Italian

A cherry cola spritz—for adults.

This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes.

This classic combo should be credited with starting the whole spritz phenomenon in the United States.

Sweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.

Sparkling rosé and lemon soda complement the citrusy flavor of Campari and make for a beautifully vibrant cocktail.

Top it with crunchy flakes of Maldon salt, thinly sliced red onion, a big red ribbon—you do you.

The salty, springy bread that looks like the surface of a distant planet. Take us there.

The old school was cool as hell. These aren't going out of style any time soon.

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

You make a shrimp stock so that this decadent risotto (hello mascarpone) is bursting with shrimp flavor.

Parmesan-stuffed pork shoulder with a Sunday gravy in the same pot. Get after it.

Ain't no party like a sandwich party.

The idea that Italian food is unhealthy is so far from the truth.

Because you need more butter-roasted things in your life.

Cheesy, peppery polenta you can make in an Instant Pot.

The classic summer salad gets a roasty cold-weather makeover.

Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.

The SNL star remembers her favorite food from the Chicago neighborhood she grew up in.

Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

A very pregnant writer tests an old wives' tale that involves lots of cheese.