Italian

This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This roasted peppers recipe calls for homemade herb breadcrumbs—ciabatta bread works well here.

Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.

This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches.

In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe.

This salad is perfect for a weekend lunch or a quick weeknight dinner. The leftover vinaigrette is great spooned over fish or grilled vegetables.