Italian

We asked the folks at Brooklyn's new pizza joint Leo, where long-cooked and olive-oil-soaked vegetables are stealing the show. 

Polenta alfredo, polenta mac ‘n’ cheese, whatever it is, this polenta is very creamy and cheesy. We like that.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

The young folks at Corto know what they’re doing!

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.

If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

A simple frittata packed with sweet red peppers, potatoes, and onions.

A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.

Use the smallest tomatoes you can find at the market for this recipe—they’ll be extra sweet.

This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

This classic-done-right is moist but not wet, extra-fluffy, boozy but not overwhelmingly so, and made with real coffee instead of espresso powder.

Nothing drowns my sorrows like a bowl of lemony pasta.

The fail-proof gold standard has arrived.

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.