New York Magazine

Like its fellow nightshades tomatoes and peppers, eggplant comes in a psychedelic array of shapes and colors, but this chef favors an Italian heirloom variety.

An ideal addition to an Italian-flavored feast resounding with freshness and simplicity.

Carrots and chanterelles create a dish that teems with fall flavors.

A green-basil salad and opal-basil granita add color and dimension to Delaloy's rendition of classic balsamic-tossed strawberries.

The best dishes start with the basics. This simple sauce makes the perfect base for your pasta recipes.

Mint is pretty standard dessert material, but it seems more exotic when combined with roasted pineapple.

Toss a wagonload of the insanely sweet hybrids with garlic and lemon basil into a thicket of bavette for a simple pasta topping.

Skewered little fish with fresh herbs hit the grill.

This easy-to-follow recipe for sorbet is a great reasons to break out your ice-cream maker.

A type of peppermint commonly used for tea also makes an elegant garnish for Chartreuse-roasted Black Mission figs.

When you have the butcher remove the bones, you can slice straight through your turkey and get the stuffing and meat all in one.

The Coco Chanel of the radish family has a level of spiciness that varies, but the crunch is the constant that makes radishes such excellent hors d’oeuvre.

A simple side can still be an elegant addition to festive meal.

Serve this as an antipasti for an Italian-flavored feast resounding with freshness and simplicity.

Like a gruff relative to plain old broccoli, this green has a delicious bitterness that stands up to the sharp flavors demonstrated here.

Wild stinging nettle has a whiff of danger about it, but cooking renders the tender leaves harmless and delicious.

Although you may need a wheelbarrow to haul home a large specimen, the longer the squash is left to grow, the sweeter the flesh.

Think of this rich puree as an exciting alternative to a side of mashed potatoes.

Beans cooked in the traditional Tuscan way make for a delicious bruschetta topping.

Rosemary and bay leaf add savory complexity to the creamy white bean.

Color, texture, and flavor all combine in this original and healthy ode to the orange.

Enjoy this Southern Italian cauliflower-and-spinach salad—lightly dressed for summer in lemon and olive oil.

Spruce up your cavatelli pasta by tossing it with some roasted eggplant, tomatoes, ricotta salata, Romano, and basil.

Although closely related to plain old celery, that staple of lunchboxes and dieters alike, the gnarly round root is mostly overlooked in this country, unlike in Italy and France.

Though the Maccioni-family Thanksgiving has evolved into an Italian-American tradition, with appetizers like this, it's one that translates equally well in any language.