Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
This dessert is the lemon lovers paradise.
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned.
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
This recipe is adapted from Professional Baking by Wayne Gisslen.
Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
This gooey delight is creamy and tangy, with an almost lemony flavor.
According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados.
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