Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, “prop stylist and cook extraordinaire.”

If you’re making this entire menu in a single oven, roast the vegetables and bake the souffléed gnocchi while the lamb stands.

The anchovy doesn’t come across as fishy tasting—it simply lends a savory note that blends beautifully with the meat.

Souffléed and pillow soft, gnocchi cooked in a variation on alla romana puts to rest this starch’s reputation as a heavy hitter.

Crisp lettuce adds a refreshing crunch to this earthy springtime menu.

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

The spirit of primavera, Italian for “spring,” comes alive in garlic and herb-scented artichokes, crisp lettuces, sweet baby carrots, aromatic fennel, and blissfully light cheese-dappled gnocchi....

Tagliatelle is a wide pasta known as the perfect accompaniment for any hearty sauce. Here, it absorbs the flavors of pancetta and sage.

Although many San Franciscans think the zesty fish stew known as cioppino was invented in their city, it can actually be traced back to Genoa.