Cuisine

  In Naples, anything cuzzitiello means it is served and eaten inside a bread roll. Traditionally a soffritto, a spicy stew of various animal offal, was served this way as …

  Fresh borlotti also go by the names cranberry beans, October beans and Fall beans, the latter an American term for the time of year that they’ll pop up in …

  Often one of the fanciest miso dishes on the menu, this was made famous in the 1980s by the celebrated chef Nobu Matsuhisa. Thanks to its hefty price tag …

  This is a simple, practical dish that works well when you want something warm and filling without much effort. Orzo cooks quickly and gives a risotto-style texture without the …

  This ribollita comes from Collebrunacchi, a family-run farm restaurant near San Miniato in Tuscany. It is the bowl that made us want to know how it was made. If …

  These anchovy twists from Home Shores are perfect for parties — crisp, buttery, and packed with flavor. They take minutes to make, can be served warm or at room …

  Growing up, watermelons from our family garden were the highlight of summer. These were small and incredibly sweet, perfect for refreshing dishes like this serrano ham and watermelon salad. …

  When summer fruit is at its peak, this apricot tarte Tatin is the kind of dessert that makes you stop and pay attention. It feels elegant but unfussy, rich …

  You don’t need to be in Italy to eat like you are. This dish—clams in a saffron broth with fregola, fennel, and olive oil—captures the kind of coastal simplicity …

  We had lunch recently at Vori, a Greek restaurant in Holland Park that focuses on simple, seasonal dishes made with exceptional ingredients. The grilled calamari came sliced and lightly charred, …

  This cantaloupe and lime granita from Jeany Cronk’s new cookbook, At Home in Provence, is the kind of recipe that makes you feel like you’re somewhere else. Somewhere warmer. …

  This summer vegetable tian looks impressive, but it’s surprisingly easy to make. The key is slicing your vegetables evenly—use a mandoline if you have one, or a sharp knife …