Italian

This make-ahead Sicilian dish makes a great party appetizer, but you can also eat it all by yourself with a few slices of crusty bread.

Enjoy light, crispy batter-fried squash blossoms alongside your favorite aperitivo.

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.

Unlike marinara sauce, which takes an hour or more to reduce, pomodoro sauce is light, bright, and comes together in a fraction of the time. 

Our best Caesar salad recipe is classic version with a zesty homemade dressing and crunchy garlic croutons.

So-called toasted ravioli—which is really fried ravioli—is a specialty of the Italian-American restaurants in St. Louis.

This easy gnocchi dinner is the best of both worlds. Tomato sauce meets hazelnut pesto in this one-skillet meal.

This moist and flavorful pistachio cake is incredibly fragrant thanks to the addition of orange zest.

Cooking the polenta covered allows condensation to build up, eliminating the need for constant stirring.

This simple recipe for Fusilli With Peppers and Pancetta will quickly become a weeknight favorite.

Once it is cooked, the melon is mostly unrecognizable, and it’s fun seeing if people can guess what this pasta sauce’s secret ingredient is.

This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious.

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.

The sweetness of leeks and the savoriness of pork sausage make a wonderful combination in this pasta dish.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan.

This zesty pasta sauce has everything—tomatoes, peppers, green olives, capers, and a little pancetta. Serve with fusilli lunghi, the long spirals of pasta.