Italian

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

Don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can’t find it, porgy or snapper are suitable subs.

If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.

Combine a few pantry staples to make this simple but luxurious anytime pasta.

Browning sausage in the same skillet used to bake this pizza not only preheats the pan (the key to a crisp crust), it also infuses that crust with rich, porky flavor.

Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.

This fragrant Italian Easter bread is flavored with vanilla, almond, and candied orange peels.

It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.

Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.

No pressure cooker? Cook it the old-fashioned way.

While their new iteration simplifies things a bit, we love this original recipe for Mueller's lasagna, which starts with a homemade meat-and-tomato sauce and ends with one decadent, satisfying bite.

Sformati can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using creamy-soft cauliflower and ricotta and fontina cheeses. Served with lemony arugula or watercress, it makes a light, lively starter for a dark winter’s evening.