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....

There’s lots of bold flavor in this stuffing, which, though inspired by a classic Italian combination, stills works with everything on the American holiday table.

Food editor Melissa Roberts owes the inspiration for this recipe to her brother, whose signature summer dish is grilled sirloin marinated in bottled Italian 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.

A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected fillip from icy granita.

The pan sauce for these scallopini—chopped tomatoes, white wine, chicken broth, olives, and basil—is bright and interesting, yet very comforting.

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

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

In the States, we’re familiar with the bready version of focaccia, but this Pugliese take on it is so light it’s almost cakelike.

Inspired by the 2001 German film Mostly Martha, Martha is a perfectionistic chef in Hamburg whose sister's death leaves her in charge of her young niece. At work, she is further shaken by the arrival of an irrepressibly...