Caponata is a Sicilian cousin of French ratatouille. The two are made in much the same way, but what gives caponata its distinctive flavor are the capers, the vinegar and the black olives. Today I’m sharing my Italian grandmother’s recipe. Vegan, gluten-free and parve, it fits on any kosher table.

Club sandwiches are perfect for lunch, brunch or a light dinner. They are easy to make and always feel a little sophisticated, when really all you have to do is put together a few good-quality ingredients.

These triangle sandwiches, made with two layers of sliced bread, are what we call a club. They are easy to make and always make a nice impression on the table.

Roasted and marinated vegetable antipasti are a staple of Italian starters. Colorful and full of flavor, they also make a great side, especially with a beef carpaccio or a beautiful burrata.