Whether made with spinach, green beans, or artichokes, a flan is always a staple on our Christmas table. ...

Recipes for panforte abound, some more traditional than others, such as the version shared by Giovanni Righi Parenti ...

When October arrives in Tuscany, chestnuts finally appear at the market stalls again. The town of Marradi, in ...

When I teach a cooking class, there's one dish that never fails: fresh pasta.  It's the cornerstone of ...

Zuccotto, a traditional Tuscan dessert from the city of Florence, is a showstopper: a sponge cake dome, brushed ...

This sponge cake recipe yields double the amount of cake you’ll need for your zuccotto. I prefer to ...

Sitting around a table in the garden, chilled wine in our glasses, we pass around trays full of ...

Bruschetta al pomodoro is extremely simple to make, though it requires the best tomatoes of the season: sweet, ...

These crostini are an ode to simplicity, with rich, creamy butter and briny anchovies. This recipe is timeless ...

These are appetizers that should be made for special occasions and holidays. When my grandma was a child, ...

Another summer family classic is a bruschetta with roasted peppers. It's colorful, with the unmistakable charred taste of ...

Tuscan summers are fiery.  They slowly take over the countryside: Fields and meadows turn yellow within the first ...

There’s an Italian word that doesn’t have a proper translation in English: merenda. Merenda is more than an ...

Growing up, the pantry was always my favorite room in the house. Every time I went to grab ...

Pan di ramerino belongs to the Tuscan tradition of sweet bread, enriched with spices, olive oil, raisins, walnuts, ...

After the winter darkness, the frosty mornings and the nights spent wrapped in a blanket with a bowl ...

For my Tuscan family, cavolo nero, Tuscan Lacinato kale, is not a trendy vegetable. It is not a ...