Linda Pacchiano

Brodo di pollo is, in essence, Italian chicken soup. And it's a strong contender for the most soothing chicken noodle soup anywhere. Made by nonnas everywhere.

Ballpark style sausages without going to the ballpark. We dare say we like this approach even better when demolished from the comfort of our own couch.

Think sugar cookie meets margarita. Or something like that. And just as difficult to stop at a single taste.

Cuddureddi. It means "a cause for celebration" if you're from Italy. Well, actually, it means "a sort of doughnut." Sorta the same thing.

When prepared simply yet perfectly as here, this classic side dish will leave a lingering memory of just how lovely something healthy can be.

An elegant yet easy approach to roast pork that draws on iconic autumn flavors. And it's as affordable as it is impressive.

Easy. Economical. On the table in 45 minutes. And essentially pork wrapped in more pork and roasted until crisp outside and juicily tender inside. Comfort food for when you need it.

This classic, hearty, homey dish—just like something your grandma used to make but better—is an ideal one-pot meat-and-potatoes meal. Includes oven as well as slow cooker instructions.

Shatteringly crisp skin. Tender, juicy meat. And pan juices you're gonna wanna sop up or soak up rather than let a drop go to waste.

Simple works. That's the lesson behind this subtle, delicate classic encountered on menus throughout Manhattan. And so easy to make at home.

Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what's for dinner.

Sorta Italian, sorta Mediterranean, and completely easy and impressive. Works wonderfully on crazy weeknights as well as dinner parties.

This Italian classic is gonna bring ease to your everyday supper situation with its understated complexity and undeniable frugality.

Pantry ingredients and barely any effort yield you something that's sweetly tangy and spicy that you'll want to slather on ribs, wings, pulled pork, smoked or grilled chicken, burgers...

This is less a recipe and more a reminder as to the fact that some nights, simple cheese and bread and olive oil makes a perfectly respectable—enviable, even—supper.

Tastes like "bananas and blueberries and creamy icy summertime." That's what folks are saying about this spectacularly simple smoothie that has made converts of even avowed kale loathers.

Never again curse as your pricey spears of asparagus fall between the grill rack into oblivion. All you need is this simple trick.

Remember the blackening craze in which EVERYTHING was baptized with a rock-your-world spice mix? This is one of the best expressions of it. And its on the table in half an hour.

Say the word "bayou," and we conjure romantic notions of swampy marshlands and, natch, Cajun fried shrimp.

Bury a whole snapper in a heap of wet salt. Shove it in the oven. Then forget about it. Your reward for so little effort? The sweetest, most tender fish you'll ever experience.