Prunes that have soaked in Armagnac for six months, minimum. The blood of a freshly killed hare. Nine pounds of fresh fava beans, husked and peeled. A 6-inch-thick bed of pine needles. One dish alone ...

I’ve long been planning a dream Christmas brunch. Our family of adventurous eaters has roots in five countries -- England, France, Russia, Canada and the United States -- and the ideal menu would have ...

Sfoglie alle olive is the kind of finger food italiano you just gotta try. Really, it's perfect for any chill get-together.

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Never have I ever made this linguine recipe right. I’ve cooked it on more occasions than I ...

Ingredients: For roasting: ½ head broccoli (florets) ½ head cauliflower (florets) 1 zucchini (cubed) ½ large onion 1 green ...

I’ve been salivating over “Pasta Veloce,” the newest cookbook by my dear friend and bestselling author Frances Mayes. Perfect for when you want a delicious taste of Italy veloce, or fast, all the ...

There's no better tapa than a good stuffed olive. But the stuffed olives you buy in the supermarket are normally filled with ingredients of poor quality. The way to make the best appetizer is to take ...

Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished ...

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