A semifreddo is an Italian soft-frozen custard mousse. Grappa, which is floral and just a little edgy, bumps the musky, intoxicating sweetness of the melon up a notch....

Here’s an excellent reason to make a beeline for the ground-chicken section of the meat department.

Grapefruit and Campari are a classic combination, but shouldn’t this be called a Pink Russo-Italian? Or a Pinko-Italian?

This semifreddo (Italian for"half-cold") is like a softly set ice cream that doesn't require churning. Grappa lends the poached fruit character and depth.

You can make believe you’re vacationing on the Italian coast with this dish.

More than half a century after a reader brought it to our attention, the Negroni has become fashionable again.

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing.

The Italian bread known as focaccia is traditionally made with olive oil and is often sprinkled with fresh rosemary and crunchy flakes of sea salt.

In this weeknight-easy pasta, anchovies provide a foundation for the brighter notes of quickly cooked zucchini, lemon zest, and parsley.