Nancy Silverton

To make this rich pasta, chef Nancy Silverton sautés guanciale (cured pork jowl) and then cooks the radicchio and red onions in the rendered fat. She likes to use a little-known pasta called calamarata—which looks like thick squid rings—to catch the sauce, but any wide, tubular pasta is great.

Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with various toppings like prosciutto, cheese and a generous amount of herbs. At her dinner parties, she often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table.

This crispy, delicious chicken is baked with lemon and garlic and served with a vibrant salsa verde made with pieces of oven-roasted lemon.

The key to these delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas with a variety of flavorings—including onions, pancetta and carrots—she purees them with a good amount of oil, spreads the puree on toasts and drizzles with a little more oil.

These simple, incredibly flavorful onions from chef Nancy Silverton are baked in the oven until they’re falling-apart tender. Fennel seeds punch up the crispy bread-crumb topping.

“In every little restaurant in Umbria, there are sautéed greens on the menu,” says star chef Nancy Silverton. Here, she blanches spinach, then sautés it in garlic-spiked oil until all the leaves are thoroughly coated.

Chef Nancy Silverton adores the grilled, herb-flecked lamb chops scottadito (“burnt fingers”). Here, she adds a kick to the lamb by garnishing it with smoky pimentón de la Vera and little mint leaves.

This great salad combines tender Bibb lettuce with an array of tasty ingredients: smoky bacon, Gorgonzola cheese, toasted hazelnuts and sweet Concord grapes.

This no-cook salad from Los Angeles chef Nancy Silverton, inspired by the antipasto in Italian-American restaurants, is a delicious toss of iceberg lettuce, mozzarella, salami and olives in an oregano-laced dressing.

This outstanding cheese-less pizza recipe is modeled after the pies at cult favorite Pepe in Grani outside of Naples, Italy.

Nancy Silverton got this hearty meatball recipe from Matt Molina, the former chef de cuisine at Campanile. When the meatballs are almost cooked through, she pushes them to one side of the skillet and adds the ceci (Italian for chickpeas). That way everything soaks up the flavor of the luscious roasted red-pepper sauce.

<pnancy silverton="" often="" prepares="" a="" tender="" frittata="" for="" her="" antipasti="" table="" at="" la="" terza="" in="" los="" angeles.="" this="" version="" includes="" sautéed="" cauliflower="" topped="" with="" homemade="" bread="" crumbs="" lovely="" bit="" of="" crunch.="" silverton's="" trick="" making="" small="" amounts="" is="" to="" toast="" slice="" sourdough="" bread,="" rub="" it="" garlic="" clove="" and="" grind="" mortar.

Fregola sarda is a wonderfully chewy mini Italian pasta from Sardinia. Because its size is similar to bulgur wheat's, Nancy Silverton uses it in her fun riff on tabbouleh.

If you don't want to make a caramel or fudge sauce, Nancy Silverton suggests using high-quality jarred ones like King's Cupboard cream caramel sauce and Scharffen Berger chocolate sauce.

"You can't go wrong with raspberries and cream," Nancy Silverton says.