With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
This side dish is flavorful enough to also serve as a main course.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.