Watch your back, Aglianico, Gaglioppo just may be Southern Italy's newest darling variety. For Calabria—once considered to be Italy's biggest reject wine region behind the Molise—the phonetically charming Gaglioppo [gah-LYOHP-poh] has been the centerpiece of the region's mini-renaissance. More

Editor's note: In "Fast Food International," Krista Garcia will take us around New York to the many international fast food chains that have landed in the five boroughs. She blogs at goodiesfirst.com. Country of origin: Turkey Locations worldwide: About 22... More

To extract the seeds, squeeze the surrounding pumpkin flesh between your fingers. The seeds should slip out easily.... More

I've long admired Chef Andrew Carmellini of Locanda Verde. His cookbook, Urban Italian, is a staple in my kitchen. So I was thrilled to attend a cooking class with Chef Carmellini at the New York Culinary Experience this weekend. Each of the recipes Chef Carmellini shared evoked the harvest season in Italy. More

My goal with this recipe for Pasta alla Norma was simple: to convince my wife that eggplant could be delicious. Since I hear complaints of "greasy" and "bitter" and "slimy" on a regular basis, I decided to ease her into the eggplant world with this recipe in which eggplant plays more of a complementary role. I pulled it from a feature in this month's issue of Runner's World with Joe Bastianich, famed restaurateur partner of Mario Batali, son of Lidia, and current judge on Masterchef. The eggplant melts into the sauce and gives the dish some meatiness without meat. More

What seemed like a ton of onion, garlic, oregano and mint in proportion to the meat at first, ended up being just the right amount of flavor to make these meatballs taste distinctly Greek. Although they didn't necessarily need the accompanying tzatziki and lemon to make them delicious, put altogether, they were outstanding. More

The words "milk and honey" were bouncing around in my head when I was thinking about a new bread recipe. I didn't want a sweet bread, though. I wanted something that would be savory and interesting, but also useful for sandwiches. More

Michael Natkin of the vegetarian blog Herbivoracious drops by most Wednesdays to share a delicious recipe and expand our vegetarian repertoire. [Photograph: Michael Natkin] Previously Greek-Style Potato Skins » All Seriously Meatless recipes » Everyone loves salsa verde, the ubiquitous... More

The French are renowned for their superior walnuts and almonds. This brittle coats the nuts in a sticky, crisp blanket of sweetness and spice...and everything nice. The heat of the quatre épices makes it perfect for an apéritif, and the sweetness for a dessert. A simple-to-make Jacques of all trades. More

Mostly I was just interested in the sauce in this recipe, which is an aromatic combination of garlic, ginger, and cilantro. Added to that is a nice punch of jalapeno and some depth from soy sauce, white wine, and sesame oil. After blending all these ingredients up, you pour the mixture over the tilapia, place it all in a baking dish for ten minutes, and there you have it—dinner is done. How easy is that? More

The above print, "Ideal Bookshelf 6, GW," is available on affordable-art website 20x200. The "GW" here being George Weld, the Brooklyn chef known for his way with breakfast at the perennially crowded brunch spot Egg. An ideal gift idea, no? Prints start at $20 (8-by-10-inch) and max out at $200 (16-by-20-inch). Related How to Make Eggs Over Easy, with George Weld Egg, a Perfect Breakfast in Williamsburg... More

[Photographs: Kerry Saretsky] Previously Quatre Épices Poussins Under a Brick » All French in a Flash recipes » Quiche is like a great pair of jeans: There is no time when either is inappropriate. These days, jeans will get you... More

Read more about this cookie-making experiment here.... More

The orange blossom water lends faint citrus and floral background notes. I decided to forgo the chocolate filling in favor of a plum jam center, figuring the jam would pair nicely with the almond and orange flavors. As is the mark for all good cookies, most of them were gone before they even had a chance to cool. More