Italian

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor.

How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.

Arugula adds a fresh, peppery bite to this simple sausage and roasted vegetable pasta.

This one-pan, stovetop-only pasta turns mushroom- and spinach-stuffed shells into an easy weeknight dinner.

You don't need to cut the finished star sheets into pappardelle—farfalle, lasagne sheets, or any other noodles on the larger side would also showcase this pattern well.

This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.

In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.

The recipe calls for parsley and basil, but consider this dish a canvas for whatever tender herbs you have kicking around: cilantro, dill, tarragon, sage, chives, fennel fronds. Mix and match at will.

This easy dinner packs all of the classic flavors of classic Pasta alla Norma—eggplant, tomatoes, and basil—into a pan with spaghetti, garlic, and Parm.

Still stirring your polenta? With this nearly hands-off method, the oven does the hard work while your stovetop does the bare minimum.

At Captiva Art Cafe on Captiva Island, Florida, chef Matthew Mitchell offers imaginative pasta and egg dishes as his meatless selections. We reduced the yolks in his frittata, but all the wonderful flavor is still there. Mitchell accompanies the frittata with toasted focaccia.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.

To make this silky pudding, whip up a custard of yolks, sugar, milk, and cream, then pour it over dark chocolate. Chill, and top with candied walnuts when serving.