F&W's editors combed through the more than 10,000 recipes we've published in our 35 years of existence to find the very best. We only had room for the 20 Best Ever Recipes in print, but here we present the full 100 greatest dishes of all time.
One of the most popular cured meats on restaurant charcuterie boards, soppressata is a hard salami from southern Italy. Andrew Carmellini’s family grinds their own meat to make it, but much easier is buying Italian sausages and removing their casings. To give the fresh soppressata extra spice, use hot sausages instead of sweet ones, or increase the amount of crushed red pepper.
This amazingly flavorful pesto has a key ingredient that makes it stand out: Sicily’s famed pistachio nuts. Frank Falcinelli says, “Sicilian pistachios are incredibly sweet and fruity, not like the cheap ones we eat in front of the TV here in the U.S.”