Easy

This pizza is one of my most popular dishes, a kind of warm spinach salad on a crust. I've been serving it since the earliest days at Sullivan Street (its origins—how I came to make it—are now lost in the mists of memory). But, even today, to the best of my knowledge, I'm the only one who offers it. Try it at home, and right after that first bite, you'll see why it's one of the most popular pies I've ever devised. When I make the Popeye in my home kitchen, I deviate from the usual system in this book and bake it (as called for here) rather than placing it under the broiler. The image of that mound of spinach directly under flame just seems wrong—I'm not even sure what would happen, but it wouldn't be good.

Mixing up a batch of anko is simplicity itself. This is slightly less sweet than most Japanese versions. Feel free to add more sugar if you like, though this is plenty for me. Although most Chinese sweet bean pastes are sieved for extreme smoothness and incorporate oil or lard for a richer mouthfeel, I prefer this method, which is lighter.

This is the classic salad dressing, one I rely on all the time not only for salads but as a marinade for meats, to drizzle on crostini, and more.

I love these cheesy, salty, crispy wafers not only because they are so yummy, but because they are so versatile. I put them in bread baskets, add them to soups, and serve them topped with scoops of salad.

My grandfather would occasionally make this for us as a special breakfast treat when I was young; now I serve it as an unusual first course for a fancy dinner or even, occasionally, for dessert. It’s very unexpected—and very delicious. Serve it in small portions, as it is quite rich.

If you love seafood stew, this is the dish for you. It’s bright and colorful from the greens and the tomatoes, with lots of great sauce to dip your bread in.

This is one of the prettiest dishes I have ever made. It’s perfect for a ladies’ lunch, as it’s not too heavy and is extremely elegant looking. Make it ahead of time and serve slightly chilled. You could also substitute chopped cooked shrimp for the crab if you prefer.

When I have time and want a full-flavored pasta dish that reminds me of Sunday dinners at my grandfather’s house, this is the recipe I turn to. It will definitely impress your friends and family.

Fifteen minutes is all it takes to get this dish on the table and you’ll find everything you need in the pantry or in the freezer—no need to shop! It has a very concentrated tomatoey flavor that I find appealing.

Kale is what makes this pasta a standout. This leafy green is similar to chard and has an assertive flavor that really stands up to the spicy sausages. This was the only way I would eat kale when I was young.

The literal translation of ditalini is “small fingers,” and I’m partial to this small, short shape because I like the ingredients in a pasta dish to be all roughly the same size—including the pasta. You can substitute any other small short-cut pasta you have on the shelf.

Fettuccine carbonara is a typical weeknight meal for many Italians, and I love it, too. I couldn’t resist adding an extra layer of flavor to this classic dish to improve on something that is already great. I know the sweet-salty combination of bacon with cinnamon sounds odd, but the flavors are extraordinary together. Try it; you’ll see.

Sugo is the Italian word for any kind of sauce. This particular sugo isn’t cooked long enough for the tomato chunks to break down completely. Cut the tomatoes into any size pieces you prefer, just as you would for a salsa. If you like it chunky, keep the pieces on the larger side so they won’t break up too much when you stir the sauce. Because it is such a basic, straightforward sauce, it will be a good match to all kinds of flavored pastas, like whole wheat or spinach.

Rotelli and fusilli are different names for the same, corkscrew-shaped pasta twists. This sauce is essentially a walnut compound butter, and it’s a very easy option for those nights when you’re not in the mood to do a lot of cooking.

Who says pesto has to contain basil—or pine nuts, for that matter? This pesto is luxurious and a pretty, pale green; it makes an unbelievably sophisticated meal in just a matter of minutes. I would also serve this as an elegant first course for a spring meal of lamb or salmon.

Kids go crazy for this dish. It’s creamy, colorful, and, best of all, they can eat it with a spoon!

Anchovy is the secret ingredient that makes this dish so delicious. If you have anchovy haters in your family, don’t worry; the anchovies melt into the butter-and-olive oil mixture, so no one will even know they are there.

When I was very young, this was my staple dinner; it’s an Italian child’s comfort food, our version of mac and cheese. It’s really easy to make and the ingredients are very simple, which is part of its charm. Serve it to the child in your life, or as a side dish with any kind of roast meat or poultry.

The secret ingredient in this dish is the garlicky croutons. I buy good-quality prepackaged garlic croutons from a local bakery and keep them in my pantry for emergencies (I also have been known to snack on them from time to time). You can certainly make them from scratch, but in this dish, it’s fine to substitute store-bought if you have a good source. I love the almondy and garlicky flavor the crumbs give the pasta.