For a no-cook appetizer that never fails to impress, try making an antipasti platter. It's essentially all-in-one spread with meats, cheeses, vegetables and other light bites for guests to nosh on.

Memories of a sultry Puglian summer evening inspire an irresistible spread of antipasti: grilled aubergine with slivers of garlic, courgette shaved and marinated in peppery olive oil, and borlotti ...

In an effort to explore her Italian roots, Saveur magazine Editor-in-Chief Stacy Adimando took a life-changing trip to Italy in 2012 – one that helped inspire her cookbook, Piatti: Plates and Platters ...

Whet the appetites of your Thanksgiving visitors or holiday party guests with this grand antipasti platter. The assembly directions and recipes come from San Francisco food stylist Bebe Black ...

A homegrown favourite with an Italian twist: choose whichever antipasti vegetables you like, and definitely use the oil from the jar Perhaps you still have some cheeseboard odds and sods in the fridge ...

Getting your Trinity Audio player ready... Got a great chuckle one day when a patron at a supermarket deli counter said to the clerk, “Man, I need to go on a diet. Give me some of that anti-pasta,” ...

Menus can say a lot about a restaurant, which is precisely why you need to look out for this feature when scanning the ...

If you have any antipasti left over, they last a couple of days in the fridge or you can easily freeze them. Otherwise you can mix and roughly chop them, sauté in a frying pan with a drizzle of olive ...

This recipe combines two courses in one for a quick and easy meal or side dish on a hot summer’s night. Sarah's colorful and hearty Antipasti Salad is filled with classic Italian flavors for a quick ...