This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.
The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice.
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
This version of ropa vieja is made with beef and accented with olives and capers.
Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs.
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
Influences from all over the Middle East and South Asia converge in this highly seasoned seafood pilaf made with curry and shrimp.
Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas.
Don't sweat the folding technique for this chewy, tomato and cheese pie. "The uglier your scaccia looks, the better it tastes," says Roberta Corradin, who gave us this recipe for Scaccia Ragusana.
The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco.
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
After braising, these oxtails yield tender meat and a rich stew.
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.