A classic recipe for artichoke hearts, from the heart of Italy.
The answer to out-of-season bruschetta.
Punch up your aglio e olio pasta game with this aged Italian fish sauce.
It's all about layering texture and flavor into the sauce.
A flavor-packed vegan pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.
We pulled out all the tricks to make a vegan lasagna that's not only believable but delicious.
When tomatoes are at their peak, this is the way to spotlight them.
No butter and no cheese? No worries.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
A great way to use an overabundance of summer vegetables.
Layers upon layers of not-what-it-seems.
Tender, bitter, herbaceous, and fresh above all else.
Proof that overcooked vegetables can be delicious.
The new rules for a summertime standby.
Sick of sauce? Here's another way to preserve your summer tomato haul.
Cnnelloni stuffed with sauteed wild mushrooms and creamy sweet potato puree.
Crisp, earthy, and slightly smoky.