5 Ingredients or Fewer

We use a very similar crumb mixture to make the Torta Sbrisolona (page 99) and the Jam Crumb Bars (page 122).

Store shaped caramels in layers between sheets of parchment or waxed paper that have been lightly coated with nonstick cooking spray; keep in an airtight container at room temperature for up to one day. For the best results, avoid making these on a humid day.

This is about the easiest cheesecake you can make—it takes only fifteen minutes to assemble and one hour to bake. Although rich, this cake is lighter than traditional cheesecakes because it calls for ricotta instead of cream cheese.

Meringues are baked on very low heat so they stay perfectly white. It’s a good idea to check them periodically to make sure they don’t take on color. To test if the meringues are done, try lifting one off the parchment—if it comes away easily, it is ready; if not, continue baking, checking every five minutes. Moisture will cause meringues to soften, so avoid making them on particularly humid days.

For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

The dough can be frozen, wrapped well in plastic, for up to three weeks before using.

The addition of grated Parmesan cheese makes this savory piecrust even more rich.

This rustic loaf is a perfect platform for making Italian sandwiches and is a natural accompaniment to antipasti. The bread can be wrapped in plastic and kept at room temperature for up to four days.

Instead of making two large loaves, divide the dough into four equal pieces for demi-baguettes.

Focaccia is best eaten the same day it is made, although it will keep for up to one day at room temperature; wrap well with plastic. It tastes great when warmed in a 250-degree oven until heated through, about 15 minutes.

This bread is also delicious garnished with fresh marjoram or oregano; coarsely chop one-quarter cup herbs, then sprinkle over baked bread.

This sauce can be refrigerated for up to one week or frozen for up to one month; let cool completely before storing in an airtight container. Thaw frozen sauce completely in the refrigerator.