[Photograph: Gina DePalma] Previously Snowy Day Risotto » All Seriously Italian recipes » It is always a little weird to talk about cardoons in the context of Italian cooking, because I can't resist using a brogue and rhyming them with... More

Stirring as the liquid slowly evaporates. [Photographs: Gina DePalma] Previously Robiolina » All Seriously Italian recipes » On a snowy winter day, with a blizzard brewing outside and idle hands inside, my thoughts drifted to dinner. What can I make... More

[Photographs: Gina DePalma] Previously Chestnut Honey » All Seriously Italian recipes » Oh, Broccoli Romanesco, how I love you. You're delicious and creepy and weird, like an alien vegetable. I know you are misunderstood, but that's only to people who... More

[Photographs: Gina DePalma] Previously Zuppa di Farro » All Seriously Italian recipes » As wonderful as it is to bite into the tender, juicy fresh figs that are in season right this minute, I'm still devoted to the dried figs... More

"Like pasta, farro absorbs and unifies with whatever flavors you add to it." [Photographs: Gina DePalma, unless otherwise noted.] Previously Punctuating Flavors with Ricotta Salata » All Seriously Italian recipes » The onset of chilly, blustery days is the perfect... More

Previously Lavender Honey Spice Cake » All Seriously Italian recipes » Few things fill me with more satisfaction than baking a loaf or two of my own bread. Mind you, I'm not an expert, but I've got a stable... More

[Photograph: Diana Baur] Previously Escarole and Walnut Salad with Anchovy Dressing » All Seriously Italian recipes » Hold the phone, you may be thinking to yourself. Isn't lavender a French Provençal thing? Pazienza, I say—let me explain. Lavender, or lavanda... More

Previously A Tale of Beef, Three Ways » All Seriously Italian recipes » In Rome, my favorite fall vegetable is always puntarella, a type of wild chicory particular to the region of Lazio and eagerly anticipated in Roman kitchens.... More

Pull up a chair and read a story, about one cut of meat, one pot, a few vegetables and entirely delicious results—three tasty, varied dishes that span the north and south of Italy, making the most of a tight budget... More

After over a decade at Babbo, I've made a helluva lot of zabaione. Enough to fill Fiat Cinquecento, I'd say, and I never grow tired of it. Zabaione, or its alternate spelling of Zabaglione, is a marvel of a dessert—with... More