Lidia Bastianich doesn't traffic in trends, so I knew that this recipe in Lidia's Italy wasn't just thrown in to capitalize on farro's recent surge in healthy appeal. As she writes in the caption, it actually came from a restaurant called Le Lampare in Trani, Italy. The tuna, caper, and tomato sauce would probably go well with about any pasta shape (I certainly wouldn't mind it), but seems to really come alive when paired with the farro. More

Let the dough come to room temperature prior to using.... More

Nancy Silverton had traditional Italian cuisine on the mind when writing menus for Osteria Mozza but when it came to Pizzeria Mozza she made one Italian-American exception on the menu for meatballs. And it was a happy exception: these Meatballs al Forno adapted from The Mozza Cookbook ended up being the most popular antipasto on the menu. More

This tasted like a more complex, more delicious chicken parm. All the classic flavors were there—tomato sauce, cheese, chicken—but done in a more sophisticated way. The provolone was creamy with a little sharpness, the prosciutto nice and salty, and the chicken tender and juicy. When mixed with some marinara and basil, it had everything that makes a really plate-lickin' Italian-American meal. More

Adapted from Asian Dumplings by Andrea Ngyuen... More

Those who are down with tomatoes and eggs might love this Moroccan-inspired twist on the classic Eggs in Purgatory. Not happy with a boring tomato sauce, the recipe amps up the flavor with merguez sausage, fire-roasted tomatoes, and a hit of complex spices. More

All'arrabbiata means "angry style", and that's all you really need to know about this recipe. It's a tomato sauce with a kick. Usually that comes from crushed red pepper flakes, but I found this recipe from FX Cuisine that trades... More

I found this recipe in Things Cooks Love, a beautiful cookbook by Marie Simmons. The book is laid out differently than most, and instead of breaking things down by ingredient, it organizes recipes by the equipment you'll need to cook... More

Due to unhappy experiences with licorice at Grandmother's as a child, I've long been an anisephobic eater. I don't think I'm alone—the flavor of black licorice is distinct enough to have long spawned lovers and haters. I was, and still... More

Sometimes a simple meal is best. This basic, no-nonsense dish is the kind that can be whipped up in 20 minutes and, I believe, is best eaten on the couch with a mindless television program. The sauce uses mostly pantry... More