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These light, bite-size matzoh balls have a delicious Italian spin—they’re made with ricotta and Parmigian...

When he hosts dinners, Mario Batali often makes braised dishes. “I can leave the kitchen and talk to my guests,” says...

Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of h...

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...

High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of...

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

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

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

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

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

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

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

When topping pies like this Margherita, less is more, especially with sauce.Slideshow: More Great Pizza Recipes

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

“Flour, salt, water and yeast—that’s it,” says chef Thomas McNaughton about this super-simple dough recipe, the same...

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