This loosely defined “lasagna” is an easy little cheat of a recipe that relies on frozen ravioli, jarred sauce, and shredded cheese. Shhhhhh.
This basic polenta recipe is the perfect base for so many Italian dishes. Add cheese, top it with sauce or meat, cut it into squares and fry it. Shall we go on?
This swanky pasta dish, gilded with chunks of sweet, sweet lobster and hints of finely chopped chile, lends a little extravagance to everyday spaghetti.
Elegance was never achieved with such ease. Simply stack cooked lasagna noodles with sautéed ‘shrooms and smother with a luxurious cream sauce for some everyday extravagance.
The Feast of the Seven Fishes in Domenica Marchetti’s home stars one fish: calamari. It’s the centerpiece of her Christmas Eve dinner.
A decidedly Umbrian dish in which pork sausages and plump grapes are coaxed to tender goodness and jammy sweetness, respectively. You’re welcome.
Lardo di Colonnata is the pristine, silky fat from pigs that sup on forest nuts near the Italian town of Colonnata and that’s cured in an herby brine.
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
Don’t you love a dish that can be tossed together at the last second yet tastes like someone’s Italian grandmother slaved over it for hours? Us, too.
Bruschetta rubbed with garlic and loaded with tomato are de rigeur summer fare. Pile heirloom tomatoes on the toast for a twist on the classic.
Summer at its simplest, not to mention it’s most splendid, seeing as how five minutes of effort yields a meal that rivals round-trip tickets to Italy.
For this salad, fresh corn, green tomatoes, and red onion are tossed in a refreshing Champagne vinaigrette. All hail summer!
Ah, gelato. The same ingredients as ice cream but, oh, how much richer, creamier, and just plain insanely satiating it is. Pick your favorite gelato flavor here.
A far cry from their tinned cousins, European sardines are at their plumpest perfection in June. Writer Mary Ann Castronovo Fusco explains it all for you.
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