Recipes
Mussel, Potato, and Rice Gratin
Entertaining a big group for dinner? Make this mussel, potato, and rice gratin from the new book about Italian peasant cooking, Cucina Povera.
Brussels Sprouts in Balsamic Glaze
Brussels sprouts get a syrupy glaze when roasted in the oven, then finished with Balsamic vinegar in the oven quickly before serving.
Chicken Liver Crostini with Pickled Shallots
This crowd-pleasing snack features the richness of chicken liver crostini contrasted with the acidity from pickled shallots on top.
Focaccia Stuffing with Sausage and Fennel
A Thanksgiving recipe for focaccia stuffing with sausage and fennel will add a flavorful note to your turkey-led spread.
A Piedmont-Inspired Cacio e Pepe with White Truffles
Chef Elena Salati of Cremini's restaurant in Brooklyn shares a recipe for the perfect Cacio e Pepe with a little secret.
Mostarda di Frutta
Mostarda, an Italian condiment made with preserved fruits, mustard, herbs, and citrus, is a worthy addition to a salumi and cheese board. This recipe from the new six-part series, Preserved, explains the preparation process.
Chickpea Soup With Tuma Cheese
A chickpea soup from Sicily that's creamy and rich, with Tuma cheese added for texture and flavor, excerpted from the new cookbook, The Food of Sicily.
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.
A Recipe Inspired by Fennel Pollen and Friendship
Pasta with sausage and fennel pollen ragu takes a simple combination of meat, red onion, and tomato puree, and becomes something magical with the addition of an unexpected ingredient.
