Italian

Elegant and easy, Guiliano Hazan's recipe for a stunning 30-minute pasta dinner turns out classic Italian fare without any fuss at all.

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.

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.

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.

A classic Italian treatment for an everyday green that tastes anything but ordinary thanks to the perfect technique.

Crisp onion and creamy white beans turn tuna into a light dinner, courtesy of the always impressive Stanley Tucci.

Think you know lasagne? As Giuliano Hazan explains, what you know may be sadly mistaken. His recipe will fix that.

Filone’s chewy crust and light, airy crumb make this everyday Italian bread a standout. Especially doable if it's your first-time with sourdough bread baking.

Panna cotta translates to “cooked cream,” which really doesn’t do justice to this creamy as sin, subtly flavored, lightly sweetened, sublime Italian classic.

This bright and creamy lemon basil pasta from Jessie James Decker is a delight for vegetarians and meat eaters alike. Lemon lovers unite!

A comforting lamb and bean stew to tide you over in the depths of winter with a splash of verve from gremolata.

Most Americans know grissini as those pale breadsticks in the long waxen envelopes at old-time Italian restaurants. How sad for us. Perhaps we can do something about that.

This good old-fashioned soup has a frugal heartiness once needed by day laborers. And a satiating subtleness now appreciated by foodies.

With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.

A quick pizza dough—the easiest we’ve ever worked with—that rests for a mere hour yet turns out spectacularly well. Because pizza cravings don’t wait. Or at least ours don't.

A pizza that takes white pizza up a level with several kinds of cheeses and mushrooms and a dough that’s a cinch to toss together.

A mashup of two Italian classics—arista and porchetta—that's essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.

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.

An Italian tradition that, in true form, transforms simple ingredients into something sublime.