This is one of the real classics of [Friuli-Venezia Giulia] cuisine. You will find it wherever you travel, especially in springtime when wild herbs sprout in fragrant profusion all over la terra fortunata. The key here is to use as large a variety of herbs, grasses, and greens as you can locate. It is traditional that there be at least five different types. Among the most famous are silene, hops, melissa, mint, verbena, basil, marjoram, sage, parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini (courgette) flowers, wild fennel, beet greens, chervil, sorrel, and celery leaves. This frittata is served piping hot, tepid, or cold. As always, it should be covered if allowed to cool, and cut into wedges before serving.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.