and mix well. Serve hot, with the cheese pa.s.sed on the side.

SICILIAN S STEAK.

MAKES 4 SERVINGS.

Here's why my Sicilian steak makes me feel super s.e.xy: when I think of Sicily, I automatically think about the cliffside city of Taormina. You cannot imagine how spectacular it is: it's all hilly and green, Mount Etna is steaming in the distance, the sapphire-blue ocean is everywhere, and the best resorts allow you to pretty much walk on the water. (There's an amazing film festival in Taormina every year where they show movies in a 2,300-year-old open-air Greek-Roman amphitheater. It's where Transformers Transformers had its world premiere.) The most beautiful resort in Taormina is the Grand Hotel Atlantis Bay, which makes me think of the equally beautiful Atlantis Resort in the Bahamas. Joe and I got engaged there (we couldn't afford to fly all the way to Italy to get engaged), so you can see how Atlantis + Sicily + Steak = s.e.xy in my book. Try it out and see what magic you can conjure up yourself! had its world premiere.) The most beautiful resort in Taormina is the Grand Hotel Atlantis Bay, which makes me think of the equally beautiful Atlantis Resort in the Bahamas. Joe and I got engaged there (we couldn't afford to fly all the way to Italy to get engaged), so you can see how Atlantis + Sicily + Steak = s.e.xy in my book. Try it out and see what magic you can conjure up yourself!

2 (1 pound each) sh.e.l.l steaks, cut about 1 inch thick cup extra virgin olive oil2 garlic cloves, minced1/3 cup dried bread crumbs2 tablespoons freshly grated Parmigiano-Reggiano1 teaspoon dried oregano teaspoon salt teaspoon freshly ground black pepper 1. Trim the excess fat from the perimeter of each steak. Combine the oil and garlic in a 13 9-inch gla.s.s or ceramic baking dish. Place the steaks in the baking dish, and let stand at room temperature for 30 minutes, turning the steak over after 15 minutes. Trim the excess fat from the perimeter of each steak. Combine the oil and garlic in a 13 9-inch gla.s.s or ceramic baking dish. Place the steaks in the baking dish, and let stand at room temperature for 30 minutes, turning the steak over after 15 minutes.

2. Mix the bread crumbs, cheese, oregano, salt, and pepper together in another shallow dish. Remove the steaks from the oil, letting the oil cling to the steaks. Dip each steak into the bread crumb mixture, patting to coat both sides. Let stand 10 minutes to set the crumbs. Mix the bread crumbs, cheese, oregano, salt, and pepper together in another shallow dish. Remove the steaks from the oil, letting the oil cling to the steaks. Dip each steak into the bread crumb mixture, patting to coat both sides. Let stand 10 minutes to set the crumbs.

3. Position a broiler rack 6 to 8 inches from the source of heat, and preheat the broiler. (If the steaks cook too close to the heat, the crust will burn.) Lightly oil the rack. Place the steaks on the rack and broil until the crust is lightly browned, about 3 minutes. If the crust begins to scorch, move to the next lowest rung in the oven or broiler away from the heat source. Turn the steaks and cook until the other side is browned, about 3 minutes more for medium-rare meat. Position a broiler rack 6 to 8 inches from the source of heat, and preheat the broiler. (If the steaks cook too close to the heat, the crust will burn.) Lightly oil the rack. Place the steaks on the rack and broil until the crust is lightly browned, about 3 minutes. If the crust begins to scorch, move to the next lowest rung in the oven or broiler away from the heat source. Turn the steaks and cook until the other side is browned, about 3 minutes more for medium-rare meat.

4. Transfer to a platter and let stand 3 minutes. Cut across the grain into -inch-thick slices and serve. Transfer to a platter and let stand 3 minutes. Cut across the grain into -inch-thick slices and serve.

JUICY B BITS FROM FROM Joe JoeNow Teresa telling you that we got engaged at Atlantis in the Bahamas is a big deal, because our families don't know this. We told them we drove up to the Hamptons to get engaged, but the truth is, we used to sneak down to the Bahamas every so often for a romantic getaway.The weekend I planned to propose was actually my birthday, so we invited a bunch of our friends to go to the Bahamas with us. We were all dressed up, I was thinking about proposing to her, and she surprised me with a big birthday party! She had our whole room filled with balloons and happy-birthday signs. I was blown away.That night, we went to dinner and I had this big box with her ring in my sock. It was a real pain keeping it from her. After we said goodnight to everyone, we walked along the beach holding hands, looking at the sea. I stopped by this big rock, got down on one knee, pulled the box out of my sock (it was right there when I was bending down, see?), and proposed. She cried, of course, and said yes, and the rest is history.

LUSCIOUS L LINGUINE WITH M MANILA C CLAMS.

MAKES 6 SERVINGS.

This is my absolute, hands-down favorite Italian dish. It's the first one I ever really perfected and I still make it all the time. It's super easy, but something about it, steaming the clams open, is just so earthy and sensual. And of course, it's delicious!

2 pounds Manila or littleneck clams1/3 cup extra virgin olive oil3 garlic cloves, minced2/3 cup dry white wine1/8 teaspoon salt1/8 teaspoon crushed hot red pepper1 pound linguine2 tablespoons unsalted b.u.t.ter1 tablespoon chopped fresh parsley 1. Soak the clams in a large bowl of cold salted water for 20 minutes so they can expel any sand. Scrub the clams well under cold running water. Throw away any clams that are gaping open. Soak the clams in a large bowl of cold salted water for 20 minutes so they can expel any sand. Scrub the clams well under cold running water. Throw away any clams that are gaping open.

2. Heat the oil and garlic in a large saucepan over medium heat until the garlic is golden, about 3 minutes. Add the wine, salt, and hot pepper, and bring to a boil. Cook until reduced by half, about 3 minutes. Set aside. Heat the oil and garlic in a large saucepan over medium heat until the garlic is golden, about 3 minutes. Add the wine, salt, and hot pepper, and bring to a boil. Cook until reduced by half, about 3 minutes. Set aside.

3. Bring a large pot of lightly salted water to a boil over high heat. Add the linguine and cook according to the package instructions until al dente. Bring a large pot of lightly salted water to a boil over high heat. Add the linguine and cook according to the package instructions until al dente.

4. While the linguine is cooking, add the clams to the wine mixture in the saucepan. Cover tightly and return to high heat. Cook, occasionally shaking the pot, until the clams open, about 6 minutes. Remove from the heat. Discard any unopened clams. Add the b.u.t.ter; shake the pot until the b.u.t.ter melts. While the linguine is cooking, add the clams to the wine mixture in the saucepan. Cover tightly and return to high heat. Cook, occasionally shaking the pot, until the clams open, about 6 minutes. Remove from the heat. Discard any unopened clams. Add the b.u.t.ter; shake the pot until the b.u.t.ter melts.

5. Drain the linguine. Return the linguine to the pot. Add the clam sauce and mix gently. Sprinkle with the parsley, toss gently, and serve hot. Drain the linguine. Return the linguine to the pot. Add the clam sauce and mix gently. Sprinkle with the parsley, toss gently, and serve hot.

Simple, s.e.xy DessertsI couldn't leave you without a sweet taste in your mouth, so to end our time together, I'm going to give you my favorite s.e.xy desserts. They're really simple, not crazy in the calorie department, and I promise, you will have some fun with these.

FRESH F FRUIT WITH B BEAUTIFUL B BALSAMIC G GLAZE.

MAKES 4 SERVINGS.

This is a fabulous dessert that just lends itself to s.e.xiness. Anything you can pour over fresh fruit and feed to someone, anything you can use your fingers for and lick the extra sauce off, is just begging for romance.

You can drizzle this over just about any fruit (my favorite is pineapple).

2 tablespoons balsamic vinegar2 tablespoons light brown sugar2 cups sliced fresh strawberries2 large oranges, peeled and cut into segments 1. Bring the vinegar and brown sugar just to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Immediately remove from the heat, and let cool. Bring the vinegar and brown sugar just to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Immediately remove from the heat, and let cool.

2. Combine the strawberries and oranges in a large bowl. Spoon into dessert bowls, drizzle with the glaze, and serve. Combine the strawberries and oranges in a large bowl. Spoon into dessert bowls, drizzle with the glaze, and serve.

FRESH S STRAWBERRIES AND S SAMBUCA.

MAKES 4 SERVINGS.

This is an Italian cla.s.sic, mixing strawberries with Sambuca. It's super easy to make, but the fun is in serving it to your special someone.

1 pounds fresh strawberries, hulled cup sugar1/3 cup Sambuca Place the strawberries in a large bowl. Sprinkle with the sugar and toss gently. Pour in the Sambuca, and toss again. Let stand at room temperature to intoxicate the berries, about 10 minutes. Spoon into bowls and serve.

PIZZA N NUTELLA.

MAKES 6 SERVINGS.

This is Joe's favorite dessert, and if you have some pizza dough on hand, it's a snap to whip up. Nutella is just the yummiest, creamiest, s.e.xiest spread ever!

Bread flour, for rolling the dough1 ball Old World Pizza Dough (page 141)3 tablespoons chocolate-hazelnut spread, such as Nutella1 tablespoon confectioners' sugar 1. Position a rack in the center of the oven and preheat the oven to 375F. Line a baking sheet with parchment paper. Position a rack in the center of the oven and preheat the oven to 375F. Line a baking sheet with parchment paper.

2. On a lightly floured work surface, roll the dough into a 10-inch round. Carefully fold it in half, leaving it loosely filled with air in the middle. Use a fork to seal the edges, but don't deflate the dough. On a lightly floured work surface, roll the dough into a 10-inch round. Carefully fold it in half, leaving it loosely filled with air in the middle. Use a fork to seal the edges, but don't deflate the dough.

3. Bake until the pizza is golden brown, about 15 minutes. Remove from the oven and let cool until warm, at least 5 minutes. The pizza should be warm, not hot, or the Nutella will melt too much (and you might burn your mouth). Bake until the pizza is golden brown, about 15 minutes. Remove from the oven and let cool until warm, at least 5 minutes. The pizza should be warm, not hot, or the Nutella will melt too much (and you might burn your mouth).