In a blazing-hot oven, a homemade pizza bakes in under ten minutes, but that doesn't always make it a quick meal option. With all the chopping and precooking some toppings require, it often seems easier to pick up the phone and order delivery, especially at the end of a tiring day. Instead, give this weeknight-friendly pizza recipe a try. Topped with a layer of chewy, crisp-edged prosciutto and finished with a couple big handfuls of fresh, peppery arugula, it comes together in a flash, no chopping or precooking necessary. More

The key to a really good pizza is, of course, the crust. We make pizza at our house at least once a week, so you can be sure this recipe comes to you after years of very meticulous kitchen testing! Also, the fact that this dough comes together in just a few minutes and doesn't need time to rise means that we can have pizza for dinner any night of the week. More

I've been craving a nice, hearty risotto for a while. With the cold and wet weather recently, I decided this week would be a good time for this type of dish. I had it in my mind that I wanted to make something with mushrooms and leeks. I wanted it to be savory and woodsy, encompassing the flavors of fall. I have a collection of nice dried mushrooms waiting to be used; some chanterelles picked by friends, and some dried porcinis that I picked with my mushroom picking club. The result: savory, warming risotto, with mushrooms and leeks. More

Last night at a little bar in Venice, Italy, we snacked on rounds of artichoke bottoms, soaked in oil and marinated in spices. Tender and cool, they were a lovely start to a meal — flavorful and not too filling. Today I saw how these things are sold: by the half dozen, bobbing in water at the market! More

Ahh, one of our favorite dishes in the summer; fresh tomatoes, buffala mozzarella, and fresh basil layered together, and then drizzled with olive oil and sprinkled with salt and pepper. More

This is one of those versatile recipes that can serve more than one purpose — dip, sandwich filling, pasta sauce — and it makes use of all those beautiful eggplants that are in season... More

Making risotto with whole grains like farro, barley or quinoa instead of arborio rice can result in a dish with interesting textures and great flavor, but it usually lacks the creaminess that traditional risotto is known for. Martha Rose Shulman of the New York Times has a smart method for making creamy whole-grain risottos that combine the best of both worlds. More

When I was a kid, my mother took a cooking class with Giuliano Bugialli and learned how to make this dish. It tastes so rich and divine that you'd never suspect it's so economical and quick to make! She'd let me request a special meal for my birthday, and I often requested this dish. More

I have been a carb lover since birth. My parents started calling me "starch baby" after discovering my knack for sneaking Wonder Bread from the pantry, and the nickname has continually proven true. I fell for Italian food—namely pasta—upon first bite and spent most of my formative years choosing between lasagna, chicken parmesan, or broccoli alfredo. More

It's always tempting to eat pesto by the spoonful. It's so very fresh and so very green. And those flavors of basil, pine nut, parmesan, garlic, and olive oil just play so very nicely together. Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful, but definitely absolutely positively make pesto any chance you get. More