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.

From a first white peach in Italy to Lambrusco-soaked fruit at a late-summer birthday, a personal appreciation and practical guide to choosing, preparing and storing peaches.