Today is a day for leftover turkey, domestic or wild. Whichever kind you ate yesterday, this risotto recipe is a great way to use leftover bits.

When I was growing up, I thought “antipasti” specifically meant pickled cauliflower, carrots and onions. Well, I’ve recreated the recipe for Italian-style pickled cauliflower here.

Duck seasons are opening all over the country now, and this rich, bolognese-style pasta sauce is a great way to use legs and wings of wild ducks and geese.

My family never hunted mushrooms when I grew up. But after an epic mushrooming trip on Cape Ann yesterday, they may well become mycophiles in a hurry.

Some days you remember forever. Last week I spent a couple days with a boatful of new friends, 40 miles offshore in search of tuna. We found them. Oh yes, people, we found them…

Chicken or veal piccata, simple cutlets of meat served with a zingy lemon-butter-caper sauce, is a dish that speaks to my childhood — memories that all came flooding back when I made it again recently.

It’s summertime, and the fishing is easy. After an epic shark fishing trip in San Francisco Bay, I decided to celebrate summer with a classic Calabrian dish that uses lots of fresh tomatoes.

This is my favorite way to use a surfeit of zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint.

Guanciale is like bacon or pancetta, only better: It’s made from the jowl of a hog, not its belly. And, like most charcuterie, what kind of hog you get your jowls from makes all the difference.