Italian

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.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.

Using chicken thighs instead of breasts ensures juicy cutlets, and the best chicken parm recipe you'll ever make.

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.

This pasta sauce is thickened with pureed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

This ricotta gnudi recipe is delicious with pomodoro sauce, or try them with brown butter and sage. Think of them as cheesy dumplings.

A caffeine-free twist on the classic Italian espresso–ice cream dessert.