Italian Recipes & Food Ideas

No knead, no problem.

Classic comfort food at its very best.

It tastes like a big hug.

It's basically grown-up mac and cheese and we're good with that.

It's the fastest, fanciest dinner around.

Learn how to make old-school meatballs just like an Italian nonna.

Trust us: This is best (and easiest!) thing you'll cook in your Instant Pot this year.

Plus, you'll have enough leftovers for days.

The white wine sauce is everything.

Only three ingredients!

You've never seen gnocchi like this before.

This light skillet pasta is bursting with lemony flavor.

It's what comfort food dreams are made of.

No espresso machine required!

Everything you love about the classic, but even more comforting — and way, way easier.

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

The first thing I ever cooked for my wife, Grace, were these meatballs

Everything is done in the same skillet in this recipe — easy cooking and easy cleanup.

Make it once and eat all week.

It's all wrapped up in an easy Dijon vinaigrette.

Raise you hand if you agree that every night should be pasta night.

Memorize this recipe and ditch delivery.

They're stuffed with fresh herbs and two kinds of cheese.

Creamy, tangy, no-cook panna cotta is perfect no matter the season.

Want to make pasta, but lack the motivation to do all that mixing and kneading by hand? No problem. If you have a food processor, you can have a batch of pasta dough ready in about two minutes flat. The fast-working action of the food processor blade mixes those eggs into the flour faster than your fingers ever could — and gives the dough a good kneading at the same time. The resulting dough is soft and supple.

It's slow-simmered and meat-packed.

Of course Ina has the smartest way to make lasagna ahead!

It's a classic frittata meets French onion soup mash-up that is dressed to impress.

This creamy, comforting dish is calling your name.

I’ve been craving a nice, hearty risotto so I’ve decided it would be a good time to make this type of dish during cold months. 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.

Toss it on a grain bowl, salad, or even over pasta all week long.

The citrusy flavor is unreal.

Aperol spritz, but make it punch!

This faster take on pizza won't heat up the house.

It's the ultimate chicken dinner for lemon-lovers.

Pro tip: Add extra-creamy burrata as soon as it comes out of the oven.

It’s been a very good chanterelle mushroom season here in the Bay Area this year. I’ve been on many forays with my mushroom club, and I’ve gone to secret collecting spots in the forest with friends. I have been dry sautéeing and drying my chanterelle hauls, and making things like this risotto recipe. The other night, I threw together this easy pasta dish.Orecchiete with Chanterelle, Sage, Walnuts, & Brown ButterIngredients2 cups of orecchiete 1 tbsp.

It's a one-bowl affair that'll happily play sidekick.

Yes, it is really that quick.

Cue the cheese pulls!

A super-fast side you'll make all summer long.

This rich, creamy pasta sauce was the result of an experiment. We wanted to make a creamy, mushroom-y pasta topping with no cream. We’re trying to watch our diet a little better, and while we were eating pasta there was no need to indulge in cream, right? Instead, the bulk of this sauce is white wine, broth, and mushrooms. We don’t use a lot of wild mushrooms – they are expensive, and just a few will do here to give flavor. The result?

Like the classic salad, but way better.

It's gluten-free *and* whole-grain.

This homey pie serves a crowd with ease.

Don’t even think about whipping up a batch without it.

If you asked me 10 years ago after feasting at a trattoria in Florence on fiocchetti alle pere con salsa di taleggio e asparagi that one day I would be able to replicate the experience, I would have laughed in your face. Back then the only thing I knew how to make was frozen pizza. But time has a way of changing us, and that trip to Florence changed me too. Here I am 10 years later, recreating that meal of a lifetime.

In the "Fat" episode of Netflix's "Salt Fat Acid Heat", Samin makes focaccia with Diego in northern Italy. Here's the recipe so you can make it at home, too.

Are you familiar with grissini? A far cry from their soft, chewy pizza parlor cousins, grissini are long, thin, Italian-style breadsticks. They are crisp all the way through and can be flavored with various herbs, seeds, and spices to complement whatever else you may be serving. You can wrap them with paper-thin slices of prosciutto for a classic presentation, but they’re equally delicious served just as they are.

Oh, and it's practically no-cook!

It's the only way I'll make it from now on.

Sometimes the sequel is even better than the original.

The sauce is silky, creamy, and tangy.

Pepperoni pizza meets pasta bake.

Don't head to your next potluck without it.

An easy weeknight recipe that's firmly in the family-friendly zone.

Like your favorite casserole — just much, much faster.

Risotto is one of those delicious dishes that not enough people make at home because it has a reputation for being fussy and time-consuming. If you make it the traditional way, you have to spend about 20 to 30 minutes at the stove, all of it hands-on time as you stir and add stock, stir and add stock, stir and add stock. What about a delicious, creamy risotto in about 12 to 15 minutes that includes some precious hands-off time?

Scarpaccia is a rustic Italian tart originating from the region of Tuscany. Zucchini is the star of this dish, which makes it the perfect recipe to make all summer long. Here, sliced zucchini is coated with a simple batter of flour, eggs, milk, cheese, and fresh herbs. You can add whatever fresh garden herbs you have on hand, but fresh basil is my favorite! Here’s how to make it. Zucchini: You can use all zucchini, or a mix of zucchini and summer squash.

Spaghetti alla Carbonara: When it’s good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don’t order it, you usually end up wishing you had. This pasta dish seems easy to make at home, requiring only few ingredients like bacon, eggs, and pasta.

If you love eggplant Parmesan, you've got to try this cheesy, saucy casserole.

Look beyond dusty Italian seasoning.

The classic pasta sauce just got a whole lot easier.

This recipe is #momgoals.

Pile this mix onto bruschetta or eat it straight from the bowl.

A weeknight winner you’ll be eating by the spoonful.

A version of this post was originally sent to our email subscribers on April 17th. To sign up for our weekly email (not daily as the box indicates) sign up in the column to the left or click here.Maybe I jumped the gun a bit, but a few weekends ago, I grilled pizza up on a bluff. We served it right there, in the damp April evening. It was only about fifty degrees, but green things are emerging from the ground, I thought. Let’s celebrate. It’s normal spring behavior for me.

It’s a retro, flavor-packed classic.

You probably have the ingredients already!

Super flavorful, totally satisfying, and easy enough for weeknight cooking.