From food writer and cookbook author extraordinaire, we're proud to present Katie Workman's holiday favorite. Using rigatoni instead of flat noodles and dollops of fresh ricotta, this gorgeous holiday pasta recipe is like an unstructured lasagna, only better.

In the peak of tomato season, it can be difficult to stray from simply slicing your heirloom tomatoes and serving them fresh with a drizzle of great olive oil and exceptional sea salt. Baked in the buttery embrace of a crostata crust, this heirloom tomato galette might just make you rethink how you savor tomato season.

Sweet, tangy, fresh and light, this honey frozen yogurt recipe is everything you want in the heat of summer. Drizzled with our fresh Sicilian extra virgin olive oil and finished with a sprinkling of crystal sea salt, this might become a nightly treat through the rest of summer. We won't tell.

Full of vitamins and minerals, the artichoke makes for delicious finger food any time of year. Grill them up with our olive oil for a real treat.

While ham hock delivers just the right touch of smoke and salt to this ham, white bean and ditalini pasta soup, the aromatic and smooth broth makes it irresistably comforting.

Roasted and pureed into a velvety sauce, this vegetarian butternut squash spaghetti is the perfect weeknight meal. After all, what says fall more than pumpkins?

Using sweet kabocha squash as the base for this velvety Italian pumpkin soup, Aglio e Oglio seasoning adds a delightfully savory Italian twist to the comforting flavors of fall.

We've entered the best time of year: tomato season. Warmed by the hot summer sun, the plump, sweet and earthy fruits are hard to resist when pulled from the vine. A stunning appetizer or salad, this tomato carpaccio comes together quickly and balances the fresh taste of tomatoes with the zing of a caper dressing.