You may have seen struffoli jazzed up with pine nuts, candied fruit or sliv ...

Panmelati are a delightful and surprising confection. Sweet, chewy, orange- ...

The dough for maccheroni alla chitarra has to be slightly firmer than usual ...

Thick and chewy, with the nuttiness of whole wheat, bigoli is the signature ...

These small frittata make a wonderful appetizer cut in wedges and served at ...

This is a wonderfully easy cake with flavors for which Piedmont is known. H ...

When traveling through Sicily, you will often encounter tuna or swordfish r ...

Grilled Country Bread - Bruschette

Gnudi

Gorgonzola continues to age as it is stored in the refrigerator, intensifyi ...

Serve these simple, crispy, garlicky toasts with any steamed shellfish dish ...

Gallura is the traditional name for the northeastern corner of Sardinia, ac ...

Fruit Jam Tartlet Cookies - Crostate

Fried Potato Crescents - Chifeletti di Patate

We made this dish at Ristorante Buonavia in the early 1970's with white bre ...

Squid were relatively abundant along the Istrian coast when I was a child. ...

Banana peppers are a long, thin-skinned mildly spicy variety of pepper that ...

As a child the tomato sauce we made was for immediate consumption at the he ...

This delicate and quite simple ravioli is a lovely way to enjoy the affinit ...

In this dish, the cavatelli are dressed with a sauce of fresh fava beans, a ...

Free-Form Plum Crostata

In the coastal areas of Basilicata, the varied catch of the day is the basi ...

Here's my version of our family's favorite Umbrian road food: the torta al ...

I loved the sweet fruit-studded focaccias I had as a child, so here is a re ...