When I asked friends for their favorite pizza-combination ideas, this one, from former Boston Globe Living Arts editor Fiona Lewis, jumped to the front of the line. First, I’m a freak for figs: fresh when they’re in season, of course, but dried at other times of the year. Second, when Fiona mentioned it, I had just started yielding to an addiction to Taleggio, the pungent, slightly bitter Italian cheese that tastes of mushrooms. I immediately thought walnuts would be a perfect crunchy addition to this party, and I invited along my old friend radicchio to add even more bitterness. Once I got the layering order right (walnuts need to go on the bottom, under the nest of radicchio, to avoid burning under the broiler), this was a keeper. Obviously, if you want to make this when fresh figs are in season, by all means do so; skip the soaking-in-wine step and you’ll be good to go.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
There’s a reason they say, “easy as pie,” you know?