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A smattering of food on a summer picnic.

You're standing on a rooftop in Portland, Ore., Aperol spritz in hand. The bubbly orange cocktail matches the summer sky at sunset. Prosciutto-wrapped grissini -- long, crispy breadsticks enveloped in buttery ham -- appear as if by magic for snacking. City lights sparkle below and bridges reach across the Willamette

Yotam Ottolenghi's yogurt-drizzled butternut squash. Credit: Reprinted with permission from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully, copyright 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Food photography: Copyright 2015 Jonathan Lovekin Location photography: Copyright 2015 Adam Hinton

Yogurt is not for just breakfast or smoothies anymore. While the dairy cases in supermarkets across the nation populate with more brands, tubs and tubes of yogurt -- including novel flavors like sriricha-mango and carrot -- a parallel trend is making it a star ingredient in cooking. Beyond its compatibility

Viola Buitoni's Sauteed Broccoli Rapini with Potatoes. Credit: Hirsheimer & Hamilton, from "Italian Home Cooking: 125 Recipes to Comfort Your Soul"

Cime di rapa (turnip tops), broccoli di rapa, broccoletti di rapa, and rape (räp' - eh), are Italian names for what Americans dub broccoli rabe, or raab. Because the cruciferous vegetable (Brassica rapa ruvo) descends from the wild mustard plants that have carpeted the heel of Italy's boot since ancient times,

Harvesting the ancient tomatoes of Naples, San Marzano, Campania. Credit: Paolo Ruggiero, DaniCoop

A question I'm often asked is how to make the best so-called "marinara." It's one that vexes me as much as the perennial hunt for the best pizza that makes good headlines. How could only one out of countless others be "best"? To begin with,"marinara" is a misnomer. While in

Brownies and cookies made with olive oil. Credit: Nancy Harmon Jenkins

Making a healthy start this spring, I went into the kitchen to cook with olive oil. Now I know there are all sorts of people, chefs among them, who will claim "you can't cook with extra virgin olive oil." Where they get this from is a mystery, but it's a myth

A salad of wild greens, drizzled with plenty of olive oil, contains more nutrients than commercially grown greens. Credit: Copyright Rosemary Barron

The diet world is a very crowded place, and advice is constantly changing. But, very slowly, we're coming to realize what the physicians of Greek antiquity well understood -- that "food" is far more than something we put in our mouths and swallow. In fact, the ancient diet of the

Fresh eggs. Credit: Copyright 2016 Nancy Harmon Jenkins

"My girls are laying so fast I can’t keep up with them," Martha says.  She has arrived at my door with another dozen eggs, fresh from her henhouse, no doubt laid within the past 24 hours. In Italy an egg that fresh is a treasure. It’s called a "uova da bere,"

Main photo: Contestants battle with eggs last Easter Monday in the town of Fanano, Italy. Credit: Copyright 2016 Francine Segan

Each year on Easter Monday, residents of Fanano, a picturesque hill town in the Emilia-Romagna region of Italy, arm themselves with hard-boiled eggs to do battle in the village square. Young and old alike participate in this centuries-old tradition that started in the sixth century as a way for townsfolk of