Italian
Filter Results
871 items
Sort By:
Quick
The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.
3.5
(3.52)
Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.
3.6
(3.64)
This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.
3.5
(3.48)
A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.
4.4
(4.44)
Quick
Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.
3.0
(3.12)
You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.
3.7
(3.72)
The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.
3.6
(3.57)
Easy
This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.
4.0
(3.91)
Quick
Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.
4.0
(3.89)
This pizza sauce produces excess tomato liquid, which would be great added to a braise.
4.0
(3.86)
Quick
A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.
4.0
(4.08)
Easy
Easy
Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.
4.5
(4.48)
Easy
The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.
4.3
(4.3)
Quick
What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.
4.0
(4.2)
Easy
The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.
4.0
(3.76)
Quick
With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.
4.0
(4.06)
Quick
The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.
4.0
(4.16)
Easy
Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.
4.0
(3.97)
Quick
Use very ripe—even overripe—tomatoes; they’ll give up even more juice.
4.3
(4.27)
While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
3.7
(3.71)
Vegan
To take this in a mocha direction, add 1 ounce chocolate syrup (we like Monin brand best), and cut the simple syrup to 1/2 ounce.
4.0
(3.83)
If you can’t find burrata, fresh mozzarella makes a fine substitute.
3.3
(3.31)
If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.
4.3
(4.31)