Italian

An Italian classic. Pork loin is rubbed with an intoxicating blend of garlic, rosemary, and sage and then slowly roasted until sigh-inducingly tender. Easy, elegant and certain to impress.

This rustic classic is infused with that Italian charm that transforms everyday ingredients into something that's both insanely comforting yet seemingly luxurious.

There’s something magical that happens when you toss a cheap cut of beef in a pot with some wine and vegetables and walk away for a while. Alchemy of the most ethereal sort.

A playful riff on an Italian comfort food classic that calls for bite-size meatballs standing in for the usual meat sauce. Yet all the cheesy goodness of traditional lasagna remains unchanged.

All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.

Similar to gnocchi but ethereally airy, these gnudi are like little savory clouds of ricotta loveliness.

Truly the epitome of classic rustic Italian cooking. Here's to the simple things in life that taste anything but simple.

Cook once. Eat twice. This baked pasta casserole cleverly relies on a big batch of tomato soup as its sauce. Leftover soup means you have lunches done for the rest of the week.

Dinner dilemma? Enter this delicate baked fish with crisp seasoned bread crumbs and Parmesan cheese with a white wine pan sauce that's proven to be surprisingly popular with kids and adults alike.

Little Gem salad. Such an appropriate name. Not only is it made with Little Gem lettuce, but it's truly a little gem of a salad.

Cranberries add a chewy, sweet-tartness and pistachios bring a buttery tasting richness to these biscotti, making them a must-make for Christmas.

Comfort food from Alex Guarnaschelli. We don't think we really need to say anything else.

Boletus edulis—that's the fancy-pants name for porcini—is hardly a come-hither sort of name, but with such a rich, earthy, unmistakable taste, who cares?

Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.

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.

Sugo con pomodorini gratinati alla Calabrese. That's how you say the proper title of this recipe in Italian. Uh. We'll just say "More pasta, please." Because you're definitely to be requesting second helpings.

Apricot tart with frangipane. Because stone fruit season is short. So is life.

Haute yet homey, this rustic Italian cake with its delicate crumb and pockets of jammy plum awesomeness will cause you to anticipate plum season like never, ever before.

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.

Dramatically amplify the flavor (and the reactions at the table) when you leave the shells on while cooking these shrimp. And then just surrender to the mess while devouring them.