The zucchini in the garden beckons. When cooked in a risotto, the zucchini breaks down, becoming sweet and creamy, and merging with the r...

I’ve made this sauce in Italy with wild herbs that I gathered in the countryside. I love preparing it with my own fresh herbs. Wild herbs...

If you have the good fortune of living in a truly Mediterranean climate near the sea, where caper plants grow in the wild and the flower ...

This satisfying main dish is amazingly simple to assemble. The torta can be served warm, accompanied by a tomato and basil salad. Or cut ...

Fresh fennel from the fall garden imparts a surprising sweetness to the broth. Use this as a base for soups and risottos. On its own, thi...

In Italy, cauliflower can be white, purple, or light green. The variety I’ve used here is Romanesco broccoli, but it is actually a green ...

Just-picked artichokes retain all the moisture and flavor that the market vegetable tends to lose. You will be amazed at how easily the k...

This nourishing soup practically makes itself. It is perfect for those times when one feels slightly under the weather and hasn’t the ene...

Umbrian lentils are very small and flavorful. If unavailable. use market lentils. This satisfying winter soup turns bright green thanks t...

Pungent greens are usually paired with olive oil, and that is how I often cook them. I thought it might be interesting to soften the bitt...