London-based cookbook author Ursula Ferrigno grew up with one foot in England and the other in Italy, so she's never been interested in novelty for its own sake.

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

A little butter, shallot, and fresh basil turns asparagus and peas into the best of friends.

Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices.

One of our cooks reflects on the old-world wisdom behind this unusual fennel salad.

The inner stalks of celery and fennel, plus soft chunks of mozzarella, add up to a clean, cool salad that’s quite striking.

For this sophisticated cake, which will thrill any fan of bittersweet chocolate, Ferrigno took inspiration from a favorite Perugian café called Bar Sandri.

What happens when you take the tomato sauce out of a lasagne? The delicacy of the noodles and cheese really comes through.