These gnocchi, soft pillows of potato love, are light and packed with flavor. Serve the gnocchi with browned butter or a tomato sauce. Gnocchi freeze well.
These braised short ribs from Mario Batali’s restaurant Babbo are one of David’s favorite things. One taste and you’ll understand why.
This Italian pear, basil, and Pecorino Toscano salad is a perfect fall dish. The sweet pears, pungent basil, and meaty Pecorino Toscano play well together.
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 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.
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.
Supple strands of pasta luxuriate in an easy, elegant, knock-your-socks-off veal sauce that’s gilded with butter and tomatoes. All in 30 minutes.
So what if salmon isn’t from Italy? Cookbook author Giuliano Hazan is, and he says to go right ahead and toss chunks of the rich fish with pasta, tomatoes, and cream.
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