Move over meaty mains, there is a new showstopping centerpiece in town. Slathered in a fragrant, smoky spice paste, these whole heads of cauliflower become tender in the center with a burnished, caramelized exterior. What makes this vegetarian dish even more wow-worthy? A punchy, vibrant herbed...

Alice Medrich is widely credited with introducing the chocolate truffle to the United States, over 40 years ago, when she began selling them at her influential dessert shop, Cocolat. The world of chocolate has evolved since then, and this new version reflects those changes and other culinary...

Need an energy boost? This granola is here for you. Sesame tahini gives the granola a deep, roasty toasty can't-eat-one-bite flavor, while a double dose of dates (syrup and chopped Medjool dates) lend sweetness without refined sugar. Bonus: this granola is vegan, gluten and wheat-free, made with...

The key to peak-season summer flavor any time of the year? Masseria Mirogallo tomatoes. These estate-grown tomatoes are hand-picked at optimal ripeness and jarred for a burst of warm weather taste with a simple twist of the lid. Here Masseria Mirogallo's tomato purée is paired with creamy...

We set loose one of our resident recipe writers, Asha, to play with The Pasta Shop's mind-blowing Creamy Truffle Sauce. While the sauce is a no-brainer as a pasta or ravioli accompaniment, Asha—with an evolved use of her neural pathways—chose to take it to a brilliant new level. Here's her...

"The ever-enticing fettunta (literally, "soaked slice") from Toscano: a thick slice of bread grilled on both sides and rubbed all over with garlic before being drenched in freshly pressed olive oil, or olio nuovo" (p. 70, AUTENTICO).Recipe from AUTENTICO by Rolando Beramendi. Photography by...