Recipe

Caponata-Stuffed Eggplant

I’ve tried to capture the sweet-sour flavor of eggplant caponata in this stuffed-eggplant dish built upon layers of classic caponata ingredients: roasted eggplant, peppers, onion, garlic, tomato, quick-pickled raisins, and…

Recipe

Chard and Parmesan Stuffed Zucchini with Baked Ricotta

I like red chard for its color, but green or rainbow may be used. Swiss chard bunches vary greatly in size from store to store and season to season. For…

Recipe

Grilled Zucchini-Feta Bruschetta with Double-Tomato Dressing

This main-dish salad takes a bit of time to prep, but you can slice and dice the vegetables and grill the peppers ahead. Grill the zucchini and bread when guests…

Recipe

Antipasto Salad

Recipe

Brown Sugar-Peach Crostata with Frangipane

This recipe takes the traditional crostata one step further by adding a layer of frangipane, a rich almond cream that pairs beautifully with the brown sugar-peach preserves.

Recipe

Tuna Panzanella

High-season tomatoes and cucumbers are perfect partners in this beautiful end-of-summer salad.

Recipe

Filetto al Mirtillo Nero (Steak with Blueberry Sauce)

This recipe is my love letter to Florence. I’ve spent many summers in this quaint, beautiful part of Italy, and one restaurant I frequent on every visit is Acqua al…

Recipe

Deep-Dish Mascarpone Fig Pie with Ginger-Hazelnut Crust

Purply-brown figs and toasted hazelnuts add earthy flavor to a rich mascarpone cream and a spicy gingersnap crust. You’ll need two large chilled bowls to make the mascarpone filling.

Recipe

Butter-Bean Minestrone with Basil Pistou

This soup is a brothy celebration of all things vegetable, with a bright pesto-like basil topping. Tweak the soup recipe to use whatever you have in the crisper drawer. Remember…

Recipe

Artisan Toast Bar

Inviting guests to create their own custom toasts is a great way to get a party started. Prepare toppings ahead of time (some can be prepped up to 5 days…