A roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio ...

Cathy Whims, owner and chef at iconic Portland Italian restaurant Nostrana, shares recipes in her upcoming cookbook “Italian ...

Topped with bright homemade giardiniera and roasted sweet peppers, these Italian beef sandwiches have ... In this recipe, we use not only the pickled vegetables but also the oil in the jar to ...

Combine bell peppers, zucchini, white mushrooms, onion, olive oil, italian seasoning and a ... tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

2. Roast in oven until vegetables have started to soften and lightly brown in spots, 20 to 22 minutes. Remove baking sheet from oven, and drizzle with balsamic vinegar; toss to coat. Return to ...

Season well with salt and pepper. Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes ...

Bagna cauda is an Italian condiment or dip made with butter, olive oil, garlic, anchovies, and fresh herbs that can be used on virtually anything. It can be tossed onto grilled or roasted veggies ...