This is the easiest, quickest, and one of the most delicious eggplant recipes I know.
This braciole is easier to make and tastes even better than the more traditional braciole that is cooked in an oven.
The important thing is that you make a delicious sauce and that it complements the dish you are making.
Chicken Parmigiana is good as an entree or as a sandwich made with two slices of garlic toast.
Sometimes you need a recipe like this to remind you how easy perfection can be.
These authentic Italian meatballs are so tasty and juicy, they’re an act of love.
Italian Christmas Pudding, Rum Balls, and Chocolate Bark are super easy to make and the other three are just easy.
This is a quick and easy version of a classic Italian dessert called “Zuppa Inglese,” popular in Northern Italy.
This is one of my favorite recipes from the weekly Dorm Room Chef series I produced for the Boston Globe.
Consider these Italian tapas: appetizers before a full meal or delicious snacks for an intimate cocktail party.
From a nineteenth-century, classic, Italian cookbook, it doesn’t get any more authentic than this.
These are some of my favorite recipes from the weekly Dorm Room Chef series I produced for the Boston Globe.
It’s like a giant, luxurious, but surprisingly light, arancini.
The light batter is reminiscent of tempura: another example of the similarities between Asian and Italian cuisine.
This is delicious by itself as a side dish or when mixed with pasta.
Nepitella is a cross between basil and mint and pairs perfectly with mushrooms.
This is sure to impress your guests. It’s easy and quick to make, but don’t tell them that.
Bacon, eggs and cheese. This is Italian comfort food at its most rustic.
This recipe creates a vegetable lasagna like no other: a rich spinach mixture, covered with velvety noodles, and topped with a light tomato sauce and cheese.
Don’t let the name fool you. This bread is not too sweet. It goes great with morning coffee or an after-dinner glass of red wine.
Also known as “Tuscan Bean Soup,” this is a real crowd pleaser and one of the most requested recipes.
When I was a boy, this was my favorite dish to eat at my grandmother’s house.