Donatella Arpaia has fond memories of a dramatic salad. "I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta," Arpaia, a lawyer turned ...

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. I’ve applied the simple tricks Molly has taught me through this recipe to other recipes, like ...

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Ample bunch of fresh mint leaves, plus more torn leaves for garnish 1. Marinate the Feta: At least 1 day and up to 2 weeks before serving, place the feta in a 16-ounce jar. Add a generous amount of ...

Donatella Arpaia prefers her salads as a side, not a meal in itself. And it's best served after the main course. "Growing up, my mother served this classic Puglian dish of basically fried or grilled ...

Harvesting zucchini becomes a Goldilocks moment of when to pick it. Zucchini should be neither too small nor too big but just right; no longer than 6 to 8 inches is ideal. Those jumbos that get away ...

Donatella Arpaia has fond memories of dramatic salads. "I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta," said Arpaia, a lawyer-turned ...

Donatella Arpaia has fond memories of a dramatic salad. “I grew up in the restaurant business. My father had a restaurant for 40 years in Long Island called La Tavernetta,” Arpaia, a lawyer turned ...

1) Combine the garlic, mint and vinegar in a medium bowl and set aside. 2) Line a wire rack with paper towels. In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350° F. Fry ...