A guide and recipe for making Zeppole, the traditional Italian fried dough fritters, often served dusted with powdered sugar and associated with specific holidays.

The words “fried food” frequently make many eaters giddy with joy. If you’re one such eater, Food Network host Valerie Bertinelli’s Mini Zeppole are worth getting excited about. Mini dough balls are ...

1. Combine dry ingredients in a mixing bowl. 2. Whisk wet ingredients until frothy. Fold in dry ingredients, being careful not to overmix, to form a stiff dough. 3. In a heavy-bottomed pan or in a ...

Most people dream of spending their March break in warm and sunny places, like Florida, Arizona, Mexico or the Caribbean. But not Tony's older brother Emanuele, a teacher at Lakeshore Collegiate ...

One of the first signs of spring in Rhode Island is zeppole returning to bakery shelves. While the main day to eat zeppole is St. Joseph's Day, which falls on March 19, the cream-filled pastries start ...

As St. Joseph’s Day approaches, bakery cases are starting to fill up with rows of cream-filled zeppole, the Italian baked or fried pastries traditionally devoured as part of the feast day celebrations ...

March 19 in Rhode Island is all about zeppole, a pastry some say is in the shape of St. Joseph’s hammer. It's his feast day that is celebrated this week. It used to be that zeppole could only be had ...