By Mia Leimkuhler Samin Nosrat’s house dressing.Credit...Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Today we are in Sciara, a small town in the province of Palermo, Sicily. Here we meet 73-year-old Pina and her husband Nino.

I’m all for taking shortcuts in the kitchen, but one of the things I (almost) always like making from scratch is a salad ...

Whether you love or hate them, artichokes have been around and popular for a long time. I grew up eating them. Don’t know if ...

Packed with health benefits, artichokes are well worth the splurge. Try these chef-approved recipes to make the most of them ...

1 large lemon, halved, plus 2 tablespoons fresh lemon juice. 6 large artichokes. 6 cups water. 4 thyme sprigs. 7 garlic cloves—4 halved, 3 coarsely chopped ...

Top with the cheese, spinach, and artichokes. Brush the edges with egg wash. Bake the galette in the bottom third of the oven for about 25 minutes, until the edges are slightly puffed.

1. Set the oven at 425 degrees. Have on hand a 9-by-13-inch baking dish. 2. Spread the potatoes, tomatoes, artichokes, shallots, and garlic in the dish.

1. In a food processor, work the garlic, lemon juice, and anchovies until smooth. Add the tahini, yogurt, Parmesan, and 2 tablespoons of the water.