The stars of this dish are the meatballs, of course, and they don’t disappoint.

The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint.

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast.

The result of the soffritto so savory that there’s no need for broth; water, canned tomatoes, and a parmesan rind work beautifully.

Food editor/stylist Maggie Ruggiero shows how easy it is to make pastry dough for your holiday pies and tarts—literally a matter of minutes. Use this technique for making one of our Thanksgiving...

Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores.

The combination of caramelized milk, bittersweet chocolate, and almond butter produces a deeply flavored, not-too-sweet confection.

“Simple, simple, simple! Just throw it in the oven and jump in the shower.” That’s how food stylist Toni Brogan described this New Zealand favorite.

How one of our food editors created a Thanksgiving staple that will have both vegetarians and carnivores begging for seconds.

This time of year, chestnuts and clementines are an excellent pair for a final bite.