When it comes to Jamie Oliver, the British public has been nothing if not fickle.

Millefoglie is the Italian version of the French pastry mille-feuille (meaning “thousand leaves”), which is then layered with fruit and cream, napoleon-style....

This recipe was inspired by the version at Tramonti e Muffati restaurant.

The fresh flavor of green beans is highlighted by lemon and olive oil.

Our gnocchetti are lighter than most because they don’t contain egg; the richness comes from the tomato guanciale sauce.

Honey and cream suspend almonds, hazelnuts, and pine nuts in a gorgeous, glossy candied topping on a buttery crust.

Two well-heeled travelers in search of Rome’s best street food found themselves most excited by what Romans eat while on their feet.

Spaghetti with sweet tomatoes, salty olives, and a hint of heat dazzles with flavor.

In the Lowcountry of South Carolina, historic preservation runs headlong into modernization, and Frogmore stew shakes hands with New American cuisine.

A volunteer vacation in Pompeii involves maps, measurements, and…paradise lost.