Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

The quintessential French home-style dessert, clafoutis is remarkably simple to throw together.

This budino (“pudding” in Italian) is a refined take on bread pudding.

In our restaurant issue, prominent chefs share their trademark recipes. Take a look at some of their favorites—and ours, too.

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

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

The difference between fresh and commercially prepared ricotta is proven dramatically with this cheesecake.

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.

In a twist on classic tiramisu, almond-flavored macaroons take the place of the traditional ladyfingers.