Italian recipes
0-9
A
- A Home-Cooked Weeknight Dinner (But Not By Me)
- A Simple Duck Ragu
- Anchovies with Breadcrumbs & Scallions
- Anelletti Pasta with Sausage and Greens
- Asparagus & Pecorino
- Authentic Spaghetti alla Carbonara
B
- Back to Basics Cherry Pie
- Baked Mushroom Risotto with Caramelized Onions
- Baked Risotto with Peas, Asparagus & Pancetta
- Basic American Biscotti With Fruit & Green Tea
- Basic Tomato Sauce
- Basic Tomato Sauce (with Optional Zing!)
- Basil Ricotta Tortelloni with a Rustic Tomato Sauce
- Big-Hearted Macaroni & Cheese with Artichokes
- Braised Shredded Beef in Tomatoes & Red Wine
- Breakfast Pizza
C
- Caffè Shakerato
- Caffè Shakerato con Gelato
- Canal House Cooking's Serious Ragù
- Caprese Salad
- Chicken & Artichokes in Wine Sauce
- Cinnamon-Spiked Tomatoes
- Classic Margherita Pizza
- Cooking By Instinct Pizza Formula (with Morels & Ramps)
- Couscous with Raisins, Pine Nuts, and Capers
- Creamy Braised Chicken with Pappardelle
- Creamy Green Garlic & Avocado Pesto Over Gnocchi
D
- David Tanis' Wild Mushroom Ragout with Ziti
- Double-Garlic Herb Garlic Bread
- Duck with Black Olives and Black Olive Risotto
E
- Easy Pasta Bake with Prosciutto, Tomato Sauce & Mozzarella
- Easy Ricotta Gnocchi
- Easy Sausage And Peppers
- Eggplant Caponata Sandwiches with Mozzarella & Basil
F
- Farfalle with Cauliflower and Toasted Breadcrumbs
- Fettucini with Balsamic Delicata Squash & Bitter Greens
- Fiocchetti with Pears and Parmesan Cream
- Fresh Mozzarella Toasts with Spicy Herb Oil
- Fusilli al Telefono
G
H
- Hearty Chicken Minestrone
- Hearty Kale and Sausage Soup
- Heirloom Tomato and Burrata Salad
- Homemade Calzones
- Homemade Piadinas
- Homemade Thin Crust Pizza
- How To Fill and Shape Agnolotti Pasta
- How To Make Easy Rosemary Focaccia
- How To Make Gnocchi
- How To Make Lasagna
- How To Make Meatballs
- How To Make a Panade from Leftovers
- How to Make Calzones (And Freeze Them for Later!)
- How to Make Fettuccine Alfredo
- How to Make Fresh Pasta from Scratch
- How to Make Gnocchi
- How to Make Granita
- How to Make Great Risotto at Home
- How to Make Homemade Tortellini
- How to Make Perfect Pesto Every Time
I
- Insalata's Spicy Greens
- Italian Chicken Salad Sandwiches
- Italian Chopped Salad with Lemon Caper Dressing
- Italian Escarole Soup
- Italian Greens and Beans
- Italian Jam Crostata
- Italian Sub Dip with Homemade Focaccia
- Italian Wedding Soup
- il Buco's Ricotta Fritters with Saba
K
L
- Laura Santtini's Mocha Chili Ribs
- Leeks Braised with Wine and Garlic
- Lemon Pepper Pasta with Capers
- Lemony Ricotta Pasta with Basil
- Lemony Shaved Fennel Salad with Bresaola
- Lighter Stuffed Pasta Shells
- Linguine with Walnut Pesto
M
- Marcella Hazan's Famous Tomato Sauce
- Meat, Greens, and Cheese with Pasta
- Mezzi Rigatoni with Chorizo, Cockles, and Black Forest Ham
- Molinari Deli
- Mushroom and Leek Risotto
- My Tribute to Rose Gray
N
O
- Olive Oil, Lemon & Sea Salt Sundaes
- One-Pot Pasta e Fagioli
- Orange, Olive, and Fennel Salad
- Orecchiete with Chanterelle Mushrooms, Sage, Walnuts, and Brown Butter
- Orecchiette with Sausage and Kale
- Oxtail Ragù for You
P
- Pan Seared Scallops with Fennel and Mashed Sweet Potatoes
- Pan-Fried Chicken Breasts with Corn & Tomato Summer Salad
- Panzanella
- Panzanella With Roasted Squash and Tomatoes
- Panzanella with Mint and Anchovy
- Pasta With Greens and Feta
- Pasta with Butternut Squash, Sage, and Pine Nuts
- Pasta with Cauliflower, Sausage, & Breadcrumbs
- Pasta with Feta, Broccoli, and Sausage
- Pasta with Mint Pesto, Peas and Ricotta Salata
- Pasta with Shaved Brussels Sprouts and Pancetta
- Peas with Prosciutto & Mint
- Penne alla Vodka
- Penne with Acorn Squash and Pancetta
- Perfecting Pizza Dough
- Pizza Blanco
- Poor Man's Parmesan
- Pork Ragu with Semolina Gnocchi
- Prosciutto and Arugula Pizza
- Pumpkin Ravioli in a Parmesan Fondue with a Red Wine Reduction
Q
- Quick Lunch Pasta with Greens, Mushrooms and Meats
- Quick Pasta with Dried Morels and Fresh Ramps
- Quick Red Pizza Sauce
R
- Raw Artichoke, Mushroom, and Parmesan Salad
- Raw Zucchini Ribbons with Parmesan
- Recipes From The Kitchen of the American Academy in Rome
- Red Pepper, Sausage, and Chard Risotto
- Ribollita
- Rich No-Cream Wild Mushroom Pasta Sauce
- Ridiculously Quick Pasta al Pomodoro
- Roasted Tomato Sauce with Garlic
S
- Sausage & Fennel Ragù
- Sausage Pizza, Topped with Crispy Kale
- Sicilian-Inspired Blood Orange Salad
- Slow-Cooked Bolognese Sauce
- Slow-Roasted Tomato Sauce
- Spaghetti Pan-Fried with Ramps & Mint
- Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts
- Spaghetti with Ramps and English Peas
- Spinach, White Bean, and Taleggio Pizza
- Squash, Bacon, and Goat Cheese Pasta with Basil
- Stovetop/Broiler Pizza with Asparagus, Shiitake and Fresh Mozzarella
- Strozzapretti with Pecorino, Prosciutto and Something Green
- Stuffed Artichokes
- Sweet Potato Sformato
T
- Tomato & Anchovies with Bread Crumbs, Basil & Red Onion
- Tomato Salad with Red Onion, Dill and Feta
- Tomato and Mozzarella Skewers with Basil Oil
- Tomato, Broccoli & Mozzarella Pasta Casserole
- Totally Tender Meatballs in Tomato Sauce
- Truffled Asparagus with Parmesan and Eggs
- Turkey Meatballs over Greens
U
V
- Veal Meatballs in Red Wine Sauce
- Vegetable Lasagna with Butternut Béchamel
- Velvety Broccoli and Feta Pasta
- Vin de Noix and Nocino
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