Italian stuffed calamari in white wine and tomato sauce

Calamari ripieni: Italian stuffed squid in white wine and tomato sauce

Cleaning whole squid can look daunting the first time, but it’s easier than it seems, and fresh calamari are well worth it. Here the tubes are filled with garlic, parsley, olives and breadcrumbs, then simmered in white wine and tomato until tender. A coastal Italian classic, with step-by-step photos.

Creamy fennel and saffron soup

A silky Tuscan soup of browned fennel and saffron, light and golden, made with just a handful of ingredients. An elegant first course for autumn.
Pasta with fresh arugula pesto

Arugula pesto: a fresh, peppery pasta sauce in 10 minutes

Pan-fried Brussels sprouts with hazelnuts

Crunchy pan-fried Brussels sprouts with hazelnuts and chili

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They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
Spinach and ricotta gnudi with butter and sage

Gnudi: Tuscan “naked” ricotta and spinach dumplings

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These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
Stuffed chicken involtini in white wine sauce

Chicken involtini: stuffed chicken or turkey rolls in white wine

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Chicken or turkey breast fillets are filled, rolled up and cooked to make a succulent, interesting dish.
Peperonata, Italian stewed red and yellow peppers

Peperonata: Italian sweet and sour stewed peppers

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This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!
Tuscan chicken cacciatora with olives in a herb and vegetable sauce

Tuscan chicken cacciatora with red wine, olives and orange

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Tuscan hunter’s-style chicken, slow-cooked in red wine with herbs, vegetables, black olives, and a hint of orange.
Crostini topped with salsa verde

Salsa verde crostini: Tuscan green sauce with parsley and capers

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Crostini are little appetizers that you can invent yourself depending on what’s in season and what you have in the house. Salsa verde is a tangy herby sauce often served to accompany boiled meats, but delicious in its own right.
Thinly sliced Tuscan herb-crusted roast beef

Tuscan herb-crusted roast beef cooked on the stovetop with Vin Santo

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Tuscan herb-crusted roast beef, cooked on the stovetop with rosemary, sage, and Vin Santo. Tender, thinly sliced beef with fragrant, herby pan juices.