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...

Hey, what exactly are truffles? Truffles are the fruiting body of a fungus closely related to mushrooms that, starting in spring, form several inches underground at the base of certain trees, mainly oak and chestnut. They grow best within a swath that extends from just south of Madrid to the...

This autumnal-inspired recipe comes from Sally Darling, Market Hall Bakery's former director. After baking (and eating!) many variations, Sally perfected a cake that has just the right balance of pumpkin and spice. Her favorite way to enjoy this seasonal treat? "A slice is absolutely...

Nocino—a beloved Italian liqueur made from walnuts, sugar and spices—is often found on tables in the Veneto region as a digestif or after-dinner drink. Inspired by this treasured libation, the Valier family created a syrup with the same flavors but without the alcohol.

Warning: Once you start eating Masseria Mirogallo's Fried Dried Peppers (Peperoni Cruschi), you won't be able to stop. These addictive Italian snacks are made with Peperoni di Senise IGP, a local sweet pepper varietal native to Basilicata.