We tested this recipe in a traditional Italian terra-cotta bean pot, which cooked the beans gently, allowing them to retain their shape and texture.

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

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

This wonderful Genovese flatbread has small pockets of flavorful olive oil and the delicate crunch of sea salt.

These crumbs are delicious sprinkled over pasta.

The secret to this dish is perfectly golden garlic. Pale garlic won’t crisp properly while cooling, whereas overcooked garlic will be bitter.

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.