Italian American

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.

Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

So you just ate a a delicious slice of panettone. Congratulations! Now you need to figure out what to do with the rest of it. 

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

This sweet-sour pan sauce is to die for.

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.

Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.