Makes 3 to 4 servings 3 tablespoons butter, at room temperature 1 garlic clove, minced 1 teaspoon minced shallots 10 fresh basil leaves, minced - Kosher salt 1 pound Romano or other fresh flat green ...

THERE’S no better way to spend a languid early-summer evening than by gathering with family or friends on the patio for a supper drawn from a table filled with colorful plates of delicious antipasti.

The broad, flat, edible-pod Romano bean is also known as an Italian green bean, and as such, it’s often subjected to the thorough cooking Italians favor when it comes to vegetables, a realm where al ...

Once, in a restaurant in Puglia, Italy, I ate an entire burrata by myself. It was not one of those petite, tennis-ball-size burratas that you see surrounded by heirloom tomatoes in restaurants here in ...

Walk into a really hopping tapas bar in Spain or a swanky little osteria in Italy on a summer evening, and right at the front door you’re likely to be confronted with a long table full of bowls of ...

If you haven’t eaten Romano green beans fresh from the garden, you can’t imagine how delicious they are. The difference between homegrown beans and the frozen or commercially farmed beans from the ...

This old-fashioned dish of corn, most often made with lima beans, has been a staple in New England since the earliest settlers. The curious name succotash comes from a Narragansett Indian word meaning ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like. Heat ...