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

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

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

Grilled Farmers’ Market Pasta

A colorful mix of garden-fresh vegetables gets a simple treatment (a toss with garlic, basil, and cheese) after grilling to let their flavors shine.

Recipe

Grilled Tomatoes with Burrata and Parsley Salad

A toasted bread-and-parsley salad adds crunch and bright, fresh flavor to this riff on Caprese salad. Serve with simple grilled steak or pork chops for an easy summer meal.

Recipe

Frozen Affogato Shake with Espresso Granita

Affogato is an Italian stroke of genius: a quick, elegant dessert made by pouring a shot of hot espresso over a scoop of cold vanilla gelato. The espresso melts some…