These “hats” are a classic dish in Ferrara, where you’ll find them filled with a range of different things, from meat to vegetables.

For something new, try an Italian purée of white beans—it’s just as creamy and much faster.

Using his artist's eye, food editor and stylist Paul Grimes transformed the usual free-form summer tomato salad into a showstopping terrine with structure and elegance.

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

This beautiful roast is incredibly juicy, thanks to moist stuffing and a quick sear.

Once you’ve tried ice cream made with fresh mint leaves—a far cry from the neon-green stuff—you’ll never go back.

I adore the kick that wasabi gives to anything in its path. Get it in powder form and add slowly to dressings or mayonnaise, or if anyone you know goes to Japan, get them to bring you back the toxic green stuff in a tube....

Try a heritage Berkshire pork loin rack for great flavor and tenderness. If you are lucky enough to have a pork vendor at your local farmers market you can buy it there (you might want to order it in advance) or it...