Mains

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 simple fish stew that’s elegant yet effortless in that maddening French manner. (You know how French women just toss that scarf and it looks so elegant? Like that.)

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.

A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That's what you can expect from this crazy easy homemade bacon.

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.

Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?

Remember the good old days when "bone broth" was simply called "beef stock"? Sigh. Whatever you call it, it's still simple to make. And still spectacular to taste.

It's Ottolenghi. Enough said. (Well, okay, we have to say more. Like how everyone who’s tried this swears it’ll forevermore be their simple supper standby.)

Ballpark style sausages without going to the ballpark. We dare say we like this approach even better when demolished from the comfort of our own couch.

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

Ottolenghi does it yet again with another inspired melding of ingredients and techniques that upends our notion of what any recipe should and could be.

Make veggies less yawn-inducing by stealthily sneaking them into this good-for-you grilled cheese sammie. Eating your veggies never tasted so sinful.

Though the taste behind this single-pan supper is revelatory, the approach to getting there couldn’t be simpler.

The much-ballyhooed Italian Christmas classic, Feast of the Seven Fishes, stars one fish in Domenica Marchetti's home. Calamari. And it's the centerpiece of her Christmas Eve dinner.

A French classic that’s been tweaked and streamlined for contemporary times so it comes together with just enough richness and ease. Completely doable, even for a novice home cook.

Plonk this brown sugar glazed ham on your holiday table, step back, and listen to the gasped oohs and aahs, accept all manner of accolades, and watch it disappear.

The trickiest part of making this recipe? Not drifting into a reverie at the mere thought of these subtly sweet chops.

Infused with smoke as it cooks low and slow, this compelling centerpiece is, quite simply, the best and most unique prime rib we've ever tried. And worth standing at the smoker even during the dead of winter.

Tanya Holland gives us Southern comfort food with Big Easy flair. That’s what we think of these perfectly spiced shrimp swimming in a slightly spicy sauce with ample cheesy grits to soak it all up.