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A Creamy Pasta Dish from Under the Tuscan Sun

Frances Mayes, best-selling author of "Under the Tuscan Sun," shares a recipe inspired by the ingredients of her region.

November 6, 2023

Quick, Creamy Polenta

This show-stopping side dish features polenta with mascarpone, topped with toasted walnuts and gorgonzola.

November 5, 2023

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.

November 1, 2023

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.

November 1, 2023

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.

November 1, 2023

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.

November 1, 2023

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.

October 31, 2023

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.

October 30, 2023