No-boil lasagne noodles are a lifesaver: They can turn what’s often perceived as a party dish into a practical weeknight supper.

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.

The result of the soffritto so savory that there’s no need for broth; water, canned tomatoes, and a parmesan rind work beautifully.

Miraglia Eriquez’s Aunt Dottie loved this indulgent appetizer, which was served at her favorite Italian-American restaurants.

A marinade made from hibiscus flowers lends extra richness to the lamb.

A brunch that beats the end-of-weekend blues: smoked salmon around a poached egg with creamy avocado, buttery brioche, and tangy sour cream-herb sauce.

Our soupe au pistou, a Provençal celebration of vegetables, is light and brothy but chock-full of flavor.

This recipe, which accompanied our 1954 article on Tunisia, called for what were then two very exotic ingredients.

This dish, or some form thereof, can be found in most Scandinavian countries. The apples and prunes are usually stuffed inside the pork roast, but here we’ve put them in the sauce....