Italian

Do not butcher these Italian words around her either.

You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together.

Believe it: Easter is in March this year!

The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

If you want a shortcut for this quince and chamomile panna cotta recipe, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

This pasta dough recipe can be used to make any filled shapes, such as ravioli or tortellini.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Meaty and flakeable, these fillets don't mind being tossed.

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).