I love the word spremuta, which means “freshly pressed orange juice” in Italian. At any caffè, if you order one, you’ll be brought a tall, vivid red glass of juice served with a few packets of sugar and a long, slender spoon alongside. Although years ago Americans were astonished when confronted with blood orange juice, this colorful citrus fruit has become common stateside and can be found in many supermarkets and farmer’s markets. When sliced open, they reveal a brilliantly colored interior, and like snowflakes, each one intrigues me, since no two seem to be colored alike. The Moro variety of blood oranges is the most intensely colored, but other varieties, like Sanguinelli and Tarocco, make remarkably colorful granita as well.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.