Italian

We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.

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This little moment of lusciousness takes nothing to toss together. Just tear the figs, rip the cheese, and drizzle with oil. Badda bing.

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One of the best red-sauced pizzas we’ve ever slung as well as one of the easiest. It just may ruin takeout pizza for you.

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This Italian classic is “a cook’s recipe,” which is to say, we give you all the components and how-tos that you need. You get to tweak it to your pantry and your preference.

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Easier to shape than a boule, focaccia is the next bread you may want to master making at home. Just slice it and eat it as-is with its dimpled herb-flecked surface.

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Making pasta at home is much easier than you may think. This recipe walks you through making silken, tender tagliatelle that’s perfect for tossing and twirling with anything.

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Very high heat achieves a perfectly crisp skin. An unexpected herb and caper vinaigrette adds a piquant counterpoint.

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Made with the simplest, freshest tomato sauce ever, two types of mozzarella, and everyone’s favorite topping. And it’s made on a plain old baking sheet. No fancy pizza stone required.

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The perfect base for so many dishes, Italian or otherwise. Sprinkle with cheese, top with sauce or meat, drizzle with honey or maple syrup, let it cool and fry it…shall we go on?

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A classic Italian vegetable soup that just happens to be loaded with so-called super foods such as kale. Seems Nonna’s known what’s best all along.

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