Italian

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

This versatile oil is a great way to bring heat to just about any dish.

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

The Foodist shares his Feast of the Seven Fishes menu, which includes oysters, crab, sardines, clams, and whole-roasted fish.

Hazan introduced America to real Italian cooking, but to our Providers columnist, Jenny Rosenstrach, she was like family—if a little strict

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.

This homemade version of the Italian classic tastes as though it's been perfected over generations.

Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Italian-style fried chicken with fried herbs and artichoke hearts.

This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.

This dish is equally as good at room temperature (read: picnics).

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it--too much cold air will escape if you do this while the door's hanging open.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

These biscotti-like cookies are extra delicious dipped in an after-dinner drink such as Vin Santo.

Add the prosciutto at the last minute to preserve the pretty pink color.