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