Italians serve bocconcini–literally, “little mouthfuls”–as an appetizer or part of an antipasto platter. These miniature balls of mozzare...

Beaten with egg and baked in a pie tin, ricotta puffs up into a stunning, golden brown dome. It does deflate as it cools, but then you ca...

At Bistro Don Giovanni, a popular restaurant near my Napa Valley home, insalata tricolore is always on the menu. II ticolote is the Itali...

Enjoy this salad in winter when escarole is at its best. You will probably have to trim away a lot of dark leaves to reach the pale, cris...

A young, firm goat cheese turns soft and creamy when warmed briefly in the oven. Spread the softened cheese on crisp toast and serve with...

When a meal is too rich to end with a full-scale cheese platter, I might serve salad tossed with a little cheese instead. Here’s a favori...

Sheep’s-milk cheese and fresh, unpeeled fava beans are a common appetizer in Southern Italy. You peel the favas by hand and alternate tas...

Just about any sheep’s-milk cheese would be a compatible partner for these seasoned olives. Aged goat cheeses, such as Dutch goat Gouda o...