A much-beloved Sicilian dessert, cannoli are all about texture — the crispness of the fried pastry shells and the smooth richness of the ricotta filling. Oh, that filling — it's so good it can stand on its own.
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Recipe: Cannoli Cream Stands On Its Own, Or With Fruit, As A Rich Dessert
Cleveland native and Chef Michael Symon grew up in a Greek and Sicilian family. The 2008 winner of The Next Iron Chef, Symon operates four restaurants in the midwest, Lola, Lolita, Roast and B Spot. Symon’s first cookbook, “Live to Cook: Recipes and Techniques to Rock Your Kitchen,” was published in …
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So far April is doing its best to make us not forget the beautiful Sicilian spring we enjoyed in March: we’re back to frosty nights, hail chased up by snow showers as well as grey, endless rain. Yet, nothing that flipping through thousands of photos and recipe notes can’t cure! Read the rest of Fabr …
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