Italian American

This dish is inspired by the marriage of ricotta and walnuts that makes Ligurian pansotti (triangular "pot-bellied" ravioli) with walnut sauce a timeless favorite. Serve the artichokes as a plated first course or quarter them and offer as part of an antipasto platter along with prosciutto, roasted red peppers, and marinated olives and mushrooms.

Called bianca, or "white," because they are sauceless, these crispy pizzas are the essence of clean flavor. The toppings are added after the crusts come out of the oven, melting the cheese slightly. This recipe makes two round pizzas or four rectangular ones.

Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

The summer salad stalwart gets a makeover.

Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.

Nothing’s cuter (or more delicious) than pairing tiny pastina with bite sized meatballs in an elevated twist on Spaghettios.

Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.

Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.

Thanks to a tricked-out mayo spread (garlic, capers, oregano, and chili flakes—whew!), this pressed sandwich is as flavor-packed as it is easy to make.

With a few time-saving tricks, spoon-tender meatballs can be yours in about an hour.

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

We stripped these Italian-style meatballs down to the most essential elements for weeknight realness.

With its creamy Parmesan béchamel and tangy pancetta-enriched marinara sauce, this baked ziti recipe is one of our favorite uses for a casserole dish.

We deconstructed every aspect of this iconic dish to bring you our ideal version. No more sad, soggy, mediocre outcomes allowed! 

A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.

No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

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.