This classic hearty Italian soup gets a lift with meat- or cheese-filled tortellini. Delish!
Fig-stuffed cookies are essential Sicilian holiday sweets. Sometimes dressed with icing and sprinkled with nonpareils, these egg wash–glazed X-shaped ones offer a fantastic little twist.
These blondies have all the flavour of fruitcake, but they take just a fraction of the time to make. Soaking the fruit and nuts in rum gives them a subtle boozy flavour without the need to soak the finished product in spirits for a month.
Sweet and oh so cute, these little steamed desserts are anything but old-fashioned.
Smaller versions of these savoury stuffed pies from Spain and Latin American make ideal snacks for tapas-inspired parties.
This recipe comes from our contributing editor, Andrew Chase, who developed it for his vegetarian friends. But it's so delicious that his nonvegetarian friends love it too.
Dotted with chocolate and pistachios, this after-dinner treat begs to be dipped in tea.
This classic pie uses sugar, or pie, pumpkins, which are abundant in the fall. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.
