These mushrooms go well with the creamy Parmesan polenta, making a fine vegetarian meal.

Blue cheese and crisp bacon balance the gentle acidity of heirloom tomatoes, which are best eaten raw for a true appreciation of their natural flavor.

This is what the Greeks mean by grilled cheese: smoky on the outside, tender and salty within, but not a sandwich.

Healthy eating was always a priority in my mother’s kitchen, and this colorful, delicious dish continues to be a staple at our Thanksgiving and Christmas tables.

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...

This is a true Italian feast: Little meatballs served with the antipasti come just before big meatballs in the ragù.

A light, elegant beginning for a spring or summer meal, this recipe is a variation of the fruit gazpachos of Spain.

Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the region's thriving shipping trade.

These toasts have been served for at least 28 years at the house where my mother still lives.

Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper.