Springtime is fiddlehead season.
This authentic tapas dish is easy to make and the marinade of olive oil, lemon juice, thyme, paprika, and oregano makes it uniquely flavorful.
This cold soup is light and creamy and great for a hot summer day.
This recipe from “The Boston Globe Cook Book for Brides,” published in 1963, is fun to make and perfect for a cocktail party.
There’s more than just chicken wings for Super Bowl Sunday, but we have you covered there too with an Asian/Italian blend of spices.
Consider these Italian tapas: appetizers before a full meal or delicious snacks for an intimate cocktail party.
This Greek dip is healthier and less fattening than sour cream based dips, but tastes just as good, if not better.
The light batter is reminiscent of tempura: another example of the similarities between Asian and Italian cuisine.
This is delicious by itself as a side dish or when mixed with pasta.
French cooking doesn’t have to be complicated as evidenced by this simple to follow recipe for a classic soup.
Why would anyone make their own hummus when it’s readily available at most supermarkets? Because the homemade is that much better. Trust me.
Nepitella is a cross between basil and mint and pairs perfectly with mushrooms.
Instead of serving cantaloupe wrapped in prosciutto for a first course, try this.
This is chicken and potato gnocchi soup from the classic nineteenth century Italian cookbook, The Art of Eating Well, by Pellegrino Artusi.
Blending these ingredients may seem strange, but it creates a savory, sweet dish.