Gourmet

These crisp biscotti are made without butter. Instead, the natural fat in hazelnuts is put to good use when the nuts are ground with the sugar for the dough. This way, every bite is imbued with their flavor.

Sweet sun-dried tomatoes and earthy black olives enliven thin veal slices with the vibrant flavors of a sunny coast.

A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.

Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies.

A fennel trifecta—you'll find that the sweet fronds, bulb, and seeds mix harmoniously in this dish.

Chickpeas add meaty body to a home-style vegetable soup; round out the flavors with a sprinkling of grated cheese.

Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.

Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw.

For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.

Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.

Chicken thighs are a natural for braising because they stay nice and juicy. Plus, the dark meat is a good counterpoint to the sweetness of peas and the slight acidity of the artichokes.

Cauliflower, enhanced with toasty almonds and a briny parsley-olive mixture, holds its own as the star in this simple and slightly spicy vegetarian supper.

Versatile store-bought polenta, turned cheesy with mascarpone and Parmigiano, is the simplest way we know to make cornmeal mush sexy.

Traditional papillote takes time and requires origami-like folding. Here, we use foil to make a no-mess pouch; the fish becomes infused with the flavors of tomato, capers, garlic, and lemon.

Elena slow–cooks her polenta the traditional way, which can be a soul–satisfying experience if you set aside the time. When polenta is cooked properly, each grain of cornmeal slowly absorbs the liquid until it swells, becoming perfectly tender and seeming to disappear within the whole.

•Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
•Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1–inch pieces, in a 6–quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 10 hours. Proceed with recipe.

We know and love the molded custard dessert called crema catalana, but here it takes a more dynamic form. This foam is sexier than whipped cream and is especially delicious on berries.