Mallow, an alternative to grape leaves, is an ideal wrapper for rice and lamb—and it probably grows in a yard near you
Wild mallow can be substituted for grape leaves in this recipe, making these non-traditional dolmas a must for foragers
Sometimes a full day of shellfishing yields only a handful of clams and cockles. So patch up your ego, head to the market, and make a mixed seafood risotto.
This classic frutti di mare risotto is made with mixed seafood and freshly made clam broth
Like quiche and fondue, the Swedish variety has been in decline since the '70s. But this maligned food, done right, will have you running to buy bell-bottoms.
This recipe, which can also be made with domestic duck or goose, was inspired by Marcella Hazan's Essentials of Classic Italian Cooking.
Given to the author's mother by her mother, this recipe offers a rustic take on the traditional dish.
Italian for "guitar," this rustic, harp-like contraption offers a refreshing reprieve from hand-crank machines
The point of this kind of pasta is to be rustic and earthy: bigger shapes, thicker ribbons, chunkier sauces, and heartier accompaniments
The point of this particular plate of pasta is to bring winter into springtime: it's a little deep and rich, a little bright and fresh
A veteran cook and forager finds solace in homemade sherry. His supplies? Sun-Maid raisins and a plastic bucket.