Author: Anna Boiardi
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts...
Author: Claire Saffitz
Author: Polly Tafrate
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Maura Chamberlain
Author: Lora Zarubin
Author: Susan Spicer
Author: Madeleine Smith
Author: Bruce Aidells
Author: Maggie Ruggiero
Recipe for zucchini frittata Italian omelet with squash blossoms.
Author: Leon E. Soniat Jr.
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Author: Chris Morocco
Author: Ursula Ferrigno
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.
Author: Carla Lalli Music
Author: Lorraine Vassalo
Author: Ina Garten
Author: Sharon Buck
Author: Roy Finamore
Author: Ian Knauer
Author: Anna Getty
Author: Gina Marie Miraglia Eriquez
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's...
Author: Andrea Bemis
Author: Aviva Goldfarb
Author: Shelley Wiseman
Author: Paul Grimes
Author: Andrea Albin
Author: Ila Walrath