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This version of Arab-inspired casareccia con la frutta secca is adapted from Giovanna Tornabene's La Cucina Sicilian ...

Plus: More Pork Recipes and Tips

This recipe, adapted from Giovanna Tornabene's La Cucina Siciliana di Gangivecchio (Knopf), represents a more refined...

Cannelloni are usually dressed with a béchamel. Here Erica De Mane has chosen a pungent lemon sauce to brighten ...

In Italy, meatballs are usually made with beef or veal, browned, simmered in a simple sauce, then served with bread a...

At Patina, Joachim Splichal serves this refreshing summer dessert soup with the Pistachio Biscotti. Plus: More De...

Nancy Harmon Jenkins' daughter, Sara, recently returned from Cambodia filled with admiration for the region's light, ...

Plus: More Dessert Recipes and Tips

Michel Benasra lightly flattens his herb-flecked meatballs before sautéing, then finishes them in broth to keep ...

Slideshow: Warming Soup Recipes

This succulent chicken dish is best made with thin-skinned lemons, which have less bitter white pith than their thick...

Michel Benasra's soothing dish is made with large chunks of lamb, a variety of vegetables and lots of broth; beef ste...

A Late Harvest Riesling adds fruity flavor, and the sugars in the wine help to caramelize the chicken skin. The salty...

Robert Mondavi's mother, Rosa, often made this succulent stuffed chicken, which is still a family specialty. The ...

This colorful salad from the Frescobaldi kitchen features a sweet and tart dressing made with fresh grape juice; to m...

The Frescobaldis fill their deluxe deep dish apple tart with a layer of pureed apples and caramel-coated apple slices...

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