Americano Cocktail

Americano

Low in alcohol, slightly bitter, and takes the edge off a long day. Can’t think of anything else we’d care for in an aperitif. Can you?

An Italian frittata garnished with a squash blossom on a white plate with a fork resting beside it.

Italian Frittata

Eggs, potatoes, and not much else. That’s our weeknight salvation come suppertime on a super crazy day.

A rimmed baking sheet filled with assorted oven-roasted tomatoes.

Oven-Roasted Tomatoes

This shamelessly simple trick transforms disappointingly ho-hum tomatoes into insatiably sticky, squidgy little lovelies.

A plastic container of homemade Italian biga.

Italian Biga

Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.

Sautéed Chicken Liver on Toast

Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.

Butter pecan affogato in a glass bowl with a spoon, on a floral tablecloth

Butter Pecan Affogato

Straight from Venice by way of Charleston, this Southern belle cheats a little, usurping the role of vanilla gelato with butter pecan ice cream.

A ceramic bowl filled with chilled tomato soup with feta and olives and a stack of three white plates topped with feta, olives, and basil.

Chilled Tomato Soup with Feta and Olives

This shockingly stunning chilled soup–not to be confused with gazpacho, mind you–has ample oomph to compensate for lackluster tomatoes. But when made with in-season heirlooms?