The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.

Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches.

These nuggets are chef Edward Lee’s way of saying, “You can have a casual meal without compromising true culinary endeavor.”

This classic dish—similar to Italian arancini—is easy to make, yet attractive enough to serve at a party.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte...

Eating meat or cheese between layers of bread is practically an innate human behavior. These 12 delicious recipes show you why so many cuisines around the globe have some version of the sandwich....

Our editors especially love these Italian classics and modern twists, which are sure to satisfy on cold winter nights.

No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as it has been for generations.