A tradition in Sicily where eggplant is ubiquitous, caponata is an incredibly versatile vegetable dish and perhaps the finest example of ...

Fett’unta and bruschetta are much the same, each based on good country-style bread, sliced and grilled or toasted. Here we find the essen...

Orecchiette —“little ears”—are the traditional pasta in the southern Italian region of Apulia. There are a number of good commercial bran...

The vegetables used here can be varied according to availability but should always include tiny new peas.

Years ago I lived in a tiny bedsitter in the north London district of Muswell Hill, where I recall subsisting mostly on risotto, Leiceste...

This version of the classic osso buco is hearty, rich and red a delicious result of the wine in which it is cooked. Serve with soft pol...

Here’s a dish that will be the star of a late-summer al fresco supper. Use your barbecue or grill to cook the sausages.

Here is a thoroughly delicious method of roasting chicken with an uncomplicated, yet unusual, fennel and potato stuffing and lots of soft...

To my mind, canned, pitted olives have an unpleasant metallic taste, as well as an unappealing texture. Far better are the olives sold at...

In this interesting recipe, delicate sole fillets are quickly fried in olive oil and treated to a spice-infused white wine marinade for a...

If you want to start an argument in the region known as Le Marche (The Marches) bring up the topic of brodetto. As with many beloved Ital...

Within this simple preparation resides the essence of rustic Italian cooking startlingly fresh ingredients, simply paired and quickly pu...

Turn leftovers into a fabulous soup the day after enjoying these flavorful Tuscan-style baked beans scented with fresh rosemary and enric...