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

Although uva means “grape” in Italian, Concords are native to North America. A velvety sorbet brings out their inky, foxy intensity.

The secret to these macaroons’ texture is the Italian meringue, composed of egg whites and a boiling sugar syrup.

This crust, with a little kiss of Italian spice, takes pumpkin pie to a whole new level.

If the famed Italian-American noodle took a trip to the Southwest, it might come back looking a little like this.

Here’s a hearty vegetable soup that doesn’t take as long to make as the classic but is better than what you’ll find in a can.

Fresh mozzarella and basil added to croutons and ripe tomatoes combines two Italian classics into one terrific dish.

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...

Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful—not to mention easy—they'll be rocking your party world this holiday season....

Pistou is Provence's version of Italian pesto, minus the nuts. Although it's most often associated with soupe au pistou, a vegetable soup that is almost magically transformed by a spoonful of pistou added to your bowl at...