This document provides recipes for traditional Sicilian dishes that the food editor learned while travelling to Taormina, Sicily. The recipes include: 1. Caponata, a sweet and sour Sicilian stew made of sautéed eggplant, celery, garlic, onions, tomatoes, olives, and capers simmered in vinegar and sugar. 2. Stuffed globe artichokes baked with a breadcrumb stuffing of Parmesan, lemon zest, garlic, olive oil, and sea salt. 3. Homemade tagliatelle pasta served with a fresh pistachio pesto and ricotta cheese. 4. Pan-fried seabass with caramelized lemon slices,