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This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one am...

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh an...

This easy vegetable side dish makes use of precooked artichokes, which are sold Cryovaced at many supermarkets. Slid...

Chef Luca Cerato makes good use of a beer-and-vegetable marinade here: The pork takes on a subtly delicious beer flav...

Sweet, tangy and a little crunchy, this relish is perfect with pasta dishes made with mild white fish. Slideshow: Gr...

“Once you know how to cook an artichoke, it doesn’t just give you a skill, it changes your attitude about Rome,” says...

This excellent, all-purpose tomato sauce is flavored with a little shredded carrot and a good amount of caramelized g...

Chef Ryan Hardy makes these simple but delicious green peas with sautéed prosciutto and onion, black pepper and ...

These light, bite-size matzoh balls have a delicious Italian spin—they’re made with ricotta and Parmigian...

Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as wel...

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...

Mario Batali uses homemade strawberry sorbet to complement the balsamic-infused fruit salad, but store-bought sorbet ...

Instead of using polenta as a side dish, turn it into crouton-like hors d'oeuvres like these, which get piled with a ...

This is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg a...

Top Chef finalist Sarah Grueneberg cooks parboiled spaghetti right in the tomato sauce so it becomes infused with fla...

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