This focaccia is soft, tender, chewy, and full of garlic flavor, and it takes just a few minutes of real work.
A polenta recipe that delivers smooth, creamy results.
Yes, you can get perfectly creamy, nutty risotto without half an hour of stirring.
Delicious homemade potato gnocchi aren't out of reach.
A lighter eggplant Parmesan that makes the most of seasonal produce.
All you need are the freshest ingredients to make a simple caprese salad&mdashbut resist the balsamic vinegar.
The new rules for a summertime standby.
An Italian vegetable side dish that can't be overcooked.
A classic recipe for artichoke hearts, from the heart of Italy.
Creamy, silky, and saffron-scented, this is one of the simplest and most luxurious of risottos.
A great way to use an overabundance of summer vegetables.
Proof that overcooked vegetables can be delicious.
A custardy oven-baked gnocchi made with semolina, egg, cheese, and butter.
A simplified versino of caponata—the classic sweet and sour Sicilian eggplant relish—tossed with bitter broccoli rabe.
Crisp, earthy, and slightly smoky.
Three main ingredients, total springtime perfection.