When you think of Brussels sprouts as tiny cabbages, this fluffy slaw makes brilliant sense. Pecorino cheese gives it salty tang and walnuts add crunch.

With chewy grains of farro, a rustic, versatile Tuscan tart makes a hearty snack, a first course, or a vegetarian main dish.

Spaghetti paired with the classics—garlic, red pepper, and broccoli—takes a plunge in red Zinfandel and emerges with a whole new look.

Heavy cream is infused with geranium leaves and then mixed with cream cheese, creating a lush, textured topping for berries.

This dish is a take on the bistro classic frisée salad with lardons.

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

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....

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