Bread-and-Anchovy-Stuffed Green Peppers
In an excerpt from the inspiring new cookbook Cucina Povera, Giulia Scarpaleggia shares a family recipe for sweet green peppers stuffed with a variety of pantry items such as anchovies.
Focaccia with Black Olives and Rosemary
This focaccia with black olives and rosemary serves as the template for any number of delicious variations of another Sicilian favorite from the new book, The Food of Sicily.
Orecchiette with Broccoli Rabe
A fresh pasta recipe for orecchiette with broccoli rabe from the new book about Italian peasant cooking, Cucina Povera.
How to Make an Aperol Spritz
The iconic Aperol Spritz is refreshing, easy to make, and a "perfectly balanced" drink. Here, a brand representative shares its history and explains the technique for how to make it.
Sicilian Meatloaf is a Comfort Food Classic
Sicilian Meatloaf, known as polpettone in Sicily, features a range of ingredients that depends on who's cooking it. This version, from the new book The Food of Sicily, features ham, provolone, greens, and hard-boiled eggs. Here's how to make it.
Piedmont Hazelnut Cake Is a Perfect Fall Dessert
Our "Dolce Queen" shares a delightful hazelnut cake indigenous to her home region of Piedmont that is perfect for fall.
Butternut Squash Mac and Cheese
Our contributor offers a savory, seasonal variation on a classic Italian comfort dish that is packed with nutrients and flavor.
Baked Pasta With Salmon
In this baked pasta with salmon dish from Steven Guarnaccia's new book The Story of Pasta, shell-shaped conchiglie serve as a base for vegetables and fish in a creamy sauce.