This Pecorino and bean salad is a classic dish you’ll find in Italy. It’s so easy to throw together and more impressive than the usual mixed green salad.
Branzino, a small Mediterranean sea bass with a mild flavor and delicate texture, takes its oomph here from roasted fennel and lemon.
These goat-cheese-filled dates offer a perfect sweet-salty mouthful in every bite. Serve them with a crisp white wine as an ideal before-dinner nibble.
Fregola is a toasted semolina pasta with a nutty flavor that’s very popular in Sardinia. This salad includes orange, grapefruit, onion, and herbs.
The secret to this intensely flavored mushroom risotto is not only are mushrooms part of the mix, but the risotto is cooked with mushroom-flavored broth.
For this vegetables in the oven recipe, all vegetables will do: zucchini, eggplant, squash, potatoes. The vegetable bake in the oven with three cheeses.
Red peppers and goat cheese make this savory cheesecake perfect as an appetizer. With an apricot topping, it’s much more than just another cheese course.
Rich eggplant serves as the crust for this timbale, or stuffed dish, filled with pasta, beef, sausage, mozzarella cheese, peas, and a lusty tomato sauce.
Basil, tomato, and mozzarella–green, red-and white–are all this summer salad needs to shine. Oh, a drizzle of olive oil and a a squeeze of lemon help.
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