Main Course (88)
Side Dish (47)
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling cannoli. This recipe comes from cookbook author Nick Malgieri.
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 these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
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.
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.
Less is more in this elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil.
In this creamy dish, the fennel is braised in milk until it becomes tender.
This recipe, inspired by Pizzeria Mozza in Los Angeles, yields a crisp, chewy crust.
Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue.
This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.