This simple Mongolian stir-fry takes its sassy and spicy authority from Sichuan peppercorns.
This is the real deal: a proper, old-fashioned roast turkey. Relying on water-soaked cheesecloth gives the bird crisp skin and moist, juicy meat.
This grilled vegetable sformato is pretty and filling enough to be a main course. Inside the sformato are peppers, eggplant, tomatoes, cheeses, pasta, and pistachios. It makes a stunning weekend meal.
Eggs in purgatory–or eggs simmered in tomato sauce–is a simple breakfast or supper. Serve the purgatory eggs over toasted bread rubbed with garlic.
This spaghetti with red wine is made more like risotto than typical pasta. The cooked spaghetti is tossed in oil in the skillet while red wine is slowly added.
A classic dish from the island of Ischia, this slowly braised rabbit becomes imbued with red wine and herbs.
Linguine pasta, clams, mussels, langoustines, and shrimp are tossed in a light tomato-garlic sauce spiked with pepper flakes. A simple quick dinner.
This pepperoni spinach frittata is great for brunch. Have the ingredients ready and make the frittata while guests watch. The frittata can be an appetizer.
These beef paupiettes are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.
This Italian ribollita is dense with bread, greens, beans, and caramelized onions. Rich with flavor, the ribbolita is a family dish.
Luxuriously broad noodles known as pappardelle become all tangled up in this hearty bolognese sauce. Whereas the pasta is fresh, the sauce can be made ahead.
Fusilli pasta is tossed in a sauce rich with bufala mozzarella. The melted cheese creates strands as the fusilli is lifted, hence the telefono reference.
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