The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

We’ve lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor.

Healthy eating was always a priority in my mother’s kitchen, and this colorful, delicious dish continues to be a staple at our Thanksgiving and Christmas tables.

Here’s a hearty vegetable soup that doesn’t take as long to make as the classic but is better than what you’ll find in a can.

A leek, carrot, and celery mirepoix, cooked until tender with white beans, gets a crisp, crunchy texture and rustic flavor from a garlicky bread-crumb topping.

Small layers (baked in muffin tins) are sandwiched together with a jamlike apple filling to create individual desserts unlike any cake you've come across.

For something new, try an Italian purée of white beans—it’s just as creamy and much faster.

This classic Provençal soup gets a jolt of fresh herbal flavor from a dollop of pistou, which is basically a basil pesto made without nuts.

This beautiful roast is incredibly juicy, thanks to moist stuffing and a quick sear.

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina....