Italian American

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

Since I was 10, I've spent my summers eating pizza, spaghetti & meatballs, and antipasto. I'm glad it's still the same.

It’s so good, I plan entire dinner parties around it.

Both are made with pizza dough and stuffed with cheese, but you'd be a fool to call them the same.

It's basically just a pizza rolled up into a giant log. And when you're paying rent AND taxes in the same month, it's here for you.

Nothing says personal growth like a casserole dish that weighs more than a slab of marble.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

When you can't decide between chicken or sausage and peppers—so you have both.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

With food this nostalgic, tucking your napkin into your shirt is not optional

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.

A boneless rib eye is your best bet, plus it’s easier to serve family-style.

Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more. 

Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

Eat standing up, ideally over the sink.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.

There is no better beach, picnic, or party sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. 

Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.