Italian Recipes & Food Ideas

The air fryer cooks the spaghetti squash (plus warms the marinara, melts the cheese, and crisps the bread crumbs!) perfectly.

Low effort, big payoff.

The 10-minute tomato cream sauce is pure bliss.

They remind me of one of my favorite family traditions.

This five-ingredient skillet dinner is one you'll turn to all winter long.

No one will miss the bread.

It's inspired by my favorite pie at Otto Pizza.

She eats them with espresso for breakfast, with red wine after dinner, and, when no one’s watching, as dinner.

Store-bought caramel candies keep the process nice and simple.

The miso broth is ingenious.

They're soft, frosted, and topped with sprinkles.

The vegetable side dish you'll make all winter long.

A celebratory Italian spread to kick off a meal.

Yet another reason to love canned biscuit dough.

It's easy enough to make on a weeknight, but can be the star of a dinner party.

It's all about the parchment packet.

It sounds fancy, but actually comes together rather quickly.

It feels fancy, but is surprisingly easy to make.

Inspired by the cookies I grew up eating.

Another tinned fish win!

It's on your table in under an hour.

Skip the tomato sauce and put milky mozzarella front and center.

And that's a very good thing.

The ultimate low-effort, high-reward dish.

Sweet, salty, acidic, and crunchy, this salad has it all.

The easy, classy side of your dreams.

Savory, sweet, and crunchy — this recipe has it all.

It's sweet, sour, and totally favor-packed.

Praised for their flavor, San Marzano tomatoes hail from a specific region of Italy. Learn what makes them special, why San Marzano canned tomatoes are so prominently labeled, and how to use them in recipes.

A side dish you're sure to turn to frequently.

Wine wine may be a classic addition, but if you don't want to use it you definitely don't have to.

You're going to really love this technique!

Don't try to be original — just make this four-ingredient recipe.

A fresh and flavorful sauce to memorize.

The four-ingredient summer dinner you'll make on repeat.

Pizza in its simplest, most classic form.

A double dose of seasonal veggies.

An egg-powered vehicle for leftovers.

Risotto is the original 30-minute meal.

An easy weeknight dinner for cold winter nights.

It has taken me far too long to discover how amazing — and how astoundingly easy — it is to make my own limoncello. I had this hazy idea that limoncello must be a closely guarded secret kept by a sect of weathered Italian grandfathers with wooly driving caps and secretive, knowing smiles. Just me? Well, it turns out all you need to make truly incredible limoncello are some good lemons, a bottle of stiff vodka, and just a little patience.

Transform risotto from simply a bowl of creamy rice to a well-rounded dinner.

There's kale in it to make you feel wholesome, and cheese and white wine to make you feel indulgent.

Be your own barista.

Packed with sweet and juicy shrimp.

The kale and herb pesto is herby and bright.

Simple and versatile.

There are plenty of make-ahead moments to keep things as easy as possible.

This '90s relic is poised for a comeback.

You decide.

Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful.

It pairs perfectly with cold rosé and lazy summer evenings out in the yard.

These are the two best ways to do it!

And this fresh peach version is a stunner.

Gelato and brioche buns combine for a treat that's greater than the sum of its parts.

This saucy Italian mix of ultra-tender bell peppers, garlic, and herbs has endless uses.

In this interview, the highly loved actor dishes on "Searching for Italy," his ideal summer sip, best at-home Italian meals to make, favorite Atlanta restaurant, and more.

It's slow-simmered and meat-packed.

Fresh mozzarella and burrata are two types of semi-soft Italian cheeses. They’re both creamy, white, and utterly delicious. With just a quick glance, these cheeses look similar, but they are different in all the best ways. Fresh mozzarella cheese is made from cow’s or water buffalo’s milk with a firm but elastic texture. You can slice and it will hold its shape.

"While the recipe read like it was geared towards newer cooks, I did find they skipped some vital explanations. I was, however, really impressed with the creaminess of the dish, considering nothing creamy or cheesy was added."