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.
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.
Very high heat achieves a perfectly crisp skin. An unexpected herb and caper vinaigrette adds a piquant counterpoint.
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.
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?
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.
Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that’s essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.
Dimpled with a lightly salted top, focaccia is a chewy and tender Italian bread that’s also impressively light and airy when made properly. This recipe shows you how.
This loosely defined “lasagna” is an easy little cheat of a recipe that relies on store-bought ravioli, jarred sauce, and shredded cheese. Shhhhhh.
A hearty and healthy weeknight dinner solution that’s made memorable with pancetta, sausage, AND bacon. And leftovers reheat magnificently.