Ignacio Mattos

Yes, breakfast calzones. They’re stuffed with salami, eggs, ricotta, and Fontina cheese. Heaven.

Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo.

A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

Simply grilled fish in a foil packet. (Don’t worry if you can’t find turbot. You can use other flatfish such as Dover sole or flounder instead.)

This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating.

A bright summer salad perfect for a long, lazy lunch menu.

This simple marinade will fancy up any type of canned beans.

Malfatti—literally “badly made”—are not as tricky to shape as you think. We’ll walk you through it.

The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon.

Why baste your steak with fish sauce? It’s called umami.

Think of paccheri as the big brother to rigatoni that will catch and be draped in so much saucy goodness.

Gather a crew to help you stuff and fold these flavorful empanadas, and then pack them up and head to the beach.

Baba au rhum (yeast cakes soaked in rum) but with store-bought brioche. So much easier.

This sweet and sour pine nut topping is gonna go on everything you grill this summer.

This riff on an American sundae swaps out the hot fudge and whipped cream for nutella and mascarpone cheese.

Red onions soften in balsamic vinegar and add a burst of sweet flavor to these cheesy-wonderful beef sliders.

Make this peppery salad in the late summer when the plums are perfection.

Bring this to ALL the picnics this summer.

A bean salad fit for an elaborate Italian dinner party. Make it happen.