Italian

Crunchy on the outside and soul-sighingly soft inside, this simple no-knead sourdough recipe from Jim Lahey turns out a classic Italian loaf that would pass muster at any trattoria.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

Hello, weeknight supper scrounged from the pantry. And with no compromise whatsoever in terms of taste. We're actually hearing this reminds folks of something they'd order at a cafe in SoHo.

Bitter. Sweet. Floral. Herbal. Citrusy. Elegant. Classic. Fizzy. Magical in all ways. That's what folks are saying about this lovely little cocktail. Cin cin.

Elegant yet exceedingly simple, this white wine linguine beguiles with its rich, silken flavor despite the absence of cream and a touch of butter.

Made in traditional Italian fashion with a garlic, rosemary, lemon, and olive oil marinade and then roasted until perfectly tender. Perfect for easy, elegant holiday entertaining.

This is as indulgent as a quick weeknight pasta dish can get with its creamy and rich (though not too rich) sauce punctuated with the lilt of lemon.

Just like mom made. That's what we're hearing from folks who grew up hoovering this classic, quick, easy, cheap Italian staple any and all times of day.

Simple enough for a weeknight. Sophisticated enough for weekend entertaining. And it's definitely as good as you remember, too.

Barely a recipe, this weeknight salvation of sausage and broccoli rabe is more like a simple blueprint for eating in season. Amen to that.

As much of a one-pan wonder as they come. Willpower doesn’t stand a chance against this cheesy baked spaghetti casserole.

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.

Every once in a while, along comes a loaf of bread that's so rustic, so memorable, it ruins every other bread experience. Here's that loaf.

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.

Bet you've already got everything you need for this frugal pantry pasta. All you need now is 15 minutes to pull it together.

Summer simplicity that's gonna earn a place in your weekly rotation.

That frugal Italian trick of adding buttery bread crumbs to just about anything to make it more enticing works its considerable charms here. Swoon.

Drowning gelato in espresso has got to be the most spectacular sort of tragedy ever to take place at the dinner table. Here's how to add a little drama to your dessert.

This risotto, straight from Rome, gets its flavor and color from spinach, arugula, and parsley. Its smoothness is a product of butter, cream, and cheese.

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.