With its chartreuse spirals and delicate, nutty flavor, romanesco is a favorite on my fall table, especially served raw with warm bagna cauda. Get to know this striking Italian vegetable, with notes on its season, how to choose and store it, and ways to enjoy it.

Zucchini blossoms and saffron come together in a golden summer pasta finished with Parmigiano, fresh lemon zest and torn burrata. Delicate and nuanced, it looks far more elaborate than it is.