Italian

In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She the...

Star chef Marc Vetri makes his terrific, tender spinach gnocchi with brown butter and three types of cheese. They're ...

Star chef Mario Batali’s outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, Broccolini and sha...

Star chef Mario Batali’s terrific flatbread sandwiches are topped with slices of creamy Gorgonzola dolce and coppa as...

Chef Gabe Thompson of NYC's new L'Apicio turns an Italian sandwich filling into a delicious side. Slideshow: More 30...

Using rich Pernigotti cocoa powder, which has a higher fat content than most, F&W’s Grace Parisi created chocolat...

Top Chef finalist Sarah Grueneberg adds green olives, almonds and fresh chile to her bright, delicious puttanesca. ...

Top Chef finalist Sarah Grueneberg makes her amatriciana sauce with anchovies, so it’s extra-savory. Slideshow: Uma...

This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi’s Calabrian grandmother used to make, ...

A hearty mix of stewed peppers, onions, raisins and anchovies makes this peperonata more of a side dish than a condim...

Even in southern Italy, not every meatball is drenched in tomato sauce. These are cooked in a sweet-and-tart mixture ...

Chef Joe Cicala uses the excellent dried corn pasta produced by Rustichella d’Abruzzo. Because of its deep corn flavo...

This is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg a...

Fresh harissa pasta and mustard pasta are two of the innovations at Provisions restaurant in Houston. This recipe, by...

Here, chef Michael Toscano tosses a scroll-shaped pasta known as casarecce (fusilli is a good alternative) with skate...

Chef Vic Casanova flavors house-made pasta with cocoa to serve with his luscious pork ragù. The inspiration: tra...

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and...

Instead of using polenta as a side dish, turn it into crouton-like hors d'oeuvres like these, which get piled with a ...

Using asparagus in a pesto with olive oil, Parmigiano-Reggiano, basil and lemon juice creates a very fresh, green and...

Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that’s as rich and delicious as the meat...