A simple green salad, yes. But ordinary? Not a chance.

This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land....

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.

Butternut squash is a wonderful base for a soup. The texture of this one is particularly beautiful and silky, because of the puréed potatoes and carrot.

Deborah Madison likes to say the sauce is to New Mexico what pesto is to Liguria—it’s everywhere.

Salad brightened with mint.

No turkey: These chestnut ravioli are sprinkled with apple and drizzled with browned butter.