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.
Potato gnocchi is tossed with sausage, tomato, peas, and smoked mozzarella for a hearty dish. The gnocchi is simple to make and can be frozen.
Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it’s a classic.
Anyone who thinks Sicilian men don’t cook should meet Giuseppe Scarlata, a native who likes to create dishes alla fantasia.
For this Sicilian dish, mahi mahi is stewed with tomatoes, onions, olives, and seasoned with briny capers. The mahi mahi becomes infused with tomato flavor.
Beer cheese soup is popular in the midwest. Amber beer and cheddar cheese flavor the soup and give it body. Use a quality beer and freshly grated cheese.
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