I grew up in an Italian household in upstate New York, where my mother served simple salads that involved little more I than fresh raw vegetables--anything from cauliflower to fennel--tossed with olive oil and seasoned with salt and pepper.

This colorful salad features vibrant summer vegetables that are grilled, chopped, and then tossed with Israeli couscous. Unlike its Moroc...

This recipe uses the Italian grain farro, known in the United States as spelt, which has been popular in Tuscany for centuries and today ...

This flexible recipe accommodates any variety of tomatoes; in fact, it's best with a mix of the full spectrum from pale yellow to bright ...

Although they're very popular in the United States, cold pasta dishes are rarely found in Italy. Like most American pasta salads, this on...

New Yorkers are loyal to hometown sports teams, pizza, and cheesecake. But when it comes to chowder, many of us are turncoats: rather tha...

Because salmon is full-flavored enough to stand up to red wine, I've paired it here with a beurre rouge, a creamy red wine sauce that's f...

This recipe was inspired by the sight of beautiful baby turnips at the farmers' market, with their leafy tops intact. To emphasize their ...

A riff on carrot cake, with pineapple and coconut added for their distinct sweetness, this pleasingly moist cake is completed by the lime...

This glorified peanut brittle is made with cashews, slivered almonds, and pistachios, added to a freshly made caramel of butter and sugar...