Main Course

Fattoush salad—a classic Middle-Eastern dish similar to Italian panzanella—is typically made with day-old pita bread and whatever summer vegetables you have on hand. Our version pairs sun-sweet tomatoes, crisp cucumbers, peppery radishes, bright herbs and zahtar-dusted pita chips in one...

We're celebrating first-of-the-season tomatoes with our recipe for Crispy Farro Polenta with Fresh Puttanesca Sauce. This lighter version of the classic Italian sauce pairs sweet cherry tomatoes with hot peppers, capers, olives, basil, extra virgin olive oil and a drizzle of Colatura. Perfetto!...

Chef Sara Jenkins uses Wild Fennel Pollen—lots of it—every day in her NYC shop Porchetta. It’s an irreplaceable ingredient in her Tuscan-inspired porchetta—roasted pork with crispy skin, highly seasoned with aromatic herbs and spices. But Jenkins, who grew up...

Cacio e pepe, meaning “cheese and pepper” in Italian, finds its origins in Rome. The sauce is simple—salty Pecorino Romano cheese, spicy black pepper and some of the starchy pasta cooking water—so it's important to source the best ingredients you can. The key here is to...

This hearty, satisfying dish starring French Lentils du Puy is great for breakfast, lunch or dinner. The rich earthiness and al dente texture of Puy lentils pair delectably with luscious poached eggs, zippy hot pepper and fresh mint. We also love whipping up a big batch of the lentil ragù...

Our take on Bacalao Ajoarriero—a spicy Spanish dish of salt cod dressed in a sauce of tomatoes, peppers, garlic and Pimentón de la Vera—is inspired by a tapa that our Assistant Imports Buyer, Asha, ate at the Mercado San Miguel during her recent trip the Madrid, Spain....