Today is a special day, it’s my birthday! Birthdays are always a time to pause, reflect, and celebrate the people and moments that make life meaningful. For me, it’s also a reminder of family traditions, the joy of cooking, and how food connects us across miles and memories. Each year, I like to experiment in the kitchen, try something new, and savor the little things that make this day uniquely mine.
Earlier this week, we celebrated St. Joseph’s Day on March 19, a tradition that is especially meaningful to me because of my Sicilian roots. In Sicily, St. Joseph’s Day honors the patron saint of fathers and workers, often with elaborate altars filled with breads, pastries, and pasta dishes. Many churches in Louisiana also maintain this beautiful tradition with St. Joseph’s Altars, connecting families and communities through faith, food, and shared heritage. Growing up, these celebrations were always a mix of family, church, and plenty of delicious treats, a reminder of the cultural richness that shapes who we are today. This year, I wanted to share two dishes that bring those flavors to your table. Both are approachable, full of flavor, and perfect for sharing with family
Anise-Almond S Cookies with Icing
Equipment
- Oven 350℉ or 180℃
Ingredients
- 200 g All-purpose flour
- 100 g Sugar
- 60 g Unsalted butter softened
- 1 Large egg
- 1 tsp Anise or almond extract
- ½ tsp Baking powder
- Pinch of salt
- 100 g Powdered sugar
- 2 tbsp Milk or water for a lighter glaze
- ½ tsp Vanilla extract optional
- Sprinkles or colored sugar for decoration
Instructions
- Preheat oven to 180 °C (350 °F) and line a baking tray with parchment paper
- Cream butter and sugar together until smooth. Beat in the egg, anise or almond extract.
- Mix flour, baking powder, and salt in a separate bowl. Gradually incorporate dry ingredients into the wet mixture until a soft, pliable dough forms.
- Divide dough into ~20 pieces. Roll each into a thin rope (~10 cm long) and form into S-shapes. Place on the baking tray with some space between each cookie.
- Bake 12–15 minutes, until lightly golden on the edges (don’t overbake—these stay soft inside). Cool on a wire rack.
- In a small bowl, whisk powdered sugar with 1–2 tbsp milk until smooth and pourable. Drizzle or spread icing over cooled cookies.
- Immediately sprinkle with colorful sprinkles before the icing sets.
- Allow icing to harden for ~30 minutes. Store in an airtight container.
Notes
- For a stiffer icing (good for piping), use less milk—about 1 tbsp.
- Pairing the anise flavor with bright sprinkles creates a cheerful, festive St. Joseph’s Day look.
- You can also gently dip one half of each cookie into the icing for a “half-coated” effect.
Pasta con Mollica (Pasta with Toasted Breadcrumbs)
Ingredients
- 400 g spaghetti bucatini if you want a thicker, Sicilian feel
- 4 tbsp olive oil
- 2 cloves garlic thinly sliced
- 100 g fresh breadcrumbs or panko breadcrumbs
- 2 tbsp small bunch fresh parsley finely chopped
- Zest of 1 lemon
- Salt and black pepper to taste
- Optional: 4 anchovy fillets chopped
Instructions
- Heat 2 tbsp olive oil in a frying pan over medium heat. Add the breadcrumbs and stir frequently until golden and crisp. Set aside.
- Boil 1 liter of salted water in a large pot. Cook spaghetti until al dente. Reserve ½ cup of pasta water, then drain.
- In the same pan used for breadcrumbs, heat 2–3 tbsp olive oil. Add garlic (and anchovies if using) and sauté gently until fragrant, about 1–2 minutes. Don’t let garlic burn.
- Toss the drained pasta into the pan with garlic oil. Add lemon zest, parsley, toasted breadcrumbs, and a splash of reserved pasta water to loosen the sauce. Season with salt and pepper to taste.
- Sprinkle a little extra toasted breadcrumb on top for crunch. A drizzle of good olive oil finishes it beautifully.
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