In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry.
The hint of lemon can transform many dishes including this creamy risotto.
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.