This bread salad adapted from social media personality Danny Freeman’s latest cookbook is a delicious fusion of Italian favorites.

Place the peppers in the baking dish and sprinkle with the remaining ½ cup of fontina, then sprinkle with the panko mixture. Bake the peppers until bubbly and golden brown, 20 to 25 minutes.

Chicken salad doesn't need to be bland and boring. Give this classic lunch special a tangy boost by incorporating these crunchy Italian peppers.

Generous 1/4 cup (1 1/2 ounces) mild or hot pickled banana peppers Generous 1/4 cup (1 1/2 ounces) sliced kalamata olives Position a rack in the middle of the oven and preheat to 450°F.

Although they are both mild, banana peppers can vary from pepper to pepper, with some having no spice at all and others packing some heat. Pepperoncini peppers always have at least a little kick ...

Why did it take 2 years to create the perfect Italian sandwich? We spoke with its inventors—Court Street Grocers' Eric Finkelstein and Matt Ross—to find out ...

Ingredients: 16 ounces of orecchiette, cooked and cooled 6 ounces of pancetta, cubed 1/2 cup of mayonnaise 1/2 cup of giardiniera 4 tablespoons of lemon zest 2 tablespoons of lemon juice 1 ...

These breadcrumb-topped stuffed banana peppers are an easy dinner recipe. They're filled with sausage, cream cheese, and pimentos, and baked in a pool of marinara.