A tradition to make the weekend last a little bit longer.

How does your nonna make them?

20 years before the latest study on the Mediterranean diet, Nancy Harmon Jenkins sang its praises in The Mediterranean Diet Cookbook. Today, we sit down with her to discuss the beauty of olive oil, the benefits of the Mediterranean style of eating, and her favorite pasta recipe.

The polenta you can abandon is also the creamiest polenta -- even when you add nothing but water.

How to bring Rome to your dinner table, with a photo tutorial.

Today: Nudo's Jason Gibb makes flavored olive oil with whole lemons -- pressed together so their flavors are "joined at the pip" -- and puts trees up for adoption. How cool is that?

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Nancy Harmon Jenkins shares a day in Tuscany with Supply Chain, from Tuscan Easter to trips to the local food market and cooking at Villa Campestri.

Nancy Harmon Jenkins is a leading authority on Mediterranean cuisine and the author of many books including The Mediterranean Diet Cookbook and Flavors of Tuscany. She leads food tours of Italy, Spain, and Tunisia for the Culinary Institute of America's Worlds of Flavor program, and will be the culinary guide for the 6-Day All-Inclusive Tuscan Retreat at Villa Campestri, a Renaissance estate perched on a hillside overlooking one of Tuscany's most scenic valleys. (Interested in going with a group of friends? Check out our Shop offer!)