Italian

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.

It's Italian Language 101.

This chopped pesto requires nothing more than a cutting board and a knife.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

And there's no shame in it.

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.