Orzo is the Italian word for barley, and the slender, grain-shape of orzo pasta makes for a no-fuss, neatly consumed salad, particularly if you are balancing a plate while perched on the edge of a sofa or...

Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches.

American chefs are beginning to discover the virtues of Maras and Urfa peppers.

If you don’t want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop.

A colorful and satisfying stew is priceless this time of year, and you can’t do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

In the waste-not mentality of Italian cucina povera, patties made with eggs and bread crumbs are a great use for leftover eggplant parmigiana ingredients.

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust French-inspired dressing that gussies up the side salad.