A mixture of feta and fresh mint gives these lamb burgers a Mediterranean spin.

This crunchy, tangy, relish of cauliflower, cucumber, and celery perks up anything, from a plate of roast pork to your morning bacon and eggs.

Cynar, the artichoke-derived Italian liqueur, is popular in the Swiss border region of Ticino, where Italian is spoken.

Porcini, pancetta, and rosemary bring the woodsy goodness to this lasagna. Layer that with nutmeg scented bésciamella sauce and a sprinkling of parmesan and you have a lasagna that’s more wooing than a box of chocolates. There’s quite...

California dried apricots are essential for this recipe—they have the tartness needed to balance the sweet filling and macaroon layers.

This burnished pumpkin, filled with a fragrant stew, will have even meat eaters saying, “Who needs a turkey?”

Haroseth—a thick condiment of fruit, nuts, and wine—symbolizes the mortar the Israelites used in Egypt.

Tender lettuce, basil, and a light lemony dressing—beautifully compliment fresh mozzarella, the star in this dish.

Porcini, pancetta, and rosemary bring the woodsy goodness to this lasagna. Layer that with nutmeg scented bésciamella sauce and a sprinkling of parmesan and you have a lasagna that's more wooing than a...