European

They're small but mighty—and you don't even need to boil them. 

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

Apteka is changing the game. 

The young folks at Corto know what they’re doing!

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.

If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.

Come for the Western vibes, stay for the moules frites.

Fat anchovy + briny olive + sharp guindilla pepper = perfection.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

Dish out individual servings in your favorite cocktail glasses for a lazy dessert that punches above its weight class.

Soft, billowy homemade whipped cream with juicy, sweet macerated berries.

A simple frittata packed with sweet red peppers, potatoes, and onions.

A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.

Use the smallest tomatoes you can find at the market for this recipe—they’ll be extra sweet.

This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.