Whipped Salt-Cod Spread (Brandade de Morue)
Ricotta and Black Pepper Gnudi With Sage and Brown Butter
Sicilian Eggplant and Pine Nut Caponata
The Secret Ingredient: Squid Ink
Cook the Book: Pistachio and Almond Cake with Orange Salad
Cook the Book: Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffri...
Cook the Book: Raw Zucchini Salad with Green Olives, Mint, and Pecorino
Snapshots from Italy: Pasta e Fagioli with 'Nduja