If you can't get to Italy, then Chef Lidia Bastianich's recipe for Ragu alla Bolognese will be the next-best thing. This intricate recipe involves plenty of steps and ingredients, but will result in a homemade ragu alla bolognese that will impress your family and friends. This sauce can be refrigerated or stored in the freezer for use at a later date.

An easy lasagna recipe is always a great solution to the weeknight dinner blues. This Italian-American Lasagna features a thick meat sauce and two types of cheese for a delicious, authentic flavor. It makes 12 servings so it's perfect for large families (or ones that love leftovers!) Learning how to make lasagna will save you time and effort in the long run, as this lasagna recipe (like most lasagna recipes) is able to be made ahead and eaten all week long!

Amp up your appetizer game with this recipe for Roasted Pepper Rolls Stuffed with Tuna. To make this simple but show-stopping appetizer recipe, freshly roasted red peppers are stuffed with homemade Italian tuna salad. A combination of capers, mustard, anchovies, and apple cider vinegar gives the tuna its tangy flavor. If you don't have time to roast red peppers at home, you can even make this recipe with a jar of store-bought roasted red peppers.

Bring a bit of Italy to your kitchen table with this recipe for Breast of Chicken in a Light Lemon-Herb Sauce! This chicken recipe is easier than it looks and includes an assortment of flavors that everyone at the dinner table is sure to love. Consider serving this beloved Italian recipe on a bed of just-cooked pasta and a crisp green salad on the side for a full meal. You can easily serve this recipe for any occasion on your calendar, so put it on the menu for your next weekend dinner with the family, a birthday party, or a milestone event.

If you have trouble finding ground pork, or if you prefer to grind your own, it's really very easy. (And if you buy a piece of bone-in po...

Capon soup is an Italian holiday tradition, but I like to use at least a little capon every time I make stock. I buy a capon, cut it in p...

Salsa arrabbiata—literally, “angry” sauce—is a tomato-based pasta sauce made in countless versions in Italy, sometimes with meat, sometim...

One of the mistakes I see many cooks making is automatically reaching for a can of chicken broth whenever a recipe calls for a bit of st...

Duck has in most cases been something you eat in a restaurant. I love duck, and I love serving it at home to family and guests. I hope th...

Salt cod is expensive. This salad is a good way to use trimmings from a whole boneless or bone-in side of baccalà you bought to make the ...

I prefer olives with the pits—I think they have better flavor. Adding the olives directly to the oil after the garlic has browned will gi...

We made this dish at Ristorante Buonavia in the early 1970s with white bread. Now I find I like the flavor and texture of wheat bread, an...

I use slab bacon here because I like large pieces that are brown on the outside but still moist in the center. If you cannot find slab ba...

All sorts of people put all sorts of things into pizza dough. I want to give the recipe to you straight, as I had it in Naples--water, fl...

Sausages have always played a big role in Italian-American cuisine, mostly because they were an easy way for Italian immigrants to duplic...

Cerignolas are large green olives, each the size of a plump almond, with a very nutty, buttery flavor. They are usually kept in brine. If...

Scampi (Nephrops norvegicus) are spiny, hard-shell crustaceans that resemble small lobsters more than shrimp, except that they are powder...

The traditional zuppa di pesce that you most likely encountered in Italian-American restaurants was based on garlic and tomato sauce, whi...

This is a poor man’s simple recipe, a warm filler for cold winter days in Friuli. I use spinach, but any available green vegetable would ...

Every cook in our part of Istria had her own version of wild mushroom soup. This one was devised by my Great Aunt Santola, a widow, who ...

I tasted this dish for the first time at a very fine restaurant, Vecchia Lugana, on Lake Sirmione, while driving from Milan to Venice. I...

Whether in times of need or times of plenty, rosemary grows in abundance along the coast of Istria, where its fragrance perfumes the air...

I’ve cooked calf’s liver with vinegar as long as I can remember, but I didn’t discover balsamic vinegar, a specialty of Modena, until ab...

Although this recipe calls for quail, we often had squab the same way at Busoler, where I have a cousin, Renato, who’d stand in the cour...

This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe during the early Middle...

This is an old dish, a good marriage of fruit and cheese, and a nice light way to finish a meal.

Shrimp alla buzara is common all around the northern Adriatic coast. When I make this quick and delicious dish at our house, I give every...

It’s the Tuscans who are known as mangia fagioli, or bean eaters, but the Istrians eat their share as well. Perhaps both regions inherit...

Everybody is familiar with lamb chops and leg of lamb—but how about the shoulder? When is that used? Well, here I give you the recipe for...

Squash is not one of the most popular vegetables, but I love it and love cooking with it. It is nutritious, versatile, and delicious. Nor...

Although it is great in a salad—sweet and bitter at the same time—in the cold winter months radicchio trevisano is better cooked, and has...

Swiss chard is a vegetable that is much appreciated in Maremma. Even though it is readily available in most supermarkets, it is not much ...

Bistecca fiorentina is what everyone eats when traveling to Tuscany, but since I have taken you to Maremma, I want to share with you the ...

Fresh fennel is one of my favorite companions for good Italian sausage. Here meat and vegetables are skillet-cooked, separately and then ...

This classic and delectable pasta dish originated in the region of Abruzzi, in the little town of Amatrice, northeast of Rome, where it w...

Babà al rhum is a favorite dessert in Naples, found in most pasticcerie, filled with whipped cream, or crema pasticciera (custard cream),...

Manfredi’s version of chicken cacciatora was chock-full of delicious Sicilian eggplant. Indeed, the vegetable chunks shared the spotlight...