Italian

No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

I’ve already admitted that I’m usually too lazy to make pizza dough from scratch, what with good, natural brands of prepared crust so widely available. Once in a blue moon, though, I like to indulge; it’s really not that difficult. This is a recipe I’ve relied on for years when those blue moons come along.

In this easy grilled dinner, store-bought pesto works as both a simple marinade for the chicken and a finishing sauce.

When cooked long enough, the squash gets jammy and saucy, ideal for coating big pieces of pasta, like paccheri or ziti.

Grilled lemon slices add bright, sweet, and smoky flavor to a salad of charred broccolini and kale—the perfect complement to rich, juicy Italian sausage.

This simple pasta delivers big on bright summer flavor, and gives you a good excuse to work through some of that zucchini surplus.

If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

Mix chopped grilled scallions and jalapeño with fresh basil for a zesty, spicy, smoky sauce to spoon over charred lamb chops and store-bought polenta. Bonus: stir in a little yogurt and that sauce becomes a dressing for the accompanying salad.

Recipe Adapted From: 'How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food' by Oscar Farinetti

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

This so-good-you-won't-believe-it's-healthy pie is covered in pesto and cheese and topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.

Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly sliced sugar snap peas.

This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.